Canada's Food Truck industry is a dynamic and diverse field, constantly introducing new offerings to the market.

However, it's important to recognize that food trucks are primarily small businesses, and their owners/operators are heavily involved in day-to-day operations. This includes tasks such as menu development, scouting for ideal locations, and managing various catering and special event opportunities. Amidst these challenges, sustainability might not always be at the forefront of their minds.

This is where YOU come in. Students will receive a comprehensive overview of food truck operations, which may include on-site or virtual visits, to gain a thorough understanding of the facilities, resources, and overall environmental impact of these businesses.

Ideally, students will conduct assessments of these operations and provide evidence-based recommendations on how these businesses can align with the 17 United Nations Sustainable Development Goals (UN SDGs). Creating a practical and tactical plan, along with setting achievable goals, will be crucial in this process.

Moreover, the broader objective of this project is to gather sufficient data to develop a set of tools that can be utilized by the entire sector to evaluate their current sustainability status and chart their course towards a more sustainable future.

To achieve the project goal, learners will need to complete a series of tasks that involve a comprehensive assessment of various factors. Here's an outline of the tasks they could undertake as a part of this project:

1. Review of the Built Environment:

•   Analyze the physical infrastructure of food truck operations, including their facilities, equipment, and locations.
•   Assess the environmental impact of the built environment, considering factors such as energy consumption, waste management, and sustainable construction practices.

2. Examination of Operational Aspects:

•   Investigate the day-to-day operations of food trucks, including menu planning, sourcing of ingredients, and transportation logistics.
•   Evaluate the efficiency of these operations in terms of resource utilization and waste reduction.

3. Analysis of the Demand Side:

•   Study consumer preferences and trends related to sustainability in the food industry.
•   Identify what consumers expect from food truck businesses in terms of sustainable practices, including sourcing local ingredients, reducing food waste, and offering eco-friendly packaging.

4. Consideration of Environmental and Economic Factors:

•   Take into account current environmental challenges and economic factors that may impact food truck operations. This includes factors like climate change, regulatory changes, and market conditions.

5. Integration of the 17 SDGs:

•   Examine all 17 Sustainable Development Goals (SDGs) as a framework for possible solutions.
•   Develop a plan to move food trucks along a spectrum of sustainability over time, considering the specific SDGs that align with their operations.
•   Create a self-assessment tool that allows food truck operators to evaluate their sustainability performance against the SDGs.
•   Provide guidance on how to implement incremental and lasting changes to their business practices in line with the chosen SDGs.
•   Offer strategies to effectively communicate these sustainability efforts to the marketplace, ensuring transparency and avoiding greenwashing.

By completing these tasks, learners will be equipped to help food truck businesses enhance their sustainability practices, align with the SDGs, and contribute positively to the environment and society while meeting consumer demands.