{"id":3013,"date":"2020-11-17T11:43:40","date_gmt":"2020-11-17T10:43:40","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3013"},"modified":"2020-11-17T15:12:50","modified_gmt":"2020-11-17T14:12:50","slug":"stop-bact-equipe-un-orphelinat-dune-infrastructure-barriere-au-covid-19","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3013","title":{"rendered":"Stop-Bact \u00e9quipe un orphelinat d\u2019une infrastructure \u00ab barri\u00e8re \u00bb au Covid-19"},"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\/11\/DSC_1188.jpg\" alt=\"\" class=\"wp-image-3014\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1188.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1188-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1188-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 12 novembre, Stop-Bact, la nouvelle gamme hygi\u00e8ne sp\u00e9cial Covid d\u2019Agro-Food Industrie, est venue en aide aux plus vuln\u00e9rables en dotant l\u2019orphelinat des enfants de Dar Bouidar \u00e0 Tahannaout (\u00e0 30 km de Marrakech), d\u2019une infrastructure \u00ab barri\u00e8re \u00bb optimale pour se prot\u00e9ger du Covid-19, lui permettant ainsi de mener une v\u00e9ritable campagne prophylactique.<\/p>\n\n\n\n<p>En effet, la crise sanitaire a paup\u00e9ris\u00e9 des milliers de personnes et mis en danger des milliers de structures qui luttent toujours pour ne pas sombrer. Ceux qui n\u2019ont pas la possibilit\u00e9 de se prot\u00e9ger efficacement contre le virus sont encore plus fragiles.<\/p>\n\n\n\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\/11\/DSC_1211.jpg\" alt=\"\" class=\"wp-image-3015\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1211.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1211-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/DSC_1211-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>En accord avec les recommandations \u00e9dict\u00e9es par l\u2019OMS, c\u2019est donc une v\u00e9ritable batterie bact\u00e9ricide qui a \u00e9t\u00e9 d\u00e9ploy\u00e9e dans les 32 b\u00e2timents de l\u2019orphelinat (maisons familiales, locaux m\u00e9dicaux, restaurant, galerie, cuisine, bureaux, mosqu\u00e9e, etc.) o\u00f9 la totalit\u00e9 du personnel (plus de 100 personnes) et les 153 enfants, ont b\u00e9n\u00e9fici\u00e9 \u00e9galement d\u2019une formation aux gestes de protection. L\u2019institution pourra ainsi d\u00e9finir une v\u00e9ritable strat\u00e9gie prophylactique afin de garantir la s\u00e9curit\u00e9 sanitaire pour l\u2019ensemble de ses activit\u00e9s, pour le plus grand bonheur de son fondateur, Huber Hansj\u00f6rg.<\/p>\n\n\n\n<p>Pour rappel, c\u2019est en 2015 que ce philanthrope b\u00e2tit le village de Dar Bouidar pour offrir aux enfants abandonn\u00e9s un avenir meilleur, investissant une grande partie de ses biens pour garantir \u00e0 ses prot\u00e9g\u00e9s, non seulement un foyer, mais \u00e9galement un acc\u00e8s \u00e0 l\u2019art et \u00e0 la culture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 12 novembre, Stop-Bact, la nouvelle gamme hygi\u00e8ne sp\u00e9cial Covid d\u2019Agro-Food Industrie, est venue en aide aux plus vuln\u00e9rables en dotant l\u2019orphelinat des enfants de Dar Bouidar \u00e0 Tahannaout (\u00e0 30 km de Marrakech), d\u2019une infrastructure \u00ab barri\u00e8re \u00bb optimale pour se prot\u00e9ger du Covid-19, lui permettant ainsi de mener une v\u00e9ritable campagne prophylactique. En &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3014,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3013","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\/3013","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=3013"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3013\/revisions"}],"predecessor-version":[{"id":3038,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3013\/revisions\/3038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3014"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}