Neon Greens

“Take me here using Metro Transit”

Neon Greens is an exciting new sustainable business concept in The Grove business district in St. Louis’ Forest Park Southeast neighborhood. You won’t find a fresher or more nutritious salad anywhere else in St. Louis because Neon Greens grows all of it’s own lettuce in the hydroponic farm next door. Owner, Josh Smith, transformed two shipping containers into the equivalent of a three acre farm capable of producing 6,500 pounds of lettuce each year in its vertical growing space. Unlike a traditional farm, almost all the water required for growing is captured, recycled, and reused, and small coco coir plugs is used instead of topsoil. There’s very little waste during harvesting and zero transportation required. The neon-tinted LED grow lights in the urban farm give Neon Greens its name.

Neon Greens sparkling kitchen uses energy-efficient, Energy Star rated appliances and all LED lighting. Neon Greens is dedicated to waste reduction and sustainable packaging; the restaurant practices composting and recycling with clear signage for customers so waste is properly sorted. Their commitment to sustainability extends to the packaging used for take-out orders, where only compostable or recyclable containers are used, and all cutlery is compostable. Neon Greens orders from local producers whenever possible. Beverages include locally made cold brew and Confluence Kombucha. Also try their house-made soups, gluten-free cheesy bread, and seasonal cookies.

Neon Greens places a strong emphasis on education and community, often donating portions of sales to the St. Louis Crisis Nursery. Agriculture Manager, Olivia Engel, is always willing to show customers the farm. Neon Greens hosts farm tours, workshops, and cooking classes as well. Check out their Offshoot dropoff program if you’re in the BJC or SLU area. Neon Greens’ innovative, holistic approach to sustainability demonstrates their belief that restaurants can be a force for change, making them a welcome newcomer to St. Louis’ sustainable dining scene.