From Farm to Fork in Jordan

You can learn much about a country through its food. We welcome you on a culinary journey to experience all of our four seasons, and meet our local farmers, products and chefs. The future is local, biodiverse and inclusive.

HIH Core Values

Across the world, a new generation of health-conscious visitors, business travelers and meeting planners are looking for destinations that offer Sustainable Culinary Tourism. From Farm to Fork in Jordan is meeting these guest expectations based on four core values: Health Cuisine, Environment, Innovation, and Socio-Economic Impact.


Our mission is to see more local produce served at hotels, restaurants and event venues across the country by connecting local farmers to local chefs based on the four core values of Hospitality in Health.

Our Story

Our story begins with a culinary coffee-table-book come food travel guide titled “From Farm to Fork in Jordan”, featuring 24 products, 24 farmers, 24 chefs and 48 dishes from all 12 governorates.

Launching Soon

Our story continues on this website where visitors will soon be able to find:

  1. Sustainable Restaurants & Meeting Venues
  2. Culinary Tours
  3. Food Events Calendar

In the News

Click on the article to read what The National News wrote about our mission.

Health-Conscious Visitors

Worldwide, a new generation of health-conscious tourists, business travelers and meeting planners is interested in socially responsible and more sustainable tourism, fueled by the EU Green Deal.

European Green Deal

The EU Green Deal is making Europe climate neutral by 2050 making energy, transport and buildings greener, improving the quality of air, water and soil, producing healthier food and sustainable agriculture.

From Farm to Fork in the EU

The corner stone of the EU Green Deal is the Farm to Fork strategy, which requires 25 per cent of farmers within the region to be certified organic by 2030. That’s millions of farmers whose food ends up on the plates of EU consumers.

Impact on tourism in Jordan

At Hospitality in Health (HIH) we foresee that the teenagers and young citizens of today will become adults in a world where sustainable food is a minimum expectation, and they will take that expectation to any tourism destination they visit. As tourism makes up about 16 per cent of Jordan’s GDP (pre-Covid), and with the neighboring EU being one of the primary feeder markets, it is important that the country keeps up with trends, and attracts a new generation of discerning, health-conscious travelers.

Connecting local farmers with local chefs

From Farm to Fork in Jordan is supported by an eco-system of 50+ stakeholders and participants from the Agriculture, Tourism, Hospitality, Food & Beverage and Education sectors in Jordan, and co-funded by the Ministry of Agriculture, Nature and Food Quality of the Kingdom of the Netherlands.