RECYCLING

Believe it or not, many restaurants do not actually sort their garbage and recycle. Give your empty Olipop can or Topo Chico glass to our baristas to recycle it for you.

COMPOSTING

We go through a lot of coffee and tea at the shop, and we go out of our way to compost all the different types of waste and byproduct after brewing your beverage.  Check out our “Grounds to Garden” campaign to see how you can grab some nutrient-rich fertilizer for your plants.

IN-HOUSE PRODUCTION

In addition to tasting better, the more things we can make “in-house,” the less packaging and waste we create. Disposable bottles of chocolate sauce and canisters of whipped cream really add up!  Instead, take comfort in knowing it’s all made fresh in the shop and kept out of the landfill.

DAILY TRACKING

This is a tricky one for any business. Because our bakers start production in the early mornings before you’ve gotten your coffee fix, we do our best to track and forecast production. It may mean we run out a little early of something one day, but it keeps your food fresh and limits food waste.

SOURCING

We prioritize vendors who share our values about the community and planet.