• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.1
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• pp.100-114
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• 2005

Organic waste, which is defined as wastes derived from various biological organisms that contain more than 40% of organic materials, is generated about 100 million tons per year in Korea. These organic wastes are now controlled by several governmental entities, under different rules and regulations, leading to the improper management and inefficient treatment. Therefore, integrated management system is primarily needed for the efficient recycling of organic waste. In this study, six kinds of organic wastes, which are food waste, sludges(sewage, waste water, night soil), animal excreta, animals and plants residues, and three kinds of recycling by-products(compost, feed, anaerobic digestion by-products) made of organic wastes, were analyzed for their physical and chemical characteristics. On the basis of this result, a possibility for the efficient recycling of organic waste was investigated.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.811-820
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• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.3
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• pp.68-77
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• 2015

This study was conducted to characterize food waste leachate (FWL) and to compare its characteristics according to generation source: feed supplement- and compost-producing facilities. FWL contained high levels of organic compounds such as carbohydrate, protein and lipid. The moisture content of FWL was among the range of conventional wet anaerobic digestion. FWL was acidic (pH of $4.0{\pm}0.3$) and showed high coefficients of variance for specific parameters: carbohydrate, protein, lipid, ethanol, acetic acid and propionic acid. FWL derived from feed supplement-producing facilities showed slightly lower concentrations of most parameters than FWL derived from compost-producers. However, the difference was not significant at 5% significance level according to analysis of variance.

• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.1
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• pp.67-77
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• 1999

The biodegradation of algae coagulated with poly aluminum chloride(PAC) was investigated by using the thermophilic oxic process. The compositions of coagulated algae were 83.5% of water content, 24.6% of ash, 32% of organic carbon with in total solid, respectively. In present study, food waste oil was used for the increment of calorie of mixtures in order to accelate the microbial activity. As a result, the maximum temperature of mixtures was higher than $50^{\circ}C$ when the mixing ratio of food oil was over 10%. However the temperature indicated the lower than $50^{\circ}C$ when conditions of no mixing with waste food oil, and 5% of mixing ratio. Therefore, the optimum condition was 10% of the mixing ration at $217l{\cdot}m^{-3}{\cdot}min^{-1}$ of air supply rate. The conversion efficiency of carbon was highest as 92% at the optimum condition. And then water was evaluated from imxture without accumulation at 10% of mixing ratio. The thermophilic oxic process well conducted that is good process for the treatment of waste algae without effluents however it has to consider the retreatment of accumulated aluminum in the reactor.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.484-492
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• 2005

The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed $67\%$ of the menus they were served. By menu category, the students consumed more than $90\%$ of the rice and one-dish foods they were served. Kimchis ($54\%$) and soups/stews ($55\%$) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin $B_2$. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin $B_1$ vitamin $B_2$ and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin $B_2$. During the 3-day periods, the served and consumed menus provided $27\%$ and $24\%$ of energy from fat, which exceeded the recommended proportion of $20\%$. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.243-253
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• 1996

The purpose of this study was to evaluate the foodservice management practices in child-care centers in order to provide basic information for the development of a model of a centralized food service information center. This approach was achieved using a variety of qualitative and quantitative information including general foodservice management practices and plate waste. A self-completed questionnaire survey of 651 child-care centers in Korea was undertaken and detailed information was carefully collected at 6 representative child-care centers. The results of the empirical survey were as follows: 1. Child-care centers categorized by location were in large cities (59.9%), medium cities (27.6%) and in provincial areas (12.5). 2. Private sector of child-care centers was 46.4% of the total followed by National/public (44.2%) and licensed home day-care programs (9.4%). 3. Total average number of children in child-care centers was $63.3{\pm}43.1$ with a very significant difference (p<0.001) in types of child-care centers. 4. The average space of kitchen and dining room was $5.0{\pm}3.8\;and\;10.8{\pm}11.0$ pyung ($1pyung=3.3058\;cm^2$). 5. The average cost of interim snack in morning and afternoon in child-care centers were $345.9{\pm}459.3$ won and $359.3{\pm}226.6$ won respectively. The average cost of lunch was $644.0{\pm}481.1$ won. There was a significant difference (p<0.001) by types of child-care centers with a highest cost of 863.9 won in licensed home day-care programs. 6. Only a limited number of dietitian were employed, therefore most of food service management practice was not conducted by professional personnel. 7. The result of nutritional analysis of the food revealed that the level of energy and nutrients contained in the food was below the recommeded level (RDA/3).

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1997.11a
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• pp.3-31
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• 1997

Water has always played a significant role in the lives of people. In urbanised Rome, with its million people. sophisticated supply systems developed and then fled with the empire. only to be rediscovered later But it was the industrial Revolution commencing in the eighteenth century that ushered in major paradigm shifts In use and altitudes towards water. Rapid and concentrated urbanisation brought problems of expanded demands for drinking supplies, waste management and disease. The strategy of using water from local streams, springs and village wells collapsed under the onslaughts of rising urban demands and pollution due to poor waste disposal practices. Expanding travel (railways. and steamships) aided the spread of disease. In England. public health crises peaks, related to water-borne typhoid and the three major cholera outbreaks occurred in the late eighteenth and early nineteenth century respectively. Technological, engineering and institutional responses were successful in solving the public health problem. it is generally accepted that the putting of water into pipe networks both for a clean drinking supply, as well as using it as a transport medium for removal of human and other wastes, played a significant role in towering death rates due to waterborne diseases such as cholera and typhoid towards the end of the nineteenth century. Today, similar principles apply. A recent World Bank report Indicates that there can be upto 76％ reduction in illness when major water and sanitation improvements occur in developing countries. Water management, technology and thinking in Australia were relatively stable in the twentieth century up to the mid to late 1970s. Groundwater sources were investigated and developed for towns and agriculture. Dams were built, and pipe networks extended both for supply and waste water management. The management paradigms in Australia were essentially extensions of European strategies with the minor adaptions due to climate and hydrogeology. During the 1970s and 1980s in Australia, it was realised increasingly that a knowledge of groundwater and hydrogeological processes were critical to pollution prevention, the development of sound waste management and the problems of salinity. Many millions of dollars have been both saved and generated as a consequence. This is especially in relation to domestic waste management and the disposal of aluminium refinery waste in New South Wales. Major institutional changes in public sector water management are occurring in Australia. Upheveals and change have now reached ail states in Australia with various approaches being followed. Market thinking, corporatisation, privatisation, internationalisation, downsizing and environmental pressures are all playing their role in this paradigm shift. One casualty of this turmoil is the progressive erosion of the public sector skillbase and this may become a serious issue should a public health crisis occur such as a water borne disease. Such crises have arisen over recent times. A complete rethink of the urban water cycle is going on right now in Australia both at the State and Federal level. We are on the threshold of significant change in how we use and manage water, both as a supply and a waste transporter in Urban environments especially. Substantial replacement of the pipe system will be needed in 25 to 30 years time and this will cost billions of dollars. The competition for water between imgation needs and environmental requirements in Australia and overseas will continue to be an issue in rural areas. This will be especially heightened by the rising demand for irrigation produced food as the world's population grows. Rapid urbanisation and industrialisation in the emerging S.E Asian countries are currently producing considerable demands for water management skills and Infrastructure development. This trend e expected to grow. There are also severe water shortages in the Middle East to such an extent that wars may be fought over water issues. Environmental public health crises and shortages will help drive the trends.

• Journal of Ecology and Environment
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• v.48 no.1
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• pp.74-84
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• 2024

Background: Despite many environmental problems, plastic waste emissions have been a significant surge during last few decades in the Republic of Korea. Furthermore, the emergence of the coronavirus disease 2019 (COVID-19) pandemic has lead to an increased use and disposal of plastic waste worldwide. This paper tried to present summarized data related to the production and disposal of plastics especially before and after the COVID-19 pandemic with environmental impacts of plastics. Also, review of plastic waste reduction policies and feasible policies to promote an act for a safe, sustainable environment are presented. Results: Plastics cause many environmental problems due to their non-degrading properties and have a huge direct and indirect impact on Ecosystems and Public Health. Microplastics need a lot of attention because their environmental effects are not yet fully identified. Despite plastic's significant impact on climate change, the impact is not yet widely known to the public. Since the COVID-19 pandemic, the use of plastic has surged and recycling has decreased due to the increase in delivery food and online shopping. Korea is introducing very active plastic and waste management policies, but it is necessary to implement more active policies by referring to the cases of other countries. Conclusions: In this article, we have scrutinized the evolution of plastic waste generation in the aftermath of the COVID-19 pandemic and delved into policy frameworks adopted by other nations, which South Korea can draw valuable lessons from. The formidable challenges posed by plastic waste, the remarkable shifts witnessed during the COVID-19 era, and the multifaceted response strategies elucidated in this paper all play a pivotal role in steering South Korea toward a sustainable future.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.57-67
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• 1998

The main purpose of this study was to provide a basic information for the efficient foodservice management in elementary schools. A survey was conducted to get the information on the cost management and centralization needs of dietitians working for school foodservice in Kyungki-do. Detail information was collected from 85 dietitians. Statistical data analysis was completed using the SPSS/PC/sup/＋ package for descriptive analysis, t-test, $\chi$$^2$test and ANOVA. The results of this study were as follows: 1. Meal costs per one person evaluated on the standards of monthly budget basis in May and June, 1996 did not show any significant differance between commisary foodservice schools and conventional ones. Labor costs of island type and rural type were significantly higher than those of urban type. The schools with less than 1,000 feeding numbers spent more labor costs than those with over 1,001-feeding numbers did. 2. In island type and rural type, total meal costs increased according as the scale of the schools decreased. 3. Results of the survey on dietitians' centralization noeds showed that the aspects of common-purchasing and common solid waste management marked the highest ratings, whereas the aspects of commissary foodserice system got the lowest rating.