I was diagnosed with coeliac disease when I was five years old, so being careful around food is all I’ve ever known. Reading ingredient lists, asking questions, and staying alert has always just been part of my normal.
When it came time to leave home (Auckland) and move to Dunedin to study at the University of Otago, my biggest fear wasn’t homesickness or making friends. It was food. I had never moved out of home before, and I knew most halls of residence in New Zealand are fully catered. The idea of eating food every day that I didn’t prepare myself and trusting that it hadn’t been contaminated was the part that scared me the most.
I decided to live in a hall because I really wanted the chance to get to know other people in my year, and I wasn’t ready to go straight to flatting. Otago offered the degree I wanted to take, and I was excited about the independence that came with moving away. I looked at halls at many universities to keep my options open, but I made sure to ask detailed questions about food at every single one. When I toured Knox College, I spoke directly with the chefs. They were open, confident, and willing to answer everything I asked about cross-contamination, labelling, and separate preparation areas. That conversation was a big reason I ranked it as my top choice.
Before moving in, I honestly lowered my expectations. I assumed I would miss out on a lot of meals. I expected to feel anxious most of the time. I thought I would constantly have to advocate just to be able to eat safely.
What I actually experienced was completely different.
Meals at Knox were buffet-style for breakfast, lunch, and dinner. At breakfast, there was a separate gluten-free cereal station that was fully contained, so I didn’t have to worry about someone putting a regular spoon into it. There were also three completely separate gluten-free toasters kept inside the kitchen, along with clearly labelled gluten-free spreads. Knowing that there was no chance of other students accidentally mixing things up made such a difference. All of the meals were clearly labelled not just for coeliac disease, but for gluten intolerance, dairy, and nuts as well. If something was said to contain gluten, I would just go to the chefs’ bench where they had a separate safe option ready for me. There was even a dedicated gluten-free fryer, which meant I didn’t have to miss out on most fried meals. The salad section was kept completely separate from anything that could cause contamination.
If I ever felt unsure about shared utensils, the chefs showed me where the clean tongs and serving spoons were kept. If I thought something might have been contaminated, all I had to do was ask, and they would bring out a fresh tray. At first, I felt shy and a bit awkward asking for things. I didn’t want to be difficult. But I quickly realised this was about my safety, and there was nothing to be embarrassed about. The kitchen staff were always friendly and genuinely supportive. If I wanted extra reassurance, they would even show me ingredient lists. One of the biggest adjustments wasn’t the food itself, but the fact that I hadn’t seen it being prepared. I’m used to knowing my Mum has cooked my food, cooking for myself or watching food being made, so trusting someone else with that responsibility took time. Even so, I never really felt anxious. I didn’t have any close calls, probably because I’ve lived with coeliac disease for so long that staying vigilant is second nature.
Most of the time, my meals were very similar to everyone else’s. There were only a few occasions where I missed out, usually when dinner was something very pasta-heavy or cream-based. Sometimes I was given a dairy-free or even vegan version instead. Dessert was probably the most common time I had something different, often a dairy-free option. I understood that it’s difficult to create multiple versions of the same meal to cater to so many dietary requirements, but I could see that the staff genuinely tried their hardest. Another thing my hall did well was providing late dinners for students who missed mealtime because of work or training. My boxed meal would be clearly labelled with my name and “coeliac,” so there was no confusion when it was handed out. Small details like that made me feel looked after.
If there were challenges, they were mostly social. Going out for dinner with friends required the usual research and planning. My hall also had a small student kitchen for baking, and although I helped my friends make birthday cakes, I never really felt comfortable enough to bake there for myself because of the risk of contamination. I just didn’t eat the cake. I never really felt like “the coeliac girl,” but I did have to remember that my new friends weren’t used to living around someone with coeliac disease. I found myself explaining quite a few times what it actually is and why cross-contamination matters. Most people were genuinely interested and wanted to understand. There were a couple of moments where I had to re-explain that everyone manages it differently. I remember one friend saying, “My cousin is coeliac, but he eats bread sometimes.” Situations like that required patience, but they also became opportunities to educate.
From a typical first-year drinking perspective, I didn’t find it challenging. People chose their own drinks, and I did the same.
Looking back, the biggest thing I gained wasn’t just safe meals, it was confidence. I learned how to advocate for myself without feeling awkward. I became more comfortable asking questions in public spaces like restaurants. I realised that speaking up about my health isn’t dramatic or inconvenient; it’s necessary.
If I could advise other coeliac students leaving for university, it would be to do your research. Ask questions during hall tours. Talk to the chefs. Find out about cross-contamination procedures, separate fryers, and labelling systems. Food safety doesn’t have to be the only reason you choose a hall, but if you can feel comfortable with that aspect, it removes a huge layer of stress during a year that already comes with so much change. University is a big step. But living in a hall showed me that having coeliac disease doesn’t have to hold you back from it. With the right support, it’s absolutely possible to feel safe, independent, and included at the same time.
Article provided by Coeliac New Zealand Member Hannah Murray
