{"id":2499,"date":"2020-07-03T12:24:51","date_gmt":"2020-07-03T11:24:51","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2499"},"modified":"2020-07-03T12:24:53","modified_gmt":"2020-07-03T11:24:53","slug":"ciheam-un-conseil-dadministration-par-visioconference-a-partir-de-rabat","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2499","title":{"rendered":"CIHEAM : un Conseil d\u2019Administration par visioconf\u00e9rence \u00e0 partir de Rabat"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"685\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Photo-1.jpg\" alt=\"\" class=\"wp-image-2500\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Photo-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Photo-1-300x206.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Photo-1-768x526.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Photo-1-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le Conseil d\u2019Administration du Centre International de Hautes Etudes Agronomiques M\u00e9diterran\u00e9ennes (CIHEAM) s\u2019est r\u00e9uni le 2 juillet pour sa 145\u00e8me session, sous la pr\u00e9sidence du Pr\u00e9sident du Conseil, Mohammed Sadiki, et ce par visioconf\u00e9rence en raison du contexte du Covid-19.<\/p>\n\n\n\n<p>Les interventions de Mohammed Sadiki, de Pl\u00e1cido Plaza, Secr\u00e9taire G\u00e9n\u00e9ral du CIHEAM, et des Directeurs des 4 instituts ont globalement fait ressortir 3 s\u00e9quences. Il s\u2019agit, d\u2019un c\u00f4t\u00e9, de la p\u00e9riode pr\u00e9-Covid-19 \u00e0 travers les formations et renforcement des capacit\u00e9s, coop\u00e9ration et d\u00e9veloppement, partenariats et dialogue institutionnel en ligne avec les domaines prioritaires du d\u00e9veloppement. D\u2019un autre c\u00f4t\u00e9, la crise du Covid-19 a \u00e9t\u00e9 abord\u00e9e via la gestion de la crise marqu\u00e9e par une grande capacit\u00e9 d\u2019anticipation et d\u2019adaptation, et des solidarit\u00e9s diverses \u00e0 l\u2019\u0153uvre. Enfin, la 3\u00e8me s\u00e9quence concerne l\u2019apr\u00e8s Covid-19. Il s\u2019agit des projections et perspectives notamment au regard des enjeux des impacts de la crise sur la s\u00e9curit\u00e9 alimentaire en M\u00e9diterran\u00e9e.<\/p>\n\n\n\n<p>Le Conseil a f\u00e9licit\u00e9 le CIHEAM pour les dynamiques maintenues et m\u00eame renforc\u00e9es, malgr\u00e9 la pand\u00e9mie, par les groupes de travail th\u00e9matiques corporate sur 3 th\u00e9matiques : l\u2019autonomisation et l\u2019inclusion socio\u00e9conomique des femmes et des jeunes, les syst\u00e8mes alimentaires durables, et la gestion durable des zones c\u00f4ti\u00e8res et de la p\u00eache.<\/p>\n\n\n\n<p>Par ailleurs, les d\u00e9l\u00e9gations des \u00c9tats membres du CIHEAM ont r\u00e9affirm\u00e9 leur soutien \u00e0 l\u2019initiative de la plateforme multi-acteurs sur les syst\u00e8mes alimentaires durables port\u00e9e par le CIHEAM, la FAO et l\u2019UpM, qui s\u2019inscrit dans l\u2019initiative onusienne \u00ab One Planet Network \u00bb et dans la perspective du \u00ab Sommet 2021 des Nations Unies sur les syst\u00e8mes alimentaires \u00bb. Enfin, \u00e0 l\u2019occasion de la 145\u00e8me r\u00e9union du Conseil d\u2019Administration du CIHEAM, le D\u00e9l\u00e9gu\u00e9 de l\u2019Alg\u00e9rie, Farid Haroudi a \u00e9t\u00e9 nomm\u00e9 Vice-Pr\u00e9sident.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Conseil d\u2019Administration du Centre International de Hautes Etudes Agronomiques M\u00e9diterran\u00e9ennes (CIHEAM) s\u2019est r\u00e9uni le 2 juillet pour sa 145\u00e8me session, sous la pr\u00e9sidence du Pr\u00e9sident du Conseil, Mohammed Sadiki, et ce par visioconf\u00e9rence en raison du contexte du Covid-19. Les interventions de Mohammed Sadiki, de Pl\u00e1cido Plaza, Secr\u00e9taire G\u00e9n\u00e9ral du CIHEAM, et des Directeurs &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2500,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-2499","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\/2499","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=2499"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2499\/revisions"}],"predecessor-version":[{"id":2501,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2499\/revisions\/2501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2500"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}