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New Hampshire Sustainable Lodging & Restaurant Program |
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Caring for our guests ... naturally |
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In partnership with ... |
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Through the support of ... |
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A program of ... |
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Find Sustainable Dining |
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Seacoast Region |
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The Portsmouth Gaslight Restaurant is the inaugural member in the addition of restaurants to the program. The restaurant reduces its waste by recycling, controls hazardous waste by properly disposing of fluorescent lighting, conserves water with water saving pre-rinse devices and offering water upon request. The restaurant also plans to investigate additional energy efficiency initiatives suggested in energy audits. |
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White Mountain Region |
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The Amherst Country Club is the midst of an energy audit and will implement energy efficient lighting proposals within the next year. They are also beginning to heat their maintenance building with their used motor oil. They conserve water through early morning landscape watering when necessary and landscaping with native plants. They reduce waste via recycling, using biodegradable single use containers that they compost, including local product in their menus and purchasing products with post-consumer content. They have eliminated the use of hazardous outdoors and are a Certified Audubon Sanctuary. |
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Southern New Hampshire |
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traditional production. Both the ownership and staff are enthusiastic about incorporating more initiatives and are planning on participating in the NH Carbon Challenge’s Employee Challenge! |
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Me & Ollies, Portsmouth |
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Me & Ollies in Portsmouth demonstrates it commitment to the environment in a number of ways. Their store is lit with energy efficient lighting throughout. Water is served only when requested to reduce waste. They recycle plastic, glass and aluminum and compost food waste, paper and their compostable corn cups. They also serve as much local produce, as possible. Reusable mugs and silverware are used in the restaurant. They have reduced the use of chlorine and other chemicals inside and use safer cleaning products. The restaurant works hard to educate customers on reducing waste and composting. |
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recycling program, reusable dinnerware and cloth napkins, increasing their draft beer lines to 35 to reduce bottle waste, recycled paper products and new program to donate used furnishings to charity. Hazardous chemical use has been reduced by employing Green Seal certified cleaning products and minimizing chlorine use. Their latest effort will be the introduction of a “Sustainable Breakfast”. |
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The Portsmouth Brewery is committed to sustainability. They conserve energy through the use of energy efficient lighting, energy conservation procedures and ventilation. Water conservation is also addressed with low-flow pre-rinse devices, sensored faucets, waterless urinals and water provided to guests on request. The restaurant reduces waste through composting, recycling of paper, plastics, glass, aluminum and tin, while reducing waste by using cloth napkins and washable dinnerware. Hazardous waste is reduced through the use of Green Seal certified cleaning products. Local produce is included and highlighted on the menu whenever available. The restaurant employs a green team approach to come up with new ideas for sustainability, including feedback from guests and employees. |
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The Blue Mermaid is focused on lessening their environmental footprint. The restaurant conserves energy through energy efficient lighting, exterior lighting timers, LED Exit signs and energy conserving storm windows, Water is conserved through faucet aerators, serving water only when requested and limited landscape watering. The restaurant takes extensive measure to reduce waste, recycling, composting, recycling used cooking oil for fuel and/or soap, purchasing supplies in bulk, minimizing the use of plastic take-out containers, eliminating strofoam containers, serving on reusable dinnerware with cloth napkins, post consumer recycled content paper and reuse of office paper. Hazardous waste is reduced through low VOC paints, switching to non-white linens and using brown paper towels. The restaurant also uses local produce, seafood and meats. |
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Monadnock Region |
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The Rustic Leaf Bistro focuses on local farmers, organic produce and fresh ingredients. Their sustainable efforts extend to energy efficient lighting, LED Exit signs and timers on outside lighting. Water is conserved by offering it only when requested, eliminating landscape watering through landscaping with native and perennial plants. Waste is reduced through composting, recycling, reusable glasses, mugs, dinnerware and cloth napkins. Greenware biodegradable take-out containers and post-consumer recycled paper products are also used at the restaurant. Hazardous waste is dramatically reduced with the elimination of pesticides, use of no VOC paints and organic cleaning products, when possible. The restaurant is a member of the Farm to Restaurant program and hosts a growers’ dinner with local, organic farmers. |
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Restaurant at Sunset Hill, Sugar Hill |
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The Restaurant at Sunset Hill plans to retrofit lighting with energy efficient bulbs, and has installed LED exit signs and Energy Star appliances as needed. Landscaping with natives conserves water at the property. Waste is reduced with use of cloth napkins, washable dinnerware, purchasing condiments, etc. in bulk. Local produce is featured at farmers dinners. |
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Young’s owner, Kenny Young puts his environmental commitment, “Going green is just the right thing to do.” front and center for his customers to see on the menu and coffee mugs, He also shares his efforts on his website. Energy efficiency is achieved through EE lighting and appliances, LED Exit signs, timers, remote location of condensers to reduce cooling needs, and rigorous equipment maintenance. He also offsets 100% of their energy use with carbon offsets used to construct more wind power. Water is conserved with low-flow toilets and water-friendly kitchen operating procedures. Waste is reduced through recycling, sending food scraps to a local pig farm, recycling used cooking oil, developing environmentally-focused purchasing policies, purchasing in bulk, eliminating Styrofoam containers and replacing with compostable take-out containers and using reusable dinnerware for table service. During a recent renovation, furniture was donated to a local charity and new floors in the dining area are 100% recycled wood. Hazardous waste is minimized with the use of Integrated Pest Management, brown |
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paper towels (no dioxin) and organic cotton t-shirts for employees. Kenny works to develop local connections for food, which has resulted in over 40% of all food purchases made from local farmers and vendors. Employees are trained in environmental procedures and Kenny is sharing his experience as a member of the NHSLRP Steering Committee. |
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The Margarita Grill’s owners and staff have committed themselves to creating and maintaining an environmentally-sensitive restaurant. They are working to reduce their energy use with energy efficient appliances, Exit signs and windows and are relocating equipment components to minimize energy consumption. They have reduced water consumption in the kitchen, landscaping and by serving water when requested only. Waste is reduced through recycling, purchasing in bulk, eliminating Styrofoam containers and minimizing the use of plastic containers/wares. Hazardous waste is minimized with the use of Green Seal certified cleaners, an Integrated Pest Management Program and non-dioxin bleached paper towels. The restaurant has a strong focus on serving fresh, local (and often organic) foods and also follows sustainable seafood recommendations. Employees are trained in environmentally-focused procedures and sign a letter of commitment to following them. |
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Jumpin’ Jays, as one of the original participants in the group to start commercial composting in Portsmouth, expands it’s effort to be sustainable on several fronts. The restaurant recently built it’s own roof-top garden and now has installed a solar thermal system coupled with energy efficient water heaters to meet its hot water needs. The café has developed a strategic list of energy efficiency projects and appliances. They conserve water with high-performance pre-rinse valves, a new high temperature, low-flow dishwasher, low-flow toilets and rain barrels for their gardens. They have addressed waste reductions with recycling, composting, recycling of cooking oil grease, elimination of Styrofoam containers, reusable dinnerware and cloth napkins for table service and minimized use of plastics. Their garden provides herbs and vegetables and many of their fish offerings meet the sustainable seafood recommendations, with a focus on local, small business partners. Employees attend regular environmental workshops and webinars. |
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Surf, opened in a newly renovated building featuring many energy efficient features including LED lighting in the dining room, LED Exit signs, low-e windows, refrigeration and an automatic variable speed cook top hood. Water is conserved with faucet aerators, high temp/low-flow dishwasher, a waterless urinal and low-flow toilets. Waste is reduced through recycling, composting, donation of oyster shells for habitat restoration, local recycling of used cooking oil, eco-preferable purchasing, elimination of Styrofoam and use of reusable dinnerware and napkins. Hazardous waste is minimized through the reduced use of chlorine on linens, implementation of integrated pest management services and use of brown paper towels (Eliminate dioxin for bleaching). The restaurant will continually integrate local foods into the menu and works to avoid fish listed on seafood watch lists. |
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Lakes Region |
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D Acres is not open for dining on a daily basis, but instead holds special food events throughout the year. The events held at both the farm and local venues provide guests with both the great flavor and knowledge of local, sustainable food sources. Energy efficient lighting and appliances are run from a solar PV array. The farm implements solar hot water, passive solar heating and vegetable oil conversion and saves energy with low-e windows and line-dried laundry. Water is conserved with waterless composting toilets, rainwater catchment for irrigation. Waste is reduced through recycling, on-site composting, environmentally-preferable purchasing, purchasing in bulk, eliminating single serving containers and reuse of materials. Hazardous waste is dramatically reduced with eco-friendly cleaning solutions, elimination of chemical fertilizers and pesticides and no-VOC products. Food is 100% local! D Acres provides guests with a unique experience and opportunity to change the way we think about our food. |
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900 Degrees Manchester |
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Environmental Champions … Click on a property for more information on their efforts! |
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D Acres Dorchester |
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Margarita Grill Glen |
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Portsmouth Brewery Portsmouth |
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Red Blazer Restaurant & Pub Concord |
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Young’s Restaurant Durham |
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Check out our Environmental Champions below or select a region to find all certified dining in New Hampshire. We encourage you to learn more about what green properties are doing to preserve and protect our beautiful state. |