{"id":4437,"date":"2021-09-28T12:15:04","date_gmt":"2021-09-28T11:15:04","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4437"},"modified":"2021-09-28T12:15:06","modified_gmt":"2021-09-28T11:15:06","slug":"alimentation-responsable-la-foodtech-devoile-les-laureats-2021","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4437","title":{"rendered":"Alimentation responsable : la FoodTech d\u00e9voile les laur\u00e9ats 2021"},"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\/09\/Photo-Trophe\u0301es-c-Gregory-Girard-La-FoodTech.jpg\" alt=\"\" class=\"wp-image-4438\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/Photo-Trophe\u0301es-c-Gregory-Girard-La-FoodTech.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/Photo-Trophe\u0301es-c-Gregory-Girard-La-FoodTech-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/Photo-Trophe\u0301es-c-Gregory-Girard-La-FoodTech-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Gregory Girard &#8211; La FoodTech<\/em><\/figcaption><\/figure>\n\n\n\n<p>Le 16 septembre 2021, dans le cadre de son \u00e9v\u00e9nement Food Use Tech \u00e0 Dijon, France, la FoodTech a organis\u00e9 la seconde \u00e9dition des Troph\u00e9es de l\u2019alimentation responsable, accessible, de qualit\u00e9. Ce concours s\u2019adressait aux startups \u0153uvrant pour une alimentation :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Responsable d\u2019un point de vue environnemental, \u00e9conomique et soci\u00e9tal.<\/li><li>Accessible financi\u00e8rement et g\u00e9ographiquement, \u00e0 l\u2019ensemble de la population.<\/li><li>De qualit\u00e9, nutritionnelle bien s\u00fbr, mais aussi une alimentation plaisir, \u00e9thique et qui garantisse la s\u00e9curit\u00e9 alimentaire.<\/li><\/ul>\n\n\n\n<p>Sur les 41 candidatures re\u00e7ues, le jury d\u2019expert a s\u00e9lectionn\u00e9 10 finalistes qui ont expos\u00e9 \u00e0 Food Use Tech. Parmi eux, trois laur\u00e9ats ont \u00e9t\u00e9 distingu\u00e9s par le jury :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>PouleHouse, qui a re\u00e7u le Troph\u00e9e de l\u2019innovation Business Model pour son mod\u00e8le innovant d\u2019\u0153uf qui ne tue pas la poule.<\/li><li>Matatie, qui a re\u00e7u le Troph\u00e9e de l\u2019innovation soci\u00e9tale pour ses go\u00fbters sans allerg\u00e8nes, permettant de soulager le quotidien des enfants allergiques.<\/li><li>Update Foods, qui a re\u00e7u le Troph\u00e9e de l\u2019innovation prot\u00e9ines alternatives avec son alternative v\u00e9g\u00e9tale au lait.<\/li><\/ul>\n\n\n\n<p>Rappelons que la FoodTech est une association f\u00e9d\u00e9rant 200 structures et 1 700 membres (startups, entreprises, structures d\u2019accompagnement, de recherche, investisseurs\u2026). Sa mission est de valoriser et d\u2019accompagner l\u2019\u00e9mergence et de le d\u00e9veloppement de solutions innovantes, de la fourche \u00e0 la fourchette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Gregory Girard &#8211; La FoodTech Le 16 septembre 2021, dans le cadre de son \u00e9v\u00e9nement Food Use Tech \u00e0 Dijon, France, la FoodTech a organis\u00e9 la seconde \u00e9dition des Troph\u00e9es de l\u2019alimentation responsable, accessible, de qualit\u00e9. Ce concours s\u2019adressait aux startups \u0153uvrant pour une alimentation : Responsable d\u2019un point de vue environnemental, \u00e9conomique et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4438,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4437","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\/4437","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=4437"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4437\/revisions"}],"predecessor-version":[{"id":4439,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4437\/revisions\/4439"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4438"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}