SANTO DOMINGO PUEBLO, N.M. - Build it and they will come, or take it to them? That??s the concept behind MoGro, a mobile, food truck-like grocery that uses temperature-controlled trucks to provide access to healthy, affordable foods to communities that currently lack access due to physical location and cost.

MoGro is the vision of Rick and Beth Schnieders, who in 2010 decided to bring a sustainable solution that would increase access to fresh food, provide nutritional education and empower local communities while creating a positive return for the company, according to MoGro??s website. Rick is the retired chairman and CEO of Sysco Corporation, and Beth has been focused on food and nutrition for the past 35 years.

The soft launch (or drive) of MoGro took place this year on April 18 at Santo Domingo Pueblo, New Mexico, an American Indian reservation. The MoGro truck was extremely well received by the community with nearly 100 customers purchasing items, doubling expected projections.

The MoGro truck stocks a variety of healthy foods, including fresh, refrigerated and frozen items. There are more than 200 items on the truck at each visit, including fruits, vegetables, baking supplies, dairy products, meats and beans.

The easy part about the venture, Schnieders told Good.com, was the truck, which is basically a converted beer truck with additional refrigeration. "The rest of it becomes pretty complicated. You??ve got to find a distributor," he said, adding, "You??ve got to have a driver with a Commercial Driver??s License. Just showing up in a community is not enough. We??ve partnered with Johns Hopkins to do cooking classes and events, so you do have to put a lot of pieces together."

For now, Schnieders is helping to fill a void in an area that doesn??t have access to affordable, healthy foods. "But the real reason we're doing this is because we love this part of the country," he told the news source, adding, "We love the people. It??s an absolute crying need. My wife and I have a biding interest in food, agriculture, and nutrition. And we wanted to see if we could make this work."