{"id":11078,"date":"2025-05-20T14:13:32","date_gmt":"2025-05-20T13:13:32","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11078"},"modified":"2025-05-20T14:13:33","modified_gmt":"2025-05-20T13:13:33","slug":"deep-tech-et-agroecologie-le-pari-gagnant-de-sand-to-green","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11078","title":{"rendered":"Deep Tech et agro\u00e9cologie : le pari gagnant de Sand to Green"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"521\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/Capture-decran-2025-05-19-150416.jpg\" alt=\"\" class=\"wp-image-11079\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/Capture-decran-2025-05-19-150416.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/Capture-decran-2025-05-19-150416-300x156.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/Capture-decran-2025-05-19-150416-768x400.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Sand to Green, startup franco-marocaine, a remport\u00e9 le Prix DTS 2025 dans la cat\u00e9gorie Green Economy lors du Deep Tech Summit organis\u00e9 par l\u2019UM6P \u00e0 Benguerir. Sp\u00e9cialis\u00e9e dans la transformation des terres arides en terres agricoles durables, l\u2019entreprise se distingue par une approche innovante m\u00ealant agroforesterie, technologie satellite et solutions \u00e9cologiques. Sa plateforme technologique permet de mod\u00e9liser des projets agro\u00e9cologiques adapt\u00e9s aux conditions locales, int\u00e9grant dessalement aliment\u00e9 par \u00e9nergie solaire, gestion circulaire de l\u2019eau et savoirs traditionnels pour relever les d\u00e9fis du climat et de la s\u00e9curit\u00e9 alimentaire.<\/p>\n\n\n\n<p>Benjamin Rombaut, CEO de Sand to Green, a soulign\u00e9 que cette distinction confirme le potentiel de la Deep Tech pour restaurer les \u00e9cosyst\u00e8mes, lutter contre la d\u00e9sertification et cr\u00e9er des opportunit\u00e9s durables dans les zones vuln\u00e9rables, en partenariat avec les acteurs locaux. \u00ab&nbsp;<em>Notre ambition est d\u00e9sormais d\u2019acc\u00e9l\u00e9rer notre d\u00e9ploiement \u00e0 l\u2019\u00e9chelle continentale.<\/em>&nbsp;\u00bb<\/p>\n\n\n\n<p>Sand to Green adopte une approche participative fond\u00e9e sur le cod\u00e9veloppement avec les communaut\u00e9s rurales, les agriculteurs et les institutions locales, afin de garantir l\u2019ancrage et la durabilit\u00e9 de ses projets. D\u00e9j\u00e0 active au Maroc, la startup pr\u00e9voit de s\u2019\u00e9tendre \u00e0 Tan-Tan et explore des implantations en Afrique subsaharienne, au Moyen-Orient et en Am\u00e9rique latine.<\/p>\n\n\n\n<p>Le Deep Tech Summit, organis\u00e9 pour la deuxi\u00e8me ann\u00e9e \u00e0 Benguerir, s\u2019affirme comme un rendez-vous incontournable de l\u2019innovation de rupture. L\u2019\u00e9v\u00e8nement r\u00e9unit chercheurs, startups et investisseurs de plus de 30 pays. En valorisant des solutions comme celle de Sand to Green, il encourage les collaborations internationales, particuli\u00e8rement en Afrique, et positionne le Maroc comme un acteur majeur de la Deep Tech sur le continent.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sand to Green, startup franco-marocaine, a remport\u00e9 le Prix DTS 2025 dans la cat\u00e9gorie Green Economy lors du Deep Tech Summit organis\u00e9 par l\u2019UM6P \u00e0 Benguerir. Sp\u00e9cialis\u00e9e dans la transformation des terres arides en terres agricoles durables, l\u2019entreprise se distingue par une approche innovante m\u00ealant agroforesterie, technologie satellite et solutions \u00e9cologiques. Sa plateforme technologique permet &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11079,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11078","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11078"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11078\/revisions"}],"predecessor-version":[{"id":11080,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11078\/revisions\/11080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11079"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}