Green Business Case Study: Lulu's Local Eatery
Lulu’s Local Eatery

Food truck

Loren Loomis and her fiancée Robert Tucker’s Food Truck business serves Green perspectives along with locally sourced, all-natural lunch and dinner specialties.

Green Measures at Work in This Business:
  • Reused a “Snap-On Tool” van vs. buying new, retrofitted as a rolling restaurant.
  • This food truck sports a rooftop garden, custom-built by the owners to grow greens and herbs used in menu items—and attracting plenty of customer attention!
  • 100 percent vegan menu promotes healthy alternatives to conventional foods, using no animal product ingredients in menu items or animal by-products in preparation.
    • Specialties include sweet potato falafel, Mexican veggie-quinoa bowl, white bean salad
  • Sources ingredients from local farmers’ markets and direct from local farms.
  • Varies menu seasonally and develops menu in consultation with local growers, in order to make best use of seasonal foods and locally-produced staple products.
  • Uses only compostable food service wares, and provides food-waste compost collection as well as can and bottle recycling for customers and staff.
  • Joins forces with other similar businesses on “Food Truck Fridays”—first Friday of every month in Tower Grove Park – to cultivate and expand customer base for all.
  • Uses social-networking media to notify customers of service locations—efficiently targeting audience and minimizing advertising costs.

Lulus logoThis Business Has More Green Plans:
  • Powering their food truck on biodiesel fuel, either locally sourced or DIY refined.
  • Installing solar panels on the truck to power cooking equipment.
  • Joining with other restaurants to cooperatively purchase compostable products so bigger buying power can cut costs, boost product availability.
  • Continue educating customers and the general public about ways to think, live and EAT more sustainably.

Green Ideas Your Business Can Use:
  • Repurpose a vehicle or facility instead of buying or building new.
  • Purchase from local producers and suppliers
    • Forty-five or more cents of every dollar spent with a locally owned business stays in your local community versus fifteen cents or less of each dollar spent with a chain.
  • Go beyond purchasing and partner with suppliers to help boost availability and cut costs of environmentally preferable products.
  • Look for ways to team up with similar businesses—your “competitors” could become allies, working together to cultivate a customer base for your specialty business type and help cut common costs.
  • Showcase your Green knowledge and commitment—your ideals and investments can become a significant business advantage!

Member of St. Louis Food Truck Association.

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