Point System for Certified Local Designation
Location:
Number of Seats:
Classification of facility
Owner/Chef
Date
Produce:
Based on Availability, Selection, Regularity, Absolute Quantity
2 (occasionally) - 10 (daily) Total:
NH Meat on Menu
Based on Availability, Selection, Regularity Total:
2 (occasionally) - 10 (daily)
Smoke House Products (lower value because meat is not usually from NH)
2 (occasionally) - 4 (always) 10 (NH meat daily) Total:
NH Fish on Menu
2 (occasional specials) 5 (2-3 times/week) 8 (daily) Total:
NH Cheese on Menu
2 (occasional specials) 6 (3 times weekly) 10 ( three or more offerings daily) Total:
Dairy (excluding cheese)
2 (occasional) - 10 (daily) Total:
NH Maple Syrup and maple products
8 (daily) Total:
NH Honey
6 (always) Total:
NH Wine or Spirits on Menu
2 (not on menu but occasionally featured) 6 (1-4) 10 (5 or more) Total
NH Beer
2 (occasionally featured) 4(1-4 daily) 8 (5 or more daily) Total:
Value Added Products Served
Bread, mustard jams, jellies, coffee & tea, etc.
4 (1-4) 8 (5 or more daily) 2 point bonus if 4 or more produced by
NH Made member(s) Total:
Promotion of local products and farms
Signs, blackboard, logo on menu, names of farms on menu and in advertising
2 - 10 (determined by effectiveness and impact) Total:
Gift Shop
NH Crafts,value added food products, cheese, wine in gift shop:
4( 2-4 items) 8 (5 or more) 2 point bonus if 4 or more produced by
NH Made member(s) Total:
Use of NH products (candles, pottery, etc) in dining room:
2-8 (determined by effectiveness and impact) 2 point bonus if 2 or more
from NH Made member(s) Total:
NH Grown Flowers displayed:
3-6 (determined by evaluator) Total:
Composts produce waste:
6, with 2 point bonus if returned to growers Total
Feature NH bottled water or soda:
6, with 2 point bonus if in returnable container Total:
Achievable points Total: 150**
Points achieved Total:
Percentage of achievable points Total:
**Points in categories not relevant to facility (eg gift shop, meat, dairy in a
vegan restaurant) are deducted when calculating percentage achieved.
03/22/17