With the American Rescue Plan, which passed in March, Congress set aside $28.6 billion in federal grants for restaurants, including food trucks—one of the industries hardest hit by New York City’s Covid lockdowns. As the city opens up and these funds are disbursed, food truck owners have an opportunity to “build back better” with a clean-energy business model.

The prototype has become the gold standard. Neapolitan Express, the world’s first food truck powered entirely by compressed natural gas, was introduced to New York in City Hall Park in 2013, to great fanfare. Founder Max Crespo was flanked by then-Mayor Michael Bloomberg and the late business magnate T. Boone Pickens, who sat on the board of the food truck’s partner in the business venture, Clean Energy Fuels.

Specializing in authentic Italian cuisine, Neapolitan Express now has a fleet of more than 30 food trucks. According to the company, its alternative-energy model reduces greenhouse gases by 99 percent—"equivalent to taking 240 cars off the road”—and is safer for employees and customers. The truck’s unique method of baking pizzas, in a 900-degree oven over 90 seconds, also means that it truly delivers fast food.

In fact, the company’s motto is “Fast food should be good food.” The ingredients it uses are all-natural, organic and GMO-free, and include flour and tomatoes sourced from Italy. Add-ons include Mike’s Hot Honey, Vegan Daiya Cheese, and Urbani Black Truffle Oil.

For more information, visit NeapolitanExpress.com.