From Farm to Fork in Jordan
by Hospitality in Health (HIH)
Sustainable Culinary Tourism
From Farm to Fork in Jordan© by HIH promotes Culinary Tourism with a central role for Sustainable Gastronomy at the intersection of Agriculture, Culinary Arts, Heritage, Destination Management, and Responsible Tourism.
Our mission is to position Jordan as a meaningful food destination that tells the story of Bilad Al Sham (the Levant). Our goal is to meet the culinary expectations of conscientious tourists and business travelers, while encouraging a local healthy food culture.
The project is aligned with the UN Tourism Guidelines for Gastronomy Tourism and Jordan's Economic Modernization Vision. In 2024, UN Tourism invited HIH to present the project at the 9th UN Tourism World Forum on Gastronomy Tourism in Bahrain.
Tasting Jordan
Food and travel writer Leisa Tyler shares her gastronomic journey through Jordan, from Umm Qais in the north to Wadi Feynan in the south, curated by Nico Dingemans (HIH) and hosted by the national tourism board. An evocative article about foraging, rural cooking, Bedouin hospitality, old clay tandoors, centuries-old olive trees, and dunelike mounds of za’atar & sumac, while also exploring lesser-known Jordanian ingredients like caper berries, dandelion, fennel, loquat, almonds, viticulture, mastic ice cream, and camel milk (a superfood).
"Tasting Jordan" appeared in the June/July 2025 print issue of DestinAsian, a multi-award-winning travel & lifestyle magazine distributed in Indonesia, Singapore, Hong Kong and Macau, Malaysia, Thailand, and the Philippines.
Hosting Michelin Chefs in Jordan
في مقابلة حديثة مع وكالة الأنباء الأردنية (بترا)، كان لنا شرف مشاركة رؤيتنا بأن الأردن لديه جميع المكونات ليصبح وجهة عالمية لسياحة الطهي المستدامة، وكيف ساهمت استضافة طهاة ميشلان من مختلف البلدان في زيادة الوعي حول المطبخ الأردني والتأثير على الزراعة المحلية وتجارب الطهي المحلية. تم نشر المقال عبر 12 وسيلة إعلامية وطنية ، مع شكر خاص للصحفية السيدة رنا النمرات
In a recent interview with Jordan News Agency (Petra), we had the privilege to share our vision that Jordan has all the ingredients to become a global destination for sustainable culinary tourism, and how hosting Michelin chefs from different countries contributed to raising awareness about Jordanian cuisine and impacting local agriculture and local culinary experiences. The article was disseminated across 12 national news outlets, with special thanks to journalist Rana Al-Nimrat.
FAO International Year of Camelids
The foundation of modern gastronomy, flavoring our dishes with spices & herbs like black pepper, cardamom, cinnamon, cloves, ginger, nutmeg, and turmeric from Southeast Asia, and coriander, cumin, saffron, and sumac from the Levant, reached our kitchens through the Ancient Arab trade routes to be shipped from the eastern Mediterranean into the European continent. It's beating heart? The humble Camel. These "Ships of the Desert" are woven into the very fabric of Jordanian culture, tracing back to the ancient highways that connected the East to the West.
In the wake of the International Year of Camelids, Dr. Nizar Haddad and Nico Dingemans (HIH) authored a cross-cultural duology from scientific, heritage, socioeconomic, and gastronomic perspectives.
