Yalla partners with FARM to Kids & plants trees at local schools

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TO CELEBRATE EARTH DAY, YALLA MEDITERRANEAN PARTNERS WITH FARM TO KIDS AND LOCAL SCHOOLS FOR ITS “SEEDS TO SNACKS” PROGRAM EDUCATING YOUTH ON CLEAN AND NUTRITIOUS FOOD

 

In April, the budding fast-casual restaurant group will team-up with a non-profit to donate almonds to children in need, plant lemon trees at local schools, and launch seasonal menu items.

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Yalla Mediterranean, an emerging, authentic fast-casual concept with seven restaurants currently in California and expansion plans throughout 2016, launches “Seeds to Snacks,” an Earth Day campaign that educates children on the importance of sustainability and nourishing food. In partnership with FARM to KIDS, a philanthropy-based organization, Yalla will sell almond bags at all locations and will provide one pound of almonds to children in need for every pound purchased, with the opportunity for onwards of 700 pounds to be donated. Yalla will also join forces with selected local neighborhood school districts, including educational organizations, such as Culver City Education Foundation, Fremont Unified School District, Dublin Unified School District, and Garden School Foundation to plant lemon trees to teach kids about food sourcing. These schools include El Rincon Elementary School, La Ballona Elementary School, Linwood E. Howe Elementary School, and El Marino Elementary School in Culver City, Dublin High School, Wells Middle School, and IHTA Academy of Mount Diablo High School in California.

 

In honor of the spring season and Earth Day, Yalla will also introduce bright and flavorful spring dishes on April 4, 2016 that reflect the company’s dedication to high-quality ingredients. Prepared from scratch each morning, the restaurant’s new dishes feature ultra-seasonal ingredients, such as lemons, tomatoes, romaine lettuce, and cucumbers. These items include a Chopped Greek Salad with romaine, tomato cucumber salad, feta cheese, and Kalamata olives in a house-made Mediterranean vinaigrette; as well as two new Mediterranean side dishes: Tabouli with bulgur wheat, parsley, dill, cucumbers, tomatoes, olive oil, lemon juice, and kosher salt; and a White Bean Salad with Cannellini beans, celery, diced red bell peppers, red wine vinegar, kosher salt, and black pepper in an herb sauce of cilantro, scallions, dill, parsley, garlic, and olive oil. Yalla solely utilizes 100% compostable packaging, napkins, straws, utensils, and cups, and each restaurant features a large lemon tree as the dining room’s focal point, offering guests the opportunity to view the fresh ingredients used in the food.

 

Yalla Mediterranean’s new partnerships in celebration of Earth Day are exemplary of the company’s dedication to providing premium and locally-sourced vegetables and produce when possible. “As soon as we open each Yalla location, our mission is to support local organizations that align with our core values, including supporting groups that provide youth with valuable and practical nutritional education,” David Wolfgram, president and chief executive officer, says.

 

The FARM to KIDS partnership will be visible at all Yalla locations, including Fremont, Pleasant Hill, Walnut Creek and Dublin in California’s Bay Area as well as Burbank, Culver City, and Seal Beach in Southern California. Yalla will also plant lemon trees at local neighboring schools specific to each restaurant location. For more information, please visit www.yallamedi.com.

 

About Yalla

Yalla is a growing fast-casual restaurant brand specializing in authentic Mediterranean cuisine in a vibrant, environmentally-friendly space. Currently located in Fremont, Pleasant Hill, Walnut Creek and Dublin in California’s Bay Area as well as Burbank, Culver City, and Seal Beach in Southern California, Yalla is slated to launch several more stores in 2016. Incorporating traditional Mediterranean spices and flavors along with classic grilling techniques, the restaurant offers a build-your-own Pita Wrap, Salad, or Yalla Plate, including skewers, sauces, and toppings, as well as an option to add a selection of Mediterranean side dishes. Yalla utilizes a patented open-rotisserie to prepare grilled-to-order meats at the optimum temperature. For dessert, the restaurant serves Soft Serve Greek Yogurt with the option to add toppings, such as their beloved Chopped Baklava. Beverages include handcrafted lemonade, ice tea, local wines on tap, and local craft beer. With an eco-friendly ethos, Yalla only uses 100% compostable packaging, napkins, straws, utensils, and cups, and the atmosphere includes a live lemon tree, in-store herb wall, and a colorful display of seasonal sides and salads. The restaurant offers a warm and inviting environment for guests to enjoy accessible, authentic, and healthful cuisine. For more information, please visit www.yallamedi.com

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