• Journal of Environmental Health Sciences
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• v.27 no.1
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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.

• Journal of Environmental Health Sciences
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• v.34 no.5
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• pp.343-350
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• 2008

Quantifying greenhouse gas (GHG) emissions in the waste sector is important to evaluating measures for reduction of GHG emissions. To forecast GHG emissions and identify potential emission reduction for GHG emissions, scenarios applied with environmental policy such as waste reduction and structural change of waste treatment were developed. Scenario I estimated GHG emissions under the business as usual (BAU) baseline. Scenario II estimated GHG emissions with the application of the waste reduction policy while scenario III was based on the policy of structural change of waste treatment. Scenario IV was based on both the policies of waste reduction and structural change of waste treatment. As for the different scenarios, GHG emissions were highest under scenarios III, followed by scenarios IV, I, and II. In particular, GHG emissions increased under scenario III due to the increased GHG emissions from the enhanced waste incineration due to the structural change of waste treatment. This result indicated that the waste reduction is the primary policy for GHG reduction from waste. GHG emission from landfill was higher compared to those from incineration. However, the contribution of GHG emission from incineration increased under scenario III and IV. This indicated that more attention should be paid to the waste treatment for incineration to reduce GHG emissions.

• Applied Chemistry for Engineering
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• v.3 no.2
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• pp.194-200
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• 1992

Dow has made waste reduction a priority at its facilites around the world. In 1986, the company formalized its waste reduction under a program called WRAP-Waste Reduction Alwasy Pays. The objectives of WRAP are to seek out cost effective projects that reduce waste to the environment, measure and track performance, and recognize employee excellence. The successful examples of Dow's WRAP Program are introduced as follows : 1. By-Product Feedstock Optimization. 2. Plastics Reclamation. 3. Glucol II Plant Absorber Water Upgradele. 4. Loss Reduction Project.

• Proceedings of the Korea Water Resources Association Conference
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• 2023.05a
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• pp.184-184
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• 2023

Globally, agriculture is one of the largest consumers and polluters of water resources, contributing to the unsustainable use of limited water resources. To reduce the resource use and environmental footprints associated with current and future food systems, researchers and policy makers have recommended the transition to sustainable and healthier diets and the reduction of food loss and waste along the food supply chain. However, there is limited information on the synergistic effects and trade-offs of adopting the two measures. In this study, we assessed the water-saving potential of the two measures in South Korea using environmentally extended input-output relying on the EXIOBASE database for the reference year 2020, along with scenario analysis to model the potential outcomes. Specifically, we analyzed scenarios where meat consumption was reduced by 30% and 50% and in combination with a 50% reduction in food waste at the consumption stage for each scenario. According to our findings, by considering individual measures of dietary change and food waste reduction, shifting to a diet with 30% and 50% less meat consumption could lead to reduction in water footprint by 6.9% and 7.5%, respectively, while 50% reduction in food waste at the consumption stage could save about 14% of water footprint. However, the synergistic effects of the two measures such as 30% less meat consumption and 50% food waste reduction, and 50% less meat consumption and 50% food waste reduction result to 20% and 24% reductions in water footprint, respectively. Moreover, our findings also showed that increasing food consumption with high environmental impacts could promote resources use inefficiency when waste occurs. Thus, policy strategies that address synergistic effects of both dietary change and food waste reduction should be strengthened to achieve sustainable food system. International and national policies can increase resource efficiency by utilizing all available reduction potentials while considering strategies interactions.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.121-137
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• 2005

Today's rapid industrialization and population concentration in cities lead to a vast economic growth, and consequently, people's increased desire of spending demands abundant and diverse food. As a result in Korea, annual food waste is 4.1 million tons (24.6% of household waste) and daily food waste amount to 11,397 tons which is equivalent to 1,400 loads of 8-ton truck. It is best to recycle toed waste as manure, forage, and fuel than reclamation but separate collection of food waste is very difficult by reason of water content. So only a little portion of food waste from large-scaled restaurants and cafeterias that handle food waste relatively well. requirement for recycling food wastes into forage and manure needless to say, reduction activity is best way. Therefore, large-scaled restaurants and cafeterias need to seek plans to minimize food resource waste thus reducing the cost and waste processing cost by implementing appropriate reduction program.

• Journal of Environmental Impact Assessment
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• v.9 no.1
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• pp.87-98
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• 2000

The costs of solid waste management have continued to increase. Stricter environmental regulations have been applied to waste management units. Future integrated solid waste management should be balanced between source reduction, recycling, energy recovery, and land disposal. To achieve more balanced solid waste management programs, more local governments must adopt diversion and recycling goals and finance to meet those goals. The hierarchy of integrated solid waste management must be enforced in a manner that is flexible enough to allow local governments to implement waste management facilities that match the communities' ability to pay for them. In establishing a hierarchy of integrated solid waste management, local governements have difficulties in implementing source reduction and recycling because of a lack of local control and inability to pay for new facilities. Integrated solid waste management involves selecting compatible options for facilities to manage the collection, recovery of energy and materials(transformation), and disposal of solid wastes efficiently. Waste Collection, transformation, and disposal must support source reduction and recycling activities.

• 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.

• Computers and Concrete
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• v.21 no.4
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• pp.377-384
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• 2018

The accelerated increase of the population growth rate in the world and the current lifestyle based on consumerism considerably increased the amount of waste generated by the human activity. Specifically, e-plastic waste causes significant damage to the environment because of its difficult degradation process. This paper aims to establish the feasibility of using e-plastic waste in concrete as a partial replacement of coarse mineral aggregate. Considering a control mix without e-plastic waste designed for a compressive strength of 21 MPa, tests on concrete mixes with 40, 50 and 60% of e-plastic waste aggregate to determine the fresh and hardened properties were carried out. A reduction in the compressive strength as the percentage of e-plastic waste increases was observed, the maximum reduction being 44% with respect to the control mix. In addition, a significant reduction as much as 22% in the density of the concrete mixes with e-plastic waste was recorded, which means that lighter elements can be produced with this type of concrete. Two new equations based on regression analysis of the experimental data from this study were proposed. These equations estimate the reduction in the compressive strength of concrete mixes with e-plastic waste aggregate at 14 and 28 days. A cost analysis and a practical alternative to introduce this waste material into the market are also presented.

• Journal of Environmental Science International
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• v.30 no.6
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• pp.429-439
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• 2021

Food waste is both an industrial and residential source of pollution, and there has been a great need for food waste reduction. As a preliminary step in this study, waste reduction is quantitatively modeled. This study presents two models based on kinetics: a simple kinetic model and a mass transport-shrinking model. In the simple kinetic model, the smaller is the reaction rate constant ratio k₁, the lower the rate of conversion from the raw material to intermediate products. Accordingly, the total elapsed reaction time becomes shorter. In the mass transport-shrinking model, the smaller is the microbial decomposition resistance versus the liquid mass transfer resistance, the greater is the reduction rate of the radius of spherical waste particles. Results showed that the computed reduction of waste mass in the second model agreed reasonably with that obtained from a few experimantal trials of biodegradation, in which the microbial effect appeared to dominate. All calculations were performed using MATLAB 2020 on PC.

• 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.