• Korean journal of food and cookery science
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• v.16 no.5
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• pp.416-424
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• 2000

Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers'satisfaction to served meal. The survey was conducted through March 15 and April 9, 2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of‘Hot alaska pollack soup’and 18% of‘Kuansh soup’respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were‘served too often’and‘disliked food’. (4) The customers'satisfaction rate was highly correlated with the leftover amounts.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.51-63
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• 2008

The purpose of this study was to understand the management status of food wastes in school meal to find the effective ways that would reduce and recycle them. Data was collected using questionnaires from 223 school dietitians located in Jeonbuk area. The results were as followed : 1) Waste was managed by the dietitians(54.7%) and cook(42.2%). The waste disposal contract was made by dietitians(65.0%), executives(31.4%). Therefore, school dietitians had primary responsibilities in the waste management. 2) As disposal ways, 48.9% processed municipal solid waste and food waste together and 46.6% processed separately. 3) A half of schools(52.9%) produced food wastes weighed under 10$\sim$15kg daily and using food wastes as animal food for farms was most popular method to dispose(87.4%). 4) Reasons to have food-wastes were disliking the taste of menu(50.2%) and the inappropriate ways of dealing with remaining food(64.1%) and donating to food bank(33.6%) in order. 5) The suggested ways to reduce the food-waste was to improve on cooking method(72.2%), changing of portion size(61.0%), measuring the amount of leftover food(53.4%) and requesting cooperation to educators(52.9%). 6) The reported consequences of reducing the food waste were: lowered grocery expenses(46.2%), and inspiring students on helping environmental preservation(23.8%). Therefore, the administration should work on finding a method to reduce food-waste and a way to use these resources efficiently. It is important to induct student's attitude on recycling remaining products by using food bank via nutrition education. Dietitian also should consider to reduce the leftover of food by using a standardized recipe.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.6
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• pp.547-553
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• 2017

Treatment of food waste is becoming a big issue due to their significant quantities. Composting could be an effective alternative for food waste management which could be used as soil conditioner or fertilizer with little concerns about heavy metals and pathogens. The purpose of this research was to evaluate the effect of food waste on Chinese cabbage growth and soil properties. 9 different treatments (two livestock manures, two food wastes, two livestock manures + chemical fertilizer, two food wastes + chemical fertilizer, and control) were applied to Chinese cabbage. All treatments were carried out in 3 replicates. We measured leaf length, leaf width, fresh weight, dry weight, and leaf greenness of Chinese cabbage. Treatment of one of food waste composts significantly increased leaf length and leaf width of Chinese cabbage by 28.6, 26.6, 67.7, and 59.9%, respectively, in comparison to those of control, while no significant differences for leaf greenness were shown. Application of food waste compost resulted in significant increase of EC, available $P_2O_5$, CEC, organic matter, and exchangeable cations. However, further researches are needed to reduce NaCl content of food waste.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.682-688
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• 2016

Food waste has recognized one of useful sources for potentially agricultural application to supply organic matter and nutrients in arable soil. However, there was little information on application of food waste compost related to the maturity and NaCl content in arable soil. This study evaluated the effect of food waste compost application on yield and fertility in soil under flooding and upland condition. The yields in rice and pepper cultivation decreased with increasing the rate of food waste compost application in soil (p<0.05). Maximum yields of rice ($49.0g\;plant^{-1}$) and pepper ($204g\;plant^{-1}$) were shown at 10 and $30Mg\;ha^{-1}$ of food waste compost application, respectively. The N, P, and K contents in grain and plant residues increased by the application of food waste compost, there was no difference on Na/K ratio in plant tissue among the treatments. Application of food waste compost resulted in the increase of pH, EC, TC, available P contents in soil after crop harvest, especially, which was shown the increase of the CEC and exchangeable sodium percentage (ESP) contents in irrespective of water condition. In conclusion, application of food waste compost in soil was effective on the supply of the organic matter and nutrient. However, it might need caution to apply food waste compost for sustainable productivity in arable soil because of potential Na accumulation.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.1039-1048
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• 2020

Food waste causes various economic losses and environmental pollution problems such as soil pollution and groundwater pollution. Food waste has been used as a resource in various forms and has been used mostly for feed and composting. This study compared microalgal nutrient medium (BG-11) with food waste compost to determine the possibility of using it as a culture medium. Scenedesmus quadricauda was isolated and cultured in an eutrophic reservoir and incubated for 3 days in distilled water before laboratory use. Food waste compost was produced in two food waste processing facilities, and hot water was extracted in the laboratory to be used for microalgae cultivation. The growth curve of the microalgae was analyzed based on the Chl-a concentration measured during the experiment, and the growth rate of the microalgae grown in the food waste compost was compared with the growth rate of those grown in the nutrient medium. Food waste compost showed a similar growth rate to that of the nutrient medium, and there was a difference depending on the manufacturing facility. The growth of microalgae in such food waste was further amplified when trace elements were added and showed better growth than that of the nutrient media. Particularly, when trace elements were added, the growth rate increased, and the growth period was further extended. Therefore, food waste compost can be sufficiently utilized as a microalgal culture medium, and if trace elements are added, it is considered that microalgae can be more effectively cultured compared to the existing nutrient medium.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.4
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• pp.513-520
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• 2012

The use of food waste disposers (FWDs) can be an emerging option to manage organic food wastes in municipal sewage system. The cost-benefit analysis (CBA) of introducing domestic FDWs is conducted to access the allowable disposer market price and the economic impact on food waste management from conventional solid waste management system. If the convenience value of 10,000 won/month is taken into consideration based on survey results, the introduction of FDWs can lead to net economic benefits, allowing the capital cost of disposer up to 1,000,000 won/unit. Without the consideration of convenience value, the introduction of FWDs becomes profitable if the capital cost of disposer is less than 50,000 won/unit. In case that the value of convenience is more than 7,000 won/month, the reduction of food waste management cost is not valid for the introduction of FWDs to be non-profitable. However, if environmental externalities are considered, the proposed system could become breakeven with the cost of food waste management decreases by 54 % (60,000 won per ton).

• Journal of Korean Society of Water and Wastewater
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• v.25 no.3
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• pp.343-348
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• 2011

Since 2005, food waste has been separately collected and recycled to animal feed or aerobic compost in South Korea. However, the conventional recycling methods discharge process wastewater, which contain pollutant equivalent to more than 50% of food waste. Therefore, anaerobic digestion is considered as an alternative recycling method of food waste to reduce pollutant and recover renewable energy. Recent studies showed that hydrogen can be produced at acidogenic stage in two-stage anaerobic digestion. In this study, the authors investigated the effects of pretreatment time and pH low set value on continuous mesophilic hydrogen fermentation of food waste. Food waste was successfully converted to $H_2$ when heat-treated at $70^{\circ}C$ for 60 min, which was milder than previous studies using pH 12 for 1 day or $90^{\circ}C$. Organic acid production dropped operational pH below 5.0 and caused a metabolic shift from $H_2/butyrate$ fermentation to lactate fermentation. Therefore, alkaline addition for operational pH at or over 5.0 was necessary. At pH 5.3, the result showed that the maximum hydrogen productivity and yield of 1.32 $m^3/m^3$.d and 0.71 mol/mol $carbohydrate_{added}$. Hydrogen production from food waste would be an effective technology for resource recovery as well as waste treatment.

• Journal of Environmental Impact Assessment
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• v.8 no.1
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• pp.133-139
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• 1999

Community residents are tend to evade waste treatment facilities such as waste landfills, waste incinerators. Therefore, decision-makers of waste management are concerned about the reduction and recycling of food garbage. As a treatment alternative of food garbage which consists of 30% of municipal waste, producing compost and feed stuff from food garbage is environmentally amenable. In considering the characteristics of food garbage are putrid and high moisturized, methods of landfilling and incineration for food garbage are environmentally inadequate. For the institutionalization of food garbage recycling, separate discharge, establishment of collection system, securing of market for compost and feed stuff manufactured from food garbage, and tax and financial incentives for food garbage recycling facilities are necessary.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.5
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• pp.321-333
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• 2013

As environmental sustainability becomes a key consideration in policy-making, more responsible consumption and utilization in daily life concern both health and quality of life. To address inequities in health in relation to environments, waste management has taken more progressive ways, and one of them is biomass-to-energy conversion that utilizes energy recovery from food waste. By extension, a food waste zero-emission system using fermentation and extinction technology gains much attention, so that this study is designed to examine residents' attitudes toward recycling food waste produced at home and toward food waste zero-emission system. Utilizing a survey questionnaire, this research collected data from 400 individual units of multifamily housing estates nationwide, and the data were analyzed using descriptive and inferential statistics. The findings indicate that food waste generated at home was highly water-contained and produced in the stage of food preparation before cooking while respondents viewed that food waste collection and treatment needed to be improved. It's noted that respondents strongly supported the use of food waste as a energy source and would have the use of the food waste zero-emission system built in kitchen sink. Regression analysis showed that educational attainment of housewives, cooking style, and planning food purchase were statistically significant factors in the attitude of the responded residents toward recycling food waste while none of the factors were in the attitude toward the food waste zero-emission system.

• Journal of the Korea Convergence Society
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• v.9 no.10
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• pp.29-35
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• 2018

A food waste disposer commonly used in restaurants or homes is a type of machine with an agitator attached. The food waste disposer of the crushing type has a problem that the agitator may be broken if the piping or decomposition filter is blocked. In addition, there is an inconvenience that the user must manually open the cover to check the level in the food waste disposer. To solve these problems, this paper proposes a device that combines basic IoT technology with food waste disposer. The proposed device additionally designs and implement a real-time monitor processor and an automatic control processor inside the existing food waste disposer. The proposed food waste disposer allows the user to monitor the inside of the device using the smartphone. In addition, when the food is filled up to a certain position in the food waste disposer, it automatically stops and alarms. Using the proposed system, the user can conveniently check the inside of the food waste disposer, which has the advantage of preventing malfunctions in advance and reducing the probability of malfunction.