written by Caitlin Perry and Janine Windsor
Food trucks of yesterday were thought as dingy, unhealthy and unsustainable. Over the last few years, food trucks in Canada and the U.S. have resurfaced and become a sought-after alternative to the brick and mortar restaurant. Today, food trucks are serving unique culinary treats that differ greatly from the traditional hot dog stand or sandwich truck of yesteryear. Many food trucks are changing from burgers and sandwiches, to offering healthy, fresh and even local foods.
Many mobile restaurateurs are also looking to keep their trucks as green as possible, but this presents some challenges. Food trucks are mobile, so they use fuel and emit greenhouse gases. So how can a food truck be “green”?
In fact, food trucks are inherantly less wasteful the traditional restaurants in many ways. Once they arrive at their destination, they use only 1/4 of the utilities that traditional restaurants use. Food trucks must also contend with unique challenges, such as limited space for food and supplies (including water) forcing them to conserve as much as they can and making them highly aware of waste.
As most items at food trucks are take out, waste becomes a major issue and the primary focus of making a food truck more sustainable. Reducing the amount of waste created, choosing environmentally-preferred take out wares, and disposing of waste in the most responsible manner becomes key.
Luckily, there are many other ways food truck owners can make their wheels more sustainable when it comes to waste:
  • Have a small scale composting, recycling, and waste system both inside of the truck, as well as for the customers.
  •  Offer environmentally preferred utensils and take out containers to customers. Find a brand that is made with 100% recycled materials, or is compostable (where facilities exist).
  •  Choose truck location close to a shelter or soup kitchen where extra food can be donated if the municipality permits. Also, store the truck near local compost and recycling facilities.
  •  Purchase as much food locally as possible.
  •  Another advantage of using local growers and businesses for food is reduction in packaging. Bringing back the containers and boxes that you purchased your food in from the grower, so they can reuse it for your next order.
  •  Offer different portion sizes for varying appetites to cut down on the amount of food that’s wasted.
  •  Encourage your customers to bring their own take out containers by offering a small discount.
  •  Don’t offer individual condiments, instead, provide squeeze bottles or shakers. 
  •  Don’t sell bottled water, rather, offer bottle refills on filtered municipal water.
  •  Fuel your truck with biofuel and donate grease to biofuel companies.
To see some sustainable food trucks in action, visit LEAF certified Naaco Truck and Purple Pastry Chef in Calgary. For more information about becoming a LEAF certified food truck, contact [email protected].