 {"id":152621,"date":"2025-02-01T08:26:21","date_gmt":"2025-02-01T07:26:21","guid":{"rendered":"https:\/\/foodandgood.fr\/sirha-2025-tussen-culinaire-uitmuntendheid-en-prestigieuze-wedstrijden\/"},"modified":"2025-02-01T08:26:21","modified_gmt":"2025-02-01T07:26:21","slug":"sirha-2025-tussen-culinaire-uitmuntendheid-en-prestigieuze-wedstrijden","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/nl\/sirha-2025-tussen-culinaire-uitmuntendheid-en-prestigieuze-wedstrijden\/","title":{"rendered":"Sirha 2025, <br>tussen culinaire uitmuntendheid <br>en prestigieuze wedstrijden"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Sirha Lyon 2025 bevestigde opnieuw zijn status als evenement dat niet mag ontbreken voor professionals uit de gastronomie, het hotelwezen en de horeca.<\/p>\n<p>Met meer dan 257.000 bezoekers en 4.700 exposanten op 140.000 m\u00b2 trok de show dit jaar een recordaantal bezoekers en werden de nieuwste trends en innovaties in de sector onder de aandacht gebracht. Met demonstraties, conferenties en internationale wedstrijden vibreerde de show vijf dagen lang op het ritme van de grootste culinaire wedstrijden. <\/p>\n","protected":false},"author":23,"featured_media":130763,"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":[119],"tags":[],"class_list":["post-152621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomisch-nieuws"],"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\/nl\/wp-json\/wp\/v2\/posts\/152621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/comments?post=152621"}],"version-history":[{"count":0,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/posts\/152621\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media\/130763"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media?parent=152621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/categories?post=152621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/tags?post=152621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}