Minimizing the environmental toll every step of the way:
The Tunisian entrepreneur is also aware of the importance of how food is handled and disseminated to follow the farm-to-table concept. “I always resort to local suppliers except when it comes to seasonings,� Khadija adds. “I do a lot of fusion cooking and use Japanese seasonings, as well as Japanese recipes with local seasonings.�
According to Khadija, Namnamfood vigorously stands out the most in Tunis as an eco-minded business. Bordering on environmental activism, Namnamfood flourished in Tunis, a city malleable and adaptable to change socially and politically.
Changing the food scene in Tunis one dish at a time:
Khadija prides herself in concocting her signature dishes that include vegetable protein such as hummus. “When I launched my hashtag campaign #tayebzebeltek, which means “cook your bin� in Tunisian, they think they’re going to eat grass. But now they come expecting vegan and vegetarian varieties of dishes,� Khadija says.
Though Khadija does not actively reach out with her vision by offering workshops, she does use social media, specifically Instagram to share her dishes and recipes. “The names I give to dishes can raise awareness and people get surprised when they know the combination in these dishes,� Khadija adds.
A challenge she often encounters is the lack of awareness on the suppliers’ part. The small community does not fathom Khadija’s vision making it limiting to how much they can partake in her movement.
Another common issue all entrepreneurs go through is funding. Khadija depends solely on her business revenues, with zero food waste. “It’s more about equipment: I work from home, I don’t do any deliveries, and I only use sustainable containers such as glass Tupperware,� Khadija says.