Oxford Strategy Challenge
Helen (née Bassas) Ujvary (1997 Engineering)
Keble past and present collided, with a little help from the Oxford Careers Service, when alumna Helen (née Bassas) Ujvary’s (1997 Engineering) company hosted current Keble student Cory Lines (2023 Economics and Management) as part of the Oxford Strategy Challenge (TOSCA).
This popular Careers Service programme is a team-based experiential learning event for Oxford University students, with participants taking part in strategy-focused client challenges over a week.
On the programme, Cory and his two Oxford teammates got to work with Olga's Fine Foods, a South Australian family-owned food manufacturing business established in 1978, run by Helen and George Ujvary (Hertford 1992), which produces a range of high-quality products available in retail outlets around Australia.
Cory Lines participated in the Oxford Strategy Challenge at alumna Helen Ujvary’s company ‘Olga’s Fine Foods’.
Helen, the Chief Strategy Officer at Olga’s, (and first female Junior Dean at Keble College in 1998), shared this: “A key focus for us during this challenge was to enhance our Environmental, Social and Governance (ESG) efforts. We were delighted to have been selected for South Australia’s Food SA’s ESG Pilot Program, marking a significant milestone in our journey towards sustainability and responsible business practices. The insights gained from working with Cory Lines and his team during the Oxford Strategy Challenge will play a pivotal role in refining our ESG roadmap, ensuring we continue to lead with purpose and making a positive impact on our community and the environment. We extend our heartfelt thanks to Cory and his team for their innovative approaches and strategic thinking. Collaborations like these are essential for fostering growth, learning and development in the food industry”.
Here is what Cory and his team took away from their project work with Olga's Fine Foods:
“We are delighted to have taken part in Olga’s Fine Foods' journey towards embracing ESG principles through their involvement in the Food SA Pilot Program. As part of the TOSCA programme, our team put forth several key recommendations for the initial year of Olga’s Fine Foods' ESG venture. These recommendations, focusing on energy efficiency, sustainable packaging, and waste reduction, were identified as top priorities.”
“This has been an enriching learning experience for us, and we are profoundly thankful for the chance to collaborate with Olga’s. We are hopeful that our contributions and insights will foster positive developments for Olga’s Fine Foods in the days to come.”
This collaboration showcases the invaluable connections and support within Oxford and Keble, and the importance of alumni engagement in nurturing new generations of innovators and professionals.
