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“going Green” Assessments For Your Commercial Kitchen
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“going Green” Assessments for Your Commercial Kitchen

Save money, go green. That’s what we’re trying to convince all food trailer owners to do. The reason? Starting a food truck business is a rising trend in America. As the food truck industry becomes even more competitive, you will need points to help you differentiate your business model from the truck parked down the street. How will you do it? We say, go green.

Why else? With competition on the rise, you may find your truck in a price war with another local truck – especially if the truck’s concept is similar to yours, which is likely given the saturation of some markets. With less income coming in from food sales, your mobile food stand will need to reduce expenditures and prolong amenities. This can be done by making environmentally sustainable changes within your commercial kitchen and on-board your catering truck.

Start here. When picking a commercial kitchen, ask the owner if the facility is certified in any green initiatives. In order to be certified, the commercial kitchen most likely underwent certain assessments to ensure that the facility was meeting reduction practices. A green certified kitchen will assist your catering truck business in two ways: it will make renting the kitchen cheaper on a monthly or annual basis and it will also allow you to advertise your green-friendly practices to customers. This will help you grow your consumer base and build loyalty.

There are four different assessments that your commercial kitchen provider – or your personal food truck business – can undertake. Within the commercial kitchen, or on-board your truck’s kitchen, assessments include a habit assessment, energy assessment, water assessment, and waste assessment. Each of these identifies where wastes are occurring and how to reduce, reuse and recycle these wastes.

You should also consider how to make these assessments on-board your food trailer. Are you unnecessarily wasting food, plastic materials or other resources? A great way to cut down on waste is to ensure that the salesperson at the window asks the customer what he or she needs rather than assuming that the customer needs everything. For example, it may be helpful to put a sign on the catering truck that reads, “Help us save the earth. Ask us for the to-go items that you need, otherwise we’ll use them to save a tree.”

In order to “go green,” your food trailer and its staff must make a commitment to the operational changes that are required. This is an ongoing process and it requires dedication. Simply recycling objects whenever possible is a step forward, but it does not encompass an all-around approach to going green. Instead, “green” is a lifestyle and it must be incorporated in each of your business’s processes.

These changes include buying green kitchen equipment for your mobile food cart, implementing Eco-friendly waste management systems, and using green cleaning products within and around your vehicle. Remember, as a food truck you are traveling to multiple locations that are not owned by your business. Thus, it is even more important to respect the space that your business is temporarily visiting.


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