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El mon de la restauració/hosteleria dona poca info sobre origen i qualitat dels productes. Sovint les cartes estan descompensades. Per tant s'ha de fomentar productes de proximitat i ecològics, restringir cartes i menus d'acord amb el model d'alimentació saludable, reduir pes de productes derivats d'animals i fregits.
Un exemple seria forçar a que hi hagi sempre 3 opcions de plats vegans per cada plat de carn o peix, que sempre hi hagi una opció de peix per cada plat de carn, etc.
The piece of text below is a shortened, hashed representation of this content. It's useful to ensure the content hasn't been tampered with, as a single modification would result in a totally different value.
Source:{"body":{"ca":"El mon de la restauració/hosteleria dona poca info sobre origen i qualitat dels productes. Sovint les cartes estan descompensades. Per tant s'ha de fomentar productes de proximitat i ecològics, restringir cartes i menus d'acord amb el model d'alimentació saludable, reduir pes de productes derivats d'animals i fregits.\r\nUn exemple seria forçar a que hi hagi sempre 3 opcions de plats vegans per cada plat de carn o peix, que sempre hi hagi una opció de peix per cada plat de carn, etc."},"title":{"ca":"Fomentar alimentació saludable en restauració/hosteleria"}}
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