{"id":3913,"date":"2021-05-25T10:30:21","date_gmt":"2021-05-25T09:30:21","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3913"},"modified":"2021-05-25T10:30:25","modified_gmt":"2021-05-25T09:30:25","slug":"emballage-un-webinaire-autour-du-bois-ressource-renouvelable-du-secteur","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=3913","title":{"rendered":"Emballage : un webinaire autour du bois, ressource renouvelable du secteur"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/e1ede4c8-6d4b-4755-bea9-33a272cc7744.jpg\" alt=\"\" class=\"wp-image-3914\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/e1ede4c8-6d4b-4755-bea9-33a272cc7744.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/e1ede4c8-6d4b-4755-bea9-33a272cc7744-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/e1ede4c8-6d4b-4755-bea9-33a272cc7744-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 3 juin 2021, le salon All4Pack organise un we binaire sur le th\u00e8me \u00ab La R\u00e9volution de l\u2019Emballage fait feu de tout bois ! \u00bb. En 45 minutes, l\u2019objectif est de faire le point sur les actualit\u00e9s et les perspectives des fili\u00e8res bois et papiers cartons, les ressources et les fili\u00e8res de recyclage.<\/p>\n\n\n\n<p>L\u2019\u00e9v\u00e9nement sera anim\u00e9 par Fabrice Peltier, auteur du livre \u00ab La R\u00e9volution de l\u2019emballage \u00bb. Quatre intervenants prendront \u00e9galement la parole : Adeline Vancauwelaert, Directrice du salon All4Pack Emballage Paris, Kareen Desbouis, D\u00e9l\u00e9gu\u00e9e g\u00e9n\u00e9rale \u00e0 Carton Ondul\u00e9 de France, Olivier Delagausie, D\u00e9l\u00e9gu\u00e9 g\u00e9n\u00e9ral au SIEL (Syndicat national de l&#8217;emballage l\u00e9ger en bois), et Aur\u00e9lien Sauti\u00e8re, Directeur ex\u00e9cutif de FSC France (Forest Stewardship Council).<\/p>\n\n\n\n<p>Pour s\u2019inscrire : <a href=\"https:\/\/register.gotowebinar.com\/register\/791056150028625680?source=E+mailing+webinar+3+Juin+R%C3%A9volution+de+l'emballage+fait+feu+de+tout+bois\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/register.gotowebinar.com\/register\/791056150028625680?source=E+mailing+webinar+3+Juin+R\u00e9volution+de+l%27emballage+fait+feu+de+tout+bois<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 3 juin 2021, le salon All4Pack organise un we binaire sur le th\u00e8me \u00ab La R\u00e9volution de l\u2019Emballage fait feu de tout bois ! \u00bb. En 45 minutes, l\u2019objectif est de faire le point sur les actualit\u00e9s et les perspectives des fili\u00e8res bois et papiers cartons, les ressources et les fili\u00e8res de recyclage. L\u2019\u00e9v\u00e9nement &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3913","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\/3913","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=3913"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3913\/revisions"}],"predecessor-version":[{"id":3915,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3913\/revisions\/3915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3914"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}