Hospitality in Health (HIH) Information

Hospitality in Health (HIH) delivers culinary tourism strategies with a central role for Sustainable Gastronomy at the intersection of Agriculture, Culinary Arts, Heritage, Destination Management, and Responsible Tourism. From Farm to Fork in Jordan© by HIH promotes Responsible Tourism and Sustainable Gastronomy in the Hashemite Kingdom of Jordan. The project is aligned with the UNWTO guidelines for Gastronomy Tourism, Slow Food, and the Economic Modernization Vision related to Green Growth and Destination Jordan. Our mission is to position Jordan as a meaningful food destination that tells the story of Bilad Al Sham (Levant). Our goal is to meet the ethical culinary expectations of conscientious tourists and business travelers, while encouraging a healthy food culture for local residents. HIH founder Nico Dingemans holds a bachelor’s degree in Hotel Management from Stenden University of Applied Sciences. Prior to est. HIH in 2009, Nico held various hospitality leadership roles in 5-star Hotels across SE Asia, Europe, the Americas, and MENA. He specializes in Responsible Food & Beverage Strategies and published three culinary books on the topic of Health Cuisine and From Farm to Fork.