re grocery

re grocery re_ is a package-free, refill grocery store on a mission to make sustainability the new standard.

We have three locations in Los Angeles, California - Highland Park, Mar Vista and Studio City.

06/03/2026

Make room in June! 👟 re_ is partnering with to responsibly recycle end-of-life footwear. 

Earn 10 points for every pair of shoes you drop off to be repurposed into new reusable products ⚡

Details: 
âś° Join club / re_ to participate and start saving $$ at re_
✰ Athletic footwear only (no dress shoes, sandals, rain boots, etc.) 
âś° 3 pairs max per visit, please!
✰ Must spend $% or more to earn bonus points 

05/27/2026

Udon done right 🍜 with all plastic-free ingredients and farmers market veggies sourced at re_. 

Serves 3-4 

→ .5 lb or 1 bundle re_ udon noodles 
→ 2 tbsp toasted sesame oil 
→ 1 small onion, sliced 
→ 2 garlic cloves, minced 
→ 3 cups zucchini, sliced 
→ 3-4 scallions, cut into 1 in. pieces 
→ ⅓ cup sea palm seaweed 
→ Handful of basil 
→ 1 tsp veg broth powder + ⅓ cup water to make ⅓ cup veg broth 
→ 2 tbsp tamari 
→ 2 tsp maple syrup 
→ ½ tsp chili pepper flakes 
→ Toasted sesame seeds to garnish 

→ Make the vegetable broth by mixing powder in boiling water. 
→ To rehydrate dried mushrooms, soak in room temp water for 10-15 min. and then drain and dry. 
→ In a separate bowl, soak the sea palm in warm water for 10-15 minutes and then darn and gently squeeze out the extra. If the pieces are too long, chop them bite-size. 
→ Cook udon noodles in boiling salted water for 8-9 min., sitting occasionally. Drain and set aside. 
→ In a large skillet or wok, heat sesame oil over medium. Add garlic and onion and cook for about 4 min., or until softened. Add mushrooms and cook another 3 min. Add zucchini, scallions, basil, broth, tamari, maple syrup, and pepper flakes and cook another 3-4 min. or until zucchini has just softened. A lid will help them cook faster. With 1-2 min. left, add the sea palm. 
→ Remove from heat. Add noodles and toss together. 
→ Serve into bowls, adding the juice from the bottom of the pan. Top with sesame and chili crisp. 

Store airtight in the fridge for up to 4 days. Add a little veggie broth when reheating for moisture. The noodles will soak up the broth during storage. 

05/20/2026

Better value, better for the planet đź«™ Avoid the constant packaging upcharges and get your organic, nontoxic products at a lower price by refilling with us.

đź’˛Free = bring your own empty containers in to refill
đź’˛Or start your collection with our re_ jars and bottles
đź’˛Earn 1 club / re_ point for every reused container
đź’˛Get $2 back for every clean, empty re_ jar you return
đź’˛Buy as much or as little as you need

05/13/2026

In case you’re not trying to ingest microplastics 👍 Invisible to the naked eye, these tiny plastic particles (less than 5mm) can leach into our food and drinks, ending up in our bodies and posing health risks over time.

Here are some quick tips to limit your exposure in the kitchen. For more on microplastic pollution, read our blog all about it:

Copy & paste → https://regrocery.co/blog/article/plastic-free-july-everything-you-need-to-know-about-microplastics-in-2025

05/06/2026

Creamy risotto is the perfect complement to our spring asparagus, leeks, and English green peas đź«›

Get what you need plastic-free with a refill of our Arborio rice and fresh farmers market produce.

→ 1 bunch asparagus, trimmed and chopped into ½ inch pieces
→ 3 tbsp olive oil
→ 1 medium leek, sliced thin and separated
→ 6 green onions, sliced thin
→ 1 tsp sea salt
→ 1 cup Arborio rice
→ 1 cup dry white wine
→ 4 cups no chicken broth (5 tbsp no chicken broth powder + 4 cups water)
→ 1 cup fresh green peas
→ ½ cup fresh parsley, chopped
→ ½ cup fresh chives, chopped
→ 1 tbsp lemon zest
→ ½ cup Parmesan cheese, finely grated

Head to our blog for the full instructions 🍽️

04/28/2026

So much fun meeting new faces at our neighborhood cleanup this Saturday in Virgil Village! Were you there?

A big thank you to our partners and sponsors for this event:








Missed this one? Stay tuned on social and subscribe to our newsletter for future events đź’Ś

04/22/2026

20% OFF for Earth Day / birthday 🌎🎉

Waste-free groceries have been our normal since Earth Day 2020. Six years ago today, we opened re_ grocery with the vision of making it easy for everyone to shop sustainably.

Now with nationwide shipping and four locations in LA, plus pop-up shops and snack rack installations, we can’t believe how far we’ve all come together.

🎂 To celebrate, we’re doing 20% off, today only. Head in stores or online to start your order and use the code BEARTHDAY20 to redeem 🎂

04/17/2026

How to shop our refill grocery? 🫙 Answer: It’s more intuitive than you’d think.

Our modern tag system memorizes the weight of your container so you only get charged for the groceries that go inside đź’«

Easy to shop what you need, easy to eliminate disposable packaging from your routine.

04/08/2026

When life gives you lemons reuse the peels 3 ways 🍋

✧ Citrus Salt:

→ With a microplane, mix 1:1 lemon zest and salt.
→ Rub between your fingers or palms to blend and break up lemon zest.
→ Allow to dry in open air and store airtight for 1 year.

✧ Lemon Vinegar Cleaner:

→ Fill a jar with lemon peels.
→ Pour enough vinegar to cover the peels.
→ Cover with a lid and store for 2 weeks.
→ Strain through a cloth lined sieve and squeeze out as much liquid as possible.
→ Pour into a spray bottle and use full strength or diluted with water.

✧ Loose Leaf Tea Mix:

→ With a vegetable peeler, peel a lemon aiming for just the yellow zest. Scrape off any bitter white pith with a knife.
→ Air dry in a well ventilated area for 3-5 days until they snap easily, or in the oven on a parchment lined tray at the lowest setting, approximately 170F for 1.5 - 2.5 hours.
→ Make sure they are fully dry.
→ Once crisp, chop the peels into small bits and mix them into your favorite tea. Store airtight for up to 1 year.

(Use organic lemons and give them a bath first with the Fruit & Veg Wash)

04/01/2026

Leave nothing un-tahinied. This week’s recipe is a Honey Tahini Kale Salad inspired by our fresh farmers market produce along with some refill essentials.

Head in to shop what you need plastic-free 🍊

→ 3 cups kale, chopped small
→ 2 oranges, segmented
→ ¾ cup roasted red peppers, sliced
→ ½ cup garlic stuffed olives
→ ¾ cup dates, chopped
→ 1 cup walnuts, toasted
Dressing:
→ ½ cup olive oil
→ 2 tbsp tahini
→ 1 tbsp honey
→ 2 cloves garlic
→ Juice of 1 large lemon
→ 1 tsp salt

→ To make the dressing, combine all ingredients and blend or whisk until creamy.
→ In a large bowl, toss the kale with a few tablespoons of dressing and mix for 30 seconds to soften.
→ Add roasted red peppers, olives, dates, and half the walnuts. Drizzle the rest of the dressing and mix.
→ Top with remaining walnuts, oranges, and lemon zest.

Address

Los Angeles, CA

Opening Hours

Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm
Friday 10am - 7pm
Saturday 10am - 7pm
Sunday 10am - 7pm

Telephone

+13233136381

Website

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