{"id":2195,"date":"2018-10-10T05:55:44","date_gmt":"2018-10-10T05:55:44","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2195"},"modified":"2018-10-10T05:55:44","modified_gmt":"2018-10-10T05:55:44","slug":"sverige-sormland-vill-locka-fler-turister-med-fokus-pa-mat","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/sverige-sormland-vill-locka-fler-turister-med-fokus-pa-mat\/","title":{"rendered":"SVERIGE – S\u00f6rmland vill locka fler turister med fokus p\u00e5 mat"},"content":{"rendered":"

Text: FoodFriends redaktionen
\nBild: STUA<\/p>\n

 <\/p>\n

Nu vill man g\u00f6ra S\u00f6rmland mer attraktivt f\u00f6r turister, samtidigt som man vill hj\u00e4lpa de lokala livsmedelsproducenterna. Det \u00e4r STUA, S\u00f6rmlands Turismutveckling AB som st\u00e5r f\u00f6r de tv\u00e5 projekt som startar den 15 oktober och h\u00e5ller i sig till december 2019.
\nDe tv\u00e5 projekten heter \u201dS\u00f6rml\u00e4ndsk mat p\u00e5 borden\u201d och \u201dCulinary Attractions\u201d och har som syfte att lyfta kunskap och hj\u00e4lpa till med utveckling till de deltagande f\u00f6retagen.<\/p>\n

 <\/p>\n

Genom projekten vill man \u00e4ven g\u00f6ra det l\u00e4ttare f\u00f6r producenter att n\u00e5 ut och ha produkter som \u00e4r mer tillg\u00e4ngliga f\u00f6r konsumenterna. Man tror att digital utveckling och teknik skall f\u00f6renkla denna process ber\u00e4ttar Torbj\u00f6rn Kock fr\u00e5n STUA.<\/p>\n

L\u00e4s mer i artikeln fr\u00e5n Bes\u00f6ksliv.se<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Text: FoodFriends redaktionen Bild: STUA   Nu vill man g\u00f6ra S\u00f6rmland mer attraktivt f\u00f6r turister, samtidigt som man vill hj\u00e4lpa de lokala livsmedelsproducenterna. Det \u00e4r STUA, S\u00f6rmlands Turismutveckling AB som st\u00e5r f\u00f6r de tv\u00e5 projekt som startar den 15 oktober och h\u00e5ller i sig till december 2019. De tv\u00e5 projekten heter \u201dS\u00f6rml\u00e4ndsk mat p\u00e5 borden\u201d […]<\/p>\n","protected":false},"author":1,"featured_media":2196,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2195"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2195\/revisions"}],"predecessor-version":[{"id":2197,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2195\/revisions\/2197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2196"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}