Laurrapin Grille's Green Initiative

When we first started looking for a new business we specifically chose Havre de Grace for its geographical location to the water and the ability to use local agriculture. A large part of our business plan is to support local causes that improve the quality of life and use the many local businesses as possible to help the local economy. We have been practicing these principles since we opened and have been moving our business to a green sustainable operation for the last three years. Being green has become in the last year a very popular and almost trendy idea that has been adopted by major corporations who use this way of doing business and living purely as a marketing tool only. Being green is a commitment made by people who have a true compassion for doing the right thing even if it is a little harder to do, takes a few more moments of your time and costs a little more money up front. But we believe that these principles will not only pay off for us in the long run but benefit everyone else around us making Havre de Grace a better place to live. These are few of the things we have been doing to move our business to a green sustainable operation.

1. 80% of all our paper products are either recycled or eco based bio degradable and we hope to be 100% in the near future
2. We purchase 100% renewable electricity (wind power)
3. We recycle all of our glass, cans, paper and cardboard which took a lot to get our employees trained to separate and dispose of properly
4. 75% of our appliances meet energy star ratings
5. Compost all of our pre consumer food products (vegetable scraps)
6. 75% of our cleaning chemicals are eco friendly or bio based
7. We constructed a 200 square foot green house and turned the back of our building which used to be an eye sore into an urban garden where we will be producing fresh herbs, vegetables and cut flowers for the restaurant
8. We capture rain water off the building for irrigation (three 275 gallon tanks)
9. All our plumbing fixtures are low flow or minimal use of water
10. All of our seafood is either wild caught or obtained through sustainable fishing practices
11. We purchase all of our pork from a local farmer, Deer Meadow Farm
12. Our beef is either local from Level Beef Farm or natural hormone free from Imperial Valley, California
13. All of our eggs are raised in Pennsylvania by Daniel the Amish farmer
14. During the growing season we purchase most of our produce locally from surrounding farms
15. We have been introducing organic and sustainable wines liquors and beers to our beverage lists
16. We have installed solar panels on the Laurrapin this year and 100% of our hot water is now solar.

While we are not completely green and there is a lot of work to do, we are committed to being the greenest restaurant we can possibly be. To us this is not just another promotion or a false claim to be green. We truly believe this is the right thing to do, not only for us but for our community. Havre de Grace is not just the location of our business, but it is also our home.