La ville de Zagora a accueilli, du 10 au 13 avril, le premier Forum national des oasis, plac\u00e9 sous le th\u00e8me \u00ab Les oasis et les terres soulaliyates : piliers de d\u00e9veloppement durable \u00bb. Organis\u00e9 par la pr\u00e9fecture de Zagora, en partenariat avec le minist\u00e8re de l\u2019Int\u00e9rieur (Direction des affaires rurales), le minist\u00e8re de l\u2019Agriculture, de la P\u00eache maritime, du D\u00e9veloppement rural et des Eaux et For\u00eats, ainsi que l\u2019Agence nationale pour le d\u00e9veloppement des zones oasiennes et de l\u2019arganier (ANDZOA), l\u2019\u00e9v\u00e9nement s\u2019inscrit dans la Strat\u00e9gie G\u00e9n\u00e9ration Green 2020-2030. Il a r\u00e9uni experts, chercheurs et d\u00e9cideurs autour des enjeux vitaux des \u00e9cosyst\u00e8mes oasiens : gestion durable des ressources naturelles, pr\u00e9servation de la biodiversit\u00e9, adaptation aux changements climatiques et r\u00f4le strat\u00e9gique du palmier dattier.<\/p>\n\n\n\n
Le forum visait \u00e0 soutenir le d\u00e9veloppement des zones oasiennes et \u00e0 renforcer les fili\u00e8res de production locales, notamment la fili\u00e8re phoenicicole. Il a offert un espace d\u2019\u00e9change entre coop\u00e9ratives, associations et producteurs, incluant des s\u00e9minaires scientifiques, des formations techniques et des activit\u00e9s culturelles et artistiques pour mieux valoriser le patrimoine r\u00e9gional et promouvoir la commercialisation des produits oasiens locaux.<\/p>\n","protected":false},"excerpt":{"rendered":"
La ville de Zagora a accueilli, du 10 au 13 avril, le premier Forum national des oasis, plac\u00e9 sous le th\u00e8me \u00ab Les oasis et les terres soulaliyates : piliers de d\u00e9veloppement durable \u00bb. Organis\u00e9 par la pr\u00e9fecture de Zagora, en partenariat avec le minist\u00e8re de l\u2019Int\u00e9rieur (Direction des affaires rurales), le minist\u00e8re de l\u2019Agriculture, …<\/p>\n","protected":false},"author":1,"featured_media":13378,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-13377","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13377"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13377\/revisions"}],"predecessor-version":[{"id":13379,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13377\/revisions\/13379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13378"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}