Culinary Tourism
Sustainable Culinary Tourism by HIH applies sustainable gastronomy principles for (aspiring) food destinations. We engage multiple stakeholders, public-private sectors, and SMEs across the food value chain, including agriculture, hospitality, tourism, and travel.
Explore our 7 Steps to Develop Sustainable Culinary Tourism, our presentation at the 9th UN Tourism World Forum on Gastronomy Tourism in Bahrain, and our case study From Farm to Fork in Jordan. Our approach is aligned with the UN Tourism Guidelines for Gastronomy Tourism and supports the SDGs.
7 Steps
Our culinary tourism initiatives in Twente, the Netherlands, and Jordan have provided valuable insights over the years, resulting in two key takeaways. The first relates to Why: we identified five compelling reasons to incorporate Sustainable Culinary Tourism into your National Tourism Strategy – namely, behavioral, policy, multisectoral, institutional, and economic factors. The second relates to What: we outlined seven essential steps for developing Sustainable Culinary Tourism. When implemented effectively, a collaborative approach can be truly transformative. Read more about the five reasons and seven steps in our article.
Interested in the How? We would be pleased to schedule an intake and discuss how HIH can assist in developing or enhancing sustainable culinary tourism for your destination.
UN Tourism
HIH was invited as guest speaker at the 9th UN Tourism World Forum on Gastronomy Tourism in Bahrain to present From Farm to Fork in Jordan and our 7 Steps. Co-organized by the Basque Culinary Center and hosted by the Ministry of Tourism of Bahrain in November 2024, the forum gathered 500 delegates from 50 countries, including policymakers, industry experts, and Michelin-starred chefs. The theme was Gastronomy Tourism: A Driver of Economic Diversification and Inclusion, building on last year’s theme Back to the Roots.
Download our presentation from the forum website and explore the Masterclasses, Get Inspired sessions, and Key Takeaways of this unique event, which was held for the first time in the Middle East.
Photos by UN Tourism, CC-NC-ND 2.0
From Farm to Fork in Jordan
Jordan’s eclectic cuisine, rooted in Bilad Al Sham/the Levant and the Arabian Peninsula, is a cornerstone of the Mediterranean diet and global culinary heritage. In 2020, HIH launched From Farm to Fork in Jordan, using its 7 Steps and public-private partnerships, to promote Sustainable Culinary Tourism with a central role for sustainable gastronomy at the intersection of agriculture, culinary arts, heritage, and responsible tourism.
Our mission is to establish Jordan as a leading food destination in the MENA region, meeting the ethical culinary standards of visitors while preserving a healthy local food culture. The project is aligned with the UN Tourism Guidelines for Gastronomy Tourism and Jordan’s Economic Modernization Vision related to Green Growth and Destination Jordan. Read more on our bio page and our harvest report (2021 – 2024).
From Farm
To Fork
Visiting Michelin chefs & Food writers
Culinary Tour • Olive Season
Four-day fam trip, Nov. 2022 | HIH and Royal Jordanian hosted celebrity chefs, and travel writers on a trip to olive farms, and the National Olive Festival.
Culinary Tour • Southern Jordan
Four-day fam trip, May 2023 | HIH and JTB hosted Michelin chefs, influencers, and travel writers on a trip to Madaba, Feynan, Petra, Wadi Rum, and Aqaba.
Culinary Tour • Northern Jordan
Four-day fam trip, July 2023 | HIH and JTB hosted Michelin Chefs, and Food Writers on a trip to Umm Qais, Ajloun, Jerash, and Salt.
Get in touch!
Whether you’re ready to start a project or just have a question, HIH is here to help. Please fill out the form, and we’ll get back to you as soon as we can.
If you prefer a quicker response, please tap WhatsApp in the footer below.