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 it’s inception-- defined as purchasing locally grown foods and serving them in the seasons during which they are grown--their business itself has grown increasingly sustainable over the past three years. 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.