{"id":5557,"date":"2021-08-25T12:55:41","date_gmt":"2021-08-25T16:55:41","guid":{"rendered":"https:\/\/tastingclimate.wpengine.com\/?p=5557"},"modified":"2021-08-25T12:55:43","modified_gmt":"2021-08-25T16:55:43","slug":"iso-26-000-at-gabriel-meffre","status":"publish","type":"post","link":"https:\/\/tastingclimatechange.com\/en\/iso-26-000-at-gabriel-meffre\/","title":{"rendered":"ISO 26 000 at Gabriel Meffre"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">ISO 26 000 provides guidance to companies committed to sustainability. It is viewed as a way of assessing an organization\u2019s commitment to sustainability and its overall performance. <a href=\"https:\/\/gabriel-meffre.fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Gabriel Meffre<\/strong><\/a> has the ISO 26 000. Michelle Bouffard, founder of Tasting Climate Change, met with Audrey Chaufournier, director of quality, security, environment to find out what it takes to get this prestigious qualification.<\/h4>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ISO 26 000 at Gabriel Meffre\" width=\"1220\" height=\"686\" src=\"https:\/\/www.youtube.com\/embed\/1ECu1s-bz_U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>ISO 26 000 provides guidance to companies committed to sustainability. It is viewed as a<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":5559,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[30,131],"class_list":["post-5557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-videos-en","tag-gabriel-meffre","tag-iso26000"],"_links":{"self":[{"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/posts\/5557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/comments?post=5557"}],"version-history":[{"count":0,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/posts\/5557\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/media\/5559"}],"wp:attachment":[{"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/media?parent=5557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/categories?post=5557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastingclimatechange.com\/en\/wp-json\/wp\/v2\/tags?post=5557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}