THE RISE OF FOOD TRUCKS
The ancestor of the food truck was invented around the time of the American Civil War. Called a chuckwagon, it was used to transport cooking equipment in the northern United States to cook meals for migrants. In France, the pizza truck arrived from Italy in the 1960s, while chip stands were setting up shop in Northern France and Belgium. Truck restaurants are also prevalent in Brittany, where they serve traditional crepes and pancakes.
Today, food trucks park in spots popular with locals or tourists, like in front of a university or near the beach. The concept has evolved to offer a wide variety of food, and not just one type of product. The concept really took off in the last decade and is one of the main trends in alternative restaurants.
This new generation of trucks found its calling by serving quality dishes, to shake up the misconceptions about fast and mobile food. Today, food truck meals are homemade, using traditional recipes and local ingredients. The trucks also keep up with the latest trends: organic agriculture, made in France, vegan, etc.
The town’s commitment
The town of Biot supports eco-friendly initiatives from its citizens, like with the creation of the innovative eco-festival “Les souffleurs d’avenir” held every spring. During previous years, food was put in the forefront: short food supply chains, new dietary trends, slow food, organic foods, etc.
In line with this event, the town of Biot aims to welcome food trucks showing interest in these new habits in dining. The town hosts food trucks throughout Biot from Monday to Friday all year long.