Great article re Sidney’s Cafe in today’s Boulder Daily Camera detailing how a cafe can go green, local, encourage reusable coffee cups, gain a loyal following and have a good time doing so. Excerpt:

…Sidney’s Cafe emphasizes a step-by-step substitution of anything that isn’t local, organic or sustainable — they get milk from Longmont, honey from Lyons and locally roasted grounds from Conscious Coffees, a Boulder-based supplier that prioritizes sustainability and human rights through certified organic beans and fair trade practice.

“Conscious Coffees is such a great product,” Jakal said. “We want to make sure everything lives up to the work they have done.”

Kenny, who is partial to a good cappuccino, estimates that 90 percent of the wind-powered cafe’s waste is recyclable or compostable.

He said every Monday is “Mug Monday”, when regulars bring their orange and yellow signature cups for a free coffee or a discount on a specialty drink.

“It encourages people not to use the paper cups,” Kenny said...for the rest, go to the Camera (click here).