muun chi Opening Low-Waste, Pro-Health Cafe in Redondo Beach

The environmental-friendly cafe is expected to open sometime in late summer
Muun Chi Opening First Zero-Waste Cafe in Redondo Beach
Photo: Official

muun chi is adding to its farmer’s markets presence with a first brick-and-mortar in Redondo Beach, located at 1951 Artesia Blvd.

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The company has recently become a popular health and environmental-friendly option in a handful of farmer’s markets in South Bay and Los Angeles communities. Now, owner Manette McDermott is getting ready to open the company’s first storefront. She says customers can expect this pioneer cafe to open sometime in late summer 2022, replacing SouthBay Cooking School. McDermott says there will be plenty of light and greenery in a minimalist environment, creating a serene experience that makes visitors want to stay for a while.

“I’m super excited about all of this,” McDermott tells What Now Los Angeles. “It’s the beginning of what we feel could be a model for other stores. We really aren’t about getting ourselves in big box stores. We’re much more for providing real food that is fresh and doesn’t include preservatives that extend shelf life. We want to offer food that was made just last night, and we’re excited to share it with you. We are creating an environment where people can enjoy their food in our space while honoring our beautiful Earth and investing in the health of their gut microbiome.”

This cafe, which McDermotts describes as “innovative,” will reflect the company’s strong environmental mission. Just as currently at the farmer’s markets, products will be sold in returnable, reusable glass bottles and jars. A discount is given for each return. In addition, visitors will be able to observe muun chi’s commitment to upcycling or the use of by-products from one production process as ingredients in another. muun chi believes that food waste is an alarming environmental problem and that upcycling offers great potential to relieve pressure on growing landfills. For example, the beets that ferment to produce the company’s Kvass, a liver detox that supports the immune system, become key ingredients in Beetchi, muun chi’s probiotic version of traditional Korean kimchi.

“Food is medicine for the body,” according to the company’s website. “When we consciously choose foods that deliver functional benefits, we support the body’s natural drive to maintain its health. We strengthen its chi – vital life force energy. All of muun chi’s products are made from real – not processed – foods, and each serves a functional purpose.”

Guests will be encouraged to bring reusable utensils and plates from home in order to avoid generating trash from in-store eating. McDermott hopes this practice will lead its customers to bring their own food-use items for other dining experiences outside the home.

“We don’t like waste, especially waste that burdens our planet,” the website continues. “We think there are many exciting opportunities to upcycle food that might otherwise add to growing landfills. The challenge of turning by-products into ingredients for delicious, nutritious food is an energizing creative force at muun chi. Together with others, we are part of a growing movement to promote a sustainable, circular food system.”

Muun Chi Opening First Zero-Waste Cafe in Redondo Beach
Photo: Official
Joey Reams

Joey Reams

Born in San Diego, Joey moved to San Francisco to study Music Journalism at San Francisco State University. There, he worked for several publications, including The Culture Trip and RIFF Magazine, and served as the News Editor at Golden Gate Xpress. Joey previously worked as the News Assignment Editor for Pasadena Now. When he’s not working, you can find him exploring new cities, finding delicious food, and having fun at concerts.
Joey Reams

Joey Reams

Born in San Diego, Joey moved to San Francisco to study Music Journalism at San Francisco State University. There, he worked for several publications, including The Culture Trip and RIFF Magazine, and served as the News Editor at Golden Gate Xpress. Joey previously worked as the News Assignment Editor for Pasadena Now. When he’s not working, you can find him exploring new cities, finding delicious food, and having fun at concerts.

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