국내 음식물류폐기물 감량 정책과 SDGs 식품폐기지수 대응 전략

주문솔 한국폐기물자원순환학회 2023 한국폐기물자원순환학회지 Vol.40 No.3

This paper aims to make suggestions for improving the domestic response to the Sustainable Development Goals (SDGs) 12.3.1(b) food waste index adopted in 2015. The goal of the food waste index is quantitatively clear: to reduce by half by 2030. But the baseline years are country specific. The definition of food waste in food waste index is the entire food waste including inedible parts, and does not include parts used as animal feed or industrial raw material. In the United Kingdom and Japan, only edible parts, in divergence with the SDGs guidelines, are being targeted for reduction. The United States of America has reduction targets for both the entire food waste and only edible parts, applying different baselines to each. In Korea, since the food waste reduction policy was first implemented in 1992, food waste had decreased by about 47.8% in 2004. Since 2015, while the recycling policy has been strengthened, the reduction performance has been somewhat stagnant. Considering the reduction policy’s time of implementation, it is proposed to set 1992 as a baseline year for entire food waste and have a 50% reduction target by 2030, or to set 2018 as a baseline year for edible foods and have a 50% reduction target by 2030. Regarding animal feed use, we have already met our food waste reduction target. However, since it is no longer easy to expand into feed, reduction measures should be established that emphasize food waste prevention technologies and food donations rather than animal feed. In conclusion, since we have experience in the fields of food waste reduction as well as recycling, we need to contribute to the global issue by sharing our achievements and limitations.

소비자시민성이 음식물쓰레기 배출 감축 노력에 미치는 영향: 음식물쓰레기 배출 감축의 중요성 인식의 매개효과

심영 한국소비자정책교육학회 2022 소비자정책교육연구 Vol.18 No.1

This study was to examine the effect of consumer citizenship on effort to food waste reduction through perception of the importance of food waste reduction. The empirical data for this study was from the ‘2020 Food Consumption Behavior Survey’ by the Korea Rural Research Institute. The subjects for empirical analysis were 3,335 main purchasers for food at home. Correlation, multiple regression and Hayes Process macro were used in analyzing for research problems using SPSS-Window 25.0 and Process macro 4.0. The results of the analysis are as follows. The levels of consumer citizenship, perception of the importance of food waste reduction and effort to food waste reduction were middle. Consumer citizenship, perception of the importance of food waste reduction, effort to food waste reduction were respectively positively correlated. Consumer citizenship had positive effects on effort to food waste reduction, as well as perception of the importance of food waste reduction. The perception of the importance of food waste reduction had a positive effect on effort to food waste reduction. The perception of the importance of food waste reduction mediated partially the effect of consumer citizenship on effort to food waste reduction. 본 연구는 음식물쓰레기 배출 감축의 중요성 인식을 매개로 소비자시민성이 음식물쓰레기 배출 감축 노력에 미치는 영향을 실증적으로 파악하고자 하였다. 이를 위한 실증자료는 한국농촌연구원의 ‘2020 식품소비행태조사’ 자료 중 가구의 식품주구입자 자료로, 실증분석 대상은 총 3,335명이다. 연구문제를 위한 실증분석 방법은 상관관계분석, 다중회귀분석, 매개효과를 검증하기 위해 Hayes의 Process macro 분석을 실시하였다. 분석결과, 분석대상자의 소비자시민성, 음식물쓰레기 배출 감축의 중요성 인식 및 음식물쓰레기 배출 감축 노력 점수는 모두 중간 정도였다. 소비자시민성, 음식물쓰레기 배출 감축의 중요성 인식, 음식물쓰레기 배출 감축 노력 간에 각각 모두 정적 관련성을 보였다. 소비자시민성은 음식물쓰레기 배출 감축의 중요성 인식과 음식물쓰레기 배출 감축 노력에 정적인 영향을 미쳤으며, 음식물쓰레기 배출 감축의 중요성 인식은 음식물쓰레기 배출 감축 노력에 정적인 영향을 미쳤다. 음식물쓰레기 배출 감축의 중요성 인식은 음식물쓰레기 배출 감축 노력에 대한 소비자시민성 영향을 부분적으로 매개하였다.

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.

가락시장 식품 폐기물 발생 요인과 감축 및 자원화 관리체계

한관순(Han, Gwan-Soon),김보송(Kim, Bo-Song) 한국물류학회 2022 물류학회지 Vol.32 No.2

최근 들어 폐기물 특히 식품의 손실⋅폐기물의 감축을 위한 정부와 지자체(특히 서울시)의 노력이 가시화되고 있다. 오늘날 식품의 손실⋅폐기 문제는 식품의 공급에서 단순히 양을 줄이는 일뿐만 아니라 생산에서 소비에 이르는 과정에서 배출되는 온실가스(GHG)를 증가시켜 기후변화의 주요 요인이 되고 있다. 전 세계 식품산업이 배출하는 온실가스는 21∼37%에 이르며, 전체 산업제3위에 해당하는 온실가스 배출원이다. 식품 분야 탄소배출 감축 대책은 단순히 생산단계에 머물거나 반응과 효과가 빠르게 나타나는 소비단계의 식품손실⋅폐기 감축에만 정책 초점과 관심을 집중할 게 아니라 생산→ 유통→ 소비→ 폐기를 포함하는 푸드시스템 관점에서 추진될 필요가 있다. 본 연구는 도매시장 중 가락시장 유통과정 최적화로 청과물의 손실⋅폐기 발생 요인 분석과감축 및 자원화 관리체계 개선 방안을 고찰하는 것이 목적이다. 이를 통해 온실가스 배출을 저감하는데 최종 목적이 있다. 2010년전국 33개 도매시장 연간 식품쓰레기 발생량은 133,250톤으로 청과물이 85%로 대부분을 차지하였다. 2010년 가락시장의 식품쓰레기 발생량은 25,587톤으로 전국 도매시장의 19.2%를 점유하는 것으로 나타났다. 2020년 전국 도매시장의 쓰레기 발생량은 64,548 톤으로 줄어 ‘10년에 비해 42.9%나 감소하였다. ‘20년 가락시장 식품폐기물은 7,034톤으로 줄어 그 감축률이 47.4%로 전체 도매시장보다 쓰레기 감축률이 4.5%나 높다. ‘20년 가락시장 농수산물 쓰레기는 전국 공영도매시장의 농수산물 쓰레기 75,635톤의 14.4% 를 차지하여 ‘10년에 비해 4.8%나 감소하여 더 높은 비율로 쓰레기가 줄어든 것으로 나타나 가락시장이 여타 도매시장보다 앞서식품폐기물 감축을 위한 노력이 소기의 성과를 거둔 것으로 판단된다. 식품폐기물 감축과 자원화를 위한 가락시장의 주요 관리체계는 농산물 포장화, 청과시장(2010년) 및 수산시장(2020년)의 쓰레기종량제 시행, 쓰레기 분리와 분리수거, 쓰레기 무단투기 단속, 벌크출하→파렛트단위 출하 등 물류체계개선, 팔다 남은 농산물의푸드뱅크 기부 확대 등을 들 수 있다. 가락시장은 이러한 관리체계의 도입으로 여타 도매시장보다 높은 괄목할 성과를 거둔 것으로 판단된다. 연구의 방법은 공영도매시장의 쓰레기처리 현황과 감축 및 자원화와 관련된 국내외 문헌조사와 통계 데이터 등을 수집⋅분석및 검토하여 발생 요인 및 처리 현황을 파악하였다. 본 연구는 가락시장 식품폐기물 발생 요인과 감축 및 관리방안에 대해 중점적으로 고찰하였다. 이와 관련된 미래의 주요 연구과제로는 자원과 에너지 소비를 줄이는 식품폐기물 수집⋅운송 시 저온유통체계의 도입, 처리(감축 및 재활용)의 효율화를 위한 실시간 통계 DB 공유, 효율적 처리를 위한 처리시설 간 협업 네트워킹 및 공영도매시장의 책임성 강화 등 식품폐기물 처리로 순환경제사회 구축에 기여하는 것이다. 본 연구가 이러한 시대적 요구에 유용하게활용되길 기대한다. Recently, the government have made huge efforts to reduce waste. The increase in food loss and waste not only reduces the overall supply of food, but also increases greenhouse gases, exacerbating global warming. The global food industry emits up to 37% of GHGs, the third largest source. Measures to reduce carbon emissions in the food sector should be implemented from the perspective of the system encompassing production, distribution, consumption, and disposal rather than merely focusing on one part of it. In this study, we analyze the factors that cause loss and waste of fresh food in Garak Wholesale Market (GWM) and examine how the management system and distribution process can be improved to reduce it. In 2010, 85% of the annual food waste generated in the nationwide wholesale market was fruits and vegetables. GWM generated 19% of the garbage. But in 2020 the disposal rate of fruits and vegetable in GWM decreased by 4.8% compared to 10 years ago. This represents GWM made efforts earlier than other wholesale markets. The efforts can be classified into six categories: 1. Packaging of agricultural products 2. Implementations of the volume-based waste disposal system for green grocery and seafood 3. Separate collection of waste 4. Control of illegal dumping of garbage 5. Improvement of logistics system 6. Encouraging donation of stocked agricultural products. As the method of this study, domestic and foreign literature search and statistical data analysis were conducted. Factors that generate food waste in GWM were examined and waste management and reduction measures were discussed. Introduction of a low-temperature distribution system when collecting and transporting food waste that reduces resource and energy consumption, sharing of a real-time statistical database for efficient treatment (reduction and recycling), collaborative networking between facilities for efficient treatment, and strengthening of accountability in public wholesale markets, and contributing to the construction of a circular economy society through food waste treatment will be a major research topic in the future. It is expected that this study will be used to find a food waste treatment method that reduces resource and energy consumption.

음식물쓰레기 종량제 시행에 따른 효율 및 저감방향에 관한 연구

이상용 ( Sang-yong Lee ),이승원 ( Jung-kwon Kim ),김정권 ( Seung-won Lee ) 한국환경기술학회 2015 한국환경기술학회지 Vol.16 No.1

본 연구에서는 음식물쓰레기 종량제 방식에 따른 음식물쓰레기 발생량 변화 및 성상조사를 실시하였다. 먼저 음식물쓰레기 종량제(Chip) 시행 전·후 발생량은 1.10 (㎏/세대·일) 및 0.75 (㎏/세대·일) 로 약 31.8% 음식물쓰레기 저감율을 나타내었다. RFID(Radio Frequency Identification) 역시 시행 전·후 1.02 (㎏/세대·일) 및 0.64 (㎏/세대·일)으로 37.3%의 저감율을 나타내었다. Chip 방식과 RFID 방식을 비교하면 RFID 방식의 저감율이 5.5% 높은 것으로 조사되었다. 음식물쓰레기 6성상의 경우 일반수거방식 및 RFID 방식에서는 채소류가 각각 40.6% 및 41.4%로 높은 함량을 나타내었으나, Chip 방식에서는 과일류가 40.9%를 차지하였다. 음식물종량제 실시로 인한 일반 종량제봉투 내 음식물 혼입 비율을 조사한 결과 RFID 방식 및 Chip 방식이 일반수거방식에 비해 최대 3배 이상 높은 비율을 나타내었다. 이는 음식물쓰레기 저감하는 효과는 상당히 크나, 처리비용 절감을 위하여 종량제 봉투 내 음식물 쓰레기 혼입 또한 증가되고 있는 실정으로 나타났다. This study was performed component survey and changes of generated food waste according to food waste meter-rate system. First, emissions of food waste before and after enforcement of food waste meter-rate system(Chip) shown 1.10(kg/household·day) and 0.75(kg/household·day) about 31.8% of the reduction rate. Before and after enforcement of RFID(Radio Frequency Identification) also was shown 1.02 (kg/household·day) and 0.64(kg/household·day) about 37.3% of the reduction rate., Reduction rate of the RFID system is shown 5.5% higher comparing the chip system and the RFID system. Although general collection and RFID system is contained vegetables waste 40.6% and 41.4%, Chip system is contained fruits waste about 40.9% in 6 component(vegetable, fruits, cereals, meat, fish, others) of food waste. The results of food waste mixing rate in standard plastic garbage bags according to food waste meter-rate system, RFID system and chip system was shown the high proportion up to 3 times more than general collection system. RFID system, effect is large to reduce food waste, and has increased the mixing rate of food waste in standard plastic garbage bag to reduce processing cost.

경북지역 학교급식에서의 쓰레기 관리에 관한 연구

정상렬,이혜상 대한지역사회영양학회 2001 대한지역사회영양학회지 Vol.6 No.5

The main purposes of this study were to survey and assess the current situation surrounding solid waste generation in school foodservices, to identify and evaluate the measures(reduction and recycling programs) taken by the foodservices for waste disposal, and to suggest appropriate reform measures to improve the current status, especially in terms of environmental preservation. Questionnaires on solid waste management practices were mailed to 206 school foodservice dietitians in the Kyungbuk region : a 64.0%(N = 130) response rate was obtained. While there are food waste and packaging waste generated from the foodservice operations, about a third(34.1%) of the foodservice operations were responsible for the disposal of both the food wastes and packaging wastes. About 90% of school foodservice managers were responsible for managing solid wastes. The primary recycling methods of leftovers generated from the school food service operations were livestock feed(76.0%). About 60.0% of school foodservice managers conducted the food waste reduction program. The performance by the foodservice managers in reducing the food waste was not satisfactory in several fields, such as developing environmentally friendly menus or abiding by the standard recipe, etc. In addition, the government assistance system was not properly working in the food service management. In conclusion, we should focus on increasing the performance in reducing the food waste by the foodservice managers, strengthening and facilitating the government assistance system for the food waste management and to develop education methods and education materials for food waste management.

발생과정관리를 통한 효율적 음식물쓰레기 감량화 및 자원화 정책을 위한 제언

정유경 한국외식경영학회 2010 외식경영연구 Vol.13 No.2

The food wastes causing environmental contamination has been issued in the world. The purpose of the article is to suggest the efficient food waste reduction and recycling system via food waste process control. The present conceptual article thus mentions the current problem of management system for food waste followed by the definition, the economic value, and the discharging sources of the food wastes. Also, the related literatures are reviewed with suggesting efficient food waste management system. To transform food wastes into useful resources, this article introduces food waste process control(FWPC) concept. An inverted-pyramid model is also suggested with 4R(reduce,reuse, recycle, and recovery). At the end of the paper, the discharging methods for food wastes that could contribute to making cost-effective discharge system is proposed for the establishment of policies.

한국 음식물쓰레기 종량제의 집행과 정책적 시사점 - 정책대상집단의 순응 요인 확보를 중심으로 -

박미옥 한국거버넌스학회 2015 한국거버넌스학회보 Vol.22 No.1

2010년 정부는 급증하고 있는 음식물쓰레기의 배출량을 억제하고 그 처리비용을 줄여서 기후변화 환경위기에 대응하고자 종량제를 추진, 3년여 기간의 시범사업을 거쳐 2013년 6월부터 전국 144개 시·구 지자체를 중심으로 ‘음식물쓰레기 종량제’ 를 전면실시하고 있다. 초기 RFID 방식에 의해 추진되었던 음식물쓰레기 종량제는 시범사업단계에서 약 30~40% 의 높은 감량효과를 보였으나 5년여의 시간이 경과된 지금 배출량 변화에 별다른 효과가 보이지 않는 것으로 조사되고 있다. 당초에 배출자부담원칙에 부담을 느낀 주민들이 물기제거나 과일껍질 및 야채쓰레기 등을 건조하는 등의 다양한 노력들을 기울여 왔으나 60~80원/1kg 의 배출비용이 저렴하여 감량화가 둔화되고 있는 것으로 분석되었다. 음식물쓰레기 종량제의 성공적 집행을 위해서는 지속적인 감량유인 제공을 통한 주민부담 가격현실화, 기반시설 구축과 운영에 대한 지방재정부담 완화, 배출자부담 제도의 도입 확대, RFID 개별계량방식 활성화 및 과학적 통계관리기능 강화 등이 정책대상집단의 순응확보 및 종량제의 문제해결 등을 중심으로 분석되었다. The Korean Government initiated a Volume-rate food waste disposal system nationwide starting June 1, 2013 after a three year demonstration project, for reducing the food waste and coping with Climate change and environmental crisis. Although the RFID system in early times contributed to reduce about 30∼40 percent of total food waste amount in 10 demonstration project local government, there has been an increase in amount of disposal food waste over time. The results find that residents at that first time had made efforts to reduce food waste through getting rid of the water from food waste and dried of the rind of fruits and vegetable wastes for concerning about a heavy cost burden on food waste emission, but they recognized there is little cost difference. The evidence indicates that food waste emission cost of eighty won per kilogram is too cheap to provide an economic incentive reducing food waste. This paper suggests that the Korean Government needs to take a comprehensive measure in order to reduce the growing amount of food waste successfully. Along with implementing the new system, the government also plans to conduct a national campaign aiming to improve Korean food culture. At the same time, It has to relieve local government financial burden for construction and operation of RFID facilities, to expand Polluters pay principle system, to activate private measuring method by RFID, and to strengthen the statistical and scientific RFID management function.

미생물을 이용한 액상소멸방식의 음식물쓰레기 처리

권범근(Bum Gun Kwon),나숙현(Suk Hyun Na),임혜정(Hye Jung Lim),임채승(Chae Sung Lim),정선용(Seon Yong Chung) 大韓環境工學會 2014 대한환경공학회지 Vol.36 No.5

이 연구는 발생원내에서 다양한 미생물을 이용하여 음식물쓰레기를 액상소멸하는 감량방법에 관한 것이다. 실험에 사용된 반응기는 미생물이 담지된 목질재료의 woodchip과 스폰지가 함께 사용되었고, 일정한 주기로 음식물쓰레기가 섞이게하는 교반장치로 구성되었다. 실험기간 100일 동안 음식물쓰레기의 무게변화는 누적된 총 음식물쓰레기량 대비하여 약 99% 까지 감소하였다. 잔류된 약 1%는 음식물쓰레기내에 내재된 생물유래의 난분해성 물질(cellulose, hemicellulose, lignin 등)이 축적된 결과로 생각된다. 실험기간 동안 발생된 폐수의 성상 변화로 pH는 실험 초기 약 3.3에서 24시간 후에 약 5.8로 점차 증가한 반면, 염분, COD, BOD, SS, T-N 및 T-P의 농도는 점차적으로 감소하는 것으로 나타났다. 음식물쓰레기의 소멸반응이 진행됨에 따라 7종의 다양한 미생물들을 동정하였으며, 소멸반응 초기의 미생물 개체수는 약 3.3 × 104 cell/mL이었고 15 일 후에는 약 5.1 × 106 cell/mL로 대체로 일정한 개체수를 유지하여 소멸반응이 안정화된 것으로 생각되었다. 이들 실험 결과는 음식물쓰레기의 감량화뿐만 아니라, 미생물에 의한 유기물 분해도 동시에 이루어지고 있는 것으로 판단된다. This study investigated the reduction of food waste through the slurry phase decomposition in a source of food waste by microorganisms. The reactor used in the experiment was composed of both woodchip with wood material and sponges with polyurethane material as media of attached microorganisms, and food waste was mixed with a constant cycle consisted of a stirring device. During the experimental period of 100 days, the change in weight over the cumulative total amount of food waste added was reduced by 99%. Approximately, 1% of the residual food waste could be inherently recalcitrant materials (cellulose, hemicellulose, lignin, etc.) and thus was thought to be the result of the accumulation. The initial pH in wastewater generated from food waste was low with 3.3 and after 24 hours treatment this pH was increased to 5.8. The concentrations of COD, BOD, SS, salinity, TN and TP were gradually decreased. Food waste decay was proceeded by the seven species microorganisms identified and confirmed in this study, making a slurry phase and thus reducing residual food wastes. In the initial phase, the microbial population was approximately 3.3 × 104 cell/mL, and after 15 days this population was a constant with 5.1 × 106 cell/mL which means a certain stabilization for the reduction of food wastes. From these results, it can be considered that organic matter decomposition as well as the weight loss of food wastes by microorganisms is done at the same time.

대학생의 구내식당 이용실태 및 음식물쓰레기 감량에 대한 의식 조사 연구

한준표 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.2

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.