{"id":5630,"date":"2022-03-29T12:32:13","date_gmt":"2022-03-29T12:32:13","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5630"},"modified":"2022-03-29T12:32:15","modified_gmt":"2022-03-29T12:32:15","slug":"inwidays-une-10eme-edition-axee-sur-le-commerce","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5630","title":{"rendered":"InwiDAYS : une 10\u00e8me \u00e9dition ax\u00e9e sur l\u2019e-commerce"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"675\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/AB-3-sur-6.jpg\" alt=\"\" class=\"wp-image-5631\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/AB-3-sur-6.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/AB-3-sur-6-300x203.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/AB-3-sur-6-768x518.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/AB-3-sur-6-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>\u00c9v\u00e8nement repr\u00e9sentant la mat\u00e9rialisation des efforts d\u2019Inwi pour la mise en avant de la nouvelle \u00e9conomie digitale et son soutien pour les startups marocaines, la 10\u00e8me \u00e9dition d\u2019InwiDays a \u00e9t\u00e9 organis\u00e9e du 24 au 25 mars 2022 sous format hybride.<\/p>\n\n\n\n<p>Ayant pour th\u00e8me \u00ab E-commerce &amp; innovations : \u00e0 quoi va ressembler le mod\u00e8le de demain ?\u00bb, Inwidays a vu la participation d\u2019illustres pan\u00e9listes et de speakers de renom, tous venus pour d\u00e9battre en profondeur des r\u00e9alit\u00e9s et des opportunit\u00e9s du secteur, tout en partageant leurs expertises et retours d\u2019exp\u00e9riences. Plusieurs sujets ont \u00e9t\u00e9 abord\u00e9s, notamment l\u2019\u00e9volution du paysage de l\u2019e-commerce, les perspectives d\u2019innovations disruptives ou encore, les success stories marocaines qui ont marqu\u00e9 la sc\u00e8ne startup.<\/p>\n\n\n\n<p>En cl\u00f4ture de cette 10\u00e8me \u00e9dition, 3 prix ont \u00e9t\u00e9 d\u00e9cern\u00e9s aux startups qui se sont distingu\u00e9es en 2021. Ainsi, Cuimer, startup \u00e9co-responsable se basant sur la valorisation de la peau de poisson en cuir, s\u2019est vu attribuer le prix de la meilleure start-up made in Morocco, tandis que Hsabati, plateforme de gestion modulaire et adaptable des entreprises, a \u00e9t\u00e9 \u00e9lue meilleure startup \u00e0 potentiel africain. Pour ce qui est du 3\u00e8me prix, c\u2019est Babelmdina, une market place pour les commer\u00e7ants implant\u00e9s dans les souks des anciennes m\u00e9dinas du Royaume, qui a remport\u00e9 le prix de la startup coup de c\u0153ur du public.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c9v\u00e8nement repr\u00e9sentant la mat\u00e9rialisation des efforts d\u2019Inwi pour la mise en avant de la nouvelle \u00e9conomie digitale et son soutien pour les startups marocaines, la 10\u00e8me \u00e9dition d\u2019InwiDays a \u00e9t\u00e9 organis\u00e9e du 24 au 25 mars 2022 sous format hybride. Ayant pour th\u00e8me \u00ab E-commerce &amp; innovations : \u00e0 quoi va ressembler le mod\u00e8le de &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5631,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5630","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\/5630","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=5630"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5630\/revisions"}],"predecessor-version":[{"id":5632,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5630\/revisions\/5632"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5631"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}