{"id":3732,"date":"2021-04-13T12:44:40","date_gmt":"2021-04-13T12:44:40","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3732"},"modified":"2021-04-13T12:44:43","modified_gmt":"2021-04-13T12:44:43","slug":"filiere-biologique-naissance-dune-nouvelle-federation","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=3732","title":{"rendered":"Fili\u00e8re biologique : naissance d\u2019une nouvelle f\u00e9d\u00e9ration"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"639\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/04\/Image-par-Sarah-Richter-de-Pixabay.jpg\" alt=\"\" class=\"wp-image-3733\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/04\/Image-par-Sarah-Richter-de-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/04\/Image-par-Sarah-Richter-de-Pixabay-300x192.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/04\/Image-par-Sarah-Richter-de-Pixabay-768x491.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Sarah Richter &#8211; Pixabay <\/em><\/figcaption><\/figure>\n\n\n\n<p>La F\u00e9d\u00e9ration de la fili\u00e8re biologique (FAMIBio) a tenu son assembl\u00e9e g\u00e9n\u00e9rale le 6 avril. La FAMIBio regroupe aujourd\u2019hui plus de 75 adh\u00e9rents, op\u00e9rateurs de l\u2019aval du mouvement interprofessionnel bio, compos\u00e9s de transformateurs, valorisateurs et exportateurs.<\/p>\n\n\n\n<p>L\u2019assembl\u00e9e g\u00e9n\u00e9rale, tenue en ligne, a adopt\u00e9 un statut, un r\u00e8glement int\u00e9rieur, ainsi qu\u2019un logo, qui a fait \u00e9voluer le Club des entrepreneurs Bio (CEBio) en f\u00e9d\u00e9ration nationale. Les membres se sont ainsi donn\u00e9s les moyens r\u00e9glementaires pour piloter l\u2019aval de la fili\u00e8re dans de bonnes conditions, afin de continuer \u00e0 mobiliser les op\u00e9rateurs, de sensibiliser les consommateurs et d\u2019impl\u00e9menter des plans d\u2019action ambitieux.<\/p>\n\n\n\n<p>Par ailleurs, le nouveau bureau \u00e9lu de la FAMIBio se compose de : Slim Kabbaj de Distribio (Pr\u00e9sident), Dr. Yasser Medkouri du Domaine Spiruline (Vice-Pr\u00e9sident), Asmaa Benmaazouz de La Ferme de Bouskou (Secr\u00e9taire G\u00e9n\u00e9rale), Jamila Idbourrous de Union des Coop\u00e9ratives des Femmes d\u2019Arganeraie (UCFA) (adjointe SG), Salim Benjelloun de Gold Cosmetic (Tr\u00e9sorier), Zineb Laghzaoui, Bio Green Village (adjointe), Hamza Baroudi, groupe Siti (Assesseur), Amine Khalil, Dari (Assesseur) et Mohamed Fenniri, Domaine Fenniri (Assesseur).<\/p>\n\n\n\n<p>\u00ab <em>Apr<\/em><em>\u00e8<\/em><em>s quelques ann\u00e9es d<\/em><em>\u2019<\/em><em>ajustement, la fili<\/em><em>\u00e8<\/em><em>re biologique nationale est en train de se structurer dans de bonnes conditions, en franchissant un grand pas dans son organisation et dans le nouveau partenariat public \u2013 priv\u00e9 autour du Bio. Cette \u00e9tape \u00e9tait indispensable pour que les professionnels concern\u00e9s contribuent de fa\u00e7on forte et constructive au plan G\u00e9n\u00e9ration Green, qui a d\u00e9j\u00e0 donn\u00e9 \u00e0 <\/em><em>la fili\u00e8<\/em><em>re biologique une place pr\u00e9pond\u00e9rante dans sa vision <\/em>\u00bb, d\u00e9clare la nouvelle F\u00e9d\u00e9ration.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Sarah Richter &#8211; Pixabay La F\u00e9d\u00e9ration de la fili\u00e8re biologique (FAMIBio) a tenu son assembl\u00e9e g\u00e9n\u00e9rale le 6 avril. La FAMIBio regroupe aujourd\u2019hui plus de 75 adh\u00e9rents, op\u00e9rateurs de l\u2019aval du mouvement interprofessionnel bio, compos\u00e9s de transformateurs, valorisateurs et exportateurs. L\u2019assembl\u00e9e g\u00e9n\u00e9rale, tenue en ligne, a adopt\u00e9 un statut, un r\u00e8glement int\u00e9rieur, ainsi qu\u2019un &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3733,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3732","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3732","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=3732"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3732\/revisions"}],"predecessor-version":[{"id":3734,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3732\/revisions\/3734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3733"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}