It`s Easy Being Green, Or Is It??

For many years we have been proactive in doing things that are sustainable to our environment. For example, back in the late 80`s, we relocated our first compressor to a remote area to save on maintenance and electricity. Sounds simple now, but it wasn’t common practice back then. Today they call this sustainable.

Since the 80’s, we have:

• Remoted more compressors
• Changed all our lighting to LED and CFL lighting
• Heat our kitchen with restaurant equipment
• Removed the air conditioning in the kitchen
• Thaw frozen foods under refrigeration
• Maintain our refrigeration for optimum performance
• Participate in Durham`s recycling program (cardboard, glass, paper, and plastic)
• Involved with UNH`s composting program
• Replaced our front floor with a recycled wood product
• Provide employees with organic cotton tee-shirts with PVC free ink
• Print on recycled paper
• Use compostable take-out containers and utensils
• Partner with vendors that have strong “sustainable” practices whenever possible

Recently I went to a local farmers market. Between that experience and listening to my young employees, I`ve come to realize that there is much more to do both as a business and individual to become as sustainable as possible.

Kenny Young

Our Carbon Footprint - Environmentally Friendly Tork Products
The Green Story - Young's Green Before It Was Popular
Green Alliance - Young's Restaurant Green Business Evaluation
Green Alliance - Young's Restaurant Report Card
Zero Waste Portsmouth - An Investment in Our Community
Green Alliance - Buy Local. Buy Green. Save Money. Make a Difference.
The New Hampshire - Young's Restaurant leads way for green dining

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