{"id":5924,"date":"2022-05-24T12:01:03","date_gmt":"2022-05-24T11:01:03","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5924"},"modified":"2022-05-24T12:37:21","modified_gmt":"2022-05-24T11:37:21","slug":"lancement-de-la-plateforme-d%ef%bf%bc%ef%bf%bc%ef%bf%bc%ef%bf%bcinnovation-mutualisee-du-cluster-valbiom-maroc","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=5924","title":{"rendered":"Lancement de la plateforme d\u2019innovation mutualis\u00e9e du cluster Valbiom Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/5A2A6304.jpg\" alt=\"\" class=\"wp-image-5925\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/5A2A6304.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/5A2A6304-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/5A2A6304-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 14 mai 2022, le Cluster Valbiom Maroc a organis\u00e9, en partenariat avec le minist\u00e8re de l\u2019Industrie et du commerce, et l\u2019Institut de formation aux m\u00e9tiers des \u00e9nergies renouvelables et de l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique d\u2019Oujda (IFMEREEO), une c\u00e9r\u00e9monie d\u2019inauguration de la plateforme d\u2019innovations mutualis\u00e9e (PIM).<\/p>\n\n\n\n<p>D\u00e9velopp\u00e9e dans le cadre de l\u2019appel \u00e0 projet Challenge Fund lanc\u00e9 par la GIZ en 2020, la PIM est une plateforme technologique et scientifique situ\u00e9e au sein de l\u2019IFMEREEO d\u2019Oujda et dot\u00e9e de laboratoires tr\u00e8s bien \u00e9quip\u00e9s. Elle a pour objectif de favoriser l\u2019innovation et la recherche scientifique appliqu\u00e9es au domaine industriel. La plateforme agira \u00e9galement comme catalyseur en suscitant le d\u00e9veloppement de projets collaboratifs innovants \u00e0 fort potentiel de cr\u00e9ation d\u2019emplois.<\/p>\n\n\n\n<p>Entre autres, l\u2019impact de la plateforme se traduira par la cr\u00e9ation de plus de 50 emplois durables, l\u2019am\u00e9lioration des conditions de travail de 328 ouvri\u00e8res et ouvriers, ainsi que la formation de 280 individus dans le domaine de la valorisation et du recyclage des d\u00e9chets.<\/p>\n\n\n\n<p>Pour rappel, le Cluster Valbiom Maroc est une structure \u00e0 gouvernance mixte priv\u00e9e\/publique, regroupant les acteurs concern\u00e9s par la valorisation des d\u00e9chets et de la biomasse au Maroc, pour la promotion de projets collaboratifs innovants, permettant la cr\u00e9ation d\u2019emplois et de la valeur ajout\u00e9e dans l\u2019ensemble des r\u00e9gions du Maroc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 14 mai 2022, le Cluster Valbiom Maroc a organis\u00e9, en partenariat avec le minist\u00e8re de l\u2019Industrie et du commerce, et l\u2019Institut de formation aux m\u00e9tiers des \u00e9nergies renouvelables et de l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique d\u2019Oujda (IFMEREEO), une c\u00e9r\u00e9monie d\u2019inauguration de la plateforme d\u2019innovations mutualis\u00e9e (PIM). D\u00e9velopp\u00e9e dans le cadre de l\u2019appel \u00e0 projet Challenge Fund lanc\u00e9 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5925,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5924","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\/5924","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=5924"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5924\/revisions"}],"predecessor-version":[{"id":5946,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5924\/revisions\/5946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5925"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}