{"id":5135,"date":"2022-01-13T11:08:03","date_gmt":"2022-01-13T10:08:03","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5135"},"modified":"2022-01-13T11:08:05","modified_gmt":"2022-01-13T10:08:05","slug":"la-berd-octroie-des-financements-verts-au-profit-de-la-bmci","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=5135","title":{"rendered":"La BERD octroie des financements verts au profit de la BMCI"},"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\/2022\/01\/Image-by-seagul-from-Pixabay.jpg\" alt=\"\" class=\"wp-image-5136\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/01\/Image-by-seagul-from-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/01\/Image-by-seagul-from-Pixabay-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/01\/Image-by-seagul-from-Pixabay-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 seagul &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>Afin de soutenir la transformation \u00e9cologique du Maroc, la Banque europ\u00e9enne pour la reconstruction et le d\u00e9veloppement (BERD), soutenue par le Fonds vert pour le climat et l\u2019Union europ\u00e9enne (UE), a d\u00e9cid\u00e9 d\u2019accorder une enveloppe financi\u00e8re de 25 millions d\u2019euros au profit de la Banque marocaine pour le commerce et l\u2019industrie (BMCI).<\/p>\n\n\n\n<p>Cet accord de pr\u00eat sign\u00e9 par Antoine Salle de Chou, directeur pour le Maroc au sein de la BERD, et Rachid Marrakchi, directeur g\u00e9n\u00e9ral de BMCI, s\u2019inscrit dans le cadre de la facilit\u00e9 de financement de l&#8217;\u00e9conomie verte (GEFF) au Maroc. Il permettra d\u2019accorder des pr\u00eats aux petites et moyennes entreprises et aux grandes entreprises pour des investissements dans les technologies de pr\u00e9vention du changement climatique. De plus, un package complet d&#8217;assistance technique, compl\u00e9t\u00e9 par des incitations \u00e0 l&#8217;investissement, tous deux financ\u00e9s par l&#8217;UE, soutiendront BMCI dans le d\u00e9ploiement du programme.<\/p>\n\n\n\n<p>Il s\u2019agit ici de la quatri\u00e8me collaboration de la BMCI avec la BERD, apr\u00e8s avoir b\u00e9n\u00e9fici\u00e9 de la ligne de financement pour le soutien de l\u2019entrepreneuriat f\u00e9minin \u00e0 travers le programme Women In Business (WIB) en septembre 2018, d\u2019une ligne de financement pour le soutien des projets verts et \u00e9co-responsables, \u00e0 travers le programme Morocco Sustainable Energy Financing Facility (MorSEFF) en f\u00e9vrier 2019, et d\u2019une ligne de financement pour soutenir les transactions internationales des exportateurs et importateurs marocains en juillet 2019.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 seagul &#8211; Pixabay Afin de soutenir la transformation \u00e9cologique du Maroc, la Banque europ\u00e9enne pour la reconstruction et le d\u00e9veloppement (BERD), soutenue par le Fonds vert pour le climat et l\u2019Union europ\u00e9enne (UE), a d\u00e9cid\u00e9 d\u2019accorder une enveloppe financi\u00e8re de 25 millions d\u2019euros au profit de la Banque marocaine pour le commerce et l\u2019industrie &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5136,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5135","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\/5135","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=5135"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5135\/revisions"}],"predecessor-version":[{"id":5137,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5135\/revisions\/5137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5136"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}