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People are coming here because it's a green restaurant — because it's the right thing to do. It was here that waste was aggressively eschewed, where making the best meant making the most, and where conservation was a fact of life.

Embracing the goal of consistently reducing the restaurant's environmental footprint, Lane-Rondeau's green efforts — LED lighting and motion sensors throughout the restaurant, locally sourced ingredients, a comprehensive recycling program, low-VOC paints and seals, and water conservation, just to name a few — have served as a beaming beacon to restaurants throughout the region. It wasn't hard; it was natural," Lane-Rondeau said. Add in the local and green components, and you have a program that works, and the customers are starting to be more conscious of that.

But we knew it was time. People have been asking for it, and we're ready. And though Epping might be a full 20 miles from the restaurant's Queen City flagship, Lane-Rondeau is all but certain that it won't take long for her newest charge to become an intimate part of the community.


We were very involved when we were in Manchester, and we're going to do the same thing here, being closer to the Seacoast. For information on Green Alliance, visit www. Digital access or digital and print delivery.