Use Green Best Practices While Driving Your Food Truck

Use Green Best Practices While Driving Your Food Truck

tip of the dayDriving technique has a lot to do with your fuel economy. Avoid sudden starts and stops and go the speed limit. Not only does speeding and herky-jerky driving kill your MPG, it is dangerous.

Even if no one gets hurt in a fender bender, how green is it to get a new bumper or have your truck re-painted or re-wrapped? As a general rule of thumb, keep your engine speeds between 1,200 – 3,000 RPMs, and up-shift between 2,000 – 2500 RPMs (if applicable). Also, drive wise and minimize unnecessary miles by doing errands in in your truck. Use your personal vehicle (which in almost every case will be much more green than your truck) to drive anywhere other than the commissary or your next truck stop.

 

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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