As Kyung Hee University (KHU) continues to strengthen its international profile, questions about inclusive campus services have become increasingly important. At the Global Campus, dining services recently underwent a major transition. The Student Center cafeteria, previously operated by a private company, was taken over by KHU Cooperatives at the start of the 2025 spring semester. While the change aimed to improve food quality and student trust, questions remain about dietary accessibility.

For Muslim students who follow halal dietary guidelines, finding suitable food options on campus remains difficult. Although some cafeteria dishes are labeled “pork-free,” this does not necessarily mean they meet halal standards.

As a result, a gap remains between what the cafeteria offers and what students feel safe eating.

Limited Options and Lack of Transparency

Student Center cafeteria menus from April 27 to 30 showed that many meals included meat-based or mixed ingredients, such as beef dishes, sausage-based meals, spam mayo rice, and soups or stews prepared with animal-based broths. Since soups and stews are commonly included in set meals, students may find it difficult to verify whether dishes meet halal dietary requirements without additional ingredient information.

Similar patterns appeared in menus from the 2nd Dormitory cafeteria, which included dishes such as sausage omelet rice and soybean paste stew with beef brisket. While nonmeat items such as tofu, eggs, seafood, and vegetables were available, students said the limited variety and lack of detailed ingredient or preparation information made it challenging to determine whether meals met halal dietary requirements.

Mahliyo Solieva, a Muslim international student at KHU, said, “I do not fully trust the pork-free labels because the food may still be cooked with non-halal ingredients or using shared equipment.” Solieva added that she often chooses vegetarian meals because they feel safer, although the options are very limited.

Kuvonchbek Iskandarov, a Muslim international student at KHU, also raised concerns about soup bases and preparation methods.

“I trust the labeling to an extent,” Iskandarov said, “but I think soup base should also be taken into consideration when labeling.”

Menu from the Global Campus Student Center cafeteria showing dishes served between April 27 and May 1

Photo: KHU cafeteria menu (khu.ac.kr)

Students Adjust Their Eating Habits

Because of this uncertainty, many students pointed out that they only use campus cafeterias occasionally.

“I do not use the cafeteria very often,” Solieva said. “Usually, I only go there between classes when I do not have enough time to leave campus for food.” Solieva added that when she cannot find suitable options in the cafeteria, she sometimes skips lunch altogether.

Students said they often avoid meat dishes unless ingredients are clearly verified, choosing seafood or vegetarian options instead. Some ask staff directly about ingredients, sauces, or alcohol content before ordering.

Limited cafeteria options also create practical difficulties for students. Iskandarov said that avoiding cafeteria meals often means leaving campus to find food elsewhere, increasing both time pressure and daily expenses.

Solieva further mentioned that she sometimes cooks at home instead, but described the process as “inconvenient and time-consuming,” especially during busy academic periods.

Another student, who wished to remain anonymous, said that they often resort to convenience store food when cafteria options feel uncertain, which can be less healthy and less satisfying over time.

Together, these struggles force many Muslim students to constantly evaluate what feels safe to eat while balancing limited time between classes, higher food expenses, uncertainty surrounding ingredients, and, at times, skipping meals.

Students Call for Clearer Labels and Halal Options

Students said clearer labeling and more reliable halal-friendly options would improve accessibility on campus.

“Even a few reliable halal-certified options would make a big difference,” Solieva stated.

Iskandarov suggested expanding vegetarian and seafood options as a short-term solution, while introducing halal-certified meat options in the future.

“In the long run, I would like halal-certified meat such as chicken, beef, or lamb to be added to the menu,” Iskandarov said. “It would make dining more accessible and convenient for everyone.”

KHU Cooperatives Cites Operational Challenges

In response to questions about halal accessibility, Kim Min-hwa, Secretary General of KHU Cooperatives, explained that cafeteria operations must balance factors such as budget limitations, ingredient availability, student demand, available facilities, and operational efficiency. Kim clarified that the current pork-free labels are not meant to indicate halal certification, but are mainly intended for students who avoid pork.

One major challenge is that campus cafeterias do not currently operate halal cooking or storage spaces. Although kitchens follow sanitation and cleaning procedures to reduce cross-contamination, these measures do not make the food fully halal-compliant.

Kim also noted that KHU previously attempted to introduce halal meal options at the Seoul Campus in 2015 after requests from international students. Because separate facilities were difficult to establish, the University introduced limited halal accommodations and offered halal menus several times per week.

However, Kim explained that maintaining the system became difficult due to the high cost of halal-certified ingredients, dependence on specialized suppliers, staffing limitations, and the challenges of preparing halal meals in large-scale cafeterias.

Still, Kim acknowledged that Muslim, vegetarian, and international students may face difficulties within the current dining system. Kim said broader institutional discussion may be necessary to improve campus dining accessibility in the future.

The Student Cafeteria at the Global Campus Student Center

Photo by Jang, Hyun-woo / The University Life

More Than Menu Variety

Halal food accessibility at the KHU Global Campus is not only about menu variety, but also about trust, transparency, and informed choice. While the University provides some alternatives, students say ambiguity about ingredients and preparation methods still limits their dining options. The University, meanwhile, says expanding halal dining involves financial and operational challenges.

As KHU continues to position itself as an international university, the discussion reflects broader questions about how campus services can more effectively serve a diverse student body.