Neon Greens Revitalizes Farm-to-Table with Vertical Farming in St. Louis

At a time when the term 'farm-to-table' seems almost cliché, Josh Smith, owner of the soon-to-open Neon Greens in St. Louis, is set to inject new life into the concept. Smith's fast-casual salad and soup restaurant is pioneering the use of vertical farming, serving dishes made from lettuce, kale, and mizuna harvested just minutes before from adjacent indoor farms. This innovative approach not only promises ultra-fresh produce year-round but also champions sustainability by eliminating the need for pesticides, fertilizers, and long-distance transportation.

Inside Neon Greens' Farming Revolution

Neon Greens stands out not just for its fresh fare but for its groundbreaking method of sourcing ingredients. The restaurant is flanked by two modular farms, developed by vertical farming innovator Freight Farms, which utilize hydroponic systems to produce greens. This setup allows Smith to harvest produce throughout the day, directly transporting them into the kitchen via a conveyor belt system. The process underscores a transparent food supply chain, something Smith passionately advocates for, aiming to enlighten consumers about the origins and benefits of their food.

A Fresh and Flavorful Menu

The menu at Neon Greens is designed to showcase the variety and quality of its onsite-produced greens. Patrons can expect four types of greens, including Sweet Crisp and Green Oak Leaf, forming what Smith calls "the dream team of lettuce." The restaurant will offer three seasonal salads, a build-your-own option, and a rotating chef-collaboration salad, starting with a smoked chicken salad from Grace Meat and Three. Besides salads, Neon Greens will serve two types of soups, local kombucha, sparkling hibiscus tea, canned coffee, and an oat milk-based soft serve, ensuring a well-rounded dining experience that's both delicious and sustainable.

Future Prospects and Sustainability Impact

As Neon Greens prepares for its mid-March opening, Smith is already envisioning future expansions. He believes the concept can be replicated, highlighting vertical farming's potential to resolve many supply chain issues faced by restaurants reliant on fresh produce. Moreover, vertical farming presents a solution to food waste, allowing for controlled harvesting based on demand. While Smith dismisses franchising, the proof of concept at Neon Greens could very well set a precedent for a new wave of sustainable dining, not just in St. Louis but potentially nationwide.

Neon Greens represents more than just a dining establishment; it is a bold step towards redefining what farm-to-table can mean in the modern era. By integrating vertical farming directly with the restaurant experience, Smith not only ensures a menu of unparalleled freshness but also fosters a deeper connection between consumers and their food sources. As this innovative concept takes root, it could inspire a significant shift in how restaurants approach sustainability, sourcing, and the culinary experience itself.