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Le système alimentaire marocain entre mondialisation et pratiques territorialisées

Author

Listed:
  • El Houssaine Erraoui

    (Université Ibn Zohr [Agadir])

  • Fatiha Fort

    (Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

Abstract

Cette article montre que le Maroc offre un excellent potentiel de construction de systèmes alimentaires territorialisés, d'une part parce que le régime alimentaire marocain, de type méditerranéen, est basé sur des produits locaux de qualité et diversifiés, et d'autre part grâce à la décentralisation des politiques publiques et la volonté de développer les produits de terroir. Le succès des initiatives dépend en grande partie de la mobilisation des acteurs des filières des consommateurs et des citoyens autour des projets partagés.

Suggested Citation

  • El Houssaine Erraoui & Fatiha Fort, 2016. "Le système alimentaire marocain entre mondialisation et pratiques territorialisées," Post-Print hal-02639680, HAL.
    • Handle: RePEc:hal:journl:hal-02639680
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