Attendance: Matt Riggs, Shreya Mahajan, Dominika Szal, Daphne Hulse

Agenda:

• Overview of the team's proposed interview questions for food trucks. Matt Riggs provided feedback:

  • Some food trucks share a commissary → might be useful to look into their commissary

    • Map out where the commissaries are

  • When food leaves truck, truck owners are not responsible for how its disposed (really falls on place its being consumed).

    • The truck has little incentive to fix this because it’s not their problem when it comes to how their food and containers are disposed.

  • Food trucks tend to place food in plastic bags, clam shells.

  • Ways to incentivize the proposition of sustainability:

    • Green Food Stamp, Sam's Club.

    • An effective cost analysis of changing from unsustainable materials (plastics, Styrofoam) to more sustainable (paper, cardboard). (must do before we start approaching the trucks. Look at Gordon's Food Service (this is where they buy their materials, likely).

    • Make sure to address their concerns when they bring up whether the alternative material is flimsy or keeps heat in effectively.

  • Matt thinks that food truck owners may not have a good idea of how recycling works.

  • Start off with what we want to achieve (sustainability for “to-go, take out, food truck” businesses)

    • Then go into cost analysis sheet with sustainability score.

    • “Would you be interested in joining a pilot program where we can feature your truck on a list?”

  • Meet the owners at their trucks, buy from them, and discuss during a less busy time of day.