During SNU’s three-day Fall Festival in Oct. 2017, the SNU Diversity Council operated a “Diverse Dietary Culture Project” near the Jahayeon area of campus. The goals of the project were to evoke sympathy for one of the difficulties—dealing with different cultural eating habits—faced by SNU’s roughly 2,000 international students from 113 countries, and to raise awareness of diverse dietary cultures by providing information about them. It was made more meaningful by the active participation of international students.

The booth featured information displays on vegetarianism, halal food, and food allergies, conducted quizzes on diverse dietary cultures, and offered some simple food samples. Visitors were also asked to participate in a “dot voting” survey on improving SNU’s food culture, the results of which were submitted to the Office of Student Affairs.

Activity Goals

• Introducing diverse dietary cultures to the members of the university community and improving their appreciation of diverse dietary cultures
  
• Creating a campus culture of consideration and respect for each other’s different food cultures

• Vegetarian Team
  • Introducing the types of vegetarianism, the various reasons people adopt it, its advantages, vegetarian options at on-campus cafeterias, etc.
    
• Halal Team
  • Familiarizing attendees with what halal food is, halal certification markings, the commonalities and differences between halal and kosher foods, current halal offerings at domestic universities, major halal-friendly businesses, etc.
    
• Food Allergy Team
  • Explaining the definition of food allergies and their causes and symptoms and displaying examples of food allergen labeling and SNU cafeteria menus 
    
• Samples Corner
  • Halal Team: halal ramen, fried fish, etc.
  • Vegetarian Team: vegetarian curries (bean curry, spinach curry) and nacho chips