{"id":4168,"date":"2021-07-13T13:25:10","date_gmt":"2021-07-13T12:25:10","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4168"},"modified":"2021-07-13T16:09:42","modified_gmt":"2021-07-13T15:09:42","slug":"ada-accreditation-renouvele-suite-au-29eme-conseil-dadministration-du-fvc","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4168","title":{"rendered":"ADA : accr\u00e9ditation renouvel\u00e9e suite au 29\u00e8me conseil d\u2019administration du FVC"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"664\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-andreas160578-de-Pixabay.jpg\" alt=\"\" class=\"wp-image-4169\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-andreas160578-de-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-andreas160578-de-Pixabay-300x199.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-andreas160578-de-Pixabay-768x510.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-andreas160578-de-Pixabay-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 andreas160578 &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>\u00c0 l\u2019occasion du 29\u00e8me conseil d\u2019Administration du Fonds Vert pour le Climat (FVC), organis\u00e9 du 28 juin au 1er juillet 2021 virtuellement depuis Songo en Cor\u00e9e du Sud, l\u2019Agence pour le D\u00e9veloppement Agricole (ADA) s\u2019est vu attribuer sa r\u00e9-accr\u00e9ditation aupr\u00e8s du FVC. Ce dernier est le m\u00e9canisme financier de l&#8217;Organisation des Nations unies, rattach\u00e9 \u00e0 la Convention-cadre des Nations unies sur les changements climatiques (CCNUCC).<\/p>\n\n\n\n<p>L\u2019ADA figure parmi des deux premi\u00e8res entit\u00e9s r\u00e9-accr\u00e9dit\u00e9es par le FVC \u00e0 l\u2019\u00e9chelle internationale, et cette reconnaissance lui permet ainsi de s\u2019acquitter de ses responsabilit\u00e9s et d\u2019avoir un acc\u00e8s direct aux ressources financi\u00e8res du FVC, pour le financement de projets r\u00e9silients aux changements climatiques, \u00e0 travers des dons, pour des montants allant jusqu\u2019\u00e0 50 millions de dollars am\u00e9ricains par projet.<\/p>\n\n\n\n<p>Par ailleurs, l\u2019ADA exprime sa satisfaction quant aux r\u00e9sultats enregistr\u00e9s lors de son premier mandat d\u2019accr\u00e9ditation, confirmant ainsi, son appui continu aux strat\u00e9gies nationales et aux engagements internationaux du Royaume.<\/p>\n\n\n\n<p>En dernier lieu, l\u2019Agence pr\u00e9cise que cette r\u00e9-accr\u00e9ditation est l\u2019aboutissement de son fort engagement pour le renforcement de la r\u00e9silience du secteur agricole au changement climatique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 andreas160578 &#8211; Pixabay \u00c0 l\u2019occasion du 29\u00e8me conseil d\u2019Administration du Fonds Vert pour le Climat (FVC), organis\u00e9 du 28 juin au 1er juillet 2021 virtuellement depuis Songo en Cor\u00e9e du Sud, l\u2019Agence pour le D\u00e9veloppement Agricole (ADA) s\u2019est vu attribuer sa r\u00e9-accr\u00e9ditation aupr\u00e8s du FVC. Ce dernier est le m\u00e9canisme financier de l&#8217;Organisation des &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4169,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-4168","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\/4168","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=4168"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4168\/revisions"}],"predecessor-version":[{"id":4201,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4168\/revisions\/4201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4169"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}