음식물 쓰레기를 줄이기 위한 체계화 연구(Ⅰ) : 상용식품의 폐기율 조사와 급식소의 유형별 음식물 쓰레기량과 교육에 의한 개선효과 Survey on Waste Rates of Frequently Consumed Korean Foods and Effect of Education on Kitchen Wastes of Institutional Foodservices

전예숙,최미경 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1

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. 6. 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.

Life Cycle Assessment (LCA) of Food Waste Management in Daejeon Metropolitian City (DMC) - an Approach to Sensitivity Analysis

( Yashoda Padeyanda ),( Yong-chul Jang ) 한국폐기물자원순환학회(구 한국폐기물학회) 2014 한국폐기물자원순환학회 심포지움 Vol.2014 No.1

Food waste, a putrescible form of waste, is generated from households and small restaurants consist of 33% of the total municipal solid waste (MSW) in Daejeon metropolitian city (DMC) in 2011. Food waste is one of the potential substrate that influences the generation of greenhouse gases if not managed properly. Further, Korean food wastes contain high moisture and salts, thereby being prone to quick deterioration, putrefaction, and generation of high amount of food waste leachate. Therefore, effective management of such wastes is always a crucial task for any municipality. In 2011, DMC generated 507ton/day of food waste, and recycled 87% of it. The commonly practiced food waste recycling methods include feed manufacturing and composting. Although DMC recycles a major portion of its food waste, there is still a need for an effective and environmentally-sound technology in managing food waste. This paper analyses the current management of food waste in DMC, and emphasizes the use of Life Cycle Assessment (LCA) methodology in deciding the most suitable and sustainable management technique in treating food waste. To determine the potential environmental impacts of the current food waste management technique in DMC, LCA was performed for all life stages using Total 4 software developed by the Korean government. Impact categories addressed in this study include global warming potential, eutrophication, and acidification. This study also presents an approach to sensitivity analysis to better understand and identify the major influencers, among the input parameters (energy and water consumption) on the output impact categories. Our analysis showed that wet and dry feed manufacturing methods generated less global warming potential than other recycling methods, while, composting method generated higher acidification potential when compared with other recycling methods. The results of this study would facilitate in building an effective and efficient sustainable management of food waste.

공동주택의 음식물 생 쓰레기 분리배출과 지렁이퇴비화를 이용한 음식물쓰레기 감량 및 자원화 모델 연구

최광수 ( Kwang Soo Choi ) 한국환경과학회 2011 한국환경과학회지 Vol.20 No.1

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.

Influence of cultural practices on food waste in South Africa—a review

Lethabo Phasha 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-

Background, aim, and objectives: The purpose of the review is to assess the cultural practices and its influence on food waste in South Africa. Furthermore, it explores the reasons for food waste by looking at different cultural practice of various ethnic groups in South Africa. The growing concern of the challenges of waste on human health and the environment has pressured the world to come up with drastic measures on how to manage waste to reduce both environmental and public health impacts. One of the concerns is that food waste has become one of the main contributors to increased greenhouse gas emissions. However, South Africa does not have stringent measures to control or reduce food waste in its communities. Methods: An extensive online search was conducted to assess the influence of culture on food waste in South Africa and explore how other countries’ cultural practices contribute to food waste. Information was retrieved from online reports, journals, and books. Results and conclusions: The studies showed a diversity of cultures and practices in South Africa compared to other countries. For example, in affluent countries where food is available in large quantities, cultural practices have a major influence on food waste. Moreover, some studies highlighted the fact that even though most developing countries are overwhelmed by poor people, many of whom live below the poverty line, food waste is also a challenge. In South Africa, food waste generated during social activities that are related to cultural practices remains a serious challenge. This is because during the cultural and social events, food is prepared in large quantities, which ends up not being wholly consumed and resulting in an increase in food waste that gets disposed of at the landfill sites. The government of South Africa must institute awareness raising measures to inform communities to avoid or reduce the generation of food waste. This would reduce the emission of greenhouse gases and environmental impact, and to protect human health.

Environmental and Economic Costs of Household Food Waste in Daegu

( Bashir Adelodun ),김상현,( Golden Odey ),최경숙 한국농공학회 2020 한국농공학회 학술대회초록집 Vol.2020 No.-

Food waste has become a global issue with increasing attention among the researchers and policymakers due to its significant environmental and economic impacts and the associated unsustainable use of resources. While food wastage occurs at each stage of the supply chain with food loss at the upstream, the impacts of food waste occurring at the downstream are enormous due to the accumulated added values, especially at the consumption stage of the supply chain. In this study, the environmental and economic implications of household food waste were investigated. The primary data of household food waste was collected through direct sampling from households in Daegu, South Korea. The GHG emission potential factor for each of the food wasted items was adopted from the literature, and the water footprint was based on the water footprint concept, i.e., indirect water use, while the sale prices were used to assess the economic cost of wasted food items. The GHG emission and water footprint assessments associated with environmental impacts and the economic cost of wasted food items were conducted. The findings showed that a daily average of 12.36 kg food waste was generated between July and December 2019 among the sampled households, with watermelon, rice, and leafy vegetable responsible for 9, 8, and 8%, respectively, of the total weight of the 42 food wasted items. The environmental impacts indicated that 17.16 ± 16.14 kg CO_2-eq and 11.07 ± 10.22 m³ of green house gas emissions and water footprint, respectively, were associated with the household food waste. Beef, rice and cheese had the highest amount of GHG emissions of 21, 16, and 14% of the total emissions, respectively, while beef, soybean and rice accounted for 30, 10, 9% of the total water footprint, respectively, that were lost due to food waste. Further, the average estimated economic cost associated with wasted food items was 100, 220.96 ± 102,409.22 Korean won, with fish, beef, and leafy vegetable accounting for 14, 10, and 9%, respectively, of the total economic cost. This study, therefore, provides insight into the enormity of environmental and economic implications of household food waste among Korean households.

Understanding Food Waste in Bulk in Incheon: Based on Naver Blog Big Data

Junsuk Choi,Joonhyeong Joseph Kim,Sang Mook Lee People & Global Business Association 2024 Global Business and Finance Review Vol.29 No.1

Purpose: This study aims to provide insight into the contemporary food waste issue for the better management of food waste in large quantities in Incheon, one specific region in Korea, based on the analysis of the Naver Blog corpus, employing analysis techniques including text mining and LDA topic modeling. Design/methodology/approach: In order to achieve the aforementioned objectives, the current study has employed the R program for the analysis (e.g., TF, tf-idf, correlation, and LDA) of 868 Naver Blog posts which included information about food waste, and/or garbage produced in bulk by foodservice operators in the context of Incheon. Findings: The frequently addressed keywords in the dataset include food, waste, garbage, processor, workplace, food waste dewaterer, microorganism, pulverizer, plastic, compressor, restaurant, sink, cafeteria, and bean sprouts. The correlation analysis demonstrated that waste is largely generated by food material, and food material is closely related to specific types of private companies (e.g., cafeterias) and public places (e.g., military bases, prisons, hospi-tals). The LDA identified three topics: the implications for food waste produced by the workplace, recent equipment and technologies used for food waste processing, and effect of waste on the environment and call for remedies. Research limitations/implications: While this study has shed light on contemporary issues in relation to food waste in Incheon, it is suggested that the involved parties in the waste management industry pay more attention to the development of effective waste management strategies by hospitality operators in a specific region. Originality/value: This study responds to a lack of understanding underpinning foodservice operators who produce a large quantity of food waste in Incheon, albeit much attention has been paid to some recent research on food waste.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

이창훈,김석철,박성진,김명숙,오택근 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted toefficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost underco-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% asmain material, which additionally mixed 30% of sawdust for co-composting. Total days of compostingexperiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to 70 ± 4°C within 3~5 daysdepending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. Afterfinishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index(MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animalwaste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in themixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MIand GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was notadequate for composting due to composting periods. Overall, mixing the food and animal waste can beutilized for improving compost maturity, but more research should be conducted to make high quality of foodwaste compost with animal waste in agricultural fields.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

Chang Hoon Lee,Seok-Cheol Kim,Seong-Jin Park,Myeong-Sook Kim,Taek-Keun Oh 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted to efficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost under co-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% as main material, which additionally mixed 30% of sawdust for co-composting. Total days of composting experiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to 70 ± 4°C within 3~5 days depending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. After finishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index (MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animal waste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in the mixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MI and GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was not adequate for composting due to composting periods. Overall, mixing the food and animal waste can be utilized for improving compost maturity, but more research should be conducted to make high quality of food waste compost with animal waste in agricultural fields.

Effects of Animal Waste Addition on Food Waste Compost under Co-composting

Lee, Chang Hoon,Kim, Seok-Cheol,Park, Seong-Jin,Kim, Myeong-Sook,Oh, Taek-Keun 한국토양비료학회 2017 한국토양비료학회지 Vol.50 No.6

Food waste has been recognized as a organic sources for composting and many research was conducted to efficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost under co-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% as main material, which additionally mixed 30% of sawdust for co-composting. Total days of composting experiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to $70{\pm}4^{\circ}C$ within 3~5 days depending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. After finishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index (MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animal waste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in the mixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MI and GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was not adequate for composting due to composting periods. Overall, mixing the food and animal waste can be utilized for improving compost maturity, but more research should be conducted to make high quality of food waste compost with animal waste in agricultural fields.

한국과 일본의 음식물류폐기물관리 정책 비교 고찰

유제철 ( Yoo Je-chul ),이태관 ( Lee Tae-gwan ),권혁준 ( Kwon Hyuk-jun ) 한국일본근대학회 2017 일본근대학연구 Vol.0 No.57

런던협약에 따라 2013년부터는 음식물쓰레기폐수(음폐수)를 더 이상 바다에 버릴 수 없게 되자 음식물류폐기물의 효과적인 처리문제가 사회적 이슈로 직면하게 되었다. 이에 정부는 분리수거 방식과 음식물류폐기물 관리에 대한 인프라 구축에 중점을 두었다. 그 결과 자원화 시설은 2007년 255개소에서 2015년 308개소로 증가하였으나 음식물류폐기물 재활용에 대한 법적 제도적 뒷받침이 미흡한 실정이다. 하지만 일본은 순환형사회형성추진법을 기초로 식품리사이클법을 제정하여 식품 폐기물을 대상으로 발생억제 및 감량화, 사료나 비료 등의 원료와 재생 이용 등을 촉진하는 것을 목적으로 두고 있다. 따라서 음식물류 폐기물 관리에 대한 법적 제도적 뒷받침이 미흡한 한국은 용어정리와 기본법체계를 구축하여 효과적으로 음식물류 폐기물을 관리하는 것이 바람직 할 것으로 판단된다. In accordance with the Convention on the Prevention of Marine Pollution by Dumping of Wastes and Other Matters, food waste leachate can no longer be disposed of in the sea from 2013, and the problems in food waste treatment have become a social issue. The government has focused on separate collection of food waste from other types of wastes and building infrastructure for food waste management. As a result, the number of recycling facilities increased from 255 sites in 2007 to 296 in 2015, but there is insufficient legal and institutional support for the recycling of food waste. On the other hand, Japan has established the Food Recycling Law based on the Law for Promoting the Formation of a Recycling-based Society and is promoting the suppression and reduction of food waste, and recycling for feed and fertilizer. Therefore, it is desirable for Korea, which has insufficient legal and institutional support for food waste management, to re-define the terminology for food waste and build more effective system to manage food waste.