Green Inns and B & Bs in White Mountain Region

New Hampshire Sustainable Lodging & Restaurant Program

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New Hampshire Sustainable Lodging Program

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Text Box: The 1785 Inn conserves energy through the use of CFLs, Energy Star appliances and a new energy efficient burner. They collect rainwater for landscaping needs, landscape with perennials and offer guests a towel and linen reuse option. The inn is active in recycling and composting, properly disposes of hazardous waste and share their commitment to the environment with employees and guests. They also grow produce for their restaurant in season.

The Lodge saves energy through the use of energy efficient lighting indoors and outdoors, LED Exit signs, energy efficient appliances, energy efficient windows, a hybrid company vehicle and extensive work to seal air leaks. Solar panels have been installed to power attic fans. They conserve water with the use of high performance showerheads, a towel and linen reuse program, and implementing water-smart landscaping practices. The lodge recycles, composts lawn waste and employs compostable dinnerware. The inn has eliminated hazardous fertilizers and pesticides and uses environmentally sensitive cleaning products.

The Adair Inn is energy conscious with plans to upgrade to energy efficient lighting wherever possible, installing Energy Star appliances and exterior light sensors. Water is conserved through the offering of a towel and linen reuse program, housekeeping maintenance procedures and landscaping with native plants. Guests’ trash is recycled, and waste is avoided through bulk purchasing and reusable items and organic waste is composted. The inn also minimizes the use of fertilizers, pesticides and has eliminated chlorine and uses safer cleaning alternatives.

The Notchland Inn, Hart’s Location

The Notchland Inn embodies environmentally friendly operations. Energy efficiency is achieved through lighting, Energy Star appliances, and maintenance plans. Water conservation is practiced through low-flow showerheads, faucets and toilets, a towel and linen reuse program and native landscaping. Waste is reduced with recycling, reusable items and composting. They are also working to eliminate hazardous wastes both inside and out. Their initiatives are shared with guests and employees and new ideas are always encouraged!

The Farm by the River integrates environmental sensitivity in to all aspects of their operations. The inn has installed energy efficient interior and exterior lighting, Energy Star appliances and have implemented energy audit maintenance plans. Water use is reduced by offering guests linen and towel reuse, low-flow toilets and water sensitive landscaping techniques. Many efforts have been made to reduce waste, including recycling, newspapers on request only and bulk purchasing. Pesticides use has been eliminated and chlorine use reduced.

Text Box: The Wakefield Inn achieves higher energy efficiency through the use of compact fluorescent lighting and a policy to replace appliances as needed with Energy Star models. Water conservation is achieved low-flow water devices, a Towel & Linen reuse program, landscaping with native plants and watering only when needed. Waste is reduced through recycling, composting, reusable dinnerware, refillable soap and shower dispensers and the refurbishing/donation of used furniture. Hazardous waste is reduced by properly disposing of fluorescent lighting, participating in local hazardous waste collection days, reducing chlorine use, organic fertilizers/Integrated Pest Management and using vegetable based laundry products and environmentally-sensitive cleaning products.

Text Box: The new owners of the Goddard Mansion are very interested in being more environmentally-sensitive. Both interior and exterior lighting on more than six hours is energy efficient and appliances are replaced with Energy Star models. Water conservation is achieved through a towel & linen reuse program and early morning landscape watering when necessary. Waste is reduced the guestroom glasses & mugs, purchasing in bulk and products with post-consumer content. The mansion will use low VOC paints in projects over the next year and properly dispose of all fluorescent lighting.

Text Box: The Nereledge Inn’s owners have been committed to environmentally sensitive operations throughout their ownership of the inn. Many energy efficient initiatives —CFLs, heating timers, LED Exit signs. Water conservation includes a towel and linen reuse program, water sensitive landscaping and low-flow toilets showerheads. The inn reduces waste by recycling paper, plastic and metals, buying post-consumer recycled products, using linen napkins, refillable amenity dispensers, composting and sending useable items to the community “Dump Store”. They have reduced hazardous chemical use by using safer cleaners, low VOC paint and opting for rechargeable batteries.

Text Box: The Wentworth is involved in a number of greening efforts. They are installing CFLs over the next year and have already installed occupancy sensors in public bathrooms and EE Exit signs. Water is conserved with a towel and linen reuse program, and through landscaping with perennials and morning watering. Waste reduction is achieved via recycling done by staff, providing reusable drinkware in guestrooms, cloth napkins, newspapers in the lobby area and bulk purchase amenities, eliminating single use containers. They are investigating environmentally-sensitive cleaning products and participate in hazardous waste collection days.

Text Box: The Buttonwood Inn actively works to be more energy efficient. The inn reduces their energy use through energy efficient lighting, daylighting when possible, encouraging guests to enjoy fresh mountain air and a policy to replace appliances with Energy Star equipment. Water is conserved low-flow showerheads and faucets and water sensitive landscaping. The inn reduces waste through recycling, reusable dinnerware, cloth napkins, double-sided printing and guestroom amenities produced locally and packaged in recycled packaging. Pesticides and insecticides use has been reduced and safer cleaning alternatives reduced chlorine use will be evaluated. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

Text Box: The Cabernet Inn is committed to continually increasing their inn’s sustainability. They are reducing energy use through increasing use of CFLs inside, using more daylighting, lighting the exterior of the inn with energy efficient lighting or lighting on timers, using a battery-operated mower on small lawn areas and using draperies to help control guestroom climate. Water is conserved through low-flow showerheads and toilets, a towel & linen reuse program, drip irrigation for flowers and landscaping with many perennials. Waste is reduced through recycling, reusable dinnerware, cloth napkins, double-sided printing and cloth bags for groceries. Hazardous waste has been reduced through the elimination of ammonia use in guest baths, and chlorine in laundering towels. The inn has reduced its use of pesticides, opting for natural

The Covered Bridge House is working reduce energy use by installing CFLs in heavily used interior lighting and have a policy to replace appliances with Energy Star rated equipment when needed. Guests are asked to participate in a towel and linen program, low-flow toilets are being installed as replacement is necessary and landscaping watering is done only as necessary to reduce their water use. Waste reduction is accomplished with recycling, reusable dinnerware, cloth napkins, avoiding single use packaging of food and condiments and double-sided printing. The inn has eliminated the use of chlorine in laundry and participates in hazardous waste collection days. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

The Cranmore Inn’ s owners are working to make the building shell more energy efficient with insulation, weather stripping and window upgrades. Energy efficient lighting has been installed in many area both inside and out, draperies are used to help control climate in guestrooms and where available, Energy Star appliances are installed. Perennial gardens conserve water. Waste is reduced with back of house recycling, reusable dinnerware, and papers in common areas. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

For the Cranmore Mountain Lodge owners, environmental impact is an important consideration. Energy efficient lighting is being installed as lighting is replaced and daylighting is used where possible. Seasonally adjusted timers control outside lighting. Their towel & linen reuse program is automatic and explained when guests arrive. Water is also conserved through landscaping with perennials, filling their pool with snow run-off. Their organic vegetable garden is watered from their pond. Waste is reduced through recycling, glass wineglasses in guestrooms and reusable dinnerware in dining room. They also refill amenity bottles, and employ double-sided printing. Hazardous waste has been reduced by not using pesticides outside and by switching many cleaning products to environmentally friendly versions. Their website and guestrooms

communicate their environmental efforts. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

The Mt. Washington B & B is committed to environmental sustainability. The B & B’s owner has replaced equipment with Energy Star rated versions, where available and has installed energy efficient lighting outdoors and are in the process of retrofitting interior areas. Draperies are used to control guestroom climate and the owner is investigating solar powered electricity. Water is conserved through low-flow water devices, a linen & towel reuse program and water sensitive landscaping with natives and perennials. Waste is reduced with recycling, composting, reusable dinnerware, cloth napkins, and using double-sided printing and post-consumer recycled paper as often as possible. The B & B has reduced hazardous waste by replacing many cleaning products with environmentally-sensitive versions and using low VOC (volatile

organic compound) interior paints. The Mt. Washington shares it environmental efforts on its website and at the inn. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

Text Box: The Wyatt House is working to be more environmentally-sensitive. The inn is replacing interior lighting with CFLs and has outside lighting on timers. Water is conserved through a linen & towel reuse program, and water sensitive landscaping Waste is reduced through reusable dinnerware and guestroom amenities are produced locally and packaged in recycled packaging. The inn has reduced its use of pesticides, opting for natural alternatives. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

alternatives. They also share their efforts with their guests. The inn is participating in a project through NHSLRP with the USDA to evaluate further greening opportunities.

Text Box: The owners at the Inn at Ellis River have implemented many environmentally-sensitive initiatives. Energy is conserved through the installation of energy efficient lighting in many areas, Energy Star rated televisions and air conditioners and some outdoor solar lighting. Water conservation is achieved through a towel and linen reuse program, a drip water irrigation system for landscaping and the installation of low-flow water devices as rooms are remodeled. The inn reduces their waste by recycling in staff areas, using cloth napkins with meals and reusable dinnerware. Hazardous waste is being reduced with the introduction of safer cleaning products and reduced use of chlorine.

Text Box: The Glen Oaks Inn is working to make its operations more environmentally sensitive. Energy use is reduced through many energy efficient lights inside and out and a Energy Star replacement policy. Water is conserved through low-flow showerheads and toilets in many guestrooms, a towel and linen reuse program and limited window box watering. Reusable dinnerware and cloth napkins are used to reduce waste, as well as double-sided printing and towel and linen repurposing for cleaning use. Hazardous waste has been reduced through minimizing pesticide use and converting to more environmentally sensitive cleaning products.

The Spruce Moose Lodge and Cottages is conserving energy through the use of zoned thermostats, and energy efficient boiler, LED Exit signs, Energy Star air conditioners and energy efficient exterior lighting. Water is conserved through low-flow toilets, native and perennial landscaping and providing water to guests in pitchers in the common area. The lodge recycles, composts yard waste, reduces waste with refillable soap and shampoo containers and reusable dinnerware and napkins and repurposing furniture. Hazardous waste is with a natural lawncare formula and participation in the local hazardous waste collection.

The Riverside Inn reduces their energy use through energy efficient lighting in guestrooms, LED exit signs and Energy Star appliances. Waster conservation is achieved with low-flow water fixtures and perennial landscaping. The inn recycles, and reduces waste with reusable dinnerware, double-sided printing, donating furniture to charitable organizations and purchasing post-consumer recycled content paper. The reduces their use of hazardous waste by employing low VOC paints and integrated pest management.

The Sunset Hill House has worked conscientiously since joining the program to lessen their impact on the environment. Committed to energy efficiency, the inn has improved building insulation, upgraded appliances and exterior lighting and continues to upgrade interior lighting, as well as using daylighting whenever possible. Water conservation is achieved through an optional towel and linen reuse program, continued installation of low-flow toilets and water sensitive landscaping. Waste is reduced through cardboard recycling, the use of cloth napkins for food service, double-sided printing, bulk purchasing, and donations to a local homeless shelter. Green seal certified cleaning products are happily employed.

The inn uses integrated pest management on its golf course, Education and communication are keys to the success of the inn’s environmental efforts.