The distinctive little wooden van has taken up residence next to Kombu Wholefoods on Church St as an offshoot of Kevin and Lowanna Doye's organic grocery store.

The van was crafted in Bellingen by Jesster from North Bank Community Garden and sculptor Nick Warfield.

"They used locally sourced recycled materials wherever they could - including all the wooden panelwork on the outside," Kevin said.

Chef Luke Nelson said its name, Arame, is a type of seaweed, but seaweed wouldn't be featured on the menu.

"Kombu's also a type of seaweed," Luke said. "But Arame is smaller, it's like a little version."

Luke's last position was as executive chef of an place in Brisbane that has a cocktail bar, a live music venue and a restaurant serving up to 200 meals a night.

At the Arame Food Truck, he'll be offering only five food items at a time, plus smoothies, herbal teas and homemade soft drinks.

For example, there might be a 'Pulse and Pumpkin Bowl' with roasted pumpkin, spicy-braised lentils. pumpkin seeds, tomato salsa and tahini dressing, topped with garden-fresh coriander.

Or a 'Cuban' toasted sandwich, with Bangalow free-range pulled pork, gherkins and cheese.

Also on the menu will be a variety of filled spuds and a vegan Berry Bircher Muesli.

Luke said he's looking forward to having a less frenetic job.

"A more relaxed and healthy pace of life," he said. "Not overworking myself and having to stress too much."

Ingrid Clayton-Horne, who will be front of house taking orders and serving customers as well as in the office handling marketing and customer relations, said there would be a focus on low waste.

People will be given real crockery and cutlery if they are eating the food nearby, or compostable containers if they are taking it away.

Low waste applies to the food as well, with items only on offer while the seasonal ingredients are in stock.

"If we sell out of something we'll change the menu," she said.

Another key focus will be good gut health, Ingrid said, "eating food that is alive, whether that's fresh salad or fresh vegetables or things like fermented vegetables".

Although the food truck is obviously set up to be mobile, for the time being it will be staying in its current location.

"We need to get it started first," Ingrid said. "And nut out the food and see how people are responding to that.

"Eventually we might travel around and do markets and festivals - that is a might - the licensing is different for that."

A quarter of net profits from the van will go towards projects at the Bello Youth Hub.

"We hope to be able to work with them on supporting a young person through a traineeship using the food truck," Kevin said.