{"id":88808,"date":"2020-11-13T14:58:46","date_gmt":"2020-11-13T14:58:46","guid":{"rendered":"https:\/\/www.uide.edu.ec\/estrategias-para-la-disminucion-de-huella-verde-de-los-restaurantes\/"},"modified":"2023-10-20T16:44:15","modified_gmt":"2023-10-20T16:44:15","slug":"estrategias-para-la-disminucion-de-huella-verde-de-los-restaurantes","status":"publish","type":"post","link":"https:\/\/www.uide.edu.ec\/estrategias-para-la-disminucion-de-huella-verde-de-los-restaurantes\/","title":{"rendered":"Estrategias para la disminuci\u00f3n de huella verde de los restaurantes"},"content":{"rendered":"<p>El pasado 29 de octubre, la Escuela de Gastronom\u00eda organiz\u00f3 el webinar &#8220;Estrategias para la disminuci\u00f3n de huella verde de los restaurantes&#8221;, que cont\u00f3 con la participaci\u00f3n como expositores de&nbsp;Cristina Vizcaino, Propietaria de la marca &#8220;La Canelle&#8221; y&nbsp;&#8220;Kofi time&#8221; Quito EC. y&nbsp;Mauricio Recalde,&nbsp;Propietario de &#8220;The Food Studio&#8221;, Mindo EC.<\/p>\n<p>Cristina y Mauricio trataron temas relacionados a las&nbsp;estrategias para la disminuci\u00f3n de&nbsp;huella verde en los restaurantes, estrategias que hoy se vuelven imprescindibles para apoyar el cuidado de nuestro planeta. Compartieron tambi\u00e9n temas relacionados a c\u00f3mo se puede mejorar la&nbsp;comunicaci\u00f3n con los clientes, a trav\u00e9s de redes sociales o de manera m\u00e1s directa para crear conciencia sobre el&nbsp;manejo de desechos, compostaje, uso m\u00ednimo (o no uso)&nbsp;de pl\u00e1sticos y adem\u00e1s de que el productor sea un&nbsp;participante activo dentro de la cadena de valor.<\/p>\n<p>Fue un&nbsp;espacio que gener\u00f3 interacci\u00f3n con profesionales de la UIDE y personal externo&nbsp;para establecer que los restaurantes, incluso en planes de expansi\u00f3n,&nbsp;pueden replicar su modelo de negocio en otras ciudades o diferentes realidades.<\/p>\n<p><img decoding=\"async\" class=\" wp-image-16919 alignleft\" src=\"https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/1-5.jpeg\" alt=\"\" width=\"369\" height=\"215\"><\/p>\n<p><img decoding=\"async\" class=\" wp-image-16918 alignleft\" src=\"https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/4.jpeg\" alt=\"\" width=\"411\" height=\"214\"><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\" wp-image-16917 alignleft\" src=\"https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/3.jpeg\" alt=\"\" width=\"384\" height=\"215\"><img decoding=\"async\" class=\" wp-image-16916 alignleft\" src=\"https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/2-1.jpeg\" alt=\"\" width=\"380\" height=\"214\"><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>En la Escuela de Gastronom\u00eda estamos #HechosDeSentidos.<\/p>\n<p>Conoce m\u00e1s sobre esta apasionante carrera ingresando <strong><a href=\"https:\/\/www.uide.edu.ec\/pregrado-presencial\/quito\/facultad-de-hospitalidad-y-gestion-ambiental\/gastronomia\/\">AQU\u00cd<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pasado 29 de octubre, la Escuela de Gastronom\u00eda organiz\u00f3 el webinar &#8220;Estrategias para la disminuci\u00f3n de huella verde de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":88814,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"La Escuela de Gastronom\u00eda organiz\u00f3 el webinar \u201cEstrategias para la disminuci\u00f3n de huella verde de los restaurantes\u201d.","_seopress_robots_index":"","_uag_custom_page_level_css":"","footnotes":""},"categories":[200],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia.jpg",2400,1251,false],"thumbnail":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-150x150.jpg",150,150,true],"medium":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-300x156.jpg",300,156,true],"medium_large":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-768x400.jpg",768,400,true],"large":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-1024x534.jpg",1024,534,true],"1536x1536":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-1536x801.jpg",1536,801,true],"2048x2048":["https:\/\/www.uide.edu.ec\/wp-content\/uploads\/2023\/01\/WEBINAR-GASTRO-noticia-2048x1068.jpg",2048,1068,true]},"uagb_author_info":{"display_name":"admin","author_link":"https:\/\/www.uide.edu.ec\/author\/admin\/"},"uagb_comment_info":0,"uagb_excerpt":"El pasado 29 de octubre, la Escuela de Gastronom\u00eda organiz\u00f3 el webinar &#8220;Estrategias para la disminuci\u00f3n de huella verde de [&hellip;]","_links":{"self":[{"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/posts\/88808"}],"collection":[{"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/comments?post=88808"}],"version-history":[{"count":0,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/posts\/88808\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/media\/88814"}],"wp:attachment":[{"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/media?parent=88808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/categories?post=88808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uide.edu.ec\/wp-json\/wp\/v2\/tags?post=88808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}