• 유기물자원화
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• 제13권3호
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• pp.63-70
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• 2005

음식물류폐기물의 직매립 금지로 종량제 봉투에 버려지던 상당량의 음식물류가 제외되면서 도시생활폐기물의 조성은 최근 급변하고 있다. 이에 본 연구에서는 2004년~2005년 2년간 3회에 걸쳐 중소규모의 도시 내 10개 지점에서 배출되는 도시생활폐기물을 발생원에서 수거하여 폐기물의 물리화학적 조성을 조사하고, 이로부터 음식물류폐기물의 직매립 금지조치가 폐기물의 성상변화에 미치는 영향을 정리하였다. 음식물류폐기물의 직매립 금지로 생활폐기물 중의 음식물류의 함량은 2004년도 대비 중량기준으로 약 12% 감소하였으며, 겉보기 밀도도 약 25% 감소하였다. 또한 전체 폐기물 중의 수분함량은 32.3%로 2004년도에 비하여 14.1% 감소하였으며, 폐기물의 저위발열량은 직매립 금지 후 약 32% 증가하여 2991.4 kcal/kg의 값을 나타내었다. 매립폐기물에 의한 매립가스 발생량은 연간 가스발생량 기준으로 최대 5%가 감소되어 매립지에서의 환경오염물질 배출량의 저감효과도 일부 예측되었다.

• 한국환경과학회지
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• 제21권7호
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• 대한영양사협회학술지
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• 제8권3호
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• 한국환경보건학회지
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• 제27권1호
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• pp.14-19
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• 2001

The physical and chemical transformation and reduction degree of food waste were investigated in a food waste reduction machine using thermophilic bacteria. The first operation of the reduction machine for grain, vegetables, fishes and flesh wastes proceeded during three weeks. The first and second reduction percentages of the wastes were 98.3% and 93.2%, respectively. The residue of food waste was composed of fruits, fish, and vegetables. The temperature distribution of the reduction machine ranged between 30 and 6$0^{\circ}C$ appropriate for growth of thermophilic bacteria. At initial stage the pH in the reduction machine decreased with organic acids produced, but increased as the organic acids decomposed by different thermophilic bacteria. In the reduction machine, the moisture content of the food waste was reduced from 80-90% to 10-20% after 24 hours, and the salinity of residue was 0.29% after the second operation. The degree of odor was most high between 2 and 4 hours.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2021년도 학술발표회
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• pp.148-149
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• 2021

Food waste has increasingly become a global issue of concern among the researchers and policymakers due to its significant environmental and economic impacts, and other associated unsustainable use of resources, including water resources. While food wastage occurs at each stage of the supply chain with food loss at the upstream and food waste at the downstream, the impacts of food waste occurring at the consumption side are enormous due to the accumulated added values. In this study, the embedded water resources, greenhouse gas emissions, and economic loss of household food waste were investigated. The primary granular data of household food waste was collected through direct sampling from 218 selected households of the Buk-gu community in Daegu, South Korea from July 2019 to May 2020. The water footprint, which was based on the water footprint concept, i.e., indirect water use, and GHG emission potential factor for each of the food items were adopted from the literature, while the retail prices and disposal cost were used to assess the economic cost of wasted food items. The water footprint, GHG emission associated with environmental impacts, and the economic cost of 42 major identified wasted food items were conducted. The findings showed that an average of 0.73 ± 0.06 kg/household/day edible food waste was generated among the sampled households, with leafy vegetable, watermelon, and rice responsible for 10, 9, and 4%, respectively, of the total weight of the 42 food wasted items. The water footprint and environmental impact of the household food waste resulted in 0.46 ± 0.04 m³ and 0.71±0.05 kg CO2eq, respectively. Beef, pork, poultry, and rice accounted for 52, 9, 5, and 4% of the total water footprint, while beef, pork, rice, tofu/cheese had 52, 8, 6, and 6% of the total emissions, respectively, embedded in the food wasted. Furthermore, the average estimated economic cost associated with wasted food items was 3855.93±527.27 Korean won, with beef, fish, and leafy vegetable responsible for 21, 13, and 10%, respectively, of the total economic cost. A combined assessment using water-environmental-economic nexus indicated that animal-based food had the highest footprint impacts, with beef, pork, and poultry indicating high indices of 0.3, 0.08, and 0.06 respectively, on a scale of 0 to 1, compared to corn and lettuce with lowest impacts of 0.02. Other food items had moderate impact values ranging from 0.03 to 0.05. This study, therefore, provides insight into the enormity of environmental and economic implications of household food waste among Korean households.

• 한국식품영양학회지
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• 제12권3호
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• pp.246-251
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• 1999

The purposed of this study was to investigate the efficient recycling of food waste according to the restaurants type. To the investigated of characteristic of food wastes in different types of restaurants we were collected the sample of 60 as Korean 35 Chinese 10 Japanese 5 Western 5 Flour 5 in Swoon. The average water content of food waste was 79.9% and Korean restaurant was 80.3% which was hig-her than that of any other serving type. On the examination of a organic matter content of food waste according to the season crude fiber was higher in may and July crude protein content was higher in January and march than that other seasons. The average pH of food waste was 4,74 C/N ratio was 15.8 and the average cation content was K 0.57% Ca 0.39% Mg 0.22% NaCl 3.36% respectively The aver-age concentration of Fe, Zn, Pb, Cu, Cr, Cd Ni were 154.37 mg/kg 24.79 mg/kg 0.27 mg/kg 5.63 mg/kg 5.49 mg/kg, 0.31mg/kg 1.07mg/kg respectively.

• 한국환경교육학회지:환경교육
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• 제6권1호
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• pp.174-184
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• 1994

The purpose of this was to investigate the citizen‘s attitude to the food waste composting as a mean of municipal solid waste recycling. Approximately 900 questionaires were distributed to Seoul, Kangwon province and some other provinces. Most of people recognized that the composting of food waste is necessary for organic waste recycling minimization. Also, they think that a systematic education for domestic waste composting is required. They are willing to participate in the community basis small scale facility composting.

• 한국유체기계학회 논문집
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• 제20권1호
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• pp.53-58
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• 2017

This paper describes liquidity evaluation on the horizontal branch pipe connected to a food waste disposer and performance of five disposers marketed. Experimental apparatus for analyzing the five disposers has been introduced to measure vibration, sound level and power consumption of the disposers. Simulator for analyzing the required water velocity to avoid waste jam inside the pipe connected to a food waste disposer has been designed and constructed. The simulator can control some experimental parameters: pipe slope, disposer supply water quantity, food waste materials and operation time of a disposer. Throughout the experimental measurements of the disposers marketed, it is found that the time need to crash food waste is about 20 seconds on the average. At the same flow condition, increase rate of internal water velocity is accelerated as the pipe slope increases. The water velocity inside the pipe having 50 A and slope of 1/50 is 0.26 m/s when the water flowrate to supply the disposer is 16 l pm. Considering the specific gravity and adhesion property of food waste, water velocity of the horizontal branch pipe connected to a food waste disposer need to excess 0.26 m/s at least to avoid the waste blockage inside the pipe.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.338-347
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• 2021

Polyhydroxyalkanoates (PHA) are a family of microbial polyesters that are used as biodegradable plastics in replacement of conventional plastics for various applications. However, the high production cost is the barrier for PHA market expansion. This study aimed to utilize food waste as low-cost feedstock to produce poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by Haloferax mediterranei. The effects of acetate (Ac), propionate (Pr), butyrate (Bu), and the short-chain carboxylates derived from food waste were examined on the microbial growth and PHBV production. Results showed that a mixture of carboxylates provided a 55% higher PHBV yield than glucose. The food-waste-derived nutrients achieved the yields of 0.41 to 0.54 g PHBV/g Ac from initial loadings of 450 mg/l to 1,800 mg/l Ac of total carboxylates. And the consumption of individual carboxylate varied between different compositions of the carbon source. The present study demonstrates the potential of using food waste as feedstock to produce PHBV by Haloferax mediterranei, which can provide economic benefits to the current PHA industry. Meanwhile, it will also help promote organic waste reduction in landfills and waste management in general.

• 대한영양사협회학술지
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• 제13권4호
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• pp.357-367
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• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.