{"version":"1.0","provider_name":"FoodTimes","provider_url":"https:\/\/www.foodtimes.eu\/it\/","author_name":"Marta Strinati","author_url":"https:\/\/www.foodtimes.eu\/it\/author\/marta-strinati\/","title":"Acquacoltura biologica, l\u2019ultima chance - FoodTimes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"4hypdBnlDV\"><a href=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/acquacoltura-biologica-lultima-chance\/\">Acquacoltura biologica, l\u2019ultima chance<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/acquacoltura-biologica-lultima-chance\/embed\/#?secret=4hypdBnlDV\" width=\"600\" height=\"338\" title=\"&#8220;Acquacoltura biologica, l\u2019ultima chance&#8221; &#8212; FoodTimes\" data-secret=\"4hypdBnlDV\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.foodtimes.eu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2019\/02\/acquacoltura-bio.png","thumbnail_width":640,"thumbnail_height":400,"description":"Aumentare il consumo di pesce senza esaurire le scorte ittiche n\u00e9 sottoporre a stress ambientale i bacini idrici, come fare? Nell\u2019acquacoltura\u00a0biologica una possibile soluzione. Garantire alle popolazioni\u00a0del pianeta il consumo regolare di prodotti ittici \u00e8 una delle priorit\u00e0 che ricorrono nelle linee guida nutrizionali. Con l\u2019obiettivo di offrire proteine e \u2018grassi buoni\u2019\u00a0(Omega 3) a una [&hellip;]"}