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Luke's Lobster - Authentic lobster rolls and other tasty lobster cuisine are the main draw of these food trucks in New York City. Kogi BBQ - This food truck in Los Angeles was the forerunner of the current food truck movement and serves a fusion of Korean and Mexican fare such as spicy pork tacos and kimchi quesadillas.
Grease trucks at their long time College Avenue location, ending on August 15, 2013Grease trucks were a group of food trucks located on the College Avenue Campus of Rutgers University in New Brunswick, New Jersey. They were known for serving, among other things, "Fat Sandwiches," a sub roll containing a combination of ingredients such as burgers, cheese, chicken fingers, french fries, falafel, and mozzarella sticks. In August 2004, Maxim Magazine's top sandwich in the nation was awarded to the "Fat Darrell," a sandwich invented by a student named Darrell Butler and commonly served by these trucks. Grease trucks were an integral part of campus culture, serving as a meeting and hangout spot. Grease trucks were named the number one post game activity in the country by Sports Illustrated On Campus in 2005, despite being located on the opposite side of the Raritan River from the Rutgers football stadium. Grease trucks were removed from their long time location in August 2013, with plans to be relocated throughout the New Brunswick and Piscataway campuses.
Hamburgers, french fries, and soft drinks are typical fast food itemsFast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on "speed of service" versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal. By making speed of service the priority, this ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional "sit down" restaurant). For those with no time to spare, fast food became a multibillion-dollar industry. The fastest form of "fast food" consists of pre-cooked meals kept in readiness for a customer's arrival (Boston Market rotisserie chicken, Little Caesars pizza, etc.), with waiting time reduced to mere seconds.
A truck carrying produce A grocery store displaying a sign for food milesFood miles is the distance food is transported from the time of its production until it reaches the consumer. Food miles are one factor used when assessing the environmental impact of food, including the impact on global warming. The concept of food miles originated in the early 1990s in the United Kingdom. It was conceived by Professor Tim Lang at the Sustainable Agriculture Food and Environment (SAFE) Alliance and first appeared in print in a report “The Food Miles Report: The dangers of long-distance food transport”, researched and written by Angela Paxton. Some scholars believe that an increase in the distance food travels is due to the globalization of trade; the focus of food supply bases into fewer, larger districts; drastic changes in delivery patterns; the increase in processed and packaged foods; and making fewer trips to the supermarket. These make a small part of the greenhouse gas emissions created by food; 83% of overall emissions of CO2 are in production phases. Several studies compare emissions over the entire food cycle, including production, consumption, and transport.