{"id":13952,"date":"2026-06-05T18:28:48","date_gmt":"2026-06-05T17:28:48","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=13952"},"modified":"2026-06-05T18:28:49","modified_gmt":"2026-06-05T17:28:49","slug":"equiplast-trois-innovations-durables-recompensees-aux-rethinking-plastic-awards","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=13952","title":{"rendered":"Equiplast : trois innovations durables r\u00e9compens\u00e9es aux Rethinking Plastic Awards"},"content":{"rendered":"\n<p>Equiplast a d\u00e9voil\u00e9 les laur\u00e9ats des Rethinking Plastic Awards, qui distinguent des solutions innovantes d\u00e9montrant le potentiel du plastique recycl\u00e9 dans l\u2019industrie, l\u2019emballage et le mobilier urbain.<\/p>\n\n\n\n<p>Le prix de la cat\u00e9gorie \u00ab Construction et mobilier \u00bb a \u00e9t\u00e9 attribu\u00e9 \u00e0 Motus, une gamme de jardini\u00e8res d\u00e9velopp\u00e9e par CitySens Lab. Con\u00e7ues selon une approche biophilique, visant \u00e0 renforcer le lien entre l\u2019humain et la nature, ces jardini\u00e8res sont fabriqu\u00e9es \u00e0 partir de plastique post-consommation 100 % recycl\u00e9. Elles int\u00e8grent \u00e9galement un syst\u00e8me d\u2019auto-arrosage et peuvent \u00eatre utilis\u00e9es aussi bien en int\u00e9rieur qu\u2019en ext\u00e9rieur.<\/p>\n\n\n\n<p>Dans la cat\u00e9gorie emballages plastiques durables, l\u2019entreprise Enplast a \u00e9t\u00e9 r\u00e9compens\u00e9e pour son f\u00fbt industriel \u00e0 trois couches, compos\u00e9 \u00e0 50 % de mati\u00e8re recycl\u00e9e post-consommation. Cette technologie permet d\u2019int\u00e9grer le plastique recycl\u00e9 dans la couche centrale de l\u2019emballage, tout en pr\u00e9servant ses performances techniques.<\/p>\n\n\n\n<p>Le Prix sp\u00e9cial Rethinking Plastic pour la circularit\u00e9 a, quant \u00e0 lui, \u00e9t\u00e9 remis \u00e0 ARTdECO, une gamme de bancs modulaires d\u00e9velopp\u00e9e par Unnom. Enti\u00e8rement con\u00e7us \u00e0 partir de plastiques recycl\u00e9s, notamment issus de cartons Tetra Brik, ces bancs de mobilier urbain sont pens\u00e9s pour \u00eatre facilement assembl\u00e9s, r\u00e9par\u00e9s et r\u00e9utilis\u00e9s.<\/p>\n\n\n\n<p>\u00c0 travers son espace Rethinking Plastic, Equiplast met \u00e9galement en avant un showroom d\u00e9di\u00e9 \u00e0 l\u2019innovation dans les plastiques. Ouvert aux visiteurs pendant toute la dur\u00e9e du salon, cet espace pr\u00e9sente plus d\u2019une dizaine d\u2019applications concr\u00e8tes valorisant des plastiques recycl\u00e9s, recyclables ou issus de ressources renouvelables.<\/p>\n\n\n\n<p>Organis\u00e9s conjointement cette ann\u00e9e, Equiplast et Expoquimia se tiennent au site Gran Via de Barcelone et r\u00e9unissent plus de 800 exposants.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Equiplast a d\u00e9voil\u00e9 les laur\u00e9ats des Rethinking Plastic Awards, qui distinguent des solutions innovantes d\u00e9montrant le potentiel du plastique recycl\u00e9 dans l\u2019industrie, l\u2019emballage et le mobilier urbain. Le prix de la cat\u00e9gorie \u00ab Construction et mobilier \u00bb a \u00e9t\u00e9 attribu\u00e9 \u00e0 Motus, une gamme de jardini\u00e8res d\u00e9velopp\u00e9e par CitySens Lab. Con\u00e7ues selon une approche biophilique, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":13944,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-13952","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13952","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=13952"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13952\/revisions"}],"predecessor-version":[{"id":13953,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13952\/revisions\/13953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13944"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}