{"id":152623,"date":"2025-02-01T08:26:21","date_gmt":"2025-02-01T07:26:21","guid":{"rendered":"https:\/\/foodandgood.fr\/sirha-2025-zwischen-kulinarischer-exzellenz-und-prestigetraechtigen-wettbewerben\/"},"modified":"2025-02-01T08:26:21","modified_gmt":"2025-02-01T07:26:21","slug":"sirha-2025-zwischen-kulinarischer-exzellenz-und-prestigetraechtigen-wettbewerben","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/de\/sirha-2025-zwischen-kulinarischer-exzellenz-und-prestigetraechtigen-wettbewerben\/","title":{"rendered":"Sirha 2025, <br>zwischen kulinarischer Exzellenz <br>und prestigetr\u00e4chtigen Wettbewerben"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Die Sirha Lyon 2025 best\u00e4tigte wieder einmal ihren Status als unumg\u00e4ngliches Ereignis f\u00fcr die Fachleute aus Gastronomie, Hotellerie und Catering.<\/p>\n<p>Mit \u00fcber 257.000 Besuchern und 4.700 Ausstellern auf 140.000 m\u00b2 verzeichnete diese Veranstaltung einen Besucherrekord und zeigte die neuesten Trends und Innovationen der Branche. Mit Vorf\u00fchrungen, Konferenzen und internationalen Wettbewerben war die Messe f\u00fcnf Tage lang im Rhythmus der gr\u00f6\u00dften kulinarischen Wettbewerbe. <\/p>\n","protected":false},"author":23,"featured_media":130765,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[120],"tags":[],"class_list":["post-152623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-neuigkeiten-de"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=152623"}],"version-history":[{"count":0,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media\/130765"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=152623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/categories?post=152623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/tags?post=152623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}