{"id":551,"date":"2018-03-29T15:50:48","date_gmt":"2018-03-29T13:50:48","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=551"},"modified":"2018-03-29T15:50:48","modified_gmt":"2018-03-29T13:50:48","slug":"lentreprise-marocaine-et-lenvironnement-une-conference-de-britcham-aujourdhui","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=551","title":{"rendered":"L\u2019entreprise marocaine et l\u2019environnement : une conf\u00e9rence de BritCham aujourd\u2019hui"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-552\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/03\/\u00a9-Sergey-Nivens-Fotolia-300x200.jpg\" alt=\"\u00a9-Sergey-Nivens---Fotolia\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/03\/\u00a9-Sergey-Nivens-Fotolia-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/03\/\u00a9-Sergey-Nivens-Fotolia-768x512.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/03\/\u00a9-Sergey-Nivens-Fotolia.jpg 1008w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Jeudi 29 mars \u00e0 17h30 au Sofitel Tour Blanche Casablanca, la Chambre de commerce Britannique au Maroc organise une conf\u00e9rence-d\u00e9bat sur le th\u00e8me : \u00ab Les engagements du Maroc envers le d\u00e9veloppement durable et la dimension de l\u2019environnement dans l\u2019entreprise marocaine \u00bb. L&#8217;invit\u00e9 d\u2019honneur sera Salaheddine Mezzouar, Pr\u00e9sident de la COP22 et ancien chef de la diplomatie.<br \/>\nDeux ans apr\u00e8s la COP 22, cette rencontre est destin\u00e9e \u00e0 informer les entreprises adh\u00e9rentes \u00e0 la Chambre d<span class=\"text_exposed_show\">e Commerce Britannique, op\u00e9rateurs \u00e9conomiques et m\u00e9dias, sur l\u2019\u00e9tat d\u2019avancement du Royaume dans le chantier du d\u00e9veloppement durable et les initiatives publiques et priv\u00e9es offertes aux entreprises et investisseurs.<br \/>\nPour d\u00e9battre ces th\u00e9matiques et r\u00e9pondre aux interrogations de l\u2019auditoire, Said Mouline, le Directeur G\u00e9n\u00e9ral de l&#8217;Agence marocaine de l&#8217;efficacit\u00e9 \u00e9nerg\u00e9tique (AMEE) et Amal El Malouani, charg\u00e9e de la Direction Financement du D\u00e9veloppement Durable &#8211; Domaine Vert Cr\u00e9dit Agricole du Maroc seront pr\u00e9sents pour partager les derni\u00e8res avanc\u00e9es dans les chantiers de l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique et des financements bancaires.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jeudi 29 mars \u00e0 17h30 au Sofitel Tour Blanche Casablanca, la Chambre de commerce Britannique au Maroc organise une conf\u00e9rence-d\u00e9bat sur le th\u00e8me : \u00ab Les engagements du Maroc envers le d\u00e9veloppement durable et la dimension de l\u2019environnement dans l\u2019entreprise marocaine \u00bb. L&#8217;invit\u00e9 d\u2019honneur sera Salaheddine Mezzouar, Pr\u00e9sident de la COP22 et ancien chef de &hellip;<\/p>\n","protected":false},"author":1,"featured_media":552,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-551","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\/551","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=551"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/551\/revisions"}],"predecessor-version":[{"id":553,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/551\/revisions\/553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/552"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}