Boulder Ice Cream, a local all-natural ice cream maker in Boulder, Colo., has just moved into a brand new, environmentally-friendly facility with nearly triple the floor space and more than 10 times the capacity of its old digs. It needs more capacity, because it makes great ice cream, but it will also go organic by next July.

“It’s an opportune time to make that switch (to organic),” said Glennise Humphrey, Boulder Ice Cream’s v.p. of sales and marketing, in talking with a local newspaper.

The company’s new 5,200 sq ft plant, participates in a zero waste program, has vehicles that run on biodiesel, and reuses and recycles its packaging. The plant is 100% wind-powered, heated by its production equipment and balances electrical demand by staggering equipment usage.

Lynda Utterback, exec. dir. of the National Ice Cream Retailers Association, said she has noticed a couple of retailers starting to promote organic ice cream.

“It’s really just the tip of the iceberg,” she said.

Going organic could make production 20% to 30% more expensive for Boulder Ice Cream, but the move is worth it, according to President and CEO Scott Roy, who says it reflects not only the trends but also the company’s principles.