• 한국식품조리과학회지
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• 제16권5호
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• pp.416-424
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• 2000

Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers'satisfaction to served meal. The survey was conducted through March 15 and April 9, 2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of‘Hot alaska pollack soup’and 18% of‘Kuansh soup’respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were‘served too often’and‘disliked food’. (4) The customers'satisfaction rate was highly correlated with the leftover amounts.

• 대한영양사협회학술지
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• 제14권1호
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• pp.51-63
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• 2008

The purpose of this study was to understand the management status of food wastes in school meal to find the effective ways that would reduce and recycle them. Data was collected using questionnaires from 223 school dietitians located in Jeonbuk area. The results were as followed : 1) Waste was managed by the dietitians(54.7%) and cook(42.2%). The waste disposal contract was made by dietitians(65.0%), executives(31.4%). Therefore, school dietitians had primary responsibilities in the waste management. 2) As disposal ways, 48.9% processed municipal solid waste and food waste together and 46.6% processed separately. 3) A half of schools(52.9%) produced food wastes weighed under 10$\sim$15kg daily and using food wastes as animal food for farms was most popular method to dispose(87.4%). 4) Reasons to have food-wastes were disliking the taste of menu(50.2%) and the inappropriate ways of dealing with remaining food(64.1%) and donating to food bank(33.6%) in order. 5) The suggested ways to reduce the food-waste was to improve on cooking method(72.2%), changing of portion size(61.0%), measuring the amount of leftover food(53.4%) and requesting cooperation to educators(52.9%). 6) The reported consequences of reducing the food waste were: lowered grocery expenses(46.2%), and inspiring students on helping environmental preservation(23.8%). Therefore, the administration should work on finding a method to reduce food-waste and a way to use these resources efficiently. It is important to induct student's attitude on recycling remaining products by using food bank via nutrition education. Dietitian also should consider to reduce the leftover of food by using a standardized recipe.

• 한국토양비료학회지
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• 제50권6호
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• pp.547-553
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• 2017

Treatment of food waste is becoming a big issue due to their significant quantities. Composting could be an effective alternative for food waste management which could be used as soil conditioner or fertilizer with little concerns about heavy metals and pathogens. The purpose of this research was to evaluate the effect of food waste on Chinese cabbage growth and soil properties. 9 different treatments (two livestock manures, two food wastes, two livestock manures + chemical fertilizer, two food wastes + chemical fertilizer, and control) were applied to Chinese cabbage. All treatments were carried out in 3 replicates. We measured leaf length, leaf width, fresh weight, dry weight, and leaf greenness of Chinese cabbage. Treatment of one of food waste composts significantly increased leaf length and leaf width of Chinese cabbage by 28.6, 26.6, 67.7, and 59.9%, respectively, in comparison to those of control, while no significant differences for leaf greenness were shown. Application of food waste compost resulted in significant increase of EC, available $P_2O_5$, CEC, organic matter, and exchangeable cations. However, further researches are needed to reduce NaCl content of food waste.

• 한국토양비료학회지
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• 제49권6호
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• pp.682-688
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• 2016

Food waste has recognized one of useful sources for potentially agricultural application to supply organic matter and nutrients in arable soil. However, there was little information on application of food waste compost related to the maturity and NaCl content in arable soil. This study evaluated the effect of food waste compost application on yield and fertility in soil under flooding and upland condition. The yields in rice and pepper cultivation decreased with increasing the rate of food waste compost application in soil (p<0.05). Maximum yields of rice ($49.0g\;plant^{-1}$) and pepper ($204g\;plant^{-1}$) were shown at 10 and $30Mg\;ha^{-1}$ of food waste compost application, respectively. The N, P, and K contents in grain and plant residues increased by the application of food waste compost, there was no difference on Na/K ratio in plant tissue among the treatments. Application of food waste compost resulted in the increase of pH, EC, TC, available P contents in soil after crop harvest, especially, which was shown the increase of the CEC and exchangeable sodium percentage (ESP) contents in irrespective of water condition. In conclusion, application of food waste compost in soil was effective on the supply of the organic matter and nutrient. However, it might need caution to apply food waste compost for sustainable productivity in arable soil because of potential Na accumulation.

• 농업과학연구
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• 제47권4호
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• pp.1039-1048
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• 2020

Food waste causes various economic losses and environmental pollution problems such as soil pollution and groundwater pollution. Food waste has been used as a resource in various forms and has been used mostly for feed and composting. This study compared microalgal nutrient medium (BG-11) with food waste compost to determine the possibility of using it as a culture medium. Scenedesmus quadricauda was isolated and cultured in an eutrophic reservoir and incubated for 3 days in distilled water before laboratory use. Food waste compost was produced in two food waste processing facilities, and hot water was extracted in the laboratory to be used for microalgae cultivation. The growth curve of the microalgae was analyzed based on the Chl-a concentration measured during the experiment, and the growth rate of the microalgae grown in the food waste compost was compared with the growth rate of those grown in the nutrient medium. Food waste compost showed a similar growth rate to that of the nutrient medium, and there was a difference depending on the manufacturing facility. The growth of microalgae in such food waste was further amplified when trace elements were added and showed better growth than that of the nutrient media. Particularly, when trace elements were added, the growth rate increased, and the growth period was further extended. Therefore, food waste compost can be sufficiently utilized as a microalgal culture medium, and if trace elements are added, it is considered that microalgae can be more effectively cultured compared to the existing nutrient medium.

• 상하수도학회지
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• 제26권4호
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• pp.513-520
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• 2012

The use of food waste disposers (FWDs) can be an emerging option to manage organic food wastes in municipal sewage system. The cost-benefit analysis (CBA) of introducing domestic FDWs is conducted to access the allowable disposer market price and the economic impact on food waste management from conventional solid waste management system. If the convenience value of 10,000 won/month is taken into consideration based on survey results, the introduction of FDWs can lead to net economic benefits, allowing the capital cost of disposer up to 1,000,000 won/unit. Without the consideration of convenience value, the introduction of FWDs becomes profitable if the capital cost of disposer is less than 50,000 won/unit. In case that the value of convenience is more than 7,000 won/month, the reduction of food waste management cost is not valid for the introduction of FWDs to be non-profitable. However, if environmental externalities are considered, the proposed system could become breakeven with the cost of food waste management decreases by 54 % (60,000 won per ton).

• 상하수도학회지
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• 제25권3호
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• pp.343-348
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• 2011

Since 2005, food waste has been separately collected and recycled to animal feed or aerobic compost in South Korea. However, the conventional recycling methods discharge process wastewater, which contain pollutant equivalent to more than 50% of food waste. Therefore, anaerobic digestion is considered as an alternative recycling method of food waste to reduce pollutant and recover renewable energy. Recent studies showed that hydrogen can be produced at acidogenic stage in two-stage anaerobic digestion. In this study, the authors investigated the effects of pretreatment time and pH low set value on continuous mesophilic hydrogen fermentation of food waste. Food waste was successfully converted to $H_2$ when heat-treated at $70^{\circ}C$ for 60 min, which was milder than previous studies using pH 12 for 1 day or $90^{\circ}C$. Organic acid production dropped operational pH below 5.0 and caused a metabolic shift from $H_2/butyrate$ fermentation to lactate fermentation. Therefore, alkaline addition for operational pH at or over 5.0 was necessary. At pH 5.3, the result showed that the maximum hydrogen productivity and yield of 1.32 $m^3/m^3$.d and 0.71 mol/mol $carbohydrate_{added}$. Hydrogen production from food waste would be an effective technology for resource recovery as well as waste treatment.

• 환경영향평가
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• 제8권1호
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• pp.133-139
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• 1999

Community residents are tend to evade waste treatment facilities such as waste landfills, waste incinerators. Therefore, decision-makers of waste management are concerned about the reduction and recycling of food garbage. As a treatment alternative of food garbage which consists of 30% of municipal waste, producing compost and feed stuff from food garbage is environmentally amenable. In considering the characteristics of food garbage are putrid and high moisturized, methods of landfilling and incineration for food garbage are environmentally inadequate. For the institutionalization of food garbage recycling, separate discharge, establishment of collection system, securing of market for compost and feed stuff manufactured from food garbage, and tax and financial incentives for food garbage recycling facilities are necessary.

• 대한환경공학회지
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• 제35권5호
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• pp.321-333
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• 2013

주택 내에서 발생하는 음식물 쓰레기의 실태를 조사하고, 음식물 쓰레기의 자원화와 바이오처리를 이용한 음식물 쓰레기 무배출 시스템에 대한 거주자의 태도를 조사하는 본 연구에서는 전국 소재의 공동주택 단지 총 400세대를 대상으로 설문조사를 실시하였다. 가설검정을 위하여 SPSS window version 18.0 통계분석 프로그램을 사용하여 빈도 및 백분율, t-검정, ANOVA, 요인분석, 로지스틱 회귀분석을 실시하였다. 분석 결과, 주택에서 배출되는 음식물 쓰레기는 국 또는 찌개류, 나물반찬, 과일류 등 수분이 다량 함유되고 쉽게 부패되는 종류였고, 음식준비과정에서 많이 배출되고 있었으며, 쓰레기 배출시 악취와 벌레 등의 불쾌감과 쓰레기 배출시의 불편함이 지적되었다. 이로 인해 음식물 쓰레기의 에너지화와 부엌 싱크대에 음식물 쓰레기 무배출 시스템의 설치에 적극적이었으며, 그 시스템을 주택건설단계부터 구조적으로 설치되길 선호하였다. 회귀분석 결과, 주부 학력, 요리스타일과 식재료 구입계획의 식재료 구매단계 특성이 음식물 쓰레기의 자원화 경향에 통계적으로 유의한 요인들이었다. 즉, 주부 학력이 높을수록, 식재료 구매단계특성 중 식재료 구입계획이 허술할수록 음식물 쓰레기를 자원화하려는 경향이 높았다. 반면, 음식물 쓰레기 무배출 시스템 설치 희망에 미치는 요인은 통계적으로 유의하지 않았으나, 주부연령이 낮고 학력이 높을수록 가족생활주기가 자녀초등 청소년기일수록 음식물 쓰레기 무배출 시스템 설치를 적극적으로 희망하는 편이었다. 따라서, 쾌적한 주거환경 조성과 지속가능한 생활환경 창출을 위해 음식물 쓰레기의 자원화 및 무배출 시스템의 설치는 필요하며, 활발한 보급을 위해서는 사용자 친화적인 설계와 제도적 지원이 수반되어야 할 것이다.

• 한국융합학회논문지
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• 제9권10호
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• pp.29-35
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• 2018

식당이나 가정에서 보편적으로 사용되는 음식물 처리기는 분쇄기가 부착된 형태의 장치이다. 분쇄 방식의 음식물 처리기는 배관이나 분해 필터 등이 막히면 교반기가 파손될 수 있는 문제가 발생된다. 아울러 사용자가 음식물 처리기 내의 수위를 확인하려면 직접 뚜껑을 열어 확인해야 하는 불편함이 생긴다. 이런 문제점을 해결하기 위해 이 논문에서는 분쇄방식의 음식물 처리기에 기본적인 IoT 기술을 접목한 장치를 제안한다. 제안 장치는 기존의 음식물 처리기에 실시간 모니터 처리기와 자동 제어 처리기를 추가로 설계 및 구현한다. 제안한 음식물 처리장치는 사용자가 스마트폰을 활용해서 장치의 내부를 모니터링 할 수 있게 한다. 또한 음식물 처리기 내부의 일정한 위치까지 음식물이 채워지면 자동으로 작동이 멈추고 알람을 준다. 제안 시스템을 활용하면 사용자가 음식물 처리기 내부를 편리하게 확인할 수 있으므로 고장을 미리 방지하여 오작동 확률을 낮출 수 있는 장점을 가진다.