{"id":894,"date":"2019-03-28T11:11:08","date_gmt":"2019-03-28T11:11:08","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=894"},"modified":"2019-03-28T11:11:16","modified_gmt":"2019-03-28T11:11:16","slug":"packtory-un-concours-de-design-packaging-autour-du-safran","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=894","title":{"rendered":"Packtory : un concours de Design Packaging autour du safran"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"724\" height=\"1024\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/PACKTORY_CONCOURS-SAFRAN-724x1024.jpg\" alt=\"\" class=\"wp-image-896\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/PACKTORY_CONCOURS-SAFRAN-724x1024.jpg 724w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/PACKTORY_CONCOURS-SAFRAN-212x300.jpg 212w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/PACKTORY_CONCOURS-SAFRAN-768x1086.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/PACKTORY_CONCOURS-SAFRAN.jpg 842w\" sizes=\"auto, (max-width: 724px) 100vw, 724px\" \/><\/figure>\n\n\n\n<p>Packtory,\nagence d\u00e9di\u00e9e \u00e0 la cr\u00e9ation\npackaging, organise la 2<sup>\u00e8<\/sup><sup>me<\/sup> \u00e9dition de son concours autour de l\u2019emballage sous\nle th\u00e8me\n\u00ab&nbsp;Nafis&nbsp;\u00bb. Ce concours, gratuit et ouvert aux jeunes cr\u00e9atifs et designers\ndu monde entier, a pour objectif la mise en valeur de la raret\u00e9 et de la beaut\u00e9\ndu safran \u00e0 travers la\nconception d\u2019un\npackaging mettant en avant les vertus de cette \u00e9pice. <\/p>\n\n\n\n<p>Une fois les\ncandidatures valid\u00e9es, les projets seront consultables sur la plateforme\ninternet et soumis au vote des internautes pour s\u00e9lectionner le gagnant. Cette\n\u00e9dition est dot\u00e9e de deux prix : un stage de mentoring et coaching de la part\nde l\u2019\u00e9quipe de Packtory pour le premier prix, et une tablette graphique pour le\nsecond prix.<\/p>\n\n\n\n<p>Les inscriptions\nsont ouvertes jusqu\u2019au 30 avril 2019 sur le site du concours (<a href=\"http:\/\/www.packtory.ma\/challenge\">http:\/\/www.packtory.ma\/challenge<\/a>). Les\nparticipants devront capitaliser sur la marque \u00ab Nafis\u00bb pour cr\u00e9er un\nlogo ainsi qu\u2019un contenant.\nTrois crit\u00e8res sont, par ailleurs, pris en compte : un packaging sobre et\nluxueux, r\u00e9v\u00e9lant tout le\npotentiel du safran, mais aussi r\u00e9alisable. \u00abNous ambitionnons, avec ce concours, de\nsensibiliser les gens \u00e0 la discipline du packaging et d\u2019encourager les jeunes talents \u00e0 s\u2019exprimer. Nous\nsommes, en effet, convaincus que le Maroc regorge de potentiels et de cr\u00e9ativit\u00e9 qui ne\ndemandent qu\u2019\u00e0 \u00eatre d\u00e9voil\u00e9s!\u00bb, commente Ali Kettani, co-fondateur de Packtory.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Packtory, agence d\u00e9di\u00e9e \u00e0 la cr\u00e9ation packaging, organise la 2\u00e8me \u00e9dition de son concours autour de l\u2019emballage sous le th\u00e8me \u00ab&nbsp;Nafis&nbsp;\u00bb. Ce concours, gratuit et ouvert aux jeunes cr\u00e9atifs et designers du monde entier, a pour objectif la mise en valeur de la raret\u00e9 et de la beaut\u00e9 du safran \u00e0 travers la conception d\u2019un &hellip;<\/p>\n","protected":false},"author":1,"featured_media":895,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-894","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=894"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/894\/revisions"}],"predecessor-version":[{"id":897,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/894\/revisions\/897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/895"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}