• Journal of the Korean Home Economics Association
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• v.41 no.12
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• pp.39-52
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• 2003

The purpose of this study was to investigate the status of school lunch program managers' disposal of food waste and food service management in elementary school lunch program. Questionaries were distributed to 243 school lunch program managers of elementary schools in Seoul and Incheon area. The statistical analysis of data was completed using SPSS program. The results were summarized as follows. The average score of school lunch program managers' environmental conservation consciousness was slightly high, which was found to be 4.0. Most food waste was mainly vegetables. The primary recycling methods of leftovers from the school food service operations were to using them as livestock feed(84.7％). The best way of food waste treatment recognized by school lunch program managers' was utilizing it as fodder for animals or fertilizer(54.1％). The average score that school lunch program managers' achieved in terms of food nice management considering environmental conservation was 3.8. The school lunch managers' opinions imposing environmental regulation on the corresponding firm was very strict. Based on the observed results, several recommendations are suggested：practical food management guideline and its related proper information, foodbank program.

• 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.

• Journal of Environmental Health Sciences
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• v.31 no.4 s.85
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• pp.294-300
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• 2005

Food waste can be a valuable carbon source in biological nutrient removal (BNR) systems because of high C/N and C/P ratios. However, food waste should be pretreated to promote its hydrolysis rate because hydrolysis reaction would be a rate-limiting step. This study investigates the influence of the enzymatic pretreatment on acid fermentation of food waste. Solubilization of particulate matter in food waste by using commercial enzymes was examined. The acidification efficiency and the volatile fatty acids (VFAs) production potential of enzymatically pretreated food waste were also examined. The highest volatile suspended solids (VSS) reduction was obtained with an enzyme mixture ratio of 1:2:1 of carbohydrase:protease:lipase. An optimum enzyme dosage for solubilization of food waste was $0.1\%$(V/V) with the enzyme mixture ratio of 1:2:1. In the acid fermentation of enzymatically pretreated food waste, $0.1\%$(V/V) enzyme mixture dosage for pretreatment result in the maximum VFAs production and the best VFAs fraction in soluble COD(SCOD). The VFAs production at this addition level was 3.3 times higher than that of no-enzyme added fermenter. The dominant VFAs present was n-butyrate followed by acetate.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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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.

• Hwankyungkyoyuk
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• v.19 no.2 s.30
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• pp.147-158
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• 2006

The purpose of this study is to closely examine the changes of food and drink waste amounts, and student's environmental literacy. By using creative methods, discretional activity classes, and programs to dispose of food and drink waste from students schoolmeals, and at the same time conduct and teach environmental education classes. To achieve this, students were given ten class lessons in creative discretional activities. Students were given flowerpots containing earthworms and were instructed to raise them, using food and drink waste from school meals. Four classes who were participating in project were examined for changes from March to July 2005. As a result the environmental education classes through creative discretional activities didn't have any significant influence on the students environmental literacy. However it did make a difference to the student's in-terms of their ecological knowledge. The project using earthworms to dispose of food and waste drink showed a decrease of 15% of the amount of waste food and drink from school meals. Moreover student's environmental literacy had been significantly influenced about environmental sensibility, value and causes. Through this study I found that the project using earthworms to dispose of waste food and drink, and creative discretional activities as a lesson decreased the amount of food and drink waste at the school, and the changes to students concerns and understanding about environmental sensibility, value and the various causes of waste food and drink.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.29-40
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• 2000

The purposes of this study were to (a) measure plate waste of school lunches, (b) evaluate the nutrients actually consumed by students in elementary school foodservice. The survey was conducted between May 11 and July 1, 1998 through the practical measurement and questionnaires. Statistical data analysis was completed using SAS program for descriptive analysis and T-test. The results were summarized as follows: 1. The mean plate waste of menu group were soup, vegetable side dishes, kimchi, and meat side dish in order. 2. There was little difference between estimation and weighing of plate waste. 3. The satisfaction of children with school lunches were significantly higher for boys(73.55%) than for girls(71.13%). The highest level of the satisfaction was meat side dishes among boys and girls. 4. The majority reasons for leaving leftover were 'too big portion' and 'food is not tasty'. 5. There was significant negative correlation between plate waste and student's satisfaction. In summary, increased satisfaction with school lunches in most menus resulted in decreased plate waste rate. 6. Comparison of $\frac{1}{3}$ RDA, energy, vitamin A and calcium were below recommended allowances for boys while energy vitamin A, calcium and iron were for girls. In general, the nutrient intake was more adequate for boys than girls because of the girl's lower allowances.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1219-1228
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• 1997

This stusy was designed to develop nutrition education program for the primary school children served by the national school lunch program and to evaluate ist educational effects. Subjects consisted of 61 elementary school children(30 in the control group and 31 in the treatment group) in the 5th grade. Only the treatment group participated in a twelve-week nutrition education program. To evaluate the effects of the nutrition education program, the control and treatment groups were given a pretest and posttest for nutrition knowledge, food attitude, food habits, food preference and plate wastes before and after nutrition education. The results obtained are summerized as follows ; the nutrition knowledge test score (30.4) of the treatment group was significantly higher than that (17.4) of the control group after nutrition education . However, there was no significant difference between the two groups in food attitude test scores after nutrition education. We also did not find any difference induced by nutrition education or the food preferences of the treatment group. After nutrition education , the amount of plate waste of some menus were significantly decreased in the treatment group, but the amount of plate waste of the control group was not significantly changed. However, there was no significant difference in the post test scores above food habits between two groups. It was concluded that a twelve-week nutrition education program can improve nutrition knowledge and decrease plate waste but is not enough to change food attitude , food preference and food habits. It can besard that the two components of foodservice are nutritional foodservice and nutrition education. Foodservice management alone without nutrition education is hardly enough to improve the nutritional status of school children. The result of this study indicate that applying the nutrition education program to elementary school children who are served by the national lunch program can maximize the effects of the national school lunch program.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.427-432
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• 2009

This article deal with an overview of food waste treatment methods in Korea. Garbage trucks are operated manually by garbage workers who pick up the food wastes after food waste is placed in plastic bags by the road sides. However, there are a lot of problems such as, the smell from the split bags and the leachate, the loss of much energy and the complaints regarding the establishment new rubbish tips from the residents in the surrounding area. It also highlights our society's waste of resources. Although the new pneumatic waste transfer system or the dry method seem to have improved some of the environmental conditions, it still bears some problems, for example, the lack of reuse and recycling of resources and the economic problems. We have been analysed the advantages and disadvantages between the existing food waste system and the pneumatic waste transfer system. And the dry method and disposer were discussed. The results will indicate how the disposer can improve more than the existing systems and will provide the evidence to support.

• Proceedings of the Korean Society of Computer Information Conference
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• 2015.07a
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• pp.175-176
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• 2015

본 논문에서는 매년 증가하고 있는 음식물 쓰레기를 줄일 수 있는 방안으로 IoT 개념을 이용하여 음식물 쓰레기의 양에 따른 부과 요금을 실시간 조회 가능하도록 하여 경각심을 갖도록 유도하는 시스템을 개발하였다. 또한, 편리성을 위해 종량제 카드 대신 스마트폰의 NFC를 활용할 수 있게하고, 쓰레기 분류, 쓰레기 버리는 날 등의 정보를 제공하며, 쓰레기의 양을 줄인 가구에게는 관리 부서 정책에 따라 쿠폰 등을 제공할 수 있는 기능을 통해서도 음식물을 줄일 수 있는 동기를 부여하였다.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.