GE SDGs Talk Ep.2: Green Business – Green Impact: Good Business, Better World
General Education Administration Center organized a seminar titled "GE SDGs Talk Ep.2: Green Business – Green Impact: Good Business, Better World" to present concepts and real-world experiences in conducting business that considers the environment and society. The event featured perspectives from successful entrepreneurs who have created businesses with genuinely positive impacts on society and the environment.
Featured Speakers
- K.Cherry Khemupsorn Sirisukha - Actress and founder of SiriThai brand
- Dr. Jirapas Jiarungsang - Founder of Farm to Table restaurant
- A. Pattrarat Tangnisaitrong - Director of the Artificial Intelligence Engineering and Entrepreneurship program
- Moderator: A. Gunyootapong Nopakun
Session Breakdown
Session 1: The Beginning
This session explored the journey of transitioning from previous careers to becoming social entrepreneurs:
- Cherry's Story: Transformation from actress to environmental project founder, identifying opportunities within escalating environmental problems, and building collaboration between communities, farmers, and consumers to create a sustainable ecosystem
- Joy's Story: Growing up in an agricultural environment and expanding the family business by opening a Farm to Table restaurant in Pak Khlong Talat area. Despite facing intense competition in the restaurant and café business and choosing a less convenient location, the focus was on creating value by targeting customers interested in nature, environment, and health - a relatively niche but promising market at the time
- Putter's Perspective: Sharing insights on key challenges for young people wanting to start social and environmental businesses, along with guidance and appropriate starting points for interested individuals
Session 2: Challenges in Business Operations
This session addressed obstacles encountered during business operations:
- Cherry: Experiences working with farmers and producers using environmentally friendly processes
- Joy: Deep dive into managing food waste - a critical issue in the restaurant business - through applying SDGs principles in management, including the impact of sustainable investment and environmental adaptation on short-term and long-term costs and profits
- Putter: Analysis of why products or services promoting social and environmental benefits typically cost more than regular products, and effective communication strategies to help consumers understand and accept these costs
Session 3: Open Discussion
All three speakers explored key topics including:
- Characteristics of good and sustainable business models
- Utilizing SDGs and ESG principles to create competitive advantages for small businesses, startups, and SMEs
- Conducting business with environmental and social considerations
- Strategies for expanding social projects or businesses for long-term survival and sustainable scale-up
Session 4: Messages for Students
The speakers shared insights and practical approaches for students, particularly first-year students:
- Actions they can start taking today to be part of driving SDGs/ESG without waiting to start their own businesses
- Essential SDGs/ESG-related skills students should develop, such as:
- Understanding sustainability
- Systems thinking skills
- Impact analysis
- Communication
- Working with diverse groups of people
- Building these skills to increase future employment opportunities or succeed as sustainable organizational leaders
