the vaccine division of the pharmaceutical and healthcare company GlaxoSmithKline (GSK) announced its decision to build a new production facility in St-Amand-Les-Eaux will increase the company’s annual production capacity in formulation freeze-drying and packaging for paediatric and adult vaccines GSK will invest more than €500m in this facility located in Northern France to strengthen the company’s global vaccine manufacturing network The new investment was called for as the company’s biologicals division plans to launch five major new vaccines by 2011 The contract for the St-Amand-Les-Eaux plant’s architectural design was awarded to Alain Farel Architects including electrical and mechanical engineering for the new plant GSK expects to complete the construction and start production at the facility by 2011 the new plant is expected to employ about 750 people GSK’s new project in St-Amand-Les-Eaux was approved by the French authorities as part of their initiative launched in 2005 to improve the consideration for the competitive stakes of companies by implementation of seven competitive clusters exclusively devoted to the bio-pharmaceuticals industry GSK will benefit from the French government’s tax concessions for the company’s investment is the main vaccine that will be manufactured at the new site The St-Amand-les-Eaux site has been chosen as it is close to Brussels where GSK has a production unit for the active ingredient used in the Cervarix vaccine Other vaccines that the St-Amand-Les-Eaux plant will help to produce include the company’s new meningitis vaccines a seasonal influenza vaccine and the other a paediatric vaccine to protect against non-typeable Haemophilus influenzae and streptococcus pneumonia While GSK expects to receive US Food and Drug Administration approval for Cervarix towards the end of 2009 the new plant will be made available to meet the projected demand for the cancer-fighting drug GSK’s new drug against meningitis was authorised in Europe in March 2009 and could be one of the vaccines that the proposed plant may produce The project will include building a number of facilities to assist in the production of GSK’s innovative new vaccines A freeze-drying plant to be built in the new facility will convert liquid vaccines into a solid powder to enhance the shelf-life and stability of the vaccines A liquid plant will be installed at the site for filling syringes and vials the site will also house quality control laboratories To increase its global vaccines supplying capacity GSK has been developing a global manufacturing network based on three major hubs in Europe the company invested €94.3m to double production in its Dresden it announced a S$300m (about €150m) investment in a new vaccine manufacturing plant in Singapore for production of paediatric vaccines the company’s first plant in the country Give your business an edge with our leading industry insights View all newsletters from across the GlobalData Media 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Golden Owl solution is revealed but leaves players of 31-year hunt disappointed Pixels Subscribers only Secrets of decades-long Golden Owl treasure hunt to be revealed Lifestyle Inside Chanel's French leather workshops Culture Subscribers only The marvelous bronzes of Angkor on display at the Musée Guimet in Paris 'An underground history of France' (1/12) By Pierre Barthélémy DOMINIQUE BOSSUT/INRAP An underground history of France When did the history of France begin – or rather the history of the territory now called France The classical telling is that history begins with writing and is based on texts this reduces the historical period to two millennia seeing as the Gauls left very few written records in a poorly-understood language But if we take into account another type of document − material sources coming from the ground and unearthed by archeological excavation − the investigation of the past takes on a whole new dimension Long confined to an auxiliary role with respect to history complement it and sometimes counterbalance it because many written records refer only to an elite if we broaden the scope to include what lies beneath our feet when did the history of the territory now called France begin The oldest human traces date back over 1 million years The first society to be well-documented is that of the Neanderthals the National Research Institute of Preventive Archeology (INRAP) excavated an agricultural area before it was transformed into a shopping center Nobody really believed in the possibility of a Neanderthal site at the foot of this mound in the Scarpe valley 35,000 if you count the fragments." Among this abundant lithic material were 75 bifaces carved from dark flint "is a bit like the Swiss army knife of the time: it was used to cut skin there were also marks that we couldn't understand." That was until researchers realized that Neanderthals used these stones to light fires Although no bones have survived from 50,000 years ago archeologists are certain that the site was a butchery "The bifaces were wearing out and the Neanderthals had to touch them up to recreate cutting edges just as a butcher takes his sharpener to revive his blade," Feray explained What's also astonishing about these triangular oval or heart-shaped carved stones is their beauty "There's a clear desire on the part of these craftsmen to make something beautiful; it's quite incredible." A gratuitous act since aesthetics added nothing to the object's functionality and therefore a far cry from the longstanding image of the Neanderthal as a crude brute These hunter-gatherers mastered their environment for some 300 millennia before mysteriously dying out around 35,000 years ago The Neanderthal is the oldest occupant of France Pierre Barthélémy Translation of an original article published in French on lemonde.fr; the publisher may only be liable for the French version Lecture du Monde en cours sur un autre appareil Vous pouvez lire Le Monde sur un seul appareil à la fois Ce message s’affichera sur l’autre appareil Parce qu’une autre personne (ou vous) est en train de lire Le Monde avec ce compte sur un autre appareil Vous ne pouvez lire Le Monde que sur un seul appareil à la fois (ordinateur En cliquant sur « Continuer à lire ici » et en vous assurant que vous êtes la seule personne à consulter Le Monde avec ce compte Que se passera-t-il si vous continuez à lire ici Ce dernier restera connecté avec ce compte Vous pouvez vous connecter avec votre compte sur autant d’appareils que vous le souhaitez mais en les utilisant à des moments différents Nous vous conseillons de modifier votre mot de passe Votre abonnement n’autorise pas la lecture de cet article merci de contacter notre service commercial The two-year effort to produce a global pandemic treaty did not meet its deadline director general of the World Health Organization announced that the negotiators – from the group’s 194 member nations – couldn’t find consensus in time for the World Health Assembly that starts next week The goal had been to draw up a document that could be adopted at the meeting and then sent to countries for ratification But the sticking points – including the willingness of richer countries to share vaccines and treatments with less well-off countries in the Global South – could not be resolved in time Many of the challenges that caused the serious impact during COVID-19 still exist,” said Tedros Experts in global health expect that WHO will grant another six to 12 months for negotiators to complete their work – and resolve the sticking points “It was a huge disappointment,” says Lawrence Gostin a professor of global health law at Georgetown University “But there is a strong appetite to carry on.” lawmakers on both sides of the aisle have sought to ensure that any agreement would not infringe on a pharmaceutical company’s proprietary information or stifle investment in drug development A number of Republican governors have also raised concerns about whether the pandemic treaty could grant the WHO too much authority in a public health emergency Roland Driece says that such concerns reflect disinformation about the treaty that has been circulating He says that false claims include that WHO would have the ability to require lockdowns and mandate vaccinations The idea of a treaty was born at the height of the COVID pandemic when glaring gaps in the world’s collaboration and coordination became apparent – and many lives were lost as a result. By one count, more than a million people died because dozens of poor countries had next to no vaccines while some wealthier nations were giving out boosters “It was a very desperate situation,” says Hadley Sultani Matendechero deputy director general for health in Kenya “[Vaccines] in our minds were the only antidote to this catastrophe Become an NPR sponsor Steffi Sorensen's basketball skills have taken her quite a few places The former Bartram Trail High School star, and The Record's player of the decade, signed a one-season professional contract with French team Union Hainaut. The club is based in Saint-Amand-les-Eaux in the north central region of France half a world away from Sorensen's roots in northwest St found the opportunity for Sorensen and it didn't take much of a sales pitch to convince her that it would be her best option "I signed within three days of their initial offer," said Sorensen a 5-foot-10 guard/forward who leaves for France on Sept where she was a three-time player of the year and scored a county-record 2,147 career points She signed with then NCAA Division II program Florida Gulf Coast out of high school and then transferred to Santa Fe Community College Sorensen played well enough to catch the attention of new Florida coach Amanda Butler who invited her to walk on with the Gators She helped lead Florida to the NCAA tournament as a junior and was voted a team captain as a senior Her 37.3 career 3-point percentage is the program's highest something that should work well in the European of basketball but she didn't know if a chance would present itself She had a tryout with the WNBA's Atlanta Dream she continued to touch base with Jarosch on a weekly basis getting updates on opportunities that were out there before turning her attention to playing overseas It just so happened that her mother's heritage helped open up the final door and that tie made Sorensen eligible for European status in a league which limits roster spots for Americans I was able to get a German passport," Sorensen said "Each team overseas is allowed one or two Americans I'm not considered an American even though I am That put me where teams were able to use me as a European." Union Hainaut is one of 16 teams in the NF 1 the middle in a three-tier structure of women's basketball The team won 20 games last season and plays a schedule that is spaced out over nearly nine months Sorensen said that she's still trying to learn as much as she can about the league the players and how life will be once she makes France her temporary home She said that she's been encouraged thus far having already gotten quite a few messages on Facebook from Union Hainaut fans "It's crazy to even think about that I'm getting paid to play," Sorensen said "Training to be a professional is something I've always wanted Pierre Bidault - Sales & Marketing Director Food Service France (community channel) Food is a central component in our lives and as such constitutes a formidable lever in the fight against social inequalities and climate change It is in this sense that the French EGAlim law or “law for the balance of commercial relations in the agricultural and food sector and a healthy sustainable and accessible food for all” was designed 2022 and provides for several measures to promote healthy safe and sustainable food for all and intensify the fight against food waste Bonduelle Food Service is more than ever supporting foodservice players in the food transition Focus on the appropriation of the EGAlim law by chefs in the foodservice industry with Pierre Bidault Marketing and Sales Director of Bonduelle Food Service who shares with us a cross interview with Yann Faveeuw Catering Manager at the Ernest Couteaux High School in Saint-Amand-Les-Eaux (France) Yann Faveeuw: In 14 years of working in a high school children and teenagers start to forge their dietary character that many girls decide to stop eating animal proteins The question of habit does indeed play an important role these children have already formed habits in primary school they have information and keys on how to eat healthier and sustainably.  the EGAlim law did not exist and vegetables were perceived as an uninteresting Chefs didn’t pay much attention to them The trend has completely reversed today: vegetables are gradually regaining their rightful place at the heart of the plate Chefs are asking us for new ideas and solutions that allow them to enhance their recipes while bringing them up to date Whether it’s for entirely vegetarian dishes or as a side dish is obviously very important in the taste experience Lionel Sédano: The EGAlim law provides for several very ambitious measures to improve the quality of meals served in mass catering Among the objectives are the following: to reach a minimum of 20% by value of organic products in the menus offered to reach 30% by value of products with quality labels as well as the introduction of one vegetarian menu per week in school restaurants.  Lionel Sédano: I think that the constraints are very much related to scale chefs have to serve a considerable number of meals ensure large volumes in a short period of time and the keys to applying the EGAlim Law are not always clear chefs may encounter constraints related to equipment It is therefore potentially complicated to implement and it is necessary to be accompanied.  this law should be welcomed as an opportunity and not as a constraint It’s a new way of working that allows chefs to use different products Yann Faveeuw: Some objectives may indeed seem difficult to achieve in school catering insofar as nothing should be imposed on this type of subject We have had some rejection of meatless dishes Moreover,  because of the sanitary context we can never be sure of the number of guests in anticipation of the promulgation of this law I have been looking at several solutions and I have discovered many opportunities.  We have organized campaigns to weigh waste following the clearing of trays and we have installed a bread waste bar to show the children the quantities thrown away each day the students created a compost tunnel in which they put some of the waste to provide compost for the gardens in which we grow vegetables and herbs We have also completely eliminated the use of plastic bottles Students use their water bottles at the water fountain instead And this set of measures allow us to meet part of the obligations of the EGAlim Law and to save money and educate the children on these subjects it is our responsibility to provide the necessary information to children We publish all the actions taken on the portal of our establishment and we have posters and slates every day to explain the origin and composition of the products I sometimes display atypical raw vegetables at the entrance of the self-service restaurant Lionel Sédano: To facilitate the transition for chefs in the foodservice industry, Bonduelle Food Service supports them in the three areas mentioned earlier. For example, to enable them to comply with the use of 30% certified products, we offer 70 “CE2” certified products a French environmental certification based on four themes (biodiversity we already offer 15 organic products in frozen format to meet these expectations we are helping chefs to introduce one vegetarian meal a week in school restaurants thanks to Greenology support in the art of switching to vegetables we want to open up the world of plant-based food we offer master classes as well as more specific workshops allowing us to bring in chefs to serve a plant-based menu to the children and to show them that it is possible to make pretty healthy and balanced meals with plant-based proteins Yann Faveeuw: I’ve been working with Bonduelle for 12 years long before the development of the Greenology tool We gradually discovered that it was possible to design an elaborate balanced in terms of the contribution of pulses thanks to the Greenology training courses and the arrival of culinary demonstrators we are developing a different vision of  plant-based food cooking and frozen products We are learning to diversify our menus.  I would never have imagined making plant-based desserts: pumpkin eclairs Especially since the students are so enthusiastic about it You don’t have an account yet? 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