In today’s episode, we’ve got another amazing food truck alternative for you: Taco Bike. Cayla Mackey brings organic, local, sustainable breakfast tacos to the Nashville community, all from the back of a bicycle. Not only does Taco Bike produce absolutely zero waste, but it’s also the first certified organic restaurant in the South.

Sustainability isn’t just Cayla’s business model—it’s a personal passion. As a vegan, Cayla grew frustrated by how difficult it was to enjoy a meal anywhere but her own home. She decided to change that herself, and Taco Bike was born.

Cayla’s here today to give us the low-down on sustainable food trucking, becoming USDA organic and REAL certified, the challenges of being a solo food vendor, and what she would have done differently if she could do it all again. If you’ve got a passion for making a difference with your food trucking, this is the episode for you. Enjoy!

Right click and save-as to download the podcast MP3 file

Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!

Image credit: Taco Bike on Kickstarter

Note: This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.