Bond Street is partnering with sweetgreen to tell the stories of the amazing vendors behind this year’s sweetlife festival. Tadah Foods is embracing the #sweetlife by offering a new take on Mediterranean cuisine while giving back to the community.
“Growing up, I was always exposed to lots of different foods.” As the son of Egyptian immigrants living in NYC, John Sorial grew up learning the values of family, community – and delicious, home-made food. After ten years working in corporate America, John decided to pursue his passion for social good in the not-for-profit sector, but he found something lacking. “Too many not-for-profits spend a disproportionate amount of time fundraising so they can continue their social programs. It can distract from the main purpose of the organization.” So John decided to fuse two of his great passions: social work and delicious, Mediterranean-inspired cuisine. “I started looking into the social enterprise model, and realized I needed to use that entrepreneurial spirit I got from my parents.”
The result was Tadah Foods, which offers “all natural globally inspired fusion cuisine, served up with a generous helping of social responsibility.” TaDah specializes in Mediterranean staples with elements from other cuisines – the diverse offerings range from Lemony Roasted Garlic Hummus to Cucumber Dill Yogurt Falafel Poppers. John and his team mix things up by serving traditional foods in untraditional ways; for instance, their take on falafel is served in a whole wheat burrito. At the core of the company’s mission is its pledge to donate 25% of its profits – and a substantial portion of employee time – to charity. Early beneficiaries have been the Hope Clinic and the Meant To Live Foundation, which works to provide food, education, and healthcare to impoverished children in Zambia. With a presence in 3,000 stores, John and his team are already accomplishing their goal of “doing good by eating good.” But John has his sights set higher. “One day, we’re going to make middle eastern foods a part of the dinner vernacular,” John says. “’You know how people today say ‘hey, do you want pizza, or spaghetti and meatballs?’ When we’re done, they’ll ask, ‘hey, do you want falafel?’”