{"version":"1.0","provider_name":"INAF - Institute of Nutrition and Functional Foods","provider_url":"https:\/\/www.inaf.ulaval.ca\/en\/","author_name":"Catherine Fontaine-Lavallee","author_url":"https:\/\/www.inaf.ulaval.ca\/en\/actualites\/author\/cfontaine-lavallee_inaf\/","title":"Les Rendez-vous virtuels du GastronomiQc Lab - \u00c9v\u00e9nement \u00e0 l'INAF","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"oRfdovy1zq\"><a href=\"https:\/\/www.inaf.ulaval.ca\/en\/evenements\/les-rendez-vous-virtuels-du-gastronomiqc-lab\/\">Les Rendez-vous virtuels du GastronomiQc Lab<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.inaf.ulaval.ca\/en\/evenements\/les-rendez-vous-virtuels-du-gastronomiqc-lab\/embed\/#?secret=oRfdovy1zq\" width=\"600\" height=\"338\" title=\"&#8220;Les Rendez-vous virtuels du GastronomiQc Lab&#8221; &#8212; INAF - Institute of Nutrition and Functional Foods\" data-secret=\"oRfdovy1zq\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/01\/RDV-Virtuels-GastronomiQc-Lab-02-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1979,"description":"Comment op\u00e9rationnaliser l\u2019\u00e9co-efficience en restauration ou augmenter la valeur d\u2019un produit ou d\u2019un service, tout en diminuant l\u2019impact environnemental? Un rendez-vous mettant de l\u2019avant les exp\u00e9riences et les r\u00e9sultats de projets r\u00e9alis\u00e9s en restauration commerciale ou institutionnelle. Des pistes de solution seront abord\u00e9es pour s\u2019attaquer aux impacts environnementaux de l\u2019offre alimentaire, tout en consid\u00e9rant les co\u00fbts, la qualit\u00e9 nutritionnelle et la r\u00e9duction du gaspillage."}