{"id":3236,"date":"2020-12-30T10:15:03","date_gmt":"2020-12-30T09:15:03","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3236"},"modified":"2020-12-30T10:15:06","modified_gmt":"2020-12-30T09:15:06","slug":"poulehouse-un-nouveau-logo-signe-shortlinks-pour-les-oeufs-en-boite","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3236","title":{"rendered":"Poulehouse : un nouveau logo sign\u00e9 Shortlinks pour les \u0153ufs en boite"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"647\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/Poulehouse.gif\" alt=\"\" class=\"wp-image-3237\"\/><\/figure>\n\n\n\n<p>Poulehouse d\u00e9voile son nouveau logo imagin\u00e9 par l\u2019agence de brand narrative design Shortlinks. En effet, la start-up a confi\u00e9 \u00e0 l\u2019agence la refonte compl\u00e8te de son identit\u00e9 et de ses packs d\u2019\u0153ufs plein air et bio.<\/p>\n\n\n\n<p>Il s\u2019agit d\u2019une opportunit\u00e9 de storytelling graphique et s\u00e9mantique, pour vanter les m\u00e9rites de ces producteurs \u00e9thiques et respectueux du bien-\u00eatre animal dans un des secteurs les plus d\u00e9cri\u00e9s par les associations de d\u00e9fense animali\u00e8re. Le pack devient ainsi un espace d\u2019expression et de p\u00e9dagogie pour le consommateur, sans culpabilisation, mais avec connivence et l\u00e9g\u00e8ret\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poulehouse d\u00e9voile son nouveau logo imagin\u00e9 par l\u2019agence de brand narrative design Shortlinks. En effet, la start-up a confi\u00e9 \u00e0 l\u2019agence la refonte compl\u00e8te de son identit\u00e9 et de ses packs d\u2019\u0153ufs plein air et bio. Il s\u2019agit d\u2019une opportunit\u00e9 de storytelling graphique et s\u00e9mantique, pour vanter les m\u00e9rites de ces producteurs \u00e9thiques et respectueux &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3237,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3236","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3236"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3236\/revisions"}],"predecessor-version":[{"id":3238,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3236\/revisions\/3238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3237"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}