Amelia, Tia and Marine, 3 work-study students within the EFS Bourgogne Franche-Comté, Anna Cupillard Regional Governor of the Lions Club, and Hervé Girol, Franche-Comté business leader who is keen to contribute to humanitarian aid, social and health. They were at the Bouloie campus on October 1, 2 and 3 ©YQ
Anna Cupillard, a “Lioness” on the move
He is no longer a student (recently) but showed the way to blood donation to the hundreds of students who came to donate blood on the Bouloie campus ©YQ
The Past Regional Governor of the Lions Club spares no effort. Like every year, she and the club volunteers are there for a blood drive for the EFS. A way for the humanitarian club to meet young people for a cause useful to collective health. A meeting which also allows Lions Club volunteers to identify the social needs of students in precarious situations.
Hervé Girol, loyal partner of the Lions Club
It has now been two years since this 52-year-old business manager, whose activity is to develop and develop real estate, has participated in the Lions Club’s charitable operation. Discreet in his donations, he also intervenes each year in the distribution of hygiene products to students. “I am thus giving back to the community a part of my professional success without making any profit from it”.
For the blood drive, over the three days it provides around 600 fresh pastries (croissants, pain au chocolat, pain aux raisins, etc.) delivered by the Rougeot bakery in Pirey. A doubly supportive operation: for the benefit of students and in promoting the excellent work of a local artisan baker.
“Cuisine Instructions” new partner of the blood drive
Anna Cupillard, Valérie Le Flem Bougeois Kitchen Director Instructions Besançon surrounded by Marie and Maxime training in Thierry Marx’s cooking school ©YQ
“It is estimated that 30% of precarious students do not eat three times a day” underlines Anna Cupillard. The partnership with Thierry Marx’s integration company allows student blood donors to taste products developed by “Cuisine Mode d’Emploi” trainees. During these three days, Valérie Le Flem Bourgeois, the new director of the school, had concocted tasting dishes (chicken au gratin and three cheese tart). And the Bonnet caterer offered salmon lasagna with vegetables. Alongside the large masses of solidarity, the Lions Club of Besançon and Hervé Girol, a committed business leader, demonstrate that humanitarian action takes place on a daily basis, sometimes too discreetly.
Yves Quemeneur
