Food Trucks Vs Restaurants in the Environment

Which of the two is more ecological, or is there simply no definitive answer? Right now, there are many people who may be quick to assume that food trucks are the worse of both evils, given the national focus on how environmentally sustainable practices relate to modes of transportation.

However, sustainability is something that comes into play every time a light is turned on, plastic is thrown away, dishes are washed, etc. Environmentally friendly (or harmful) practices don’t start and end with the key in the ignition, but rather take place during and after all hours of operation in a business, in a food truck or brick-and-mortar restaurant.

Let’s look at the factors that come into play during the operations of these businesses.

The location. As you know, catering trucks are mobile. They move from one place to another and therefore leave a smaller footprint where they have been. There is little infrastructure, apart from the commercial kitchen, which needs maintenance. And then there are the restaurants. Restaurants have multiple large areas that need to be regularly lit, temperature regulated, and cleaned. These physical entities exist all the time, not just during operating hours.

Used energy. As mentioned above, the physical location of a traditional restaurant creates a need for electricity and natural gas to maintain comfortable temperatures and provide lighting for dining customers. In kitchens, cooking is usually done with natural gas, and grills and stoves are kept hot during operating hours. According to the 2003 Commercial Building Energy Consumption Survey, most restaurants use 38.4 kWh of electricity per square foot per year, which is equivalent to approximately 77,000 kWh per year for a 2,000-square-foot restaurant.

Food trucks also require a heat source to cook, which is why they typically use propane. Over a year, an average food trailer will use about 900 gallons of propane per year, in addition to driving fuel requirements. Although this fuel is usually gasoline or diesel, hospitality trucks can also use vegetable oil or biodiesel. In addition, an onboard generator meets electricity needs. While generators are typically more polluting than grid-supplied electricity, food trailers demand less electricity and are more dependent on natural light.

Vehicle miles. Although restaurants cannot earn miles by traveling to customers, their customers will most likely travel to get to these traditional restaurants. Indeed, a short trip in a food truck can often make up for a number of short trips by customers who would otherwise have driven to a restaurant.

Waste. For the waste component in the food industry, it is a link between food trucks and restaurants. While some catering trucks consider themselves green by using corn-based plastic, bagasse, or recycled paper takeout containers, they still create waste. Instead, restaurants can use reusable plates, utensils, and cups; however, fast food and takeout restaurants often rely heavily on takeout containers that are made of plastic and Styrofoam.

Is the winner already clear? From this qualitative analysis, it is obvious that mobile food stands tend to have less harmful environmental impacts. Of course, it’s quite possible that some restaurants are more sustainable than other food trailers.

Remember, as a food truck owner, you need to take your customers’ concerns seriously. Your interest in environmental practices will retain a loyal following and attract new customers to your business.