Composition of Waste Generated in School Foodservice Operations in Andong Area

  • An, Ju-Yeon (Department of Food and Nutrition, College of Human Ecology, Andong University Chunsan Elementary School, Eusung, Kyungbuk) ;
  • Lee, Hye-San-S (Department of Food and Nutrition, College of Human Ecology, Andong University Chunsan Elementary School, Eusung, Kyungbuk)
  • Published : 2002.07.01

Abstract

The purposes of this study were to quantify and compare the kind and amount of solid waste generated in two school foodservice operations located in urban and rural areas. A waste stream analysis was conducted to quantify and characterize the kind of waste in the production and service parts of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences exist in amounts of waste generated in the urban school and the rural school. An average of 415 meals, including 43 adult meals, were served daily in the urban school, while an average of 177 meals, including 24 adult meals, were served daily in the rural school. Food waste generated in the production part in the urban school composed approximately 87% and 45%, while that in the rural school composed 71% and 28% by weight and volume, respectively. Waste per meal was not significantly different between the urban school and the rural school in the production part except the cardboard waste. The total waste per meal at lunch was 154g or 465m1 in the urban school and 51g or 334m1 in the rural school. Students in the urban school discarded significantly more food waste and milk than students in the rural school did. The research results suggest that school foodservice dietitians should evaluate the acceptability of menu items based on food waste per meal, and assess the feasibility of implementing a plan for recycling packaging waste and composting organic waste.

References

  1. Choi E (1999) : Waste stream analysis and identification of factors related to plate waste rate in elementary school foodservice operations. Doctoral dissertation, Yonsei University
  2. EPA(1997) : Measuring Recycling: A guide for State and Local Government, Environmental Protection Agency, Washington, DC
  3. Ferris DF(1997) : A comparison of methodologies used for waste characterization in foodservice operation. Doctoral dissertation, Kansas State University
  4. Foodwaste (2002) : http://foodwaste.or,krlhtmL2Jhtml/a2.htm, 2002
  5. Ghiselli R, Heimstra SJ, Almanza BA (1995) : Estimating the amount of solid waste in Indiana school foodservice operations. Hospitality Research Journal 19(2) : 57-66 https://doi.org/10.1177/109634809501900206
  6. Hackes BL, Shanklin CW, Boyer JE(1999) : A decision model to select serviceware for school foodservice. Journal of Child Nutrition and Management 23 (1) : 22-27
  7. Harper JM, Jansen GR, Shigetomi CT, Fallis LK(1997) : Pilot study to evaluate food delivery systems used in school lunch programs: I. Menu item acceptability. Sch Food Serv Res Rev 1(1) : 20-23
  8. Hollingsworth MD, Shanklin CW, Cross EW(1995) : Waste stream analyses in seven selected school food service operation. School Food Service Research Review 19 (2) : 81-87
  9. Hollingsworth MD, Shanklin CW, Gench B, Hinson M (1992) Composition of waste generated in six selected school food service operations. School Food Service Research Review 16 (2) : 125-131
  10. Korean Research Food Institute (2000) : http://www.kfri.re.kr
  11. Martin J, Conklin MT(1999) : Managing child nutrition program leadership for excellence. Aspen Publishers, Gaithersburg, MD
  12. Read MH, Moosbumer N (1985) : The scheduling of recess and the effect on plate waste at the elementary school level. Sch Food Serv Res Rev 9 (1) : 40-44
  13. Shanklin CW, Lee H, Lee K (2000) : Waste stream analysis in a rural school district. Child Nutr and Mgmt 24 (2) : 92-98
  14. Shanklin CW, Wie S, Wolfe K, Lee K, Kang S, Chyuan A (1999) : Waste stream analysis of Wichita food processing center and three schools. Management report, KSU