New Hampshire Sustainable Lodging & Restaurant Program

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Dartmouth-Lake Sunapee Region
Text Box: New England House Bed & Breakfast, Andover Text Box: The New England House B & B owners have implemented many environmental initiatives since opening their inn. Energy measures include reducing lighting by 5800 watts with CFLs, installing dimmers and timers, installing EE exit signs. They conserve water with a towel & linen reuse program, low-flow water devices in rooms, landscaping with perennials and water conserving watering. They reduce their waste with recycling, composting through a relative’s “worm ranching”, bulk purchasing, reusable dinnerware and double-sided printing. They dramatically reduced their use of chlorine and are changing to environmentally-sensitive cleaning products. They garden organically, offer vegetarian breakfasts, and local produce for guests. Text Box: Blue Acorn Inn, Sunapee Text Box: The Blue Acorn Inn reduces energy use through the installation of EE lighting outdoors and in many areas indoors. Water conservation is achieved with low-flow water devices, a towel and linen reuse program, and water sensitive landscaping. Waste is reduced through recycling, reusable dinnerware and glasses, cloth napkins and purchasing in bulk. The inn participates in local hazardous waste collection days and has reduced their use of chlorine significantly.

Common Man Inn, Claremont

The Common Man Inn is housed in  a lovingly renovated 100+ year old mill building, which earned LEED certification for eco-friendly components such as insulation, flooring, paint, furniture, carpet, ceiling panels, plumbing, an outdoor temperature reset system and lighting fixtures.  The inn’s greening efforts continue beyond the building to their operations, as well.  They have signed up as both an EPA Energy Star (tracking energy use) and WasteWise (tracking waste reduction) partner.  They recycle, purchase many supplies in bulk, eliminating many single use containers, and encourage guests to participate in towel and linen reuse.  They include locally grown products on their restaurant menu, reduce waste with reusable dinnerware and cloth napkins and have many take-out containers made of recycled materials.  In addition to training their employees in environmental procedures, they ask them to sign a commitment continually evaluate operations for more eco-friendly options.