{"id":2118,"date":"2020-05-18T15:16:12","date_gmt":"2020-05-18T15:16:12","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2118"},"modified":"2020-05-18T15:16:15","modified_gmt":"2020-05-18T15:16:15","slug":"ism-reservations-de-stands-prolongees-jusquau-31-mai","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=2118","title":{"rendered":"ISM : r\u00e9servations de stands prolong\u00e9es jusqu&#8217;au 31 mai"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"673\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/ism_20_037_069.jpg\" alt=\"\" class=\"wp-image-2094\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/ism_20_037_069.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/ism_20_037_069-300x202.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/ism_20_037_069-768x517.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/ism_20_037_069-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9ISM<\/em><\/figcaption><\/figure>\n\n\n\n<p>En p\u00e9riode de turbulences, ISM, salon de r\u00e9f\u00e9rence pour le secteur de la confiserie et du snacking, a choisi de prolonger jusqu&#8217;au 31 mai 2020 les r\u00e9servations anticip\u00e9es de stands, afin d&#8217;offrir une plus grande flexibilit\u00e9 et plus d&#8217;options de planification pour les exposants.<\/p>\n\n\n\n<p>Comme tous les salons internationaux, ISM jouera un r\u00f4le crucial \u00e0 l&#8217;\u00e8re post-coronavirus en montrant aux fili\u00e8res concern\u00e9es les solutions et les tendances pour un avenir prometteur. Il y aura de plus en plus de changements en mati\u00e8re de production, de logistique, de distribution et de communication, tandis que la connectivit\u00e9 des acteurs, la r\u00e9activation de relations \u00e9conomiques et l&#8217;\u00e9tablissement de nouvelles affaires seront plus importants que jamais. Les salons auront un r\u00f4le particulier \u00e0 jouer dans ce contexte, car ce sont des leviers majeurs de la croissance \u00e9conomique des entreprises. \u00ab <em>Voil\u00e0 pourquoi ISM travaille d\u00e8s \u00e0 pr\u00e9sent sur des formats appropri\u00e9s pour faire face \u00e0 ces d\u00e9fis. L&#8217;objectif est d&#8217;offrir au plus vite, dans une p\u00e9riode telle que la n\u00f4tre, de nouvelles solutions \u00e0 tous les participants au march\u00e9, celles-ci repr\u00e9sentant une chance de rebond rapide de l&#8217;\u00e9conomie et \u00e9tant \u00e0 la base du succ\u00e8s que la branche continuera de remporter \u00e0 l&#8217;avenir \u00e9galement<\/em> \u00bb, indiquent les organisateurs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9ISM En p\u00e9riode de turbulences, ISM, salon de r\u00e9f\u00e9rence pour le secteur de la confiserie et du snacking, a choisi de prolonger jusqu&#8217;au 31 mai 2020 les r\u00e9servations anticip\u00e9es de stands, afin d&#8217;offrir une plus grande flexibilit\u00e9 et plus d&#8217;options de planification pour les exposants. Comme tous les salons internationaux, ISM jouera un r\u00f4le crucial &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2094,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2118","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\/2118","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=2118"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2118\/revisions"}],"predecessor-version":[{"id":2119,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2118\/revisions\/2119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2094"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}