[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$4btUnHcLHF":3},{"type":4,"alias":5,"id":6,"author":7,"title":8,"meta_title":8,"og_title":8,"description":9,"meta_description":9,"og_description":9,"published":10,"published_time":11,"changed":12,"changed_time":13,"full_changed_time":14,"created":10,"location":15,"visual":16,"radios":20,"category":48,"body":54},"article","\u002Farticles\u002Factualite\u002Fsemaine-du-gout-rcf-dans-la-cantine-du-college-saintjoseph-a-pontduchateau","46602","Stéphane Marcelot","Semaine du goût : RCF dans la cantine du collège Saint-Joseph à Pont-du-Château","\u003Cp>\u003Cspan style=\"font-size:11pt\">\u003Cspan style=\"line-height:normal\">\u003Cspan style=\"text-autospace:none\">\u003Cspan style=\"font-family:Calibri,sans-serif\">\u003Cspan style=\"font-size:12.0pt\">\u003Cspan style=\"font-family:"Open Sans",sans-serif\">\u003Cspan style=\"color:black\">Le goût, la notion de produits de saison, c’est comme les mathématiques ou le français, cela s’apprend ! A l’occasion de l’ouverture de la Semaine du goût, le 11\u002F12 en Auvergne de RCF s’est déroulé depuis la salle de restauration du collège Saint-Joseph, à Pont-du-Château. Une heure d’émission autour de l’importance de l’éducation à l’alimentation et des enjeux de la restauration scolaire.\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fp>\r\n","17 octobre 2023","09:59","10 janvier 2024","16:59","2024-01-10T16:59:06+01:00","Clermont-Ferrand",{"url":17,"alt":18,"url_carre":19,"alt_carre":19},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002F20231016_102826_0.jpg.webp","Intervention devant les élèves de Rodolphe Regnauld","",[21,32,40],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":28,"channelId":31},"34305","RCF Allier","RCF03","Allier","\u002F\u002Frcf.streamakaci.com\u002Frcf03.mp3","\u002Fallier",{"id":29,"name":30},"34178","Auvergne-Rhône-Alpes",null,{"id":33,"name":34,"code":35,"shortname":36,"liveURL":37,"alias":38,"region":39,"channelId":31},"34330","RCF Haute-Loire","RCF43","Haute-Loire","\u002F\u002Frcf.streamakaci.com\u002Frcf43.mp3","\u002Fhauteloire",{"id":29,"name":30},{"id":41,"name":42,"code":43,"shortname":44,"liveURL":45,"alias":46,"region":47,"channelId":31},"34341","RCF Puy de Dôme","RCF63","Puy-de-Dôme","\u002F\u002Frcf.streamakaci.com\u002Frcf63.mp3","\u002Fpuydedome",{"id":29,"name":30},{"id":49,"type":50,"name":51,"alias":52,"description":53},"1","category","Actualité","\u002Factualite","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nConsultez en temps réel toute l'actualité : locale, nationale et internationale, avec la juste distance et un regard tourné vers l'espérance\u003C\u002Fp>\r\n",[55,59,84,87,102,105,120,123],{"id":56,"target_paragraph_type":57,"target_wysiwyg":58},"67073","wysiwyg_paragraph","\u003Cp>\u003Cspan style=\"font-size:11pt\">\u003Cspan style=\"line-height:normal\">\u003Cspan style=\"text-autospace:none\">\u003Cspan style=\"font-family:Calibri,sans-serif\">\u003Cspan style=\"font-size:12.0pt\">\u003Cspan style=\"font-family:"Open Sans",sans-serif\">\u003Cspan style=\"color:black\">Au micro de Hadrien Barrau, Maxime Ortega était notre premier invité du jour. Il est chef gérant au sein de la société Newrest, qui a depuis quelques années pris en main le service de restauration pour l’établissement Saint-Joseph. Alors que la loi Egalim contraint les établissements publics de restauration collective d’apporter d’apporter 20 % de produits bio dans leurs repas, les selfs doivent fortement s’impliquer dans le projet. \u003Cem>« Aujourd’hui, les cantines ont évolué »\u003C\u002Fem> assure Maxime Ortega. \u003Cem>«  On s’entoure de vrais professionnels »\u003C\u002Fem>. Si l’établissement ne propose pas systématiquement un menu végétarien par semaine,\u003Cem> « nous mettons un point d’excellence sur la notion d’équilibre alimentaire. Je choisis l’ensemble des menus, qui sont ensuite validés par une diététicienne »\u003C\u002Fem>. \u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fp>\r\n\u003Cimg alt=\"Ortega\" data-align=\"center\" data-entity-type=\"file\" data-entity-uuid=\"46253074-f60b-4767-b072-47b50f5a6515\" height=\"319\" src=\"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Finline-images\u002F20231016_110712_0.jpg\" width=\"425\" \u002F>",{"id":60,"target_paragraph_type":61,"episode":62},"67074","also_listen",{"id":63,"title":64,"published":65,"datetime":66,"presenters":67,"visual":69,"show":72,"duration":77,"radios":78,"audio_file":83},"413285","L'interview de Maxime Ortega, chef gérant chez Newrest","16 octobre 2023","2023-10-16T00:00:00+02:00",[68],"Hadrien Barrau",{"alt":70,"url":71,"url_carre":19,"copyright":19},"Les informations des rédactions locales d'Auvergne","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002F20230712_185422.jpg.webp",{"id":73,"title":74,"alias":75,"code_emission":76},"44894","Les informations en Auvergne","\u002Factualite\u002Fles-informations-en-auvergne","INFOAUV","489648",[79,81],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":80,"channelId":31},{"id":29,"name":30},{"id":41,"name":42,"code":43,"shortname":44,"liveURL":45,"alias":46,"region":82,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb957d2be5e8659a3e6a925317a43cf50c4ccb94528e8670ff8d9e21ad3b07e5c.mp3",{"id":85,"target_paragraph_type":57,"target_wysiwyg":86},"67075","\u003Cp>\u003Cspan style=\"font-size:11pt\">\u003Cspan style=\"line-height:normal\">\u003Cspan style=\"text-autospace:none\">\u003Cspan style=\"font-family:Calibri,sans-serif\">\u003Cspan style=\"font-size:12.0pt\">\u003Cspan style=\"font-family:"Open Sans",sans-serif\">\u003Cspan style=\"color:black\">75% des élèves de l’établissement scolaire Saint-Joseph mangent au self de l’établissement Saint-Joseph entre midi et deux. Un chiffre en augmentation et qui a a forcément des conséquences sur l’accueil et l’organisation mise en place par l’équipe d’encadrement. Thierry Persehaye et Jean-Luc Delannay, les deux chefs d’établissement, sont venus échanger au micro sur l’importance de l’étape des repas chez les enfants, que ce soit le petit-déjeuner ou le déjeuner.\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fp>\r\n\u003Cimg alt=\"persehaye\" data-align=\"center\" data-entity-type=\"file\" data-entity-uuid=\"30ccff31-9e99-4770-a1e2-a9777b4b52af\" height=\"289\" src=\"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Finline-images\u002F20231016_111459_0.jpg\" width=\"385\" \u002F>",{"id":88,"target_paragraph_type":61,"episode":89},"67076",{"id":90,"title":91,"published":65,"datetime":66,"presenters":92,"visual":93,"show":94,"duration":95,"radios":96,"audio_file":101},"413284","L'interview de Thierry Persehaye et Jean-Luc Delannay",[68],{"alt":70,"url":71,"url_carre":19,"copyright":19},{"id":73,"title":74,"alias":75,"code_emission":76},"399576",[97,99],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":98,"channelId":31},{"id":29,"name":30},{"id":41,"name":42,"code":43,"shortname":44,"liveURL":45,"alias":46,"region":100,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F74552a63b1f4eb16fb14546b826f59f960064c44732fa0e9904a0bd85f9bb757.mp3",{"id":103,"target_paragraph_type":57,"target_wysiwyg":104},"67077","\u003Cp>\u003Cspan style=\"font-size:11pt\">\u003Cspan style=\"line-height:normal\">\u003Cspan style=\"text-autospace:none\">\u003Cspan style=\"font-family:Calibri,sans-serif\">\u003Cspan style=\"font-size:12.0pt\">\u003Cspan style=\"font-family:"Open Sans",sans-serif\">\u003Cspan style=\"color:black\">Pour les classes de 5\u003Csup>e\u003C\u002Fsup> de l’établissement, un petit-déjeuner gratuit a été organisé, ce lundi matin, en lien avec le chapitre Alimentation des cours de SVT. Marion Pommier, professeur de SVT au collège, est venu développer au micro cette initiative en compagnie d'une élève, Paloma.\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fp>\r\n\u003Cimg alt=\"pommier\" data-align=\"center\" data-entity-type=\"file\" data-entity-uuid=\"c7692b76-5ec3-4433-93e8-47411a91cb1c\" height=\"308\" src=\"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Finline-images\u002F20231016_112531_0.jpg\" width=\"411\" \u002F>",{"id":106,"target_paragraph_type":61,"episode":107},"67078",{"id":108,"title":109,"published":65,"datetime":66,"presenters":110,"visual":111,"show":112,"duration":113,"radios":114,"audio_file":119},"413283","L'interview de Marion Pommier, professeur de SVT",[68],{"alt":70,"url":71,"url_carre":19,"copyright":19},{"id":73,"title":74,"alias":75,"code_emission":76},"317304",[115,117],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":116,"channelId":31},{"id":29,"name":30},{"id":41,"name":42,"code":43,"shortname":44,"liveURL":45,"alias":46,"region":118,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F81c3f5f33d1abdf71bc2bd676c74a8ecd352ed28696fdce78389f0b2c0db3e9d.mp3",{"id":121,"target_paragraph_type":57,"target_wysiwyg":122},"67079","\u003Cp>\u003Cspan style=\"font-size:11pt\">\u003Cspan style=\"line-height:normal\">\u003Cspan style=\"text-autospace:none\">\u003Cspan style=\"font-family:Calibri,sans-serif\">\u003Cspan style=\"font-size:12.0pt\">\u003Cspan style=\"font-family:"Open Sans",sans-serif\">\u003Cspan style=\"color:black\">Enfin, le 11\u002F12 en Auvergne a reçu au cours de cette émission spéciale le « local » de l’étape. Le chef étoilé la ville de Pont-du-Château, Rodolphe Regnauld, venu spécialement pour l’occasion au collège pour animer un atelier culinaire auprès des enfants. \u003Cem>« Plus on goûte, plus on va affiner notre palais, plus va connaitre les assemblages possibles. C’est important »\u003C\u002Fem> L’occasion aussi pour le président des Toques d’Auvergne de présenter les prochaines actions envisagées par son association, dont le Toques chaud 2023 qui réunira de grands chefs auvergnats en septembre prochain en Haute-Loire.\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fspan>\u003C\u002Fp>\r\n\u003Cimg alt=\"regnauld\" data-align=\"center\" data-entity-type=\"file\" data-entity-uuid=\"2610b81b-a653-4684-8af9-5f6ae3c583b3\" height=\"324\" src=\"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Finline-images\u002F20231016_113304_0.jpg\" width=\"432\" \u002F>\r\n\u003Cp> \u003C\u002Fp>\r\n",{"id":124,"target_paragraph_type":61,"episode":125},"67080",{"id":126,"title":127,"published":65,"datetime":66,"presenters":128,"visual":129,"show":130,"duration":131,"radios":132,"audio_file":137},"413281","L'interview du président des Toques d'Auvergne sur RCF",[68],{"alt":70,"url":71,"url_carre":19,"copyright":19},{"id":73,"title":74,"alias":75,"code_emission":76},"1268280",[133,135],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":134,"channelId":31},{"id":29,"name":30},{"id":41,"name":42,"code":43,"shortname":44,"liveURL":45,"alias":46,"region":136,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4a5b8475c6b1c94d1109bbc01fa07cd9b889553044d5ce98ce7d01ca9e8165ee.mp3"]