Which of the two are more environmentally friendly or is there just no definitive answer? Right now, there are many people who can quickly assume that food trucks are the worst of the two 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 do not begin and end with the key in the ignition, but take place during and after all hours of operation of a business, in a food trailer or in a traditional restaurant of brick and cement.
Let’s look at the factors that come into play during the operations of these companies.
The location. As you know, catering trucks are mobile. They move from place to place and therefore leave a smaller footprint where they have been. There is little infrastructure, other than the commercial kitchen, that needs maintenance. And then there are the restaurants. Restaurants have multiple large areas that need to be lit, temperature regulated, and cleaned regularly. These physical entities exist all the time, not just during operating hours.
Energy used. As mentioned above, the physical location of a traditional restaurant creates the need for electricity and natural gas to maintain comfortable temperatures and provide diners with light. In kitchens, cooking is generally done with natural gas, and griddles and stoves are kept hot during operating hours. According to the 2003 Commercial Building Energy Consumption Survey, most restaurants use 38.4kWh of electricity per square foot per year, which is approximately 77,000 kWh per year for a 2,000 ft2 restaurant.
Food trucks also require a heat source for cooking, which is why they generally use propane. For a year, an average food trailer will use about 900 gallons of propane per year, in addition to the fuel requirements for driving. Although this fuel is usually gasoline or diesel, catering trucks can also use vegetable oil or biodiesel. In addition, an on-board generator meets the electricity needs. While generators are typically more polluting than grid-supplied electricity, food trailers demand less electricity and rely more on natural light.
Miles of vehicles. Although restaurants cannot earn miles by traveling to customers, it is very likely that their customers will travel to reach these traditional restaurants. Indeed, a short food truck trip can often make up for a number of small customer trips that would have otherwise led 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 are considered eco-friendly by using corn, bagasse, or recycled paper-based plastic containers for take out, they are still creating waste. In contrast, restaurants can use reusable plates, utensils, and glasses; However, take-out and fast-food restaurants often rely heavily on take-out containers that are made of plastic and Styrofoam.
Is the winner clear yet? From this qualitative analysis, it is obvious that mobile food stands tend to produce less damaging environmental impacts. Of course, it is 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.