{"id":14043,"date":"2026-06-16T15:07:46","date_gmt":"2026-06-16T14:07:46","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14043"},"modified":"2026-06-16T15:07:48","modified_gmt":"2026-06-16T14:07:48","slug":"groupe-bel-une-entree-remarquee-parmi-les-employeurs-de-reference","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14043","title":{"rendered":"Groupe Bel : une entr\u00e9e remarqu\u00e9e parmi les employeurs de r\u00e9f\u00e9rence"},"content":{"rendered":"\n<p>Le Groupe Bel rejoint le cercle des employeurs de r\u00e9f\u00e9rence au Maroc en obtenant les labels Feel Good et Krunchy Company, d\u00e9cern\u00e9s par ReKrute | Make me better dans le cadre de la C\u00e9r\u00e9monie Marque Employeur 2026.<\/p>\n\n\n\n<p>Le label Feel Good met en avant les entreprises qui attirent des collaborateurs en ad\u00e9quation avec leur culture interne et favorisent leur \u00e9panouissement professionnel. Le label Krunchy Company distingue, pour sa part, les marques employeurs les plus attractives du march\u00e9 marocain, notamment aupr\u00e8s des cadres.<\/p>\n\n\n\n<p>Cette double distinction vient saluer la dynamique du Groupe Bel, port\u00e9e par une mission claire, une culture d\u2019entreprise solide et un engagement en faveur de l\u2019\u00e9panouissement, de la formation et de la diversit\u00e9.<\/p>\n\n\n\n<p>Cette reconnaissance met en lumi\u00e8re l\u2019engagement de Ludovic Flateau, Farid Ikhlef, Elhoussain Dehbi, Fatima Tchiche, Hanane Zambib ainsi que l\u2019ensemble des \u00e9quipes du Groupe Bel.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Groupe Bel rejoint le cercle des employeurs de r\u00e9f\u00e9rence au Maroc en obtenant les labels Feel Good et Krunchy Company, d\u00e9cern\u00e9s par ReKrute | Make me better dans le cadre de la C\u00e9r\u00e9monie Marque Employeur 2026. Le label Feel Good met en avant les entreprises qui attirent des collaborateurs en ad\u00e9quation avec leur culture &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14044,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-14043","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\/14043","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=14043"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14043\/revisions"}],"predecessor-version":[{"id":14045,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14043\/revisions\/14045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14044"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14043"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14043"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}