{"id":7190,"date":"2023-02-20T14:37:22","date_gmt":"2023-02-20T13:37:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7190"},"modified":"2023-02-20T14:37:24","modified_gmt":"2023-02-20T13:37:24","slug":"wes-realisation-dune-activite-regionale-sur-le-traitement-des-eaux-usees","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7190","title":{"rendered":"WES : r\u00e9alisation d\u2019une activit\u00e9 r\u00e9gionale sur le traitement des eaux us\u00e9es"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/wes.jpg\" alt=\"\" class=\"wp-image-7191\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/wes.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/wes-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/wes-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans le cadre du projet Water and Environment Support dans la r\u00e9gion sud de l\u2019 Instrument Europ\u00e9en de Voisinage (IEV), (WES), une activit\u00e9 r\u00e9gionale ax\u00e9e sur le traitement des eaux us\u00e9es en vue de leur r\u00e9utilisation (RW-5-REG) a \u00e9t\u00e9 organis\u00e9e et mise en \u0153uvre afin d\u2019assurer l\u2019engagement des participants d\u00e9sign\u00e9s repr\u00e9sentant diff\u00e9rentes parties prenantes des pays partenaires du projet WES, \u00e0 savoir le Maroc, la Palestine, la Jordanie ou encore l\u2019\u00c9gypte.<\/p>\n\n\n\n<p>Plusieurs th\u00e9matiques ont \u00e9t\u00e9 abord\u00e9es lors de cette activit\u00e9, tels que les technologies de traitement pour la r\u00e9utilisation des effluents disponibles, y compris le traitement \u00e0 faible co\u00fbt pour une application dans des conditions arides ; les comp\u00e9tences pratiques n\u00e9cessaires pour la planification, la s\u00e9lection, la conception, la construction, l\u2019exploitation et l\u2019entretien des stations d\u2019\u00e9puration des eaux us\u00e9es d\u00e9centralis\u00e9es (STEPD) et \u00e0 petite \u00e9chelle.<\/p>\n\n\n\n<p>Notons que plusieurs experts WES en eau ont pris part \u00e0 cette activit\u00e9 au cours de laquelle plusieurs pr\u00e9sentations cibl\u00e9es et faciles \u00e0 suivre ainsi que des documents de r\u00e9f\u00e9rence et des exercices ont \u00e9t\u00e9 utilis\u00e9s. Rappelons que cette activit\u00e9 a \u00e9t\u00e9 mise en \u0153uvre \u00e0 travers une formation r\u00e9gionale de 4 jours qui s\u2019est d\u00e9roul\u00e9e en ligne en 4 sessions d\u2019une dur\u00e9e totale de 16 heures. La formation s\u2019est \u00e9tendue du 17 au 19 mai 2022 et du 7 au 9 juin 2022.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre du projet Water and Environment Support dans la r\u00e9gion sud de l\u2019 Instrument Europ\u00e9en de Voisinage (IEV), (WES), une activit\u00e9 r\u00e9gionale ax\u00e9e sur le traitement des eaux us\u00e9es en vue de leur r\u00e9utilisation (RW-5-REG) a \u00e9t\u00e9 organis\u00e9e et mise en \u0153uvre afin d\u2019assurer l\u2019engagement des participants d\u00e9sign\u00e9s repr\u00e9sentant diff\u00e9rentes parties prenantes des &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7191,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7190","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\/7190","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=7190"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7190\/revisions"}],"predecessor-version":[{"id":7192,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7190\/revisions\/7192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7191"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}