MIT grad and environmentalist Ayr Muir didn’t grow up with dreams of owning a successful fast casual restaurant. But after discovering the devastating effects the meat industry can have on the environment—it’s one of the top three contributors to harmful greenhouse gas emissions—he took his passion for sustainability and turned it into a way to satisfy the masses. In 2008, Muir launched the first Clover Food Lab food truck— one of Boston’s very first food trucks—in an attempt to prove that a veggie-forward concept could thrive in this meat-loving land. Within six months, Muir knew he had something special on his hands. He built up a fleet of a dozen food trucks over the next few years before opening his first storefront location. Today, the company boasts 11 brick-and-mortar uni

Join for free to read