The Department of Environmental Protection has set up an ‘Environmental Leader’ certification program for businesses in Maine to evaluate their initiatives in the reduction of environmental impact. In the restaurant program, any businesses that scores 100+ points, receives automatic certification. The business must increase their point count for re-certification in 2 years.

The certification sections are: Landscaping and maintenance, environmental education, food, kitchen, waste management, rest rooms, water conservation, energy and other initiatives

The program is a process, and a commitment to the future. Peter Cooke, the Maine Pollution Protection Manager and the contact for this program, wrote, “I always maintain that the certification is a portal to begin to track environmental aspects and that the requirement to increase points for re-certification really drives all businesses to improve.”
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The environmental leadership program brings current, practices that have been in place for years.  According to the state certification criteria, Clay Hill Farm has been an environmental leader for many years, but the program is new. (One year old)

What is the difference between an Environmental Leader and Green?

According to the Maine DEP, certified Environmental Leaders may also call themselves Green. Clay Hill Farm prefers to use the term Environmental Leader because Green is a very subjective term. There are many shades. Clay Hill Farm would like to be clear that our commitment to the environment is ongoing. We are committed to exploring indicatives in all aspects of our business that will help reduce environmental impact and preserve Maine’s natural resources.
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According to the Maine DEP, certified Environmental Leaders may also call themselves Green. Clay Hill Farm prefers to use the term Environmental Leader because Green is a very subjective term. There are many shades. Clay Hill Farm would like to be clear that our commitment to the environment is ongoing. We are committed to exploring indicatives in all aspects of our business that will help reduce environmental impact and preserve Maine’s natural resources.
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Being the first restaurant in the country to be certified and congratulated by the National Wildlife Federation as a backyard habitat and bird sanctuary, Clay Hill Farm values the natural beauty and resources of Maine. Since it’s certification in 1991, this family owned business continues to nurture and respect the 11+ acres that surround Clay Hill Farm. The menu reflects a seasonal commitment to fresh, local products.

In an effort to reduce environmental impact and voice a concern about the threat to Maine’s natural resources, Clay Hill Farm is taking part in the Green Restaurant Certification Program administered by the Maine Department of Environmental Protection (DEP). As an Environmental Leader, Clay Hill Farm is proud to be involved with organizations that are committed to preserving and protecting our collective environment.
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•    Our well is tested quarterly and is free from nitrates, bacteria and chlorine. Clay Hill Farm has some of the cleanest water in York County.
•    Soil is supplemented from compost
•    No chemicals or pesticides are used on the grounds
•    The 100+ birdhouses around the property house various species of birds that feed on insects, mosquitoes and grubs
•    The three man-made ponds and waterfalls are home to frogs and snakes, which help to naturally control the insect and rodent population.
•    Commitment to the wildlife habitat and bird sanctuary prohibits the tossing of silk flowers or rice during a wedding
•    Trolley service is strongly encouraged and a personal shuttle is provided for all evening wedding events involving large groups
•    The menu reflects a commitment to seasonal, fresh and local products
•    Improved recycling and composting practices in the kitchen


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This is indeed a process. All goals will not be reached overnight.
Here are some of the attainable goals for the immediate future:

1.    The kitchen staff and management will get together to discuss new menus, keeping an eye on seasonal, fresh and local products.
2.    Staff is educated about Clay Hill Farm’s environmental policy and initiatives.
3.    A composting and recycling meeting about how we can continue to improve these practices.
4.    More involvement and cross promotions with local, regional & national environmental and wildlife groups. Donations and support for local non-profits involved with the environment, birds, wildlife, children, gardens and trees.

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In the state of Maine, there are currently 70 hotel/motels in the lodging program and 15 restaurants in the restaurant program. Clay Hill Farm is one of the first businesses in Southern Maine to be certified in the program. Clay Hill Farm is the first year-round restaurant in the York/Ogunquit area to be a state certified Environmental Leader.

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Not necessarily. We will continue to emphasize seasonal, fresh and local products as we have in the past.
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We say that we are proud of our new certification and proud to be associated with regional and national organizations working toward providing a better future. The grounds, gardens and ecology of Clay Hill Farm make it unique. There is no other restaurant in the area like Clay Hill Farm. We have historical structures dating back to a working farm built in 1780 and will forever be the first restaurant in the country certified as a wildlife preserve and bird sanctuary. Now, a state certified Environmental Leader.


POST NOTE: This certification represents a new direction for Clay Hill Farm that isn’t new. In 1991, Clay Hill Farm was the first restaurant in the country to be certified as a natural wildlife habitat and bird sanctuary by the National Wildlife Federation. At the time, Clay Hill was the first and only restaurant in the program. The grounds, the gardens and the ecology of Clay Hill Farm have always been, and will always be, an important part of who we are. Gordon Lewis, the gardener/owner, has done some amazing things in his effort to give back to the environment. His husbandry of the land over the years is worthy of true praise. The recent state certification brings to the forefront practices that have been in place for years. It’s a modern story with historical roots. Thank you ,Gordon, for a vision before its time.
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