{"id":43354,"date":"2026-04-06T16:23:59","date_gmt":"2026-04-06T16:23:59","guid":{"rendered":"https:\/\/www.irishfoodanddrink.com\/?p=43354"},"modified":"2026-04-08T08:55:12","modified_gmt":"2026-04-08T08:55:12","slug":"de-la-resilience-des-cultures-au-gaspillage-alimentaire-principales-tendances-dinnovation-durable-pour-les-directeurs-de-categorie","status":"publish","type":"post","link":"https:\/\/www.irishfoodanddrink.com\/fr\/de-la-resilience-des-cultures-au-gaspillage-alimentaire-principales-tendances-dinnovation-durable-pour-les-directeurs-de-categorie\/","title":{"rendered":"De la r\u00e9silience des cultures au gaspillage alimentaire : principales tendances d\u2019innovation durable pour les directeurs de cat\u00e9gorie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Durcissement des r\u00e9glementations. \u00c9volution des attentes des consommateurs. Perturbations li\u00e9es au climat. Les directeurs de cat\u00e9gorie subissent une pression croissante pour rendre leurs op\u00e9rations alimentaires et de boissons plus durables. 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