The two owners of franny’s, FRANCINE STEPHENS and ANDREW FEINBERG, have a strong commitment to creating an environmentally responsible business. While their commitment to sustainable agriculture has been part of franny’s since its inception—defined as purchasing locally grown foods and serving them in the seasons during which they are grown—their business itself continues to grow increasingly sustainable year after year.

The vegetables, fruits, eggs, dairy, and fish are largely sourced from local and/or organic producers; all the meats at franny’s are from sustainable sources, containing no hormones or antibiotics.

Additionally, franny’s uses renewable energy, made up of 35% wind power and 65% small hydroelectric power, purchased from Con Edison Solutions; the coffee is fair-trade and sustainably produced; the cleaning and dishwashing products are earth-friendly; kitchen grease is converted into biodiesel fuel; the menu is printed on recycled paper; and the to-go containers are made from biodegradable materials.