New Hampshire Sustainable Lodging & Restaurant Program

Caring for our guests ... naturally

Our program sponsor ...

New Hampshire Sustainable Restaurant Certification Application

Contact Name:

Program Certification

Property Name and Address:

Telephone #:

E-mail Address:

Level of Participation (Select one):

Standards:    The following standards must be met by properties wishing to become Environmental Partners or Environmental Champions.  Endorsing Partners must post the Environmental Statement of Commitment.

 

Environmental Statement of Commitment should be posted where it can be shared with guests and employees. 

            

Share information about your environmental initiatives with your guests and employees and solicit their feedback.

 

Develop a “Green Team” at your facility and meet on a regular basis to discuss suggestions, issues and future actions.

Green Team Members:

Focus Area Alternatives

Please check off the environmental initiatives that you have undertaken or plan to undertake at your property.  If you have already begun to put an initiative in place, estimate the percent complete in the box next to the checkbox.  (Endorsing Partners – check off the initiatives you plan to evaluate.)

Install energy efficient fluorescent lighting in all fixtures which remain on longer than 6 hours a day (hallway lighting, dining areas, conference rooms, office areas and lobby areas).

Install occupancy sensors in public restrooms and/or timers in conference rooms to control lighting and/or HVAC.

Energy Efficiency

Install LED (Light Emitting Diode) Exit signs throughout building(s).

Replace (or policy to replace as needed) existing appliances (refrigerators, water heaters, copiers, computers,  washers/dryers, etc.) with Energy Star models.

Install energy efficient lighting in exterior areas and/or install daylight sensors or timers.

Install energy efficient ventilation systems in kitchen cooking areas.

Develop/use equipment maintenance plans for dining rooms, kitchen and office areas to assure that equipment is operating properly and efficiently.

Install low flow pre-wash rinse devices in kitchen.

Water Conservation

Other:

Offer water to guests upon request only.

Install low flow toilets or toilet diverter valves in existing toilets.

Implement Housekeeping/Facilities procedures to detect and repair leaking toilets, or faucets.

Limit landscape watering to early mornings and only when necessary.

Landscape with native plantings to minimize watering needs (native species are better adjusted to average precipitation and temperature ranges and require less watering).

Other:

Waste Reduction

Provide recycling facilities for office, kitchen staff, and where appropriate, guests.  (Recycling bins may be located in central areas – near vending machines, kitchen, office, etc.), with instructions at the bins for pick up/proper disposal.  A trash bin should also be located by recycling. 

Use coffee mugs and glasses where possible.

When disposables are needed, use post-consumer paper products, plant-based “plastic”, tree-free or biodegradable dinnerware.

%

%

%

%

%

%

%

%

%

%

%