Pizza Vans

Which one of them is more sustainable or is there no one answer? At present, there are many people who could immediately conclude they are more harmful of the two in light of the current national emphasis on how sustainable practices connect to methods of transportation. pizza catering van

 

However, sustainability is a factor that is a factor every time an electric light is switched on and plastic is thrown in the trash and dishes are cleaned, and so on. Eco-friendly (or harmful) practices don't begin and stop when you put the ignition of the key and occur throughout and after the working hours of a company such as in the form of a food trailer or the traditional brick-and-mortar eatery.

 

Let's take a look at the elements that play a role in these companies' activities.

The site. As you've probably guessed, catering vehicles are mobile. They move from one place to another spot, leaving an enviable footprint of where they've been. There's no infrastructure, aside from the commercial kitchen which needs to be maintained. Then there are restaurants. Restaurants have multiple large areas that must be illuminated, temperature-regulated, and cleaned regularly. These physical structures are present every day and not only during operational hours.

 

Energy Use. As previously mentioned, the physical location requires natural gas and electricity to ensure comfortable temperatures and light the diners. In areas of the kitchen, food preparation is usually performed using natural gas, and the griddles and stoves remain hot throughout working hours. In the year 2003, according to Commercial Building Energy Consumption Survey, the majority of restaurants consume 38.4kWh in electricity for every square foot in a year. That's about 77,000 kWh for a restaurant that covers 2,000 square feet.

 

The food trucks require a heating source to cook, which is why they usually use propane. In the course of a year, a typical food trailer can use around the equivalent of 900 gallons of propane each year, not counting the fuel needed to travel around. While this fuel is typically diesel or gasoline catering trucks can make use of biodiesel or vegetable oil. In addition, an onboard generator will meet electrical needs. Generators tend to be more polluting than grid electricity, food trailers use less power and depend more on sunlight.

 

Miles drove by vehicles. Even though restaurants don't accumulate miles in order to serve customers, they will most likely travel to reach these classic restaurants. In reality, a brief journey through a food truck will be a great way to offset tiny trips that customers might otherwise have driven to restaurants.