Young’s Sustainability

“Going green and buying local is just the right thing to do”-Kenny Young, Owner


Young’s Restaurant leads by example. From sourcing locally grown products, to implementing sustainability practices in every area of our business, to supporting local community groups, we’re proud to bring all these efforts together to bring you great food at a reasonable price. We believe this is good business.

Our numerous environmental actions have led to our certification as an Environmental Champion by the New Hampshire Sustainable Lodging & Restaurant Program.

This page is dedicated to you, our customers. We welcome you to join us in our efforts!

Young”s Sustainability Efforts: Energy Efficiency

This page and the various links below highlight some examples of the many actions we have taken to reduce the environmental impact of our business and enhance the local community, as well as some of the great organizations we partner with to enhance our environment and community.

Here are some examples of actions we have taken that help reduce the need for non-renewable fossil-fuel resources, reduce the environmental impact of fossil fuel acquisition, and reduce greenhouse gas emissions and their contribution to climate damage:

  • We purchase wind energy credits for 100% of our electricity use, from Renewable Choice Energy
  • Our major food supplier is wind-powered and uses bio-diesel in its trucks.
  • We’ve taken many energy-efficiency steps:  a recently-completed energy efficiency program is projected to reduce our greenhouse gas emissions by roughly 110,000 pounds per year and save us significantly on energy costs.

Here are just a few examples of our energy efficiency steps:

  • Converted to CFL and LED lights throughout the restaurant; keep lights off in unused spaces; motion sensors in many locations.
  • Improved insulation of our roof, walls, basement, and air ducts.
  • Converted our heat from propane to cleaner, more efficient natural gas.
  • Heat kitchen with captured heat from kitchen equipment.
  • Have upgraded to newer, more efficient compressors and motors for much of our equipment, and moved refrigeration compressors out of the hot kitchen for greater efficiency.
  • Upgraded to variable speed exhaust fans that are electronically controlled for optimal efficiency.

Here are some examples of actions we have taken to conserve water:

  • Use high-efficiency spray nozzles in kitchen sinks, and a high water-efficiency dishwasher.
  • Thaw frozen food under refrigeration rather than using water.
  • Post signs in washrooms to alert staff of any dripping or leaking faucets.
  • Use water-efficient toilets and aerators on washroom faucets.
Here are some examples of actions we have taken to reduce the demand for resources, to maximize the usable life of resources, and to reduce landfill waste.

  • Recycle cardboard, glass, paper, aluminum, plastic, and even plastic bags.
  • Provide food scrapings to Wild Miller Farms in Lee, NH, to feed their pigs.
  • Use 100% recycled napkins and paper products, and compostable takeout containers and utensils.
  • Print on recycled paper.
  • Donated used tables and chairs to a local church
  • Replaced damaged flooring with recycled wood flooring when we renovated our dining area.
  • Print on recycled paper and properly recycle used printer cartridges and CFL bulbs.
Here are some examples of our commitment to supporting the local community and local economy. Dollars spent locally circulate in and enhance the local economy, and buying locally also reduces the environmental impact of transporting goods long distances.

  • Seek out and support sustainability-focused local suppliers, roughly 40% (and growing) of our food products are purchased locally.

Examples of some of our local specialty suppliers:

  • New Hampshire: New Hampshire Coffee, North Country Meats, Stonyfield Farm, Stout Oak Farm, McClure’s Bakery, Spring Harvest Maple Farm, DeMeritt Hill Farm
  • Maine: Grandy Oats, HP Hood, Maine Root, Pineland Farms Dairy, Shain’s of Maine, Wyman’s Blueberries, Dorothy Egg Farms
  • Massachusetts: Bake-N-Joy, Boston Produce Market, Jessica’s Brick Oven Breads
  • Vermont: Westminster Cracker

Over the years we have supported many local causes by providing services and donations (one of the latest is Trash2Treasure, a UNH student-run product re-use program), and we are especially dedicated to supporting youth in our community, particularly students in the Oyster River School System and at SLOW FOODS at UNH.  We also donate annually to the Durham fireworks.

Click here for a detailed breakdown of the roughly 110,000 pounds of annual greenhouse gas emissions reduction resulting from our energy choices and energy-efficiency actions.

Click here for a summary of our buy-local commitment and some of our great local partners.

Click here to learn more about the special meaning behind our Young’s ‘green’ logo.