{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/igcat.org\/es\/","author_name":"Diane Dodd","author_url":"https:\/\/igcat.org\/es\/author\/diane\/","title":"How Reducing Food Waste Could Ease Climate Change - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"e8wVls5Soh\"><a href=\"https:\/\/igcat.org\/es\/how-reducing-food-waste-could-ease-climate-change\/\">How Reducing Food Waste Could Ease Climate Change<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/igcat.org\/es\/how-reducing-food-waste-could-ease-climate-change\/embed\/#?secret=e8wVls5Soh\" width=\"600\" height=\"338\" title=\"\u00abHow Reducing Food Waste Could Ease Climate Change\u00bb \u2014 IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"e8wVls5Soh\" 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\/\/# sourceURL=https:\/\/igcat.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/igcat.org\/wp-content\/uploads\/2015\/01\/cold-chain-01_88038_990x742.jpg","thumbnail_width":990,"thumbnail_height":660,"description":"More than a third of all of the food that&#8217;s produced on our planet never reaches a table. It&#8217;s either spoiled in transit or thrown out by consumers in wealthier countries, who typically buy too much and toss the excess. This works out to roughly 1.3 billion tons of food, worth nearly $1 trillion at [&hellip;]"}