Live Better
 
 

Food on the move

Run on solar power and vegetable oil the Veggie Patch Van is bringing healthy food to you.

The Veggie Patch Van is on a mission to bring healthy food to the masses

A collaboration between Sydney-based design studio TMOD and Surry Hills vegetarian restaurant Yulli’s, led to the creation of the Veggie Patch Van. With a mission to bring healthy vegetarian food to the masses, promote local growers and raise awareness of sustainable eating, a commission from the City of Sydney helped get the show on the road and the van now rolls around Sydney selling its tasty wares.

Housed in a converted green Winnebago, fondly referred to as ‘spud’, the Veggie Patch Van’s founders worked hard to overcame some tricky challenges and conceive a moveable dining experience that runs on solar power and vegetable oil.

“As it is new and we do not have a formula to replicate, we have had many difficulties in the construction of the van, however it has been a positive learning process that we have all enjoyed. Running on solar and vegetable oil, it’s not so much that it’s hard to do, but if we did it again we’d have a clearer plan in place before we started,” said Milenka Osen, co-founder of the van.

The Veggie Patch Van’s menu is seasonally driven and showcases the homegrown aesthetic of its founders. While it’s always evolving, the signature burger, chips and raw dish staples are always available. The team is also working on breakfast and brunch menus and offers sweets and locally brewed beverages.

“We’re devoted to using seasonal produce sourced from local growers. Our whole food philosophy extends on the ‘paddock-to-plate’ movement. We want to offer minimally processed, full-flavoured cuisine aimed at reconnecting growers with diners” explains Karl Kooney, Veggie Patch Van co-founder and Yulli’s owner.

So far, reception to the Veggie Patch Van has been very positive and the van has set up shop at events including the Better Homes & Gardens expo and the Taste of Sydney’s sustainable food section.

“We have had a great response from people and I think that is because the concept and food is different. It’s fresh, healthy and without any unnecessary impact on our environment, so we hope this makes people feel good. It’s a new eating experience,” said Milenka.

Other fun features of the van include a portable vertical organic herb plantation and hand crafted macramé pots that hang alongside the van. An array of roadside and junkyard materials including recycled fence pails and used stainless steel have helped in spud’s transformation.

Looking at the bigger picture of good health and what is important to achieve it, Milenka Olsen believes it’s all about regular exercise, drinking lots of water, keeping stress to a minimum and being happy. “As Michael Pollen says, ‘eat real food, not too much, mostly plants’,” shares Milenka.

For more information visit veggiepatchvan.com

Recommended Reading

Asparagus and feta frittata recipe

Thyme and feta bring a delicious flavour to this dish.

Read more

Chickpea, beetroot and pumpkin salad recipe

This delicious salad is both simple and impressive.

Read more

Butter and sage sauce recipe

A simple Italian classic, delicious tossed through pasta.

Read more

10 healthy lunchbox snacks kids love

Delicious snacks that will guarantee empty lunchboxes.

Read more

Is Australia losing its sweet tooth?

Dietitian Dr Alan Barclay looks at the latest research.

Read more

Winter bruschetta two ways recipe

Two delicious toppings - Tuscan kale and broad bean.

Read more

Leek and broccoli tart recipe

A beautiful, vegetable tart made with olive oil pastry.

Read more

Broccoli, chilli and lemon pasta sauce recipe

A zesty and delicious vegetarian pasta sauce.

Read more