The Food Truck Kitchen was a student project that was realised during the time food trucks were booming in Sweden. To me, the movement was a rebellious new phenomenon that philosophically felt true and was driven by passionate people.
After spending a week with seven different food truck businesses in Stockholm it was obvious that the food truck movements needs were not being met by the market in Sweden – which resulted in massive hygienic and structural flaws. These flaws were not being picked up by health and safety legislation as food trucks existed in a legal grey-zone.
The project aimed to address these flaws and design an economically feasible, structurally adaptable and hygienic solution for passionate foodies to be able to start their own food truck businesses.