{"id":3997,"date":"2021-06-15T12:19:52","date_gmt":"2021-06-15T11:19:52","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3997"},"modified":"2021-06-15T12:19:54","modified_gmt":"2021-06-15T11:19:54","slug":"une-initiation-a-lagriculture-urbaine-pour-celebrer-un-green-day-chez-attijariwafa-bank","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3997","title":{"rendered":"Une initiation \u00e0 l&#8217;agriculture urbaine pour c\u00e9l\u00e9brer un \u00ab Green Day \u00bb chez Attijariwafa bank"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"608\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/Photo-de-groupe-Greenday-AWB.jpg\" alt=\"\" class=\"wp-image-3998\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/Photo-de-groupe-Greenday-AWB.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/Photo-de-groupe-Greenday-AWB-300x182.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/Photo-de-groupe-Greenday-AWB-768x467.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>\u00c0 l&#8217;occasion de la journ\u00e9e mondiale de l&#8217;environnement, c\u00e9l\u00e9br\u00e9e chaque ann\u00e9e le 5 juin, Attijariwafa bank a organis\u00e9, en collaboration avec l&#8217;association Toit En Vert, un \u00ab Green Day \u00bb sous forme d&#8217;ateliers, afin de faire d\u00e9couvrir l&#8217;agriculture urbaine \u00e0 ses collaborateurs et de les sensibiliser sur son impact positif sur l&#8217;environnement. Toit En Vert est une association ayant pour objectif de cr\u00e9er des espaces verts, jardins et potagers en milieu urbain.<\/p>\n\n\n\n<p>Cet \u00e9v\u00e9nement, qui s&#8217;est d\u00e9roul\u00e9 sur l&#8217;une des terrasses du si\u00e8ge social du Groupe \u00e0 Casablanca, s&#8217;inscrit dans la d\u00e9marche engag\u00e9e depuis plusieurs ann\u00e9es en mati\u00e8re de RSE et dans la continuit\u00e9 de la campagne de sensibilisation des collaborateurs \u00e0 la protection de l&#8217;environnement et leur adh\u00e9sion aux projets \u00e0 fort impact environnemental conduits par Attijariwafa bank.<\/p>\n\n\n\n<p>Ce sont ainsi pr\u00e8s de 60 collaborateurs du si\u00e8ge et du r\u00e9seau de Casablanca qui ont particip\u00e9 \u00e0 des ateliers d&#8217;introduction \u00e0 l&#8217;agriculture urbaine, au cours desquels ils ont \u00e9t\u00e9 initi\u00e9s aux techniques de v\u00e9g\u00e9talisation de toits. Ces ateliers ludiques ont permis aux collaborateurs de d\u00e9couvrir, dans une ambiance de partage et d&#8217;apprentissage, les mat\u00e9riaux de jardinage, les vari\u00e9t\u00e9s de graines, les diff\u00e9rents types de terre, terreaux, etc, de s&#8217;initier aux techniques de remplissage des bacs potagers et de pr\u00e9paration de plateaux de semis, et d&#8217;installer ainsi le premier jardin potager urbain de la Banque.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l&#8217;occasion de la journ\u00e9e mondiale de l&#8217;environnement, c\u00e9l\u00e9br\u00e9e chaque ann\u00e9e le 5 juin, Attijariwafa bank a organis\u00e9, en collaboration avec l&#8217;association Toit En Vert, un \u00ab Green Day \u00bb sous forme d&#8217;ateliers, afin de faire d\u00e9couvrir l&#8217;agriculture urbaine \u00e0 ses collaborateurs et de les sensibiliser sur son impact positif sur l&#8217;environnement. Toit En Vert &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3998,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3997","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\/3997","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=3997"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3997\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3997\/revisions\/3999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3998"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}