{"id":6989,"date":"2022-12-27T16:27:40","date_gmt":"2022-12-27T15:27:40","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=6989"},"modified":"2022-12-27T16:33:17","modified_gmt":"2022-12-27T15:33:17","slug":"cop-15-adoption-du-cadre-mondial-pour-la-biodiversite","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=6989","title":{"rendered":"COP 15 : adoption du cadre mondial pour la biodiversit\u00e9"},"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\/12\/cop15.jpg\" alt=\"\" class=\"wp-image-6990\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/12\/cop15.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/12\/cop15-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/12\/cop15-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\"><em>\u00a9 Anne Nyg\u00e5rd<\/em><\/figcaption><\/figure>\n\n\n\n<p>R\u00e9unie du 7 au 19 d\u00e9cembre derniers \u00e0 Montr\u00e9al au Canada, la Conf\u00e9rence des Nations Unies sur la Biodiversit\u00e9 (COP 15) a \u00e9t\u00e9 le lieu de tr\u00e8s longues n\u00e9gociations pour l\u2019adoption du cadre mondial pour la biodiversit\u00e9 post 2020.<\/p>\n\n\n\n<p>Dans ce sens, Slow Food, organisation citoyenne internationale&nbsp;cr\u00e9\u00e9e en&nbsp;1989&nbsp;dans le but&nbsp;d\u2019emp\u00eacher la disparition des traditions et cultures alimentaires locales, se f\u00e9licite de l\u2019adoption du cadre de biodiversit\u00e9 fixant des objectifs et des cibles.<\/p>\n\n\n\n<p>\u00c0 cette occasion, Edward Mukiibi, pr\u00e9sident de Slow Food d\u00e9clare&nbsp;:&nbsp;\u00ab&nbsp;<em>il est positif que le cadre mondial pour la biodiversit\u00e9 soit fond\u00e9 sur une approche bas\u00e9e sur les droits de l&#8217;Homme. Le cadre reconna\u00eet le droit de l&#8217;Homme \u00e0 un environnement propre, sain et durable, et c&#8217;est certainement un r\u00e9sultat positif. Plus t\u00f4t cette ann\u00e9e, nous avons transmis aux d\u00e9cideurs nos demandes pour le cadre mondial pour la biodiversit\u00e9. Le texte n\u00e9goci\u00e9 reprend nombre de nos demandes, avec des r\u00e9f\u00e9rences fortes au r\u00f4le fondamental des peuples autochtones, \u00e0 l&#8217;agro\u00e9cologie et aux m\u00e9canismes d&#8217;incitation \u00e0 la protection de la biodiversit\u00e9.&nbsp;\u00bb<\/em><\/p>\n\n\n\n<p>Par ailleurs, le texte comprend un accord visant \u00e0 \u00e9liminer les subventions n\u00e9fastes pour la biodiversit\u00e9, tout en appelant les pays riches \u00e0 porter l&#8217;aide financi\u00e8re aux pays en d\u00e9veloppement \u00e0 20 milliards de dollars par an d&#8217;ici 2025, puis \u00e0 30 milliards de dollars par an d&#8217;ici 2030.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Anne Nyg\u00e5rd R\u00e9unie du 7 au 19 d\u00e9cembre derniers \u00e0 Montr\u00e9al au Canada, la Conf\u00e9rence des Nations Unies sur la Biodiversit\u00e9 (COP 15) a \u00e9t\u00e9 le lieu de tr\u00e8s longues n\u00e9gociations pour l\u2019adoption du cadre mondial pour la biodiversit\u00e9 post 2020. Dans ce sens, Slow Food, organisation citoyenne internationale&nbsp;cr\u00e9\u00e9e en&nbsp;1989&nbsp;dans le but&nbsp;d\u2019emp\u00eacher la disparition &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6990,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6989","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\/6989","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=6989"}],"version-history":[{"count":3,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6989\/revisions"}],"predecessor-version":[{"id":6995,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6989\/revisions\/6995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6990"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}