HIH & Partners launched a bespoke campaign centered around Wellness & Ancestral Superfoods with a series of flagship events across 2026. On this page, you will find everything you need to know about the Sustainable Gastronomy Competition organized by Luminus & HIH that was announced on Sustainable Gastronomy Day.

On Sustainable Gastronomy Day the Department of Hospitality & Tourism at Luminus University Technical College (LTUC) and Hospitality in Health (HIH), announced the first nationwide Sustainable Gastronomy Competition for local chefs, beverage professionals, and hospitality students across the Hashemite Kingdom of Jordan.

Centered around Health Cuisine, Ancestral Superfoods, Sustainable Gastronomy, and Zero-Proof Drinks, the competition challenges contestants to push creative boundaries, honor the rich culinary heritage of Bilad Al Sham, and embrace future-fit Food & Beverages that promote wellness and sustainability. Competition entry opens on 31 July and closes on 31 August 2026. The awards ceremony takes place during the inaugural Wellness & Ancestral Superfoods Conference in October.

Key Elements of the competition are outlined below, while full details (rules & regulations, recipe template, and score distribution) are described on the Contestant Entry Form you receive by email after registration.

Eligibility: All contestants must have Jordanian nationality. The competition is open to students who are currently registered at a Hospitality School or Culinary Academy in Jordan, and for professionals who are currently employed with a hotel, restaurant, or café in Jordan.

Score distribution: HIH judging criteria are based on a unique 5-grade weighting balance of 20% Technique, 20% Creativity, 20% Presentation, 20% Storytelling, and 20% Evidence of sustainability or health benefits.

Two Competition Rounds: Round one is recipe-based in August. In September, judges score all entries from round one. Round two is early October: the top 3 of each category (9 students and 9 professionals) will be invited to compete live at Luminus Technical University College.

F&B Inspiration Hub: Before registering, we recommend all contestants to start their competition journey by studying the articles and videos about Health Cuisine and Sustainable Gastronomy in the section below.

In 2021, HIH & Partners proudly hosted the prestigious Olive Oil Cooking Competition in Jordan, bringing together elite five-star chefs as part of the seven-week campaign “In Celebration of Olive Oil.” During the award ceremony on World Olive Tree Day, Four Seasons Hotel Amman was crowned as the winner, and W Hotel Amman earned the runner-up position. To elevate the campaign, three-Michelin-starred Chef Joan Roca—ranked No.1 in The World’s 50 Best Restaurants in 2013 and 2015—shared an inspiring message with chefs and emerging culinary talents in Jordan. His words emphasized the vital role of local products and farmers in shaping the future of gastronomy, underscoring the deep connection between culinary arts, sustainability, and community.

With wellness now a core business strategy, how do chefs weave wellbeing into modern menus? How can hotels & restaurants across Asia design Food & Beverage experiences that elevate guest wellbeing with dishes that support heart, brain, and blood health, the microbiome, and immunity, that are also ethically sourced, planet-friendly, and traceable – at scale? Asia Sustainable Travel magazine (AST) invited Food Writer and former Hotelier Nicolas Dingemans to explore this question in a guest article.

He approached it through the lens of Health Cuisine, rediscovering healthy food cultures across six Asian countries, and highlighting seven sustainable Ancestral Superfoods: Kombu in Japan, Bamboo shoots in China, Holy Basil in Thailand, Ulam Raja and Heirloom Beets in Malaysia, Amaranth leaves in India, and Extra Virgin Olive Oil in Jordan. The article closes with insights from five leading wellness and culinary experts, spanning perspectives from Amman to Singapore.

In this section, we share different articles about trending alcohol-free drinks and inspiration for beverage contestants.

Modernizing Khubeizeh | 2025

To celebrate the 10th Khubeizeh Festival in the Jordan Valley, we organized a farm visit on February 14, 2025. We brought together students, chefs, agricultural experts, and members of the press to rediscover Khubeizeh – also known as Common Mallow, or Malva Neglecta – a nutrient-rich leafy green packed with vitamins, trace minerals, and protein. The festival inspired students at Luminus Technical University College (LTUC) to transform this ancient superfood into a modern menu by creating seven international dishes featuring Kubeizeh.

By visiting local farms and festivals, educators encourage students to go “Back to the Roots” and celebrate Jordan’s rich biodiversity. LTUC showed an excellent example of environmental stewardship and socioeconomic impact, while applying principles of health cuisine and responsible innovation.

We asked four Jordanian chefs to craft four dishes telling the story of our four core values: Health Cuisine, Environmental Stewardship, Responsible Innovation, and Socio-Economic Impact. The culinary collaboration on 18 June 2023, answered to the United Nations’ approach to cuisine who describes Sustainable Gastronomy as: Cuisine that takes into account where the ingredients are from, how the food is grown, how it gets to our markets and eventually to our plates. All key ingredients were 100% local and 100% seasonal, sourced from 11 different Jordanian suppliers.

On 21 December 2016, the UN General Assembly adopted its resolution A/RES/71/246 and designated 18 June as an international observance for Sustainable Gastronomy Day. The decision acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world. Celebrating seasonal ingredients and producers, preserving wildlife, as well as our culinary traditions is today more relevant than ever. Watch the video and read more here.