When Greg Alden Steele decided to start a food truck, he wanted to do more than just serve healthy, delicious meals. He also wanted to build a business with a low carbon footprint, something in line with his dedication to environmentalist principles. So he had custom electric vehicle fabricated to help him start his business.
The Philly Greens food truck began life as a Polaris GEM electric utility vehicle, with a custom body crafted at a local shop. It uses no propane, has no grill, and can travel 30 miles on a single charge at a maximum speed of 25mph, which Steele says is more than enough power for him to travel around the city. Right now, the truck isn’t completely green — it still has to be plugged into an outlet for four to six hours each night — but Steele hopes to add solar panels to the roof of the vehicle soon. He also uses a small gas generator to heat the crockpots that keep his food warm.
The menu at Philly Greens is simple: Steele serves salad in the summer, soup and chili in the winter. All the ingredients are non-GMO and seasonally based. His specialty is a dish he calls the “jawn,” a salad with a base of leafy greens, topped with quinoa, lentils, spices, chia and flax seeds, along with a choice of fruit. If you’re in Philly and you’d like to pay a visit, you can find it in front of the Community College of Philadelphia on Mondays and Tuesdays, or visit the truck’s website for its rotating schedule around town.
Images via Philly Greens