{"id":7157,"date":"2023-02-14T14:12:20","date_gmt":"2023-02-14T13:12:20","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7157"},"modified":"2023-02-14T14:12:22","modified_gmt":"2023-02-14T13:12:22","slug":"slow-food-celebre-la-journee-internationale-des-legumineuses","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=7157","title":{"rendered":"Slow Food c\u00e9l\u00e8bre la journ\u00e9e internationale des l\u00e9gumineuses"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"671\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/Slow-Food.jpg\" alt=\"\" class=\"wp-image-7158\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/Slow-Food.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/Slow-Food-300x201.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/Slow-Food-768x515.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/Slow-Food-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Slow Food, r\u00e9seau mondial de communaut\u00e9s locales fond\u00e9 en 1989 afin de contrer la disparition des traditions alimentaires locales et la propagation de la culture du fast-food, c\u00e9l\u00e8bre la journ\u00e9e internationale des l\u00e9gumineuses le 10 f\u00e9vrier. Organis\u00e9e par l\u2019Organisation des Nations Unies pour l\u2019alimentation et l\u2019agriculture, elle marque le d\u00e9but d\u2019un engagement de Slow Food, celui d\u2019amorcer une transition agro-\u00e9cologique favorisant les prot\u00e9ines v\u00e9g\u00e9tales.<\/p>\n\n\n\n<p>Selon Slow Food, cet \u00e9v\u00e8nement offre l\u2019opportunit\u00e9 unique de faire connaitre les l\u00e9gumineuses au grand public en soulignant le r\u00f4le fondamental qu\u2019elles peuvent jouer dans la transition vers un syst\u00e8me agroalimentaire plus efficient, plus inclusif, plus r\u00e9silient et plus durable afin d\u2019am\u00e9liorer la production et la nutrition, tout en prot\u00e9geant l\u2019environnement et les conditions de vie de tous les citoyens.<\/p>\n\n\n\n<p>En outre, et depuis plus de 10 ans Slow Food encourage la production et la consommation des l\u00e9gumineuses gr\u00e2ce au r\u00e9seau Slow Beans, qui r\u00e9unit des agriculteurs, militants, cuisiniers et tous les fans de l\u00e9gumineuses. \u00c0 titre d\u2019exemple, En Allemagne, le groupe local Slow Food Saarland organise pour la huiti\u00e8me ann\u00e9e les semaines des l\u00e9gumineuses (du 26 f\u00e9vrier au 12 mars) avec des restaurateurs r\u00e9put\u00e9s, afin de promouvoir les aliments et traditions culinaires en voie de disparition pour les remettre au go\u00fbt du jour. En Italie, Slow Beans est \u00e9galement un \u00e9v\u00e8nement annuel permettant aux visiteurs de rencontrer des producteurs qui cultivent des l\u00e9gumineuses partout en Italie et ailleurs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slow Food, r\u00e9seau mondial de communaut\u00e9s locales fond\u00e9 en 1989 afin de contrer la disparition des traditions alimentaires locales et la propagation de la culture du fast-food, c\u00e9l\u00e8bre la journ\u00e9e internationale des l\u00e9gumineuses le 10 f\u00e9vrier. Organis\u00e9e par l\u2019Organisation des Nations Unies pour l\u2019alimentation et l\u2019agriculture, elle marque le d\u00e9but d\u2019un engagement de Slow Food, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7158,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7157","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\/7157","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=7157"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7157\/revisions"}],"predecessor-version":[{"id":7159,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7157\/revisions\/7159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7158"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}