Sustainable Dining on a Bus

Image credit: Good

It doesn't seem like there could be much that's sustainable about a giant bus—or a roving restaurant—but Restaurateur Kai Schoenhals is using both to help move local food beyond its traditional boundaries.Good writes:

Inspired by such mobile operations as the Napa Wine Train, the Bay Area-based Schoenhals and chef-partner Daniel Isberg--the pair run a highly regarded local underground dining series--decided to refit the silver-sided 1957 GMC as a fully featured eatery that will travel around the region to its guests (or are they its hosts?). And unlike the train, this vehicle won't be limited by pesky tracks. "Our bus can roam," boasts its creator. A motorcycle dinghy further extends its reach.

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Tags: Local Food

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