On the first Thursday of every month, the Shangri-La Hotel's La Bauhinia restaurant is now serving '100 Percent Green Dinners.' These five-course meals put a huge emphasis on vegetables, particularly the origins of the produce. Wine growers, gardeners and farmers are invited to interact with the diners, so that they can be treated to more information about the quality of what they are eating.
The menu crafted by Ched Christophe Moret gives priority to food items that are locally available, ethically produced and at the peak freshness. To go along with the all-green dinner menu, diners are served a variety of drinks that pair well with the vegetable dishes. The green theme is even carried through to the cocktails, which prominently feature ingredients like kale, celery and cucumber as more than just garnishes.
What Makes This Trend Stand Out
- Vegetable-centric Menus
- Restaurants are creating menus that prioritize plant-based dishes and celebrate the origins of locally sourced produce.
- Farm-to-table Dining
- Diners are increasingly interested in knowing where their food comes from and the ethical and environmental impacts of the food they eat.
- Sustainable Cocktails
- Bartenders are using fresh and locally sourced ingredients to create cocktails that align with the plant-based and sustainable dining movement.
Sectors Adopting This
- Restaurant
- Restaurateurs have an opportunity to create menus that align with consumers' growing interest in plant-based and locally sourced foods and offer unique dining experiences that prioritize sustainability.
- Farming
- Farmers have the opportunity to partner with restaurants and provide locally sourced produce that aligns with the sustainable dining movement and provides economic benefits for their communities.
- Beverage
- Beverage companies have an opportunity to create drinks, particularly cocktails, that use fresh and locally sourced ingredients and align with the plant-based and sustainable dining movement.
