From Farm to Fork in Jordan by HIH tells the story of Sustainable Culinary Tourism by connecting local farmers to local chefs to local guests and international visitors. Because Jordan has an eclectic and meaningful Food Story to share with the World. Hospitality in Health (HIH) is a Dutch boutique consultancy firm with a focus on Responsible Food & Beverage Strategies, and a track record of delivering tailored hospitality solutions across four expert domains: 1. F&B Consulting 2. Sustainable Culinary Tourism 3. Content Curation & Production 4. Education & Coaching HIH is retained as a trusted project lead and linking pin by a diverse client-mix of luxury hotels, fine-dining venues, niche F&B brands, educators, and hospitality trade-shows. Founder Nico Dingemans holds a Bachelor Degree in Hotel Management from Stenden University of Applied Sciences. Prior to establishing HIH in 2009, Nico held various F&B leadership roles in five-star Hotels in Asia, Europe, USA, and the Middle East. He published three culinary books on the topic of Health Cuisine and From Farm to Fork. Sustainable Culinary Tourism by HIH provides new perspectives on the central role of F&B at the intersection of Destination Management, Agriculture, Tourism, and Wellness. HIH’ four core values are: 1. Health Cuisine 2. Environment 3. Innovation 4. Socio-Economic Impact Health Cuisine is about the (re)discovery of healthy food cultures around the world supported by a curated network of Michelin chefs, and chefs ranked in The World’s 50 Best Restaurants. From Farm to Fork is a key component of Health Cuisine aimed to enable structural synergies between sustainable agriculture and sustainable tourism by creating narratives on three (super)heroes: The Product, The Farmer & The Chef.