{"id":5017,"date":"2021-12-21T12:01:35","date_gmt":"2021-12-21T11:01:35","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5017"},"modified":"2021-12-21T12:01:36","modified_gmt":"2021-12-21T11:01:36","slug":"lahk-organise-un-webinaire-sur-limportance-de-la-decarbonation-des-entites-productrices","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5017","title":{"rendered":"L\u2019AHK organise un webinaire sur l\u2019importance de la d\u00e9carbonation des entit\u00e9s productrices"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/image005.jpg\" alt=\"\" class=\"wp-image-5018\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/image005.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/image005-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/image005-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Suite \u00e0 la d\u00e9cision de l\u2019Union Europ\u00e9enne de n\u2019accepter sur son march\u00e9 que les produits d\u00e9carbon\u00e9s d\u00e8s d\u00e9but 2023, la Chambre de commerce allemande (AHK) au Maroc a d\u00e9cid\u00e9 d\u2019organiser, en partenariat avec BASF, Green Footprint et la FCP, un webinaire le 18 janvier 2022 sur l\u2019importance de la d\u00e9carbonation des entit\u00e9s productrices.<\/p>\n\n\n\n<p>En effet, le Maroc est concern\u00e9 par ces dispositions et plusieurs secteurs industriels seront touch\u00e9s par ce nouveau m\u00e9canisme d\u2019ajustement carbone aux fronti\u00e8res (MACF) qui vise \u00e0 lutter contre les fuites de carbone en taxant les importations de biens fabriqu\u00e9s dans les pays o\u00f9 la l\u00e9gislation carbone est moins contraignante. De ce fait, Nourredine Hajjaji, Expert Senior chez Green Footprint Consulting animera ce webinaire et t\u00e2chera de faire la lumi\u00e8re sur les nombreux points concernant cette th\u00e9matique, tels que le m\u00e9canisme d\u2019ajustement carbone aux fronti\u00e8re ou encore les m\u00e9thodes ISO de management des gaz \u00e0 effet de serre : ISO 14064 &amp; ISO 14067.<\/p>\n\n\n\n<p>Il est possible de s\u2019inscrire au webinaire en se rendant sur le lien suivant : <a href=\"https:\/\/register.gotowebinar.com\/register\/5797901154568365071\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/register.gotowebinar.com\/register\/5797901154568365071<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suite \u00e0 la d\u00e9cision de l\u2019Union Europ\u00e9enne de n\u2019accepter sur son march\u00e9 que les produits d\u00e9carbon\u00e9s d\u00e8s d\u00e9but 2023, la Chambre de commerce allemande (AHK) au Maroc a d\u00e9cid\u00e9 d\u2019organiser, en partenariat avec BASF, Green Footprint et la FCP, un webinaire le 18 janvier 2022 sur l\u2019importance de la d\u00e9carbonation des entit\u00e9s productrices. En effet, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5018,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5017","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\/5017","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=5017"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5017\/revisions"}],"predecessor-version":[{"id":5019,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5017\/revisions\/5019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5018"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}