{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/igcat.org\/fr\/","author_name":"Diane Dodd","author_url":"https:\/\/igcat.org\/fr\/author\/diane\/","title":"Communities force food businesses to be more responsible - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3b6IRfWRcT\"><a href=\"https:\/\/igcat.org\/fr\/communities-force-food-businesses-to-be-more-responsible\/\">Communities force food businesses to be more responsible<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/igcat.org\/fr\/communities-force-food-businesses-to-be-more-responsible\/embed\/#?secret=3b6IRfWRcT\" width=\"600\" height=\"338\" title=\"&#8220;Communities force food businesses to be more responsible&#8221; &#8212; IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"3b6IRfWRcT\" 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\/2016\/06\/Erik-e1586278988206.jpg","thumbnail_width":539,"thumbnail_height":370,"description":"Addressing food businesses and innovators gathered together at\u00a0the \u00a02016 IFAMA World Conference, Dr. Diane Dodd, President of IGCAT told businesses to protect culture and food diversity and to recognise the importance of &#8216;terroir&#8217;, culture, landscape and traditions &#8211; if not for sustainable tourism, regional branding, health, nutrition, then to protect the biodiversity of the planet. [&hellip;]"}