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Meet Kam Mitchell of Green Truck Inc in West LA

Today we’d like to introduce you to Kam Mitchell.

Kam, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Kam and Mitchell founded Green Truck 10 years ago to make organic food accessible and affordable for all. Today the business has grown into a full-scale catering company and food truck commissary which houses Green Truck and our Healthy Asian Food Truck – Ho-Lee-Chow. Our goal is to have a positive impact with each meal we serve. Alternatively fueled trucks, compostable service ware, organic food, and like-minded colleagues help us contribute the vibrant street food scene in West LA while following our mantra – Healing the Planet, One Meal at a time.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The road is decidedly treacherous for Food Trucks in Los Angeles. Ever changing regulations combined with tons of competition can make LA a difficult place to do business. However, LA is where ALL the customers are, so were left to our own devises to compete and succeed.

We have seen many, many food trucks come and go over the years, and however, LA’s entrepreneurial spirit and adventurous customers keep the wheels turning.

Green Truck Inc. – what should we know? What do you guys do best? What sets you apart from the competition?
Anyone who works in Los Angeles is familiar with the ubiquitous “roach coach” – mobile kitchens on wheels that roll up for breakfast or lunch to serve up everything from burgers to burritos. Well Angelenos, commence rejoicing! Green Truck, the brainchild of Kam Miceli and Mitchell Collier, now brings us a green, gourmet, on-the-go alternative.

The innovative café and catering service on wheels launched in 2006 and now has a fleet of eight state-of-the-art converted diesel engine trucks that run on the very veggie oil that cooks up their amazing breakfast burritos (on sprouted tortillas) and monster “Mother Trucker” vegan burgers. The two kitchens or commissaries that supply the trucks with farm fresh fare run off of on-site solar power generated by photovoltaic arrays on the roof.

From the ingredients (which are all organic and local) to the fuel that drives their trucks to the energy that heats up their kitchens, this innovative company is applying smart green design to revolutionize the way we eat on the go.

What is “success” or “successful” for you?
We are not just looking to make a positive statement about the environment – that is not enough to succeed in business – we are playing to win. That means making more money than the next truck while sticking to our ethos. It means more time working for less, however, the health of our environment and children is stake – so we make the sacrifice. We know every meal we serve is one less GMO consumed, one more positive impact for our customers.

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Green Truck

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