Industry	Food
Founded	September 2008
Headquarters	Cambridge, Massachusetts
Number of locations	2 restaurants, 6 food trucks (as of April 2012[update])
Area served	Boston, Cambridge
Key people	Ayr Muir, founder Rolando Robledo, CEC®, executive chef
Products	Vegetarian fast food
Employees	70 (October 2011)
Website	cloverfoodlab.com

Clover Food Lab is a fast food chain, founded in 2008 by MIT material science graduate and Harvard MBA Ayr Muir, which operates through food trucks and restaurants in Cambridge and Boston, Massachusetts, United States. The company serves vegetarian cuisine that often includes local and organic ingredients. Although some annoyances with the restaurants have been noted, the company's food and novel approach to business have been well reviewed in local and national press.

Overview
The company began in September 2008 as one food truck serving the area around the Massachusetts Institute of Technology (MIT). As of fall 2011, Clover Food Lab had some 70 employees operating in 11 locations, including two Cambridge restaurants (Harvard Square and Inman Square) and six food trucks stationed near MIT, Boston University, Boston's South End neighborhood, Longwood Medical Area, Government Center, Boston Common, Dewey Square and other locations in greater Cambridge.

Environmental vision
The company was founded by Ayr Muir, a graduate of MIT in Material Science and Harvard Business School MBA program. Muir, a distant cousin of naturalist John Muir, has cited environmental motivations as a driving force behind the company's creation. He wishes "to shrink the ecological footprint of the food industry by making fresh, local, sustainable vegetarian food as common and convenient as the fare at Burger King or McDonald's". The company's food trucks are decommissioned and retrofitted cargo vehicles that use recycled vegetable oil to help them run. All of the company's utensils, napkins, and other items are compostable. Despite Clover Food Lab's focus on local, sustainable and vegetarian food, Muir consciously avoids branding the company's food as such, fearing that "no one will eat it if we do".