[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture-et-societe\u002Flassiette-a-penser-{\"page\":2}":3,"episodes-by-show-6680-2":405},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":12,"category":13,"radios":19,"og_description":12,"og_title":7,"meta_title":7,"meta_description":12,"blocks":31,"episodes":37,"pager":400},"show","6680","\u002Fculture-et-societe\u002Flassiette-a-penser","L'assiette à penser",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2021-09\u002FL%26%23039%3BAssiette%20%C3%A0%20penser%20V1.png.webp","L'Assiette à penser © RCF Sarthe (Maximilien Cadiou)","","\u003Cp>Une chronique qui nous invite à réfléchir sur notre alimentation : d'où elle vient, la qualité des produits et la manière de consommer éco-responsable.\u003C\u002Fp>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[20],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":27,"channelId":30},"34343","RCF Sarthe","RCF72","Sarthe","\u002F\u002Frcf.streamakaci.com\u002Frcf72.mp3","\u002Fsarthe",{"id":28,"name":29},"34174","Pays de la Loire",null,[32],{"type":33,"description":18,"layout":34,"show_more":17,"radio":35,"articles":36,"category":14},"thematic_horizontal_block","horizontal","9",[],[38,59,77,95,112,130,147,166,184,203,222,241,258,275,292,311,329,346,363,381],{"type":39,"id":40,"title":41,"alias":42,"digas":43,"published":44,"datetime":45,"description":46,"presenters":47,"visual":49,"show":50,"duration":52,"radios":53,"audio_file":56,"rolls":57},"episode","458210","Émulsifiants alimentaires et effets négatifs sur la santé","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=458210","LM-59696","29 février 2024","2024-02-29T00:00:00+01:00","Les émulsifiants sont parmi les additifs les plus fréquemment utilisés par l’industrie agroalimentaire. Leur usage vise avant tout à améliorer la texture des produits tout en prolongeant leur durée de conservation. \u003Cbr>Des chercheurs et chercheuses de l’Inserm, d’INRAE, de l’Université Sorbonne Paris Nord, d’Université Paris Cité et du Cnam, regroupés au sein de l’Équipe de recherche en épidémiologie nutritionnelle (Cress-Eren), ont entrepris d’étudier les possibles liens entre les apports alimentaires en additifs émulsifiants et la survenue des cancers. Une étude qu'a feuilleté pour nous Yanne Boloh.",[48],"Matthieu Goualard",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"ASSIETTE","367776",[54],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":55,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F28f13ec11dcdaa428d46aeb7be842a81ec7b2e6f26147712138db5ee82e2970c.mp3",{"podcast_not_roll":58},false,{"type":39,"id":60,"title":61,"alias":62,"digas":63,"published":64,"datetime":65,"description":66,"presenters":67,"visual":69,"show":70,"duration":71,"radios":72,"audio_file":75,"rolls":76},"455409","Et si l’Assiette à penser était encore là dans 7 ans ?","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=455409","LM-59359","22 février 2024","2024-02-22T00:00:00+01:00","Le programme de recherche appelé \" Systèmes alimentaires, microbiomes et santé \" est piloter conjointement par INRAE et l’Inserm. Un programme ambitieux et d'envergure de 58 millions d’Euros sur l’alimentation et les microbiomes lancé dans le cadre de France 2030, et  dont l'Assiette à penser se félicite. Yanne Boloh, nous dit pourquoi.",[68],"Yanne Boloh",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"246168",[73],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":74,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F864efc42ebcdb044cd9010afad00575fa37ff3da2ce16703efccbaf8b7014e08.mp3",{"podcast_not_roll":58},{"type":39,"id":78,"title":79,"alias":80,"digas":81,"published":82,"datetime":83,"description":84,"presenters":85,"visual":86,"show":88,"duration":89,"radios":90,"audio_file":93,"rolls":94},"453125","Mieux comprendre la crise agricole","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=453125","LM-59043","15 février 2024","2024-02-15T00:00:00+01:00","\u003Cp>Pour mieux comprendre la crise agricole et disposer d’éléments factuels, l’Assiette à penser vous recommande aujourd'hui le site internet Vie-publique.fr\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour en savoir plus :\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n\u003Ca href=\"https:\u002F\u002Fwww.vie-publique.fr\u002Fquestions-reponses\u002F292775-la-crise-agricole-en-9-questions\" title=\"La crise agricole en neuf questions\">https:\u002F\u002Fwww.vie-publique.fr\u002Fquestions-reponses\u002F292775-la-crise-agricole-en-9-questions\u003C\u002Fa>\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n\u003Ca href=\"https:\u002F\u002Fwww.vie-publique.fr\u002Feclairage\u002F287442-agriculture-biologique-le-defi-de-la-transition\" title=\"Agriculture biologique : le défi de la transition\">https:\u002F\u002Fwww.vie-publique.fr\u002Feclairage\u002F287442-agriculture-biologique-le-defi-de-la-transition\u003C\u002Fa>\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n\u003Ca href=\"https:\u002F\u002Fwww.vie-publique.fr\u002Fen-bref\u002F291911-brexit-les-consequences-pour-le-secteur-agro-alimentaire-francais\" title=\"Brexit : quelles conséquences pour le secteur agro-alimentaire français ?\">https:\u002F\u002Fwww.vie-publique.fr\u002Fen-bref\u002F291911-brexit-les-consequences-pour-le-secteur-agro-alimentaire-francais\u003C\u002Fa>\u003C\u002Fp>\r\n",[68],{"alt":79,"url":87,"url_carre":30,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FMieux%20comprendre%20la%20crise%20agricole%202.jpeg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"255408",[91],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":92,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbd69d66b4cad47ac9e95678f9a87b67f0aa6b9b24be823de2587cba5298b8461.mp3",{"podcast_not_roll":58},{"type":39,"id":96,"title":97,"alias":98,"digas":99,"published":100,"datetime":101,"description":102,"presenters":103,"visual":104,"show":105,"duration":106,"radios":107,"audio_file":110,"rolls":111},"448479","Les français continuent de réduire leurs consommations alimentaires","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=448479","LM-58514","8 février 2024","2024-02-08T00:00:00+01:00","Les statistiques de l’INSEE montre que les français continuent à réduire leurs consommations alimentaires avec -4,7% en volume en 2023 après les -3,6% de 2022. Et malheureusement on peut imaginer que ce n’est pas seulement la réduction des gaspillages mais bien pour certains foyers la difficulté à acheter.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"291288",[108],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":109,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5ee74bb912082a249fd815fd5931c0f331979709609c499b4ed9dacd8f4e10a7.mp3",{"podcast_not_roll":58},{"type":39,"id":113,"title":114,"alias":115,"digas":116,"published":117,"datetime":118,"description":119,"presenters":120,"visual":121,"show":123,"duration":124,"radios":125,"audio_file":128,"rolls":129},"447068","Et si vous deveniez producteur de framboise ?","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=447068","LM-58352","1 février 2024","2024-02-01T00:00:00+01:00","Et si vous deveniez producteur de framboise ? La France importe en effet 85% de ses besoins en framboise ! Il est donc, plus que temps de relancer la filière de la framboise en France, tout comme celle de la fraise d'ailleurs. Plus de précisons avec Yanne Boloh.",[68],{"alt":114,"url":122,"url_carre":30,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FFramboises.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"314256",[126],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":127,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F33133288d65e3e7ad752917a6bbe60fbab097a8e7a83453b03d4499c857fec3b.mp3",{"podcast_not_roll":58},{"type":39,"id":131,"title":132,"alias":133,"digas":134,"published":135,"datetime":136,"description":137,"presenters":138,"visual":139,"show":140,"duration":141,"radios":142,"audio_file":145,"rolls":146},"443608","Enrichir l'alimentation des animaux terrestres en DHA","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=443608","LM-57883","25 janvier 2024","2024-01-25T00:00:00+01:00","Notre alimentation manque de certains acides gras, pourtant fondamentaux dans notre santé. Enrichir l'alimentation des animaux terrestres avec certains micro-organismes marins comme le  Schizochytrium permet d’augmenter la consommation de DHA, un de ces acides gras essentiel à notre santé. Des chercheurs viennent de publier dans la revue INRAE productions animales l’intérêt d’une telle pratique, par exemple dans l’alimentation de la poule pondeuse dont les œufs vont ainsi être encore plus riches en DHA.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"353976",[143],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":144,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb35734b09749983459aa794a6faba3df21291b3ae0f1eafed1e11f15471207e9.mp3",{"podcast_not_roll":58},{"type":39,"id":148,"title":149,"alias":150,"digas":151,"published":152,"datetime":153,"description":154,"presenters":155,"visual":156,"show":159,"duration":160,"radios":161,"audio_file":164,"rolls":165},"442130","Le marché alimentaire à horizon 2050 en France","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=442130","LM-57735","18 janvier 2024","2024-01-18T00:00:00+01:00","Où ferons nous nos courses alimentaires demain ? C'est la question que se sont posé Bernard Ruffieux et Aurélie Level. Ils nous livrent 4 scénario pour 2050 dans leur fascinant ouvrage intitulé le marché alimentaire à horizon 2050 en France paru aux éditions Quae.",[68],{"alt":157,"url":158,"url_carre":30,"copyright":11},"\" Le marché alimentaire à horizon 2050 en France \" de Bernard Ruffieux et Aurélie Level - éditions Quae","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002Fle%20march%C3%A9%20alimentiare%20a%20horizon%202050%20en%20france.png.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"344496",[162],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":163,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F43b78b18c4945336ea05fe0ef69e0be03933246ea2e753700a532ef26aa17a72.mp3",{"podcast_not_roll":58},{"type":39,"id":167,"title":168,"alias":169,"digas":170,"published":171,"datetime":172,"description":173,"presenters":174,"visual":175,"show":177,"duration":178,"radios":179,"audio_file":182,"rolls":183},"440043","Alléger le poids de bouteilles de vin","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=440043","LM-57483","11 janvier 2024","2024-01-11T00:00:00+01:00","Alléger le poids de bouteilles de vin est la manière la plus efficace de réduire l’empreinte carbone de tout ce secteur. Plus d'explications cette semaine dans l'Assiette à penser, en compagnie de Yanne Boloh.",[68],{"alt":168,"url":176,"url_carre":30,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FAll%C3%A9ger%20le%20poids%20de%20bouteilles%20de%20vin.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"254592",[180],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":181,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fcbd6bbfb7a1459dfbaf58fb35f0fca9467ce782652e567d77071252144544525.mp3",{"podcast_not_roll":58},{"type":39,"id":185,"title":186,"alias":187,"digas":188,"published":189,"datetime":190,"description":191,"presenters":192,"visual":193,"show":196,"duration":197,"radios":198,"audio_file":201,"rolls":202},"438709","Les multiples bienfaits du sorgho","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=438709","LM-57293","4 janvier 2024","2024-01-04T00:00:00+01:00","Le sorgho, céréale millénaire, ne manque pas de vertus pour la santé.  Il peut être bénéfique de lui faire une place dans notre assiette, comme nous le rappelle cette semaine Yanne Boloh.",[68],{"alt":194,"url":195,"url_carre":30,"copyright":11},"Sorgho","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FLes%20multiples%20bienfaits%20du%20sorgho.png.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"261984",[199],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":200,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0b907f9b1c27ffbcf57a251ed9822f00c90b6610cc28586321bb9b7d3873804a.mp3",{"podcast_not_roll":58},{"type":39,"id":204,"title":205,"alias":206,"digas":207,"published":208,"datetime":209,"description":210,"presenters":211,"visual":212,"show":215,"duration":216,"radios":217,"audio_file":220,"rolls":221},"434190","60 questions clés pour comprendre l’œnologie","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=434190","LM-56648","21 décembre 2023","2023-12-21T00:00:00+01:00","Voici un livre qui pourrait devenir le livre de chevet de nombre d’amateurs de vin. Un livre écrit par Fabienne Remize et Véronique Cheynier, paru aux éditions Quae, qui répond en effet aux 60 questions clés pour mieux comprendre l’oenologie. Un livre que Yanne Boloh a feuilleté pour nous.",[68],{"alt":213,"url":214,"url_carre":30,"copyright":11},"\" 60 questions clés pour comprendre l’œnologie \", un livre de Fabienne Remize et Véronique Cheynie - éditions Quae","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002F60%20questions%20cl%C3%A9s%20pour%20comprendre%20l%E2%80%99%C5%93nologie.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"160176",[218],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":219,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5109ced5cd4381f1675883841d7d18878233e2f7764630e8622260abd22004f9.mp3",{"podcast_not_roll":58},{"type":39,"id":223,"title":224,"alias":225,"digas":226,"published":227,"datetime":228,"description":229,"presenters":230,"visual":231,"show":234,"duration":235,"radios":236,"audio_file":239,"rolls":240},"432620","Pour les amoureux des fruits et légumes et pour ceux qui les produisent","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=432620","LM-56452","14 décembre 2023","2023-12-14T00:00:00+01:00","Pour Noël, Yanne Boloh nous propose cette semaine une sélection de trois livres pour les amoureux des fruits et légumes et pour ceux qui les produisent ou veulent améliorer leur production.",[68],{"alt":232,"url":233,"url_carre":30,"copyright":11},"\" Tour de France des fruits et légumes : histoire, culture, recettes \" de Noémie Vialard et Stéphane Houlbert - éditions Delachaux et niestlé","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FPour%20les%20amoureux%20des%20fruits%20et%20l%C3%A9gumes%20et%20pour%20ceux%20qui%20les%20produisent%20-%20Tour-de-France-des-fruits-et-legumes.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"219192",[237],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":238,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F658ef82c4c487170e62961813a51bb020004d91b51ca0079eabef61f76d01026.mp3",{"podcast_not_roll":58},{"type":39,"id":242,"title":243,"alias":244,"digas":245,"published":246,"datetime":247,"description":248,"presenters":249,"visual":250,"show":251,"duration":252,"radios":253,"audio_file":256,"rolls":257},"430678","L’huître de Normandie est désormais une IGP","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=430678","LM-56211","7 décembre 2023","2023-12-07T00:00:00+01:00","L’huître de Normandie, produit emblématique normand, est désormais officiellement reconnue en Indication géographique protégée (IGP). Une protection à l'échelle européenne sur laquelle revient aujourd'hui Yanne Boloh.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"195864",[254],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":255,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8e2377553b261c40d3b4cc96a2f614272e2419e0ee03edd6067014cdb2852bd5.mp3",{"podcast_not_roll":58},{"type":39,"id":259,"title":260,"alias":261,"digas":262,"published":263,"datetime":264,"description":265,"presenters":266,"visual":267,"show":268,"duration":269,"radios":270,"audio_file":273,"rolls":274},"427942","La restauration rapide a su se réinventer","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=427942","LM-55894","30 novembre 2023","2023-11-30T00:00:00+01:00","La restauration rapide a su se réinventer explique kantar, le leader mondial de la data, des études et du conseil, dans sa nouvelle étude réalisée auprès de 15000 consommateurs dans 11 pays.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"322416",[271],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":272,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe4813dd311d523d39b06c91dc6aee6c2c9987036d8a00deea3f9f0bf6744994c.mp3",{"podcast_not_roll":58},{"type":39,"id":276,"title":277,"alias":278,"digas":279,"published":280,"datetime":281,"description":282,"presenters":283,"visual":284,"show":285,"duration":286,"radios":287,"audio_file":290,"rolls":291},"423646","Les coûts totaux de l’alimentation","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=423646","LM-55349","23 novembre 2023","2023-11-23T00:00:00+01:00","La FAO (Organisation des Nations unies pour l'alimentation et l'agriculture) a entrepris de chiffrer les coûts totaux de l’alimentation, en allant jusqu’aux effets sur la santé et l’alimentation. La lecture de son rapport annuel sur la situation mondiale de l’alimentation et de l'agriculture est toujours très riche d’enseignements. Un rapport qu'à feuilleté pour nous Yanne Boloh.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"252960",[288],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":289,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fada199c77c5868c5b222fd9490e3efa6ce32e8ad1f8bb3b1c9b76b8dc5ece923.mp3",{"podcast_not_roll":58},{"type":39,"id":293,"title":294,"alias":295,"digas":296,"published":297,"datetime":298,"description":299,"presenters":300,"visual":301,"show":304,"duration":305,"radios":306,"audio_file":309,"rolls":310},"421801","Jeu, set et potager !","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=421801","LM-55095","16 novembre 2023","2023-11-16T00:00:00+01:00","Les clubs de tennis ont maintenant leur propre coupe de France du potager ! La création d’un potager est en effet une expérience ludique et décomplexée qui soutient une alimentation plus saine et crée de la biodiversité.\u003Cbr>\u003Cbr>Pour en savoir encore plus : https:\u002F\u002Flandestini.org",[68],{"alt":302,"url":303,"url_carre":30,"copyright":11},"La coupe de France du potager des clubs de tennis","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002FJeu%20set%20et%20potager_0.png.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"260664",[307],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":308,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb5472a62e265e4768ee26e6673eb44a01df52d5cf8835965a270bcc436e282be.mp3",{"podcast_not_roll":58},{"type":39,"id":312,"title":313,"alias":314,"digas":315,"published":316,"datetime":317,"description":318,"presenters":319,"visual":320,"show":322,"duration":323,"radios":324,"audio_file":327,"rolls":328},"420775","Les collégiens face au petit-déjeuner","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=420775","LM-54991","9 novembre 2023","2023-11-09T00:00:00+01:00","Le petit déjeuner, pourtant important pour la santé des adolescents, est souvent négligé, et notamment par les collégiennes. C'est ce qui ressort de l'étude réalisée par l'IFOP, pour le Collectif du Petit-déjeuner, en partenariat avec la Fondation d’entreprise Lactel, auprès d‘un échantillon représentatif de 480 collégiens. Comme nous l'explique cette semaine Yanne Boloh.",[68],{"alt":313,"url":321,"url_carre":30,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002FLes%20coll%C3%A9giens%20face%20au%20petit-d%C3%A9jeuner_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"274896",[325],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":326,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa17cf1dfee7ddb8cb2955c5a72b3327a129ac7fb5b4a2f230eb6851d3016757b.mp3",{"podcast_not_roll":58},{"type":39,"id":330,"title":331,"alias":332,"digas":333,"published":334,"datetime":335,"description":336,"presenters":337,"visual":338,"show":339,"duration":340,"radios":341,"audio_file":344,"rolls":345},"417416","La santé bucco-dentaire des seniors","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=417416","LM-54553","2 novembre 2023","2023-11-02T00:00:00+01:00","La santé bucco-dentaire des personnes âgées contribue, avec leur nutrition à leur bien être et donc au bien vieillir. Plus d'explications avec Yanne Boloh.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"231768",[342],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":343,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0fe7a01aeaaf20a19e3e13c1890757cba186c970712e5847d682cbda4d664971.mp3",{"podcast_not_roll":58},{"type":39,"id":347,"title":348,"alias":349,"digas":350,"published":351,"datetime":352,"description":353,"presenters":354,"visual":355,"show":356,"duration":357,"radios":358,"audio_file":361,"rolls":362},"413919","Le concours santé et sécurité au travail : de l’école au travail","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=413919","LM-53729","26 octobre 2023","2023-10-26T00:00:00+02:00","L’INRS, l'Institut National de Recherche et de Sécurité, lance sa 12 ème édition du concours vidéo \" Santé et sécurité au travail : de l’école au travail \", destiné aux élèves et apprentis des lycées professionnels dépendant du ministère de l’éducation ou du ministère de l’agriculture.",[68],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"220560",[359],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":360,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbe8788c4fc25e6189aa1c25ff2ce3356a99c251ab1f0c0ef2c222c07ac6cac79.mp3",{"podcast_not_roll":58},{"type":39,"id":364,"title":365,"alias":366,"digas":367,"published":368,"datetime":369,"description":370,"presenters":371,"visual":372,"show":374,"duration":375,"radios":376,"audio_file":379,"rolls":380},"413853","Les bonnes pratiques pour la cueillette des champignons en forêt","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=413853","LM-54128","19 octobre 2023","2023-10-19T00:00:00+02:00","L’automne est là, une bonne occasion pour l’Office National des Forêts pour rappeler les bonnes pratiques pour la cueillette des champignons alors que les cas d intoxications progressent ces dernières années.",[68],{"alt":365,"url":373,"url_carre":30,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002FLes%20bonnes%20pratiques%20pour%20la%20cueillette%20des%20champignons%20en%20for%C3%AAt.png.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"307848",[377],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":378,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0fe289323baea34eb21ba5c38010a78f4f602c1d94ad5349ee432625e7d6f66e.mp3",{"podcast_not_roll":58},{"type":39,"id":382,"title":383,"alias":384,"digas":385,"published":386,"datetime":387,"description":388,"presenters":389,"visual":390,"show":393,"duration":394,"radios":395,"audio_file":398,"rolls":399},"410762","Le riz en Europe","\u002Fculture-et-societe\u002Flassiette-a-penser?episode=410762","LM-53698","12 octobre 2023","2023-10-12T00:00:00+02:00","8 pays de l’Union Européenne cultivent du riz, l'Italie en tête suivie de l’Espagne et de la Grèce. La France avec son IGP riz de carmargue arrive en 5ème position, devant la Bulgarie mais derrière le Portugal.\u003Cbr>\u003Cbr>L’Union Européenne produit 2,6 millions de tonnes de riz paddy, cest à dire non décortiqué, mais en importe 2,2 millions de tonnes. Les consommateurs se tournent de plus en plus vers les variétés indica comme le basmatti, alors que l’Union Européenne produit surtout des variétés japonica.",[68],{"alt":391,"url":392,"url_carre":30,"copyright":11},"Variétés de riz de Camargue","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002FRiz%20en%20Europe%20%28vari%C3%A9t%C3%A9s%20de%20riz%20de%20camargue%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":51},"294432",[396],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":397,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3581dfbac9e887f2fa6ba3d5185c3bd788f8d05c8025b480270858a07e2c8ec5.mp3",{"podcast_not_roll":58},{"current_page":401,"total_items":402,"total_pages":403,"item_per_page":404},2,209,11,20,{"rows":37,"pager":400}]