The goal of the Green Cart Initiative is to provide fresh produce for neighborhoods in New York City that have low rates of produce consumption.

After determining which neighborhoods had the lowest consumption of fruits and vegetables and highest rates of obesity and diabetes, the New York City Department of Health and Mental Hygiene initiated the Green Cart program. This program aims to increase availability of fresh fruits and vegetables and hopes that increased availability will lead to increased consumption.

To operate a Green Cart, a vendor must have a valid mobile food vending license and a Green Cart permit. Green Carts can only sell raw produce and are not allowed to cut, slice, peel or otherwise process the fruits and vegetables. The Green Cart Initiative is funded by a $1.5 million grant from the Laurie M. Tisch Illumination Fund.

The goal of the Green Cart Initiative is to improve healthy food options for residents of New York.

By the end of 2011, 1,943 applications were submitted for Green Cart permits and 501 permits were issued to vendors.