{"id":2071,"date":"2019-07-15T16:15:50","date_gmt":"2019-07-15T20:15:50","guid":{"rendered":"http:\/\/www.cec.org\/flwm\/non-classifiee\/mesurer-le-perte-et-le-gaspillage-alimentaires-2\/"},"modified":"2024-06-05T16:27:04","modified_gmt":"2024-06-05T20:27:04","slug":"mesurer-le-perte-et-le-gaspillage-alimentaires-2","status":"publish","type":"post","link":"https:\/\/www.cec.org\/flwm\/fr\/report-fr\/mesurer-le-perte-et-le-gaspillage-alimentaires-2\/","title":{"rendered":"Mesurer le perte et le gaspillage alimentaires"},"content":{"rendered":"<p><em>Premier pas vers leur pr\u00e9vention<\/em><\/p>\n<p>Toks, une cha\u00eene de restaurants enti\u00e8rement mexicaine qui poss\u00e8de plus de 200 \u00e9tablissements au Mexique, a pris diverses mesures en vue de r\u00e9duire la perte et le gaspillage alimentaires (PGA), notamment en offrant certains de ses plats en portions de diff\u00e9rentes grosseurs.<\/p>\n<p>R\u00e9cemment, apr\u00e8s avoir mesur\u00e9 la PGA dans ses restaurants conform\u00e9ment au guide pratique publi\u00e9 par la Commission de coop\u00e9ration environnementale (CCE), Toks a trouv\u00e9 des possibilit\u00e9s de faire des \u00e9conomies estim\u00e9es \u00e0 330 000 pesos mexicains (PMX) par ann\u00e9e, et \u00e9valu\u00e9 une r\u00e9duction \u00e9ventuelle de ses \u00e9missions de gaz \u00e0 effet de serre (GES) repr\u00e9sentant 40 tonnes annuellement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Premier pas vers leur pr\u00e9vention Toks, une cha\u00eene de restaurants enti\u00e8rement mexicaine qui poss\u00e8de plus de 200 \u00e9tablissements au Mexique, a pris diverses mesures en vue de r\u00e9duire la perte et le gaspillage alimentaires (PGA), notamment en offrant certains de ses plats en portions de diff\u00e9rentes grosseurs. R\u00e9cemment, apr\u00e8s avoir mesur\u00e9 la PGA dans ses [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2062,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-2071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-report-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mesurer le perte et le gaspillage alimentaires - Pourquoi et comment mesurer la PGA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cec.org\/flwm\/fr\/report-fr\/mesurer-le-perte-et-le-gaspillage-alimentaires-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mesurer le perte et le gaspillage alimentaires - Pourquoi et comment mesurer la PGA\" \/>\n<meta property=\"og:description\" content=\"Premier pas vers leur pr\u00e9vention Toks, une cha\u00eene de restaurants enti\u00e8rement mexicaine qui poss\u00e8de plus de 200 \u00e9tablissements au Mexique, a pris diverses mesures en vue de r\u00e9duire la perte et le gaspillage alimentaires (PGA), notamment en offrant certains de ses plats en portions de diff\u00e9rentes grosseurs. 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