{"id":6072,"date":"2022-06-21T13:26:06","date_gmt":"2022-06-21T12:26:06","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=6072"},"modified":"2022-06-21T13:26:09","modified_gmt":"2022-06-21T12:26:09","slug":"phytocontrol-group-une-deuxieme-edition-de-food-risk-reussie","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=6072","title":{"rendered":"Phytocontrol Group : une deuxi\u00e8me \u00e9dition de FOOD Risk r\u00e9ussie"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"665\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/FOOD-Risk-2022-1-Cre\u0301dit-Fabrice-Villoutreix.jpg\" alt=\"\" class=\"wp-image-6073\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/FOOD-Risk-2022-1-Cre\u0301dit-Fabrice-Villoutreix.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/FOOD-Risk-2022-1-Cre\u0301dit-Fabrice-Villoutreix-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/FOOD-Risk-2022-1-Cre\u0301dit-Fabrice-Villoutreix-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/FOOD-Risk-2022-1-Cre\u0301dit-Fabrice-Villoutreix-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Du 8 au 9 juin 2022, Phytocontrol Group et l\u2019Universit\u00e9 de N\u00eemes ont organis\u00e9 \u00e0 N\u00eemes le deuxi\u00e8me colloque international FOOD Risk. Lors de ces deux jours d\u2019\u00e9v\u00e8nements, plus de 300 participants issus de 14 pays ont r\u00e9pondu pr\u00e9sents en assistant sur site ou en ligne aux nombreuses conf\u00e9rences assur\u00e9s par plus de 35 intervenants, qui avaient tous pour but de d\u00e9terminer \u00e0 travers leurs pr\u00e9sentations, les mesures et strat\u00e9gies permettant d\u2019affronter et de relever les d\u00e9fis de la s\u00e9curit\u00e9 alimentaire et l\u2019authenticit\u00e9.&nbsp;<\/p>\n\n\n\n<p>Parmi les th\u00e9matiques abord\u00e9es lors de ce colloque, la fraude constitue un d\u00e9fi mondial co\u00fbtant entre 10 et 40 milliards de dollars\/an. Dans certaines fili\u00e8res, plus de 85 % des produits sont falsifi\u00e9s, notamment l\u2019huile d\u2019olive, le miel, le vin, le caf\u00e9, etc. Les intervenants ont \u00e9galement expliqu\u00e9 que le changement climatique et la mondialisation sont des facteurs aggravants. \u00c0 titre d\u2019exemple, concernant les v\u00e9g\u00e9taux, la modification du climat va entrainer une perte de la biodiversit\u00e9 et donc une hausse des fraudes.<\/p>\n\n\n\n<p>Mika\u00ebl Bresson, pr\u00e9sident de Phytocontrol Group, d\u00e9clare \u00e0 cette occasion : \u00ab <em>nous organisons FOOD Risk pour inspirer l<\/em><em>\u2019<\/em><em>action et la r\u00e9flexion, croiser les comp\u00e9tences en r\u00e9unissant les experts les plus pointus, les f\u00e9d\u00e9rer autour d<\/em><em>\u2019<\/em><em>un objectif commun. FOOD Risk 2022 est une r\u00e9ussite car nous avons fait ressortir de nombreuses solutions qui, nous l<\/em><em>\u2019<\/em><em>avons vu, ne peuvent qu\u2019\u00eatre que collectives, coop\u00e9ratives et internationales. C<\/em><em>\u2019<\/em><em>est pourquoi un colloque comme FOOD Risk est important et doit \u00eatre renouvel\u00e9. Nous vous donnons donc rendez-vous en 2024 pour une nouvelle \u00e9<\/em><em>dition.<\/em> \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Du 8 au 9 juin 2022, Phytocontrol Group et l\u2019Universit\u00e9 de N\u00eemes ont organis\u00e9 \u00e0 N\u00eemes le deuxi\u00e8me colloque international FOOD Risk. Lors de ces deux jours d\u2019\u00e9v\u00e8nements, plus de 300 participants issus de 14 pays ont r\u00e9pondu pr\u00e9sents en assistant sur site ou en ligne aux nombreuses conf\u00e9rences assur\u00e9s par plus de 35 intervenants, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6073,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6072","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\/6072","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=6072"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6072\/revisions"}],"predecessor-version":[{"id":6074,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6072\/revisions\/6074"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6073"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}