Net-Zero Hero: Eduardo "Wayo" Longoria

I’m helping to make Austin Net-Zero by providing a place where health and community thrive — and helping others do the same in their neighborhoods.

Eduardo "Wayo" Longoria, co-founder of Casa de Luz, has been a pioneer in fostering health and community through sustainable, plant-based dining in Austin since 1991 — and we’re proud to introduce him as our newest Net-Zero Hero! The vision of Casa de Luz aligns seamlessly with the recently adopted Austin/Travis County Food Plan, which aims to create an equitable, sustainable, and resilient food system.  By emphasizing whole, organic, plant-based meals and communal dining experiences, Casa de Luz embodies the plan's goal of promoting pro-health, pro-climate diets. But beyond serving as a staple for Austin’s plant-based community, Casa de Luz goes above and beyond to support a sustainable future. All takeaway food is packaged in compostable materials, food waste is diverted to compost, mugs are upcycled from community members’ kitchens, menus reflect what is available seasonally, and the list goes on…

We met with Wayo at Casa de Luz to share a meal, meet the Casa de Luz community, and chat about Wayo’s journey and reflections on this work after recently turning 80. Read on!

What inspired you to take action?

I am deeply committed to the belief that neighborhood wellness community villages hold the power to transform humanity in profound and meaningful ways. These villages, which are both highly achievable and remarkably affordable, offer a path forward that is as practical as it is revolutionary. They create spaces where individuals are gently invited to step away from the chaos of modern life and surrender to an environment intentionally designed for the health and well-being of all living things. By fostering connection and promoting practices rooted in harmony with nature, these villages embody the timeless wisdom of Hippocrates’ famous saying: “Let food be thy medicine.”

At Casa de Luz, this vision is brought to life through the simplicity and intentionality of a community-supported, non-profit model. Every aspect of the experience reflects a commitment to universal health, from the absence of a posted menu — eliminating the distractions of choice and fostering trust in the nourishment provided — to the shared act of dining on a single, carefully crafted meal composed entirely of truly whole plants. This meal is more than just food — it is a symbol of connection, a bridge linking people to the earth, each other, and their own health.

Beets are prepared for lunch at Casa de Luz.

The impact of this approach is profound. When individuals enter such a space and embrace its purpose, they are met with an atmosphere of care and intentionality that makes transformation inevitable. It is a most propitious way to shift a life, offering not just nourishment for the body, but also a sense of belonging, a reconnection to nature, and a pathway to healing — for ourselves, our communities, and the planet. These villages show us what is possible when we prioritize health, sustainability, and the power of shared purpose, creating a ripple effect that extends far beyond their physical boundaries.

How did you do it?

Casa de Luz began in 1989 when I started serving meals with my friend Maryann Rose at her small house in Clarksville. The East West Center, which had been located on South 5th and Brodie, had recently burned down. The center was a cherished gathering space for like-minded Austinites. In this spirit, we began serving meals to friends, many of whom became regulars.

Maryann and Wayo at Casa de Luz in 1992. Photo from the Austin-American Statesman.

We opened Casa de Luz on Toomey Road in 1991 in an abandoned meat processing facility. Our menu solely consists of plant-based items using fresh, organic ingredients. I had always wanted to improve my health, and after finding the path to whole plant-based nutrition, I realized how amazing it felt to be completely disease-free. It’s been forty years now — and it was only six months ago that a second Casa de Luz opened in East Austin. May there be many more!

Above (left to right): The original structure that Maryann and Wayo found in the nineties; construction on Casa de Luz. Below: A scale at Casa de Luz from the original meat processing facility. An inscription reads, “This scale is a somber reminder of “Texas Meat Purveyors.” It stands as a symbol of transformation and commitment to a compassionate future.”

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

The service to the community has been an absolute reward! The list of amazing experiences is endless, and they happen every day. It’s incredible how we went from being considered weirdos to being accepted as part of the community. It reminds me of a quote by the German philosopher Arthur Schopenhauer. He said, “All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident.”

I am referring to both small and major shifts toward health, peace, and happiness. I believe that Casa de Luz is on the cusp of being emulated throughout the land. I have made it my purpose in life to help others start their own wellness communities.

Top: Wayo shares lunch with some of Casa de Luz’s regulars. He knows many in the community by name and stops to chat with them about their lives. Bottom (left to right): Cacao truffles available for dessert; hibiscus and a mint lemongrass rooibos iced tea are available daily.

Choosing only one most rewarding part of this journey is impossible, but if I had to pick one, it would be seeing kids bringing their parents instead of the other way around. This points to the future of humanity — when people go back to the natural way of connecting with the microbiome. There is so much more that transcends nutritional science, including being in communion with Mother Earth. It rewards us all on so many levels. 

What’s been the toughest part?

Serving our community in these ways has not only been easy, but it has eased the difficult parts of my life.

The City of Austin recently adopted the Austin/Travis-County Food Plan, which features a goal about supporting pro-health, pro-climate diets. So much of your work feels connected to this idea. Can you share what a pro-health, pro-climate diet means to you?

Forty years ago I discovered the importance of how humanity eats and the tremendous effect it has on just about everything. The Austin/Travis-County Food Plan is a deeply impactful step towards resolving social and health ills at a fundamental level. It aligns beautifully with the Casa de Luz mission. It is something to celebrate and I hope we see it support a fundamental shift towards a new age of health and happiness.

Acquiring knowledge on cultivating plants without the influence of industrialization and commercialization is a straightforward process. However, the challenging aspect lies in transitioning away from the established practices that emerged with the advent of modernity. Humanity has become fragmented, and the food plan serves as evidence of a growing movement toward reconnecting with our natural environment. Re-establishing a connection with plants can have a deep impact on all aspects of our own lives and the lives of other cohabitants on our planet for many generations.

A lunch plate with sprouted beans, veggie tacos in a homemade tortilla, brown rice, salad, and steamed kale with a nut-based dressing.

Can you talk about how you balance effectively running a business while continuing to center your values, especially when it comes to decisions around staffing, purchasing, and waste? What does running a values-based business look like in day-to-day operations?

Casa de Luz is a non-profit organization and a philanthropic act. I consider Casa de Luz a ‘church of connection.’ Central to this is the idea that values are not sacrificed for profit. There are daily reminders that we are making a giant difference by providing a simple and humble service.

We operate using a cooperative model — organizing against the idea that people are to be “managed.” I stop short of saying descriptives like “ownership” and “profit.” We move towards a language that expresses our different approach by describing people who come to eat and commune as “community” and not customers. Surplus cash flow goes to the staff and this is not called “profit-sharing.” We express ourselves consciously in the knowledge that words have an effect on the experience.

Above: Sharing laughs in the kitchen. The open concept allows all in the community to see their food being prepared and to interact with those making it. Below: Angelica works at Casa de Luz with her mother and aunts. The family brings all food waste back to their land in Lockhart for composting.

Casa de Luz is an open system. Volunteers can easily step in to help cook and, in doing so, learn how simple it all is. We are menu-free allowing us to choose the plants that are most available by region and season. We get to use up what is cooked on the same day, keeping everything fresh and eliminating excessive food waste. Our way of doing things is challenged daily so that we do not become complacent and dogmatic. Plants are not seen as good or bad but rather appropriate for our circumstances. For example, bananas are tropical and cooling and serve as an appropriate diet for the tropics where they grow. The appropriate food for the Arctic Circle is carnivorous because that is what is available naturally and what helps keep the people living there warm.

There are many nuances in operating Casa de Luz. We strive to keep it simple and use our common sense. There is no right and wrong, but only lessons. We try to be as much like a home kitchen as we can and think about ourselves like how a parent feeds their children — with lots of practicality and common sense. Anyone is welcome to come and explore how it’s done. For those wanting to learn more, our website has writings that explain the nuances of Casa de Luz.

Left: Wayo kicks up his heels at the entrance of Casa de Luz. He shared that he is particularly proud of the design as a welcoming space to invite community in. Right: A winding path invites visitors into the wellness community.

Is there a book, documentary, or other piece of media you would recommend for folks wanting to learn more about these topics?

While there are many wonderful books and documentaries about wellness, community, and sustainability, I believe there is nothing quite like Casa de Luz. Its story — the journey of creating a place where whole plant-based meals and community connection transform lives — is one that has yet to be fully told.

Instead of recommending existing works, I invite friends reading this interview to consider becoming part of that story. If you are a creative writer, filmmaker, or storyteller, I encourage you to explore the profound impact of Casa de Luz and the vision it represents. This is a story about hope, about healing, and about a blueprint for a healthier and more connected future.

Imagine the inspiration that could ripple out from capturing how Casa de Luz combines modernity with an ancient reverence for the Earth, fostering a space where people gather not just to eat, but to reconnect — with themselves, each other, and the planet. If you feel called to bring this story to life, I would love to collaborate and support your efforts.

Wayo with the kitchen team at Casa de Luz.

What advice do you have for others?

We must strive to blend modernity with a fundamental, life-sustaining connection to Mother Earth. In the 1940s and 1950s, families could more easily nurture themselves with wholesome, home-cooked meals, grounded in simplicity and care. Today, the landscape has shifted — fast-paced lives and industrialized food systems have distanced us from that essential connection.

The solution lies in reimagining how we nourish ourselves and our communities. Wellness community centers, like Casa de Luz, represent a sustainable, scalable way forward. By offering meals that are not only healthier and more nourishing but also cost-effective (often costing less than what it would take for families to prepare comparable meals at home), these centers remove barriers to health and connection.

Staying on the path of wellness becomes much easier when we are not surrounded by tempting, refined, and industrialized foods specifically designed to overstimulate our taste receptors. These products, crafted for profit rather than nourishment, disrupt our ability to make mindful choices and pull us away from the simplicity and satisfaction of truly wholesome eating. At Casa de Luz, the environment itself nurtures health. When everyone is eating the same whole, plant-based fare, there is no distraction or competition with processed foods. It creates a natural harmony that supports wellness and community connection.

I urge everyone to champion this vision. Support the establishment of wellness community centers in your neighborhoods. These spaces provide more than just meals; they are sanctuaries where we can reconnect — with our food, our communities, and our planet. Together, we can create a future where wellness and connection are accessible to all, turning the tide toward a healthier, more harmonious way of living.

Food connects us all! Learn how we can all support a more just and sustainable food system by exploring the Austin/Travis County Food Plan. To learn more about Austin's net-zero goal and explore actions you can take to support a greener community, view the Austin Climate Equity Plan.