Vegetarian and Vegan Food Provision in Busan: Availability, Nutrition, and Satisfaction among International Students

Abstract

This study examines vegetarian and vegan food provision in Busan, South Korea, focusing on availability, nutritional adequacy, food quality, and satisfaction among international students. As Korean cuisine remains largely meat-based, international students following plant-based diets often struggle to find suitable, nutritious, and culturally appropriate meals. Data were collected from 41 international students through a structured questionnaire adapted from established foodservice satisfaction scales. Partial Least Squares Structural Equation Modelling (PLS-SEM) was used to test relationships among key factors, including service availability, nutrition adequacy, food hygiene, price, vegetarian/vegan menu options, food quality, and satisfaction. Results show that food hygiene (β = 0.673, p < .001) and price (β = 0.284, p < .05) significantly influenced food quality, while service availability and nutrition adequacy had no significant effects. Vegetarian and vegan menu options positively affected both food quality and satisfaction, though the direct relationship between food quality and satisfaction was not statistically significant. These findings suggest that while providing vegetarian and vegan options enhances inclusivity, limited variety, taste, and cultural relevance may hinder overall satisfaction. The study extends foodservice quality theory by incorporating cultural and dietary inclusivity within institutional dining contexts. Practically, it highlights the need for universities and commercial food providers to improve menu diversity, hygiene standards, and culturally tailored plant-based offerings. Strengthening these aspects can enhance satisfaction, support student well-being, and align with South Korea’s growing commitment to sustainable food practices.