SUSTAINABILITY
We believe we can make a difference.
We make very deliberate choices about how we source, prepare and serve the food at Deane House. We also make conscious decisions on how we operate. Eliminating bottled water, reducing energy consumption and water use, reusing materials, recycling and composting, are just some of the ways we lessen our impact on the environment. We are constantly reviewing our practices and innovating ways to further reduce our footprint, and to contribute to a healthy community within which to live and work.
Local, Sustainable, Seasonal
We connect directly with growers and producers at their farms, gardens and ranches, and carefully choose those purveyors who are responsible stewards of the land and sea. We are dedicated to the Ocean Wise initiative.
Deane’s Edible Garden
We grow edible greens, berries, herbs and flowers on-site in the gardens surrounding the Patio. These ‘just picked’ ingredients are collected moments before service, and add. We extend the local harvest with traditional preserving techniques to make jams, jellies and pickles .
Energy Use & Reducing Waste
We use 100% green energy in our operations – wind generated electricity and green gas – both provided by Bullfrog Power. Our “daylight dining” initiative allows us to further reduce our energy use. With extensive composting and recycling initiatives we have reduced our landfill waste by more than 30% of a typical restaurant.