Neon Tiger Offers an Experience Set in the Year 2048
Laura McQuarrie — January 30, 2020 — Eco
References: eatatneontiger & vegnews
With clean, free-from foods on the rise, there are a handful of health-focused vegan cocktail bars popping up around the world. In Charleston, South Carolina, Neon Tiger is set to open in March, offering an experience that's set in the year 2048. Restaurateur John Adamson believes that this is a time in the future where seafood may disappear forever and people will be confronted with the consequences of large-scale animal agriculture.
The all-vegan menu at Neon Tiger will take inspiration from a variety of non-vegan foods and offer a sustainable take with dishes like oyster mushroom calamari, barbecue jackfruit burgers and plant-based eggs benedict. The drinks menu is just as mindful, as Neon Tiger will be avoiding cans and bottles to reduce waste.
Image Credit: VegNews
The all-vegan menu at Neon Tiger will take inspiration from a variety of non-vegan foods and offer a sustainable take with dishes like oyster mushroom calamari, barbecue jackfruit burgers and plant-based eggs benedict. The drinks menu is just as mindful, as Neon Tiger will be avoiding cans and bottles to reduce waste.
Image Credit: VegNews
Trend Themes
1. Clean Eating - Opportunity for creating innovative vegan dishes that mimic non-vegan foods in a sustainable way.
2. Future-focused Experiences - Opportunity to create immersive dining experiences that transport customers to a different time or era.
3. Sustainable Packaging - Opportunity to develop eco-friendly packaging solutions that reduce waste and environmental impact.
Industry Implications
1. Food and Beverage - Restaurants and bars can explore new options for vegan menus and sustainable drink choices.
2. Hospitality and Entertainment - Hotels, resorts, and themed establishments can incorporate futuristic experiences to attract customers seeking unique dining experiences.
3. Packaging and Waste Management - Companies can innovate in sustainable packaging solutions for the food and beverage industry to reduce waste and environmental footprint.
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