• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Journal of environmental and Sanitary engineering
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• v.15 no.4
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• pp.84-90
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• 2000

5L laboratory-scale anaerobic digester was used to study the effects of food size and washing rate of food waste on the mixed digestion with sewage sludge. Food waste was crushed with particle diameters of 4mm and 2mm and washed two to three times, and seven to eight times before feeding the batch digester. The digester with crushed of washed food waste showed better performance than that with uncrushed of unwashed to produce methane gas of reduce volatile solids. The digester with 2mm food waste showed 17.4% higher VS/TS reduction rate and 18ml higher methane production rate per gram VS input than that with uncrushed food waste, where VS and TS are volatile solid and total solids in the liquid effluent, respectively. Also food waste crushed eight times gave 8% higher VS/TS reduction rate and 11ml higher methane production rate per gram VS input than unwashed food waste.

• Journal of Environmental Science International
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• v.20 no.1
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• pp.137-146
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• 2011

In this research, food waste source reduction model for apartment was investigated. In spite of prohibition of direct landfill of food waste and continuous efforts made by government and local government, food waste production increases steadily. Recycling ratio of the food waste increases every year, but its products have many problems like low quality, stability, salt, odor etc. Household occupies 63.3% of whole food waste production and this is subject to be a key factor to control food waste. We surveyed S apartment in Kwangju city as a model case, in which administrative office and women's association adopted clean plate eating, separation of raw food waste and earth worm composting as a series of method for source reduction and recycling inside the apartment. With the help of residents' participation and practice, food waste production decreased 15.6% from 0.31 g/capita/day in 2007 to 0.26 g/capita/day in 2009 (domestic average 0.30 g/capita/day). Separation of raw food waste and its composting using earth worm were very effective, and were subject to resolve the problems of present food waste treatment technologies. And earth worm composting was very useful in environmental, economical, societal and educational aspects. Instead of economical incentive, educational programs about food value, environmental problem and critical method for food waste separation were more effective for promotion of source reduction. From the analyses on the process and success factors in this model, we could conclude that leader's role was one of the key factors for the settlement of source reduction, and that was to understand the seriousness of the food waste and to seek solution, to test techniques, and to practice by oneself. Furthermore, networking and collaboration among residents, local government, NGO and local press promoted residents' participation, and it was through various education and investigation. Finally, source reduction and self recycling model of food waste in the apartment, that applies separating raw food waste and earth worm composting based on the collaboration among residents, local government, NGO, and local press, should be disseminated, and environmental policy also should be changed to make it possible.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.10
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• pp.905-915
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• 2010

With rising food waste, the management activities have gained growing attention, and the disposal options, particularly utilization of food waste for energy recovery, become central. This research examines the factors affecting food waste generation and the tendency to resource food waste. The self-administered questionnaire survey was conducted in newly built multifamily housing estates to collect data, and 300 responses were analyzed. The statistical analysis showed that most of the respondents purchased food materials in largely franchised grocery stores and discarded food that had been too long refrigerated to edible. The lifecycle of food consumption was divided into three states - food purchase plan, cooking and food waste collection. Regression analysis was employed to find out the relationships between three stages and food waste generation or tendency to resource food waste. The results described that food waste generation being affected by the stage of food purchase plan (food waste removal conditions) was statistically significant while it's statistically significant that the stage of cooking (prepurchase considerations) influenced the attitude toward food waste resource. The research findings indicated that food is overconsumed, and further many viewed food waste resources as a proactive and integrative mode in the global wave of sustainability.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.126-140
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• 2012

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.756-763
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• 2015

As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.

• Journal of Biosystems Engineering
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• v.37 no.2
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• pp.100-105
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• 2012

Purpose: Methane production potential in aerobic digestion was assessed according to feed to inoculum (F/I) ratio for food waste only, and mixing ratio of two materials for food waste and swine manure to give a basic data for the design of anaerobic digestion system. Methods: Anaerbic digestion test was performed using a lab scale batch reactor at $35^{\circ}C$ for six different feed to inoculum (F/I) ratios (0.50, 0.72, 1.14, 1.50, 2.14 and 3.41), three food waste to swine manure ratios (100:0, 60:40 and 40:60) with two different loading concentrations (10g VS/L and 30g VS/L). Results: For food waste only, the highest biogas yield of 1008 mL/gVS was obtained at 0.50 of F/I. For the co-digestion of food waste and swine manure mixture, the highest biogas yield of 1148 mL/gVS was obtained at a mixing ratio of 40:60 with loading concentration of 10g VS/L. Conclusions: F/I ratio for the food waste only, mixing ratio of food waste and swine manure, and co-substrate loading rate affected the biogas production rate. For the low loading rate, there was not so much difference according to the mixing ratio of food waste and swine manure, but for the high loading rate higher biogas yield was acquired for the co-digestion of food waste and swine manure than for the food waste alone (mixing ratio, 100:0).

• Korean Journal of Community Nutrition
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• v.24 no.5
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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.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.231-241
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• 1993

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for ${\ulcorner}Good{\;}Menu{\lrcorner}$.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.177-181
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• 2015

Food waste has been widely considered as a recycling resource to be applied to agricultural lands due to the effects of organic matter and nutrient for plant productivity. but the maturity and salt concentration in the compost produced from food waste processing facilities should be considered firstly, which was little information on compost quality produced from food waste treatment facility. In this study, we examined actual situation of food waste processing facility on the composting of food waste and evaluated the characteristics of composts produced from food waste processing facilities. The quality of composts was analyzed on the basis of the criteria of fertilizer processing manual. The 46% of food waste treatment facility registered composting produced actually the compost mixed with food waste or animal waste. The compost maturity and salt concentration as indicators of the quality of compost were not met 46.8% of composts collected from food waste processing facilities to the criteria of fertilizer processing manual. Also, 15.6%(moisture) were not satisfied with the criteria. In conclusion, the compost produced from food waste processing facilities is firstly required with better compost maturity and reduced salt concentration in order to use to agricultural lands as an amendment.