About Us

Our Values

Reducetarian
Sustainable
Local and Seasonal

We are a food truck specializing in healthy delicious plant-based food with no single use plastic. We want to encourage people to eat less animal products and felt like the best way to do that would be to provide delicious, reasonably priced, plant-based food to our community.

We work hard to support our environment and local businesses. To achieve that, we limit the use of non-reusable products and partner with nearby farmers to bring in locally grown seasonal produce whenever possible.

Why Planted

Planted began from a concern about our food system, specifically how it treats animals and the impact that has on the planet. We want to raise awareness of industrial animal agriculture (also known as factory farms) and provide amazing food that makes the transition away from supporting that food system easier for people.

In industrial animal agriculture, animals are confined to inadequate living spaces, forcibly impregnated, torn from family, and, ultimately, killed. At Planted, we believe these conditions should not be borne by any living being and, therefore, we work for the betterment of these animals’ lives.

The meat and dairy industries are also two of the largest contributors to climate change. These industries require large quantities of farm land, both to raise their animals and to grow food for these animals. Not only do these industries use and deplete their land’s resources, but they also haul in tons of water that is taken from our natural waterways.

Planted’s mission is essentially Reducetarian. We believe reducing meat and dairy consumption is the easiest way to decrease harm to animals and lessen our carbon footprint.

Recipes

Restaurants

Orgs We Love

No Single-Use Plastic

Plastic pollution is suffocating our planet. Single-use plastics clog our oceans, harm wildlife, and take centuries to decompose. By ditching these wasteful products and embracing sustainable alternatives, we can save marine life, reduce landfill waste, and create a cleaner, healthier world for future generations.

Planted uses no single-use plastic and offers $1 off any drink when you bring in a clean reusable cup for us to fill.

Supporting Local

By sourcing locally, we support the community, reduce transportation distances, minimize carbon emissions and our ecological footprint. Supporting local economies fosters sustainability, resilience, and a stronger sense of community.

Visit Our Partners

Meet the Crew

Cooper Gerrard

General Manager
Cooper first went vegetarian when he was nine years old due to the cruelty that occurs in the meat industry. Reducing consumption of animal products was what initially inspired him to learn how to cook, and he now loves making food for customers as well as family and friends. When he is not chopping vegetables, you might find him reading something in Japanese, making art, playing dungeons and dragons, or writing and playing songs on the guitar.
Julia Martin

Prep Chef
Julia first moved to Bloomington in 2020 to be closer to family and shortly after began working at the Goat Conspiracy Farm. Julia is a huge animal lover so working with goats on a local farm was awesome and she is now looking forward to helping the farm transition to a sanctuary.
Julia was super excited o start working with Planted, as she is passionate about animal welfare, local food and nutrition. When she is not on the farm or prepping food with the rest of the amazing Planted staff, she can be found volunteering with cats at the local animal shelter, climbing or hiking.
Megan Savell

Prep-Chef/Truckette
Megan Savell is a recent IU Graduate with a Bachelor’s in Art Education. She has spent her time in Bloomington working for the Ivy Tech Community for Lifelong Learning and Monroe County Community School Corporation.
She has also had experience working in food service, and through that time she chose to become vegetarian. Seeing the food service industry based around meat and dairy and learning about factory farming pushed her towards a plant-based lifestyle.
In the future she would like to teach art classes, live a sustainable and plant-based lifestyle, and travel with her beagle, Seaweed.
Nicole Schonemann

Instigator
Nicole loves animals and the natural world and laments the fact that humans don’t do a good job of taking care of either. She is an avid reducetarian, believing that the more people who reduce their consumption of animal products the better this will be for the world as a whole. She is delighted to be working with such an amazing group of people at Planted Bloomington and believes Erika and the rest of the Planted staff will be able to make a difference by introducing people to amazing plant-based meals. Her heart is full.
Connor Stobaugh

Truckette/Prep Chef
Connor found joy in cooking at a young age while helping his mom in the kitchen. His love for food matches his love for animals and he has been vegan since 2019. His passion for vegan food has only grown over the years and he enjoys sharing yummy vegan meals with his friends and family. He enjoys being active and spending time outdoors hiking, camping, climbing, swimming, and paddle boarding. He also enjoys drinking a great beer and building a new LEGO set. In his down time, he likes to watch movies at home with his dog, Seymour, and his cat, Meg.
Leah Wolfe

Head Prep Chef
Creating delicious food experiences has been a part of Leah’s life since early childhood. Growing up in Texas in a pecan orchard, Leah’s first memories are of shelling pecans in the kitchen with her family. Being surrounded by trees filled with peaches, pears and pecans along with her family’s garden instilled in her a love for fresh ingredients. This also taught her to care for the importance of supporting local agriculture and a care for food waste. These are core values Leah has brought with her into her adult life.
When she is not experimenting with new ingredients and cooking techniques, Leah is passionate about holistic care and is writing her first cookbook to be allergy friendly. She also loves to be in touch with nature through hikes and swimming at the lake.
Erica Yochum

The Artist Behind Our Food
Erika has had a love affair with food for as long as she can remember. She adores how all of her senses can be excited by holding and smelling a tomato heavy with sun and rain, or the eyes closed swoon after a shattering crunch into an almond croissant.
She sees food as an underlying connective force behind all things. Food connects us to our past, to our place, to our culture, and to one another. beyond creating delicious bites, she honors local ingredients grown in rhythm with the season. This mirrors the temporal nature and our interdependence in a complex ecosystem.