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The “Green Truck” on the road to a healthier planet.

In California the team from “Green Truck” provides healthy meals from a Freightliner MT45 which utilizes edible vegetable oil as fuel.

“Healing our Planet – One Meal at a Time”.

A gourmet food truck which offers healthy food at affordable prices? Today this doesn’t sound sensational in California, the “bodyshaper state”. Ten years ago such a business model seemed quite unusual. Nevertheless Mitchell Collier and Kam Miceli wanted to offer a better alternative. They quit their well-paid jobs as a model and securities trader. So they bought a Freightliner MT45 Diesel and began to make their slogan a reality: “Healing our Planet – One Meal at a Time”.

Joghurt mit Müsli und Beeren.

A fresh start into the day: berries and musli.

The “Mother Trucker” runs on vegetable oil.

The MT45 is only one of many vans which belong to “Green Truck”, but it is truly unique: It is fueled by recycled vegetable oil which the truck used for cooking the previous day. The “Green Truck” team lovingly calls it the “Mother Trucker”. Sustainability is a focal issue here: The truck’s roof is covered in solar panels which supply the kitchen with energy. All of the packaging which the truck uses is later composted by the farmers who provide the products. Even the kitchen utensils are manufactured using potato starch and can also be recycled.

Throughout the US and across the Atlantic.

Whether in Los Angeles or San Diego, at weddings or company parties – even on film sets underneath California’s burning sun: People everywhere are queuing for the organic gourmet food. The concept is a success. From the classic cheeseburger to the superfood salad – there is something for everyone. The good reputation of the “Green Truck” has spread internationally. That is why Kam and Mitchell came into contact with the celebrity chef Jamie Oliver in 2010. They travelled through West Virginia for three weeks for his “Food Revolution” show. True to the motto: healthy food for everyone, everywhere.

Good food, good mood: The actor David Arquette, "Green Truck" co-founder Mitchell Collier and friends in front of one of the trucks.

Slogan of the “Green Truck”.

“Healing our Planet – One Meal at a Time”: The “Green Truck’s” slogan decorates the rear of the “Mother Trucker”.

Front-view of the Freightliner MT45.

The Freightliner MT45 from “Green Truck”.

Beetroot salad from the food truck “Green Truck”.

Healthy and yet tasty: beetroot salad from the food truck “Green Truck”.

Home-made vegan burger patty.

The vegan “Mother Trucker” burger, named after the MT45, is especially popular. It is handmade and consists of locally grown products. Too far from the truck’s route to enjoy these delicacies? No problem! You can even order the vegan burger patty online. And if you have a little more time on your hands then you can enjoy the home-made variant: Kam Miceli revealed the recipe for the “Mother Trucker” to us – an original American style with measurements in cups.

Vegan “Mother Trucker” burger.

The vegan “Mother Trucker” burger.

The vegan Mother Trucker burger (4-6 portions)

What to buy:

  • 2 cups of chopped onions
  • 3 cloves of garlic, finely chopped
  • 2 cups of chopped champignons
  • 2 cups of carrot, finely chopped
  • 1 small can of tomato purée
  • 1/8 cup of soy sauce
  • 4 cups of shredded soy
  • ¼ cup of tahini paste
  • 1/8 cup of mustard
  • 1 cup of flour
  • basil, cumin, oregano, coriander
    sprouts and tomatoes

What to do in 10 steps:

  1. Brown the onions and garlic in the pan for three minutes
  2. Add the mushrooms and carrots and fry for another five to seven minutes
  3. Add the tomato purée and soya sauce
  4. Add vegetable protein and mix thoroughly
  5. Add the water, tahini and mustard and let the mixture simmer until the liquid has evaporated
  6. Pour the mixture into a large bowl and wait until it has cooled enough to touch
  7. Add the flour and spice
  8. Shape the mixture into patties and grill them or fry them in the pan
  9. Cover the finished patties with sprouts and tomatoes
  10. Serve in a vegan bread bun or between lettuce leaves and enjoy

Photos: Kam Miceli


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