Four years ago, Taylor Brown received a bone marrow transplant at the Aflac Cancer and Blood Disorders Center of Children’s Healthcare of Atlanta as treatment for severe aplastic anemia.
NORTHBROOK, Ill., Oct. 4, 2018 /3BL Media/ -- Astellas Pharma US, Inc. today announced that Ebele Mbanugo of Lagos, Nigeria, Run For a Cure Africa Breast Cancer Foundation, has been chosen as the Grand Prize Winner of the third annual C3Prize, a global challenge that supports non-treatment innovations aimed at improving the cancer care experience for patients, caregivers and their loved ones. Mbanugo will receive a $50,000 grant and mentoring to help bring to life her winning idea to transform cancer care. The other two Category Winners receive $25,000 grants.
Sandoz, the Novartis generics and biosimilars division, today announces the launch of the second Sandoz Healthcare Access Challenge (HACk). The Sandoz HACk is a global competition that invites entrepreneurs and innovators in the field of digital technology to submit inspirational ideas with the potential to complement – or even positively disrupt – established approaches to driving access to healthcare. Sandoz HACk opens for entries today (October 4), closing on November 30, 2018.
Underground hard rock mining companies continue to go deeper in search of more raw materials and higher-grade ore. Working at such depths leads to air quality concerns due to equipment emissions, which today are primarily powered by diesel.
Merck (NYSE: MRK), known as MSD outside the United States and Canada, announced today a new effort to support cities across the country to help women have a healthy pregnancy and safe childbirth. The “Safer Childbirth Cities” initiative is intended to reduce the number of maternal deaths and life-threatening childbirth events and narrow disparities in maternal health outcomes in the U.S.
According to a Nielsen global survey, 39% of American consumers are working to incorporate more plant-based foods in their diets. Sodexo, a food services and facilities management company committed to improving Quality of Life, launched its new plant-based menus in hundreds of accounts across its Universities, Healthcare, and Corporate Services segments. The new menus featuring 200 plant-based recipes were created in partnership with the Humane Society of the United States (HSUS) and the World Resource Institute-Better Buying Lab (WRI), to meet consumer demand for plant-based options and reduce the environmental impact of food offerings.
The benefits of improved occupational health and safety are far-reaching. The new reporting standard from the Global Reporting Initiative puts the worker in the center, and can help companies drive improvements in the lives of millions of workers worldwide.
This summer, over 3,300 Shire colleagues formed teams, set goals and encouraged each other to make healthy choices as part of Shire’s inaugural pilot of the Virgin Pulse Global Challenge. Over the course of the 100-day challenge, Shire colleagues walked over 1.5 million miles collectively, and individually averaged over 14,100 steps daily. That’s the equivalent of walking around the world more than 60 times and burning more than 154 million calories, the equivalent of over 600,000 slices of cake.
Circles, a global concierge service provider and part of the Sodexo Group, a world leader in Quality of Life Services, today announces the official opening of a new office in Rochester, MN to support our growing healthcare business.
This new location will be focusing on improving the quality of life for patients and their family members coming to Rochester, MN for medical care.
It's World Vegetarian Day, an annual celebration of plant-based lifestyles.
As part of its Healthy for Life® 20 By 20 commitment with the American Heart Association (AHA), Aramark is finding creative ways to include more fruits and vegetables on menus, as well as joining in plant-based culinary trainings with the Humane Society of the United States (HSUS) to bring even more innovation to recipes. More than 200 Aramark chefs have participated in a series of plant-based culinary trainings.
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