{"id":1011,"date":"2024-01-29T13:46:04","date_gmt":"2024-01-29T13:46:04","guid":{"rendered":"https:\/\/www.positivemayo.com\/actions\/olivier-roellinger\/"},"modified":"2024-06-17T13:37:16","modified_gmt":"2024-06-17T13:37:16","slug":"olivier-roellinger","status":"publish","type":"actions","link":"https:\/\/www.positivemayo.com\/en\/actions\/olivier-roellinger\/","title":{"rendered":"Olivier Roellinger competition"},"content":{"rendered":"\n

The Olivier Roellinger Competition<\/a>, co-founded by Ethic Ocean<\/a>, the Lyc\u00e9e H\u00f4telier de Dinard, FERRANDI Paris and Relais & Ch\u00e2teaux, mobilizes those involved in the catering industry (professionals and students, cooks and waiters) around the challenges of preserving aquatic resources. As the real link between fishing and aquaculture professionals and consumers, chefs have a vital role to play in preserving resources by selecting species that are not overexploited. <\/p>\n\n

Created in France in 2011, the competition has crossed borders, becoming European in 2016, then international in 2018 (Canada, China and Japan).<\/p>\n","protected":false},"featured_media":2537,"template":"","pays":[47],"secteurs":[56],"class_list":["post-1011","actions","type-actions","status-publish","has-post-thumbnail","hentry","pays-france-en","secteurs-other"],"acf":[],"yoast_head":"\nOlivier Roellinger competition - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/actions\/olivier-roellinger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olivier Roellinger competition\" \/>\n<meta property=\"og:description\" content=\"The Olivier Roellinger Competition, co-founded by Ethic Ocean, the Lyc\u00e9e H\u00f4telier de Dinard, FERRANDI Paris and Relais & Ch\u00e2teaux, mobilizes those involved in the catering industry (professionals and students, cooks and waiters) around the challenges of preserving aquatic resources. 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