Solutions
HIH & Partners
Our Perspective
The United Nations defines sustainable gastronomy as “cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates.” It promotes best practices across the entire value chain, but also presents considerable challenges. Due to its cross-sectoral and multidisciplinary nature, sustainable gastronomy is becoming increasingly complex and fluid, making it difficult to measure and assess compliance.
To succeed, F&B businesses must integrate sustainable systems and stakeholders across supply (from farm) and demand (to fork) into their operations strategy. This includes Supply Chain Management, HR, IT, Administration, FF&E/OS&E assets, Marketing Communications, KPIs, and bonus structures. Embracing this seismic shift is the key to cultivating a culture of sustainable gastronomy.
The Main Pain
The main pain in hospitality is the absence of a holistic multi-metric method to measure sustainable gastronomy across the value chain. No current AI, smart technology, certification body, or auditing system encapsulates those complexities in a single reliable dashboard (yet) that tells us “What exactly are we eating, and how sustainable are our menus really?”
Solutions & Benefits
In response, our three solutions focus on curating best practices around the globe. HIH excels in storytelling through agency, evocative events, and consultancy. We help you navigate through the complexities of sustainable gastronomy with our specialized partners and experts. Our collaborative approach helps our members and clients to stay ahead of the curve, reduce risk, save time, save costs, and improve your F&B green goals and ESG reporting.
SOLUTION ONE
Sustainable Gastronomy
Enhance your sustainable gastronomy goals by leveraging our vast experience in Chef Collaborations and From Farm to Fork Events. Since 2014, HIH has worked with over 60 Michelin-starred and leading chefs from twelve countries, contributing to our culinary books, campaigns, conferences, dinner events, and food tours to promote sustainable gastronomy. We organize events for guests, students, and professionals, often aligning with global observances such as World Olive Tree Day (UNESCO), World Fair Trade Day (WFTO), and Sustainable Gastronomy Day (UN).
From Farm to Fork Events
The Benefits
HIH helps you save valuable time by streamlining the process of conceptualizing, curating, and planning, including coordination with multiple stakeholders and media relations.
Planning and organizing innovative multiday campaigns and conferences, including culinary fam trips, seminars, and fine-dining events that celebrate locality and seasonality.
Michelin Chef Collaborations
The Benefits
Get first access to our global network of Michelin-starred chefs and leading specialists in sustainable agriculture, gastronomy, life sciences, and responsible tourism and hospitality.
Curating and programming (Michelin) chef collaborations with luxury hotels or restaurants, and expert speakers for food festivals, summits, and hospitality trade shows.
Responsible F&B Strategies
The Benefits
Stay ahead of the curve with HIH and empower your executives to excel in health cuisine, environmental stewardship, responsible innovation, and socioeconomic impact.
Strategy design, turn-around consulting, and coaching for luxury hotels and restaurants anchored in HIH’ four core values for sustainable gastronomy.
HIH Memberships
Your ESG and sustainability goals in F&B are pivotal, but creating a calendar that distinguishes your activations can be challenging, costly, and time-consuming. If this sounds familiar, an annual HIH membership might be a valuable solution. Contact us for rates and terms.
Two Forks
Smart choice for small and medium hospitality enterprises, and associations.
Three Forks
Best choice for large restaurants, boutique hotels, and educational institutions.
Four Forks
Suitable for luxury hotel and restaurant chains, tourism boards, and MICE organizers.
SOLUTION TWO
Culinary Tourism
If you were Minister of Food & Beverage, what would be the national Sustainable F&B Strategy of your destination? What would be on the menus for your residents and visitors at food stalls, bars, cafés, restaurants, hotels, and event venues across the country? This is the lens we look through to develop a sustainable culinary tourism strategy.
Develop your Food Destination
5 reasons to incorporate
sustainable culinary tourism into
your national tourism strategy:
Consumer Behavior
Policy & Compliance
Multisectoral Dynamics
Institutional Factors
Macroeconomic Impact
Our culinary tourism initiatives in Twente, the Netherlands, and Jordan have generated valuable insights, resulting in two key recommendations for (aspiring) food destinations and tourism boards: 5 compelling reasons to incorporate Sustainable Culinary Tourism into a National Tourism Strategy, and 7 Steps to Develop Sustainable Culinary Tourism. Our latest case study in Jordan and our 7 Steps methodology, are aligned with the UN Tourism Guidelines for Gastronomy Tourism. When applied effectively, a collaborative approach can deliver transformative results.
SOLUTION THREE
Content & Education
We produce high-quality content to visualize sustainable gastronomy stories using a range of multimedia tools: videography, photography, graphic design, book publishing, press partnerships, guest lectures, and educational material. Our strength is Art Direction and flexibility, we are equipped to manage the full scope of multimedia productions or to oversee the creative process working alongside your internal team and external partners.
Videography
The Benefits
Leverage our experience in producing multiple videos spotlighting our sustainable gastronomy events and culinary tours.
We manage all stages from development to post-production, including scripting, storyboarding, budgeting, scheduling, set-up, filming, editing, and sound design.
Press
The Benefits
Our work was published by UN Tourism and FAO, and our projects were featured in luxury lifestyle magazines and local news channels such as DestinAsian Magazine, Navenant Magazine, CNN, The National, Jeunes Restaurateurs, Jordan Times, and Entree Magazine.
We leverage a variety of media channels and news platforms. Working together with your channels in combination with ours, enhances outreach and audience relevance.
Education
The Benefits
Our founder holds a Hospitality Management degree specializing in Training & Development. His expertise led to collaborations with Cas Spijkers Academy, Saxion University of Applied Sciences, Queen Rania Faculty of Tourism & Heritage, Royal Academy of Culinary Arts, and Luminus Technical University College.
Today’s youth, tomorrow’s leaders. Since 2012, HIH has worked with multiple culinary academies and hotel schools for guest lectures, curriculums, and educational events.
SOON
The whole is much more than the sum of its parts. Meet our partners!
Solutions Partners
IT Software
FF&E and OS&E
F&B Development
Education
Sustainable Tourism
Expert Partners
Agriculture
Health & Nutrition
Wellness
Culinary Arts
PR & Media
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.
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