{"id":1565,"date":"2024-10-22T13:23:42","date_gmt":"2024-10-22T11:23:42","guid":{"rendered":"https:\/\/culturaalimentaria.org\/2024\/?post_type=tribe_events&#038;p=1565"},"modified":"2024-10-22T13:33:21","modified_gmt":"2024-10-22T11:33:21","slug":"debate-escuela-hosteleria","status":"publish","type":"tribe_events","link":"https:\/\/culturaalimentaria.org\/2024\/actividad\/debate-escuela-hosteleria\/","title":{"rendered":"Debate en la Escuela Hosteler\u00eda Sto. Domingo"},"content":{"rendered":"<p>DEBATE en la ESCUELA de HOSTELERIA de SANTO DOMINGO DE LA CALZADA.\u00a0 En el Comedor del restaurante.<\/p>\n<hr \/>\n<p>Campa\u00f1a de concienciaci\u00f3n y sensibilizaci\u00f3n en educaci\u00f3n ambiental<\/p>\n<p><span style=\"color: #7fae38;\"><strong>\u00abEl coste ambiental de lo que comemos.<\/strong><\/span><br \/>\n<span style=\"color: #7fae38;\"><strong>C\u00f3mo la producci\u00f3n de alimentos y nuestros h\u00e1bitos de consumo afectan al medioambiente.\u00bb<\/strong><\/span><\/p>\n<p>Coloquio: Alfonso Lacuesta<br \/>\n<em>Ingeniero T\u00e9cnico Agr\u00edcola &#8211; Agente de Desarrollo Rural e Innovaci\u00f3n<\/em><\/p>\n<p>Colabora: ESCUELA de HOSTELERIA de SANTO DOMINGO DE LA CALZADA<\/p>\n","protected":false},"excerpt":{"rendered":"<p>DEBATE en la ESCUELA de HOSTELERIA de SANTO DOMINGO DE LA CALZADA.\u00a0 En el Comedor del restaurante. Campa\u00f1a de concienciaci\u00f3n y sensibilizaci\u00f3n en educaci\u00f3n ambiental<\/p>\n","protected":false},"author":1,"featured_media":1566,"comment_status":"open","ping_status":"closed","template":"","meta":{"_tribe_events_status":"","_tribe_events_status_reason":"","footnotes":""},"tags":[11,67],"tribe_events_cat":[54],"class_list":["post-1565","tribe_events","type-tribe_events","status-publish","has-post-thumbnail","hentry","tag-debate","tag-escuela-hosteleria-santo-domingo","tribe_events_cat-debate","cat_debate"],"_links":{"self":[{"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tribe_events\/1565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tribe_events"}],"about":[{"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/types\/tribe_events"}],"author":[{"embeddable":true,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/comments?post=1565"}],"version-history":[{"count":1,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tribe_events\/1565\/revisions"}],"predecessor-version":[{"id":1568,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tribe_events\/1565\/revisions\/1568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/media\/1566"}],"wp:attachment":[{"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/media?parent=1565"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tags?post=1565"},{"taxonomy":"tribe_events_cat","embeddable":true,"href":"https:\/\/culturaalimentaria.org\/2024\/wp-json\/wp\/v2\/tribe_events_cat?post=1565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}