My name is Nainawa Al Omary, from Jordan. My business idea is centered on starting a small cooperative kitchen that sells healthy, affordable meals in underserved areas—while also providing work and training opportunities for youth.
I joined the job shadowing because I wanted to see how social businesses actually operate. I was curious to learn what makes a business truly impactful beyond just numbers and revenue.
My journey with FoodBack began through the local training workshop with JYIF, where I learned the basics of green entrepreneurship and food system challenges. Later, I took part in the youth seminar, where we shared and refined our ideas. These experiences
encouraged me to explore how a business can work with people—not just for them—and led directly to my job shadowing experience.
The job shadowing was hosted by a community kitchen project in central Amman that combines social purpose with entrepreneurship. They prepare and sell low-cost meals using locally sourced ingredients and focus on hiring people with fewer opportunities.
What stood out was the way they balanced purpose and practicality. The kitchen didn’t try to grow fast or compete with commercial restaurants. Instead, they built trust, kept their operations consistent, and paid attention to small details—like how food is packaged, how customers are treated, and how leftovers are used. I realized that these “small” things are what create long-term value.
I also had the chance to talk to staff about how they manage risks, price meals fairly, and adjust to changing demand. Those conversations helped me see that running a social business isn’t about being perfect—it’s about being consistent, adaptable, and clear on your mission.
This experience reshaped how I define success. I used to think it was about scaling up and making a name for yourself. Now, I see success in being useful, being trusted, and staying connected to the people you serve. I learned to value small improvements and long-term
relationships over quick wins.
I’m currently drafting a plan for a small cooperative food service in my area, inspired by what I saw during the job shadowing. I want to create something stable, fair, and community-focused. My advice to others is: learn from real people, not just theory. The best business lessons are in the everyday actions of those already doing the work.
Nainawa
