{"id":2283,"date":"2020-06-05T12:29:09","date_gmt":"2020-06-05T11:29:09","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2283"},"modified":"2020-06-05T12:29:11","modified_gmt":"2020-06-05T11:29:11","slug":"economie-bleue-une-visioconference-organisee-par-laesvt-maroc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2283","title":{"rendered":"\u00c9conomie bleue : une visioconf\u00e9rence organis\u00e9e par l\u2019AESVT-Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/Affiche-Visioconfe\u0301rence-Oce\u0301an_compressed.jpg\" alt=\"\" class=\"wp-image-2284\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/Affiche-Visioconfe\u0301rence-Oce\u0301an_compressed.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/Affiche-Visioconfe\u0301rence-Oce\u0301an_compressed-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/06\/Affiche-Visioconfe\u0301rence-Oce\u0301an_compressed-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>En c\u00e9l\u00e9bration de la journ\u00e9e mondiale des oc\u00e9ans, l\u2019Association des Enseignants des Sciences de la Vie et de la Terre au Maroc (AESVT-Maroc) et ses partenaires organisent visioconf\u00e9rence sous le th\u00e8me : \u00ab Maroc Post-Covid19 : Comment agir pour faire de l\u2019\u00c9conomie Bleue un pilier de croissance du Nouveau Mod\u00e8le de D\u00e9veloppement du Maroc \u00bb. L\u2019\u00e9v\u00e9nement se tiendra le 8 juin \u00e0 10h00 GMT sur la plateforme Google Meet.<\/p>\n\n\n\n<p>Selon les organisateurs, l\u2019objectif de cette visioconf\u00e9rence est d\u2019offrir une occasion aux diff\u00e9rents acteurs concern\u00e9s de d\u00e9battre de l\u2019\u00e9tat d\u2019avancement de ces strat\u00e9gies et de formuler des recommandations visant la pr\u00e9servation du littoral et de ses ressources et la satisfaction des besoins grandissant des marocains.<\/p>\n\n\n\n<p>Zakia Driouich , Secr\u00e9taire G\u00e9n\u00e9rale du D\u00e9partement de la P\u00eache Maritime, interviendra lors de cette visioconf\u00e9rence, ainsi que de nombreux experts du domaine maritime, tels que Abdelmalek Faraj , Directeur de l\u2019INRH, Abdelkhalek Jikh , Op\u00e9rateur et Membre de Conf\u00e9d\u00e9ration Marocaine de la P\u00eache Maritime, et bien d\u2019autres.<\/p>\n\n\n\n<p>Lien de la Visioconf\u00e9rence : <a href=\"https:\/\/meet.google.com\/zhj-nyoi-mmd\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"aioseop-link\">https:\/\/meet.google.com\/zhj-nyoi-mmd<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En c\u00e9l\u00e9bration de la journ\u00e9e mondiale des oc\u00e9ans, l\u2019Association des Enseignants des Sciences de la Vie et de la Terre au Maroc (AESVT-Maroc) et ses partenaires organisent visioconf\u00e9rence sous le th\u00e8me : \u00ab Maroc Post-Covid19 : Comment agir pour faire de l\u2019\u00c9conomie Bleue un pilier de croissance du Nouveau Mod\u00e8le de D\u00e9veloppement du Maroc \u00bb. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2284,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-2283","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\/2283","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=2283"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2283\/revisions"}],"predecessor-version":[{"id":2285,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2283\/revisions\/2285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2284"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}