Hanchelin, the Effort to Improve School Food
A road to enhancement of student welfare
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Hanchelin(한슐랭), which is an unfamiliar name for many Hanyang students, is a project held to improve school cafeteria facilities and food. Members of Hanchelin are striving to promote students’ rights to have tasty and yet affordable lunch on-campus.
Q: What is Hanchelin?
Hanchelin stands for Michelin Guide of Hanyang. Members of Hanchelin evaluate the food at the school cafeterias for the purpose of improving the quality of on-campus food. The Hanchelin project was implemented this year in the beginning of the second semester by the Students’ Rights Welfare Committee(학생인권복지위원회). The number one priority of Hanchelin is not only to eat food and score the cafeterias, but to find out the factors in need of improvement by being in the shoes of an actual costumer, according to Kim Yeong-ung, the chairman of the Students’ Rights Welfare Committee who provided much information on the Hanchelin project.
Q: How do you join Hanchelin?
The key prerequisite to join the team is to have a schedule that allows for evaluation of campus food during lunch time. Hanchelin consists of 20 male and 20 female students who are grouped into teams of four. They meet up to have lunch together and share their thoughts on school food. In return for the hard work that these first rounds of members in the Hanchelin projects engage in, they receive a meal ticket which allows them to freely enjoy their lunch.
Q: How do Hanchelin evaluate the school cafeterias and food?
Hanchelin members have the duty to fill out an evaluation form after their meal. The online form must be submitted by the end of the day so that their memories are still fresh and ready for objective evaluation of on-campus food and restaurants. The evaluation form consists of the following criteria: taste, cost-effectiveness, sanitation, and the amount of food. Hanchelin members visit one school cafeteria a week, and 5 in total. While each Hanchelin team must gather up at least 3 times a week, they must also visit the same cafeteria for 3 times in a row. They seemed to have sufficient knowledge of the place that they ate in that week, due to this reason.
On October 5th, 2018, NewsH reporters joined Choi Chang-min (Division of Materials Science and Engineering, 4th year) and Choi Young-jun (Division of Business Administration, 3rd year) for their lunch evaluation session at Sarangbang. The Sarangbang menu on Friday was bibimbap with bulgogi, hashed rice with sausage, noodle soup with kimchi and beef brisket, and tonkatsu(port cutlet) with beef steak and rice. “I love the fresh salad that is free for boundless refill. Also I highly encourage you to try the soup or the noodle at Sarangbang. They are tasty and come in big bowls that ought to make you feel pleasantly full.” said Choi. “I personally like food that taste great, but at the same time looks great. In that sense, Sarangbang food always meet my needs,” added Choi Chang-min (Division of Materials Science and Engineering, 4th year).
Q: Any last thoughts?
“I believe that cost-effectiveness is the most important factor to look for in school food. In that sense, cafeterias for students at Hanyang plaza 3rd floor has tasty food compared to the cheap price that they offer. Sanitary factors including the sanitation of cups, tables, and tableware also seemed to be sincerely taken care of.” said Choi.
“Hanchelin is the only channel that deliver opinions from students, whom are the main customers of school cafeterias. At the end of the day, indirectly promoting the best student cafeteria chosen by Hanchelin members by continuously exposing the promotion quote, “the best student cafeteria chosen by Hanchelin” will help bring about improved school food, for the better,” said Kim Yeong-ung, the chairman of the Students’ Rights Welfare Committee.
Kim Hyun-soo email@example.com
Photos by Lee Jin-myung
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