A caravan of food trucks

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university, and the uses are almost as varied as the designs. In addition to serving as mega-kiosks, food trucks are mobile concession stands, temporary grab-and-go outlets for spaces being renovated and even mobile kitchens that can allow catering departments to operate in venues where kitchens do not exist. This month, FSD takes a look at five of the newest food trucks to appear.

Dining Hall Supervisor Nick Krause and Group Leader Nicole Bates show off examples of the twisted gyro burger popular at Rutgers’ Knight Wagon.

Rutgers’ Knight Wagon pays homage to the school’s Scarlet Knights and goes wherever outdoor events are held.

The Knight Wagon’s tight kitchen and three cooks turn out an eclectic array of street food, including The King’s Dinner, a smoked turkey leg. 

Cal Poly Pomona’s Poly Trolley has been resurrected. Originally built in the ’80s, it was garaged for more than 25 years because of budget cuts. It was relaunched in May.

New equipment allows the Poly Trolley to offer items like tempura avocado tacos, sliders and fresh-made potato chips. 

The renovation of Shaw Dining Hall led to the creation of Michigan State’s Eat At State On The Go, which served as a temporary dining facility during the redo. 

The signature item is the smoked cheddar cheeseburger, but “walking salads,” made with warmed tortillas, are also popular. 

The University of Maryland Dining Services posts signage outside of its Green Tidings food truck that exhorts customers to practice environmental responsibility.

Green Tidings is reflective of Maryland’s commitment to fiscal and environmental responsibility: The truck itself is recycled and cost only $30,000 to outfit.

The University of Montana’s Galloping Griz was created in lieu of a snack bar to provide foodservice to 220 students at a satellite campus.  

Concessions Manager Ian Waetje outside the truck, which switches its menu to street foods for late-night service on the main campus.