Net-Zero Hero: Chi Ndika

I’m helping to make Austin Net-Zero by making a delish plant-based treat that nourishes and brings joy to my community.

​Meet our newest Net-Zero Hero, Chi Ndika! Chi is the founder and creative force behind Luv Fats Ice Cream, a small, plant-based ice cream business that blends sustainability with community joy. From sourcing ingredients locally to reimagining food waste as art, Chi brings an intentional, low-waste mindset into every part of her business. Whether it’s using compostable packaging, repurposing avocado scraps as natural fabric dye, or sharing leftover treats with delivery drivers, Chi shows that small, thoughtful changes can lead to a big impact. Through her commitment to sustainable food practices and her love for nourishing her neighbors, Chi is helping build a more climate-conscious — and sweeter — Austin for generations to come.

What inspired you to take action?

I grew up in a household that was big on limiting waste and making sure to use everything till the last drop. I was taught to use only what I need and find ways to repurpose or reuse food or food scraps. I also find it fun and a part of the creative process when you can find ways to make the most out of what you have. Other small business owners have inspired me to make little changes in my business. Also, from starting my business at the farmers' market, I got to know the farmers and other vendors. You realize how long it takes them to make their products and grow their produce, and it gives you a sense of responsibility. It makes you want to cherish and use their ingredients to the best of your ability and make the grower/producer proud.

Chi stands in the kitchen, next to her ice cream machine, Emery, that makes all of Luv Fats' ice cream.

How did you do it?

Before I even started the business, I knew I wanted to make a plant-based ice cream, so I think that was my first “action.” I think it starts with small changes, or you will get overwhelmed. We use local ingredients to flavor the bases when we can, and I try to buy things within the city as much as possible. Utilizing local grocery stores and farmers' markets when I need things instead of ordering online. Don’t get me wrong, I still buy specialty products online, but when I do, I try to buy them from one site, even if I can find the ingredients cheaper somewhere else. That way, I’m limiting the amount of packages I receive, which means less gas is being used to deliver items to me. I started using compostable spoons and bowls to serve our ice cream, and the company I purchase them from has partnered with UPS to offer carbon-neutral shipping.

Left to right: Chi stands next to kitchen supplies in her new kitchen; Chi smiles next to her ice cream machine.

I think aligning yourself with other businesses that care about our environment is another small way to make a change. I like to save leftover ice cream that can’t be sold and offer it to our mailman and delivery drivers. It’s easy to just toss things in the trash as a food business, but it’s a bit sweeter if you can rehome them and offer them to someone who helps you out. It's a win-win! I also started using the avocado skins and seeds to make a natural dye. I save them after we have processed them for the ice cream, and I take the scraps home to dye my old clothes or dye things for my friends. It's a fun little side project for me, the color is breathtaking, and it’s non-toxic!

Left to right: Hand holding a large avocado; Pants and overalls that were dyed using the skins and pits of the avocados from the store.

What’s been most rewarding about getting involved in this way?

I think the most rewarding part is the peace of mind that I’m doing as much as I can to promote sustainability and that hopefully encourages other people to do the same in their daily life. It’s also a good way to stimulate creativity within your business. Practicing sustainability forces you to think outside the box and can feel like such a rewarding challenge. Almost like a puzzle but the goal is to find ways to make your business more sustainable for yourself and the community. I also feel like I’m doing my part for future generations, and I have hope that they will do the same when the time comes.

Top to bottom: Chi takes a selfie with ice cream tubs at the store; Scoop of ice cream with toppings.

What’s been the toughest part?

I think, for small businesses, it’s easier to go the cheapest route since we're normally underfunded and wary of our cash flow, but, unfortunately, the cheapest option usually isn't the best for the environment, which is why I mentioned earlier that I try to make small changes when I can. Little things like unplugging small electronics before leaving the shop, turning off the lights when I’m not in a certain part of the kitchen, or having to remind customers to reuse our pint packaging instead of throwing it in the recycling are things that can take time to explain to my staff and customers, but I think it’s worth it. In the grand scheme of things, those little adjustments add up in the end.

Left to right: Chi poses with ice cream outside of the old Luv Fats location; Pints of Luv Fats ice cream in various flavors.

What role do small, local businesses like yours play in building more resilient and sustainable communities? What advice do you have for others?

I think we play a huge role. We have the power to give back to our community that supports us, and we also have a responsibility as humans to make sure we take care of our community and its surroundings. I want future generations to be able to enjoy our community for years to come, and that starts with us being conscious business owners by doing what's best for our customers. Whether it costs us a little bit more money upfront or we have to invest more time and energy into it, it’s truly worth it, and I believe the environment rewards us for being thoughtful towards it. I want to be a part of a generation that thinks of others and understands that sustainability within the food industry is an important topic because a lot of corporations produce a lot of waste, and I’d like to minimize the food waste within our local community.

Chi’s work is a beautiful reminder that sustainability can be joyful, creative, and deeply rooted in community. From the farmers market to the ice cream shop, she brings intention to every choice—supporting local growers, reducing waste, and inspiring others to do the same. As we wrap up Austin’s celebration of Farmers Market Week, we’re proud to recognize small business owners like Chi who not only uplift local food systems but also help move our city closer to a net-zero future. 

Luv Fats Ice Cream will be opening up in their new location in the near future, so stay tuned to their Instagram and Facebook pages for updates. Learn more about Austin’s net-zero goal — and how you can be part of the solution — by exploring the Austin Climate Equity Plan. 

Share your Net-Zero contributions with us on Facebook or X, and use #NetZeroHero. If you know a Net-Zero Hero (or heroes!) who should be recognized for their efforts, send your nomination to climate@austintexas.gov.