Sustainable gastronomy

The origin of the ingredients, their cultivation, transport and how the food is prepared. Sustainable gastronomy is part of SOLMED’s philosophy, since taking care of every detail is essential for our customers to taste our preparations knowing that in addition to being healthy and tasty, we respect everything that encompasses the final product that arrive […]

Our actions are our future

The food we choose and the way we consume it affect our health and that of our planet. It has an impact on the way agri-food systems work. SOLMED Alliance encourages programs to reduce food loss and waste. Also, we collaborate with the less privileged and donate food. For a #ZEROHUNGUER WORLD #WorldFoodDay

Sustainability and gastronomy

Gastronomy is the art of preparing good food, it is the cooking style of a region, culture and diversity, and it is present all over the world. To implement sustainability in gastronomy, it is necessary to consider the origin of food, natural resources that have been used to produce it, its transport to markets, and […]

Food safety

To be healthy, a correct diet is essential and not only in reference to the intake of the appropriate amount of nutrients, but also to the fact that the food consumed is safe and that ingesting contaminated food or water can cause diseases. As suppliers of catering and food services, at SOLMED Alliance we select […]

The key in food safety

At each stage of the food chain, the implementation of adequate safety and hygiene measures is essential to ensure food safety. At SOLMED Alliance we take care of the entire food process from storage, distribution, preparation and consumption to ensure the health of our customers and employees. On World Food Safety Day, we joined this […]

SOLMED Alliance Guarantees the Maximum Food Safety

SOLMED Alliance and its members of the alliance have passed the strict controls from the international standards of the certifying company Det Norske Veritas (DNV) and have obtained the certification of the ISO 22000:2005.