{"id":1194325,"date":"2024-02-20T15:13:40","date_gmt":"2024-02-20T15:13:40","guid":{"rendered":"https:\/\/teknomers.com\/es\/entrevista-profesor-sobre-el-coste-real-de-nuestra-comida-la-comida-es-cara-nunca-hemos-pagado-tan-poco-como-hoy\/"},"modified":"2024-02-20T15:13:54","modified_gmt":"2024-02-20T15:13:54","slug":"entrevista-profesor-sobre-el-coste-real-de-nuestra-comida-la-comida-es-cara-nunca-hemos-pagado-tan-poco-como-hoy","status":"publish","type":"post","link":"https:\/\/teknomers.com\/es\/entrevista-profesor-sobre-el-coste-real-de-nuestra-comida-la-comida-es-cara-nunca-hemos-pagado-tan-poco-como-hoy\/","title":{"rendered":"ENTREVISTA.  Profesor sobre el coste &#8216;real&#8217; de nuestra comida: \u201c\u00bfLa comida es cara?  Nunca hemos pagado tan poco como hoy\u201d"},"content":{"rendered":"\n<p>Lo que pagamos hoy en el supermercado es s\u00f3lo una fracci\u00f3n del coste real de nuestros alimentos, afirma el profesor Pierre-Alexandre Billiet (42).  En su nuevo libro, una acusaci\u00f3n contra el consumo excesivo, tambi\u00e9n cuenta los costos clim\u00e1ticos y de atenci\u00f3n m\u00e9dica de los alimentos no saludables y producidos de manera insostenible en nuestras tiendas.  Y ese precio asustar\u00eda a muchos consumidores.  &#8220;Es extremo, s\u00ed&#8221;.<br \/>\n<br \/><br \/>\n<br \/><a href=\"https:\/\/www.hln.be\/home\/interview-prof-over-de-echte-kost-van-ons-eten-voeding-duur-we-hebben-nog-nooit-zo-weinig-betaald-als-vandaag~ae647c76\/\" rel=\"nofollow noopener\" target=\"_blank\">ttn-es-34<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lo que pagamos hoy en el supermercado es s\u00f3lo una fracci\u00f3n del coste real de nuestros alimentos, afirma<\/p>\n","protected":false},"author":1,"featured_media":1194326,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[926,215,440,25854,2040,1566,3339,5656,78,14106,555,4060,1295,131,3679],"class_list":["post-1194325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-cara","tag-comida","tag-como","tag-coste","tag-entrevista","tag-hemos","tag-hoy","tag-nuestra","tag-nunca","tag-pagado","tag-poco","tag-profesor","tag-real","tag-sobre","tag-tan"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/1194325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/comments?post=1194325"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/1194325\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media\/1194326"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media?parent=1194325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/categories?post=1194325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/tags?post=1194325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}