Chamber Lunch June 2022

The Jersey Chamber June lunch, kindly sponsored by Butterfield Bank (Jersey) Limited, with speaker Simon Boas – Director of Jersey Overseas Aid.

Simon Boas has spent most of his career designing, implementing and evaluating aid projects in developing countries. He has managed UN and NGO offices and programmes in the Middle East and South Asia, and has worked for the Palestinian, British and Jersey governments. His experience runs from long-term development policy-making (in which he has a Master’s Degree) to humanitarian programming and immediate post-disaster relief. Simon began working for Jersey Overseas Aid in October 2016.

Since 1968, Jersey Overseas Aid has been working around the world, responding to humanitarian crises, supporting international organisations, Jersey charities, and running community work projects with Jersey volunteers. They currently support international development projects in six target countries – Rwanda, Malawi, Ethiopia, Sierra Leone, Zambia and Nepal – whilst their support for humanitarian crises and Jersey charities is worldwide.

Event title: ‘Don’t just write a cheque: why giving money away is trickier than you think’

Jersey is becoming increasingly well known for its philanthropy, CSR and impact-focused investment. But there’s a lot more to helping others than picking a cause and writing a cheque, and done poorly it can cause more harm than good. Simon Boas, Director of Jersey Overseas Aid, will speak about Jersey’s international development programme and the common mistakes donors make. His talk will cover:

• The evolution of Jersey’s £35m portfolio of aid projects, and how we pick the best ones

• Measuring impact: how to know your money is making a difference

• Humanitarian emergencies: why NOT to donate sleeping bags

• The value and pitfalls of overseas volunteering

• Choosing a charity: red and green flags

A Q&A will follow with attendees given an opportunity to ask questions on this important topic.

A one course lunch menu will be served of:

Slow cooked ox cheek, horseradish mashed potato, honey glazed root vegetables and red wine jus (GF)

Vegan option by pre-order only*: Slow cooked aubergine, tamarind, roasted onion and white bean puree (VG/GF)

Followed by coffee and petit fours.

*Please email [email protected] with any Vegan dish requests and any food allergies one week in advance of the event date in order they can be accommodated.