Granada, Spain, is increasingly becoming a hub for a novel approach to healthy eating: personalized nutrition delivered directly to consumers. A new company, Al Gramo, founded by dietitian-nutritionist Pablo Linde Benito, is offering pre-portioned meals designed by nutritionists and prepared by a chef, aiming to simplify healthy eating for individuals with busy lifestyles. The service, launched in response to a common challenge clients face – knowing what to eat but struggling with the practicalities of implementation – provides a complete food solution for the week for under seven euros per plate.
Linde, who has been practicing for nine years, explains that the core principle behind Al Gramo is “precision.” He emphasizes that nutrition isn’t simply about what you eat, but how much, and that quantity varies based on individual needs, lifestyle, and goals. Each dish is meticulously measured and adjusted to support specific objectives, whether it’s fat loss, muscle gain, or overall health improvement. “We do not work with generic quantities, but with portions designed to lose fat, maintain it, improve health or gain muscle mass,” Linde states.
The service operates through a user-friendly website, www.algramofoods.com, where customers can select their desired dishes from a rotating menu designed by Linde, from Monday to Thursday. Meals are then delivered packaged the following Monday. Crucially, each dish is available in different sizes, corresponding to different goals. This customization is central to the Al Gramo philosophy. “Here you don’t eat the same thing as everyone else, here everyone eats what they need,” Linde asserts.
One of the key features of Al Gramo is its accessibility. Users don’t need to consult a nutritionist to benefit from the service. The website incorporates an algorithm that automatically recommends the most appropriate portion size based on individual priorities. However, Linde envisions the platform also serving as a tool for nutritionists to utilize with their own patients, effectively creating a network connecting professionals and individuals seeking tailored dietary solutions.
Linde clarifies that Al Gramo isn’t simply “prepared food”; it’s “nutrition applied directly to the plate.” The company’s medium-term goal is to scale operations to serve over 500 weekly menus, initially within Granada, ensuring a high-quality customer experience before expanding nationally through cold shipments. The target demographic isn’t defined by age or income, but by a shared value system: individuals who prioritize their time, health, and desire a streamlined approach to nutrition.
The benefits extend beyond just the convenience of pre-portioned meals. Linde highlights the reduction in mental burden associated with meal planning, grocery shopping, and constant decision-making about food. “It is an investment in peace of mind,” he says. Clients avoid the stress of daily meal-related concerns, allowing them to focus on other aspects of their lives – work, family, or fitness – without compromising their health.
Central to Al Gramo’s success is the culinary expertise of Raúl, the project’s chef, who brings over a decade of experience from high-end hotels. Linde emphasizes the importance of creating meals that are not only healthy but also appealing and flavorful. “Our idea is that people do not feel like they are on a diet, but rather that they are eating well,” he explains.
The company’s infrastructure extends beyond nutrition and culinary arts. A team of computer scientists, Miguel and Francisco, manages the platform’s technology, while Manuel and Antonio handle marketing, and Jesús Linde oversees graphic design and visual identity. Linde stresses that Al Gramo is a collaborative effort, built on the expertise of a dedicated team.
While Al Gramo offers a comprehensive solution for meal organization, Linde continues to practice as a nutritionist, a profession he finds deeply fulfilling. He views Al Gramo as a complementary service, enabling him to not only advise patients on what to eat but also to provide them with the tools to implement those recommendations in their daily lives. “Now, in addition to telling a person what they should eat, I can directly offer them the tool to comply with it in their daily lives,” he says.
Linde’s vision extends beyond Granada, aiming to establish Al Gramo as a national platform connecting nutritionists, professional kitchens, and individuals committed to healthy eating. He believes that services like Al Gramo will become increasingly important in the future, as individuals face growing time constraints and seek convenient solutions for maintaining a healthy lifestyle. “For me, the most important thing to have a good diet is consistency. And consistency is only achieved when something is easy, comfortable and fits into your life,” Linde concludes. “Eating well should not be complicated or occupy our minds all day. It should be resolved.”
