• 대한환경공학회지
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• 제32권10호
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• pp.905-915
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• 2010

음식물쓰레기의 발생량과 자원화 의향에 미치는 영향요인을 파악하고자 최근 건설된 공동주택 단지에 거주하는 주부 300명을 대상으로 설문조사를 실시하였다. 수집된 설문지는 SPSS window version 18.0 통계분석 프로그램을 사용하여 기술통계와 추리통계를 이용하여 분석하였으며, 그 결과, 공동주택 단지의 주부들은 일반적으로 대형마트를 이용하여 식재료를 구매하고 있었으며, 음식물쓰레기를 버리는 주된 이유는 장기보관으로 인한 손상 및 부패였다. 계절에 따른 음식물쓰레기 종류가 달랐으며, 이는 식생활과 밀접하였다. 요인분석을 통해 음식물쓰레기 발생단계를 식재료 구매, 음식 소비 및 조리, 음식물쓰레기 배출 등 3가지로 나뉘어 음식물쓰레기 발생량과 자원화 의향 간의 관계를 분석하였다. 음식물쓰레기의 발생량에 미치는 영향 요인은 음식물쓰레기 수거단계 특성이었으며, 음식물쓰레기 자원화 의향에 유의한 영향을 미치는 요인은 식재료 구매단계 특성이었다. 즉, 음식물쓰레기 발생량은 단지 내 음식물쓰레기 수거환경이 양호할수록 증가하였고, 음식물쓰레기 자원화는 사전구매계획이 미비할수록 쓰레기 발생을 높았다. 따라서, 쓰레기 종량제 실시에도 불구하고 식생활 문화와 생활수준 향상에 따른 음식의 과소비는 여전하므로, 발생된 음식물쓰레기의 자원화 기술 개발과 제도적 지원을 보다 적극적으로 모색해야 할 것이다.

• 유기물자원화
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• 제6권1호
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• pp.53-66
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• 1998

음식물쓰레기의 발생량과 조성점유율이 증대됨에 따라 음식물쓰레기의 효율적인 처리 및 처분이 쓰레기 관리행정의 성공여부를 좌우하므로 도시규모별, 발생원별 음식물쓰레기의 양과 조성 그리고 단위 가정 및 퇴비화 의무대상업소에서의 배출현황을 조사하여 이를 통한 수거체제를 고찰하였다. 대전시와 충청남도 5개 표본도시로부터 조사한 음식물쓰레기의 연평균 조성은 50%를 넘고 있으며 주택가, 아파트, 상가지역간 조성비의 차이는 거의 없다. 종이류가 약 25% 정도를 유지하고 있기 때문에 매립장에 유입되는 일반폐기물의 75% 이상이 퇴비화로 처리가 가능하다. 음식물쓰레기 발생원단위는 단위가정조사의 경우 200~250g/인 일이며 매립장에서 전체 발생 쓰레기를 기준으로 조사할 경우 380~400g/인 일이다. 이는 가정의 구성원이 가정에서보다 가정 밖에서 2배에 가까운 음식물쓰레기를 배출하고 있음을 시사해 주고 있다. 음식물쓰레기 감량화 의무대상업소인 연구소와 관공서의 음식물쓰레기 원단위는 각각 166g/인 일과 215g/인 일로 조사되었고 대중음식점의 경우 수준에 따라 발생원단위는 현저하다. 고급인 경우 670g/인 일, 중급은 190g/인 일 그리고 대중음식점은 평균 60g/인 일이다. 1급 호텔의 경우 400g/인 일이며 집단급식소인 대학교 학생회관의 경우 170g/인 일로 조사되었다. 가정용 퇴비화 용기내에서 자연감량율은 1일 3~4%의 수준을 나타내고 있다.

• 한국환경보건학회지
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• 제35권6호
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• pp.526-531
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• 2009

Waste generation was generally expected to steadily rise due to a rapid increase in population and economic growth. However, regulations on disposable goods and a volume-based waste fee system have led to a gradual reduction in the amount of waste. In the case of food waste, separation of food waste from other waste has been put in place since direct landfilling was banned in January 2005. The predicted generation amounts of food waste and wastewater in the model city were 54 ton/d and 127.3 ton/d by year 2020, respectively. However, appropriate treatment technologies for food waste and wastewater discharged from food waste treatment processes are yet to be established. In this study, the food waste and wastewater discharged from food waste treatment process in the model city were characterized by literal and field investigation.

• Environmental Engineering Research
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• 제22권2호
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• pp.157-161
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• 2017

Simultaneous treatment of food waste leachate and power generation was investigated in an air-cathode microbial fuel cell. A TCOD removal efficiency of $95.4{\pm}0.3%$ was achieved for an initial COD concentration of 2,860 mg/L. Maximum power density ranged was maximized at $1.86W/m^3$, when COD concentration varied between 60 mg/L and 2,860 mg/L. Meanwhile, columbic efficiency was determined between 1.76% and 11.07% for different COD concentrations. Cyclic voltammetric data revealed that the oxidation peak voltage occurred at -0.20 V, shifted to about -0.25 V. Moreover, a reduction peak voltage at -0.45 V appeared when organic matters were exhausted, indicating that reducible matters were produced during the decomposition of organic matters. The results showed that it was feasible to use food waste leachate as a fuel for power generation in a microbial fuel cell, and the treatment efficiency of the wastewater was satisfied.

• Journal of Biosystems Engineering
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• 제34권4호
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• pp.243-253
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• 2009

This research expands investigations into the biomass resource potential associated with California's food processing industry by surveying industries within a two county region in the San Joaquin Valley, California, USA. A previous survey conducted in 2005 for the Sacramento Municipal Utility District (SMUD) quantified residue and waste generation from food processors and food preparation businesses in the Sacramento region. The present survey investigates residue and waste streams from food processors located in Merced and Stanislaus Counties. Sixty food processors were identified to participate in the survey, of which 49 responded (82%) and data were acquired for 38 (63%) (6 facilities closed or moved, 8 decided not to participate). Within the two counties, total annual waste among survey respondents amounted to 24,044 dry tons of high moisture (${\geq}$60%) food residuals, 5,358 dry tons of low moisture (<60%) food residuals; and 23.7 million $m^3$ of wastewater containing 38,814 tons of biochemical oxygen demand ($BOD_5$). The total potential electric power generation from these food residues was estimated at approximately $7\;MW_e$. Total solid waste resource included in the survey response was estimated at about 10% of statewide residue generation for processors falling within the Standard Industrial Classification (SIC) System Major Group 20 (Food and Kindred Products) categories.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.815-825
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• 2007

The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of $50{\sim}100kg$ every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.422-432
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• 2019

Objectives: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. Methods: A survey was administered from November 18-30 in 2015 to dietitians and nutrition teachers that were employed in schools located in Gyeonggi province. A questionnaire file and on-line survey site link were sent to the dietitians and nutrition teachers by e-mail. A total of 622 dietitians and nutrition teachers responded and 594 responses were used for data analysis after excluding 28 responses with significant missing data. Results: Plate waste was the major part of food waste generated in school foodservice. Vegetable menus and soup/stews were discarded the most as plate waste. The dietitians and nutrition teachers perceived students' unbalanced diet and lack of appreciation of food as causes of the plate waste. Regarding waste management, they were concerned about environmental contamination by food waste and felt uncomfortable about discarding food. No plate waste day was the most frequently used plate waste reduction activity, followed by newsletters on plate waste reduction. Difficulty in getting teachers' support for dietary education during meal time was rated the greatest barrier to implementing the activities. To reduce plate waste, they perceived that students should understand the importance of environment conservation, teachers should supervise students' eating during meal time, students should be educated about proper portion, and foodservice staff should improve food quality. Conclusions: To improve students' intake and reduce plate waste in school foodservice, foodservice staff need to involve students in school foodservice and improve the palatability of meals, especially vegetable dishes. School nutrition teachers and dietitians should educate students about healthy eating and environment conservation and the school community needs to understand and support plate waste reduction and healthy eating in schools.

• Environmental Engineering Research
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• 제21권1호
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• pp.69-73
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• 2016

Generation of food waste is a serious issue that needs to be addressed worldwide. Developing suitable treatment methods while generating energy (methane) is a common practice for sustainable treatment of waste. In this study, methane generation by food waste was investigated in mesophilic and thermophilic regimes at various hydraulic retention times (HRTs) and organic loading rates (OLR). In temperature regimes, influent concentrations and HRTs ranged from 30 to 110 g COD/L and 18 to 30 days, respectively, which corresponding to an OLR of 1.0 to $6.1kg\;COD/m^3-d$. Better methane production and organic removal was observed under thermophilic conditions because of the enhanced hydrolysis of complex polymers and microbial activity at higher temperature. The peak methane productivities attained in thermophilic and mesophilic regimes were 1.30 and $0.99m^3/m^3-d$, respectively. The maximum methane yields were achieved at 50 g COD/L and HRT of 24 d in both cases, and the values were 264 and $221m^3/ton$ COD, respectively. The results of this study will facilitate the development of sustainable methane production technologies using food waste as a feedstock.

• 유기물자원화
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• 제13권1호
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• pp.90-99
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• 2005

본 연구는 음식물류폐기물 발생에 관한 춘천시민의 의식을 조사하고자 하였다. 조사결과 춘천시민의 약 50%가 일주일에 $5{\sim}10{\ell}$의 생활폐기물을 배출하고 있었으며 배출자 대부분이 35세이하였다. 또한, 일주일간 가정에서 배출되는 생활폐기물 중 음식물류폐기물 비율이 10~30%이었고, 배출형태로는 '물기제거 후 규격봉투에 담아 배출한다'가 약 30%, '물기제거 후 일반쓰레기와 함께 배출한다'가 약 10%이었다. 음식물류폐기물의 발생은 필요이상의 식품구매와 과량의 조리가 주된 요인이었으며 집주변이나 골목에 버려진 음식물류폐기물로 인한 가장 심각한 문제점은 악취 및 해충인 것으로 나타났다. 음식물류폐기물의 감량을 위한 중점관리대상은 주로 소규모 개인음식점으로 나타났다. 춘천시민들은 음식물류폐기물 감량을 위해 노력해야 할 주체로 응답자의 절반이상이 '시민 개개인'이라 생각하면서도 '감량을 위한 노력은 하지 않고 있다'고 응답하였다. 또한, 춘천시민들은 '음식물류폐기물이 자원이라는 의식'이 부족하였고 '음식물을 남기는 것이 예의'라고 생각하는 시민들이 많아 이에 대한 개선책이 필요한 것으로 나타났다.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2019년도 학술발표회
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• pp.232-232
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• 2019

The persistence of drought periods and water scarcity is a growing public concern, as climate change projections indicate a more critical scenario in the future. The sustainability of water resources for the increasing population, and to ensuring crop production will unarguably be a daunting task for the water resources managers, with a projected 9.8 billion people by 2050 as well as the need to increase food production by 70 to 100%. Consequently, there is a need for significant irrigation water use for more crop production in the face of stiff competition among water users. However, the available natural resources are already over-constrained, and the allocation of more resources for food production is not feasible. Currently, about two-thirds of global water withdrawer is used by the agricultural sector while 48% of water resources in Korea is used for agricultural production. Despite the apparent ecological deficit and unfavorable conditions of resources utilization, a staggering amount of food waste occurs in the country. Moreover, wastage of food translates to waste of all the resources involved in the food production including water resources. Food waste can also be considered a serious potential for economic and environmental problems. Hence, exploring an alternative approach to efficient resources utilization in a more sustainable way can ensure considerable resources conservation. We hypothesized that reducing food waste will decline the demand for food production and consequently reduce the pressure on water resources. We investigated the food wastage across the food supply chain using the top-down datasets based on the FAO mass balance model. Furthermore, the water footprint of the estimated food wastage was assessed using the representative of selected food crops. The study revealed that the average annual food wastage across the food supply chain is 9.05 million tonnes, signifying 0.51 kg/capita/day and 48% of domestic food production. Similarly, an average of 6.29 Gm3 per annum of water resources was lost to food wastage, which translates to 40% of the total allotted water resources for agriculture in the country. These considerable resources could have been conserved or efficiently used for other purposes. This study demonstrated that zero food waste generation would significantly reduce the impact on freshwater resources and ensure its conservation. There is a need for further investigation on the food waste study using the bottom-up approach, specifically at the consumer food waste, since the top-down approach is based on estimations and many assumptions were made.