12 Apr 2018
Why and How to Join the B Corp Movement
Learn why B Corps matter today, how they redefine success in business, and how your organisation can join this global movement.
What are B Corps? The vision of B Corps is simple and yet ambitious: people using business as a force for good. In this meeting, you’ll learn why B Corps matter today, how they redefine success in business and how your organisation can join this global movement. You’ll also have the opportunity to sample sustainable seafood provided by a newly certified B Corp in Hong Kong!
Who should attend:
Senior business leaders and managers in corporate affairs/communications, CSR, HR; NGO/SE managers
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Dr. K K Tse (Speaker & Panelist)Chair and Chief Education Officer, Education for Good CIC Ltd.
Bas A. Fransen (Speaker & Panelist)CEO, EcoMatcher
LEUNG Ka Shing (Speaker & Panelist)Founder, KLG Fine Food
Peggy Chan (Panelist)Director, Education For Good CIC Limited
Dr. K K Tse (Speaker & Panelist)
Chair and Chief Education Officer, Education for Good CIC Ltd.
He is the author of Marks & Spencer: Anatomy of Britain’s Most Efficiently Managed Company (Oxford: Pergamon Press, 1985).
KK started his business career at the Lam Soon Group. In 1982, he joined the Shui On Group and played a key role in transforming the Group into one of the most well managed companies in Hong Kong.
In 1992, he founded his own management consulting company, K K Tse & Associates.
KK has been active in creating the social entrepreneurship movement in Hong Kong, having co-founded Dialogue in the Dark (HK) Ltd., Education for Good CIC Ltd., and Dream Impact.
Since 2016, KK has been the driver of the local B Corp movement.
Bas A. Fransen (Speaker & Panelist)
LEUNG Ka Shing (Speaker & Panelist)
Founder, KLG Fine Food
In 2015, he developed a brand called ‘FISHMONK’, selling ethically-sourced and certified seafood to both Hong Kong and Mainland consumers. Leung believes consumer education is vital if we are to conserve our marine resources for the future. With a wide range of sustainable seafood, Leung wants the reach the maximum amount of people to help them learn about and enjoy sustainable seafood, varying from fish balls in street stalls to Skrei in some of Hong Kong’s top restaurants.
Peggy Chan (Panelist)
Director, Education For Good CIC Limited