• 유기물자원화
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• 제13권3호
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• pp.63-70
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• 2005

음식물류폐기물의 직매립 금지로 종량제 봉투에 버려지던 상당량의 음식물류가 제외되면서 도시생활폐기물의 조성은 최근 급변하고 있다. 이에 본 연구에서는 2004년~2005년 2년간 3회에 걸쳐 중소규모의 도시 내 10개 지점에서 배출되는 도시생활폐기물을 발생원에서 수거하여 폐기물의 물리화학적 조성을 조사하고, 이로부터 음식물류폐기물의 직매립 금지조치가 폐기물의 성상변화에 미치는 영향을 정리하였다. 음식물류폐기물의 직매립 금지로 생활폐기물 중의 음식물류의 함량은 2004년도 대비 중량기준으로 약 12% 감소하였으며, 겉보기 밀도도 약 25% 감소하였다. 또한 전체 폐기물 중의 수분함량은 32.3%로 2004년도에 비하여 14.1% 감소하였으며, 폐기물의 저위발열량은 직매립 금지 후 약 32% 증가하여 2991.4 kcal/kg의 값을 나타내었다. 매립폐기물에 의한 매립가스 발생량은 연간 가스발생량 기준으로 최대 5%가 감소되어 매립지에서의 환경오염물질 배출량의 저감효과도 일부 예측되었다.

• 한국환경과학회지
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• 제21권7호
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2008년도 추계학술발표대회 논문집
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• pp.132-140
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• 2008

Recently, the whole world is concerned about the saving energy and protective environment, so interest is increasing in new and renewable energy. Specially the Bioenergy continuity is possible, the research is advanced by the energy which it contributes in environmental conservation. From the research which it sees consequently it investigates about co-generation system of domestic bio-energy, it is used to analyze the electricity and heat energy of buildings that Energy Consumption Survey of Korea Energy Management Corporation and food waste generation quantity of Ministry of Environment. This paper is analyzed that application of food waste Biogas plant system.

• 아태비즈니스연구
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• 제13권3호
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• pp.389-400
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• 2022

Purpose - This study empirically analyzes the effects of food delivery service use frequency and the proportion of single-person households on the generation of MSW (Municipal Solid Waste). Additionally, the study analyzes MSW increase during the COVID-19 period. Design/methodology/approach - The study uses annual information on MSW and related characteristics of 228 Si, Gun, and Gu, which are administrative districts of Korea, from 2015 to 2020. Panel fixed effect model is employed for estimations. Findings - The study finds that food delivery and single-person household have significant effects only on recyclable and standard garbage bag MSW, respectively, not on all produce types of MSW. Additionally, it is estimated that, during the COVID-19 period, the increasing effect of food delivery is intensified while single-person households diminish its increasing effect. Lastly, the study confirms that the marginal effect on the increasing effect of MSW generation by the number of household members. Research implications or Originality - The estimated results are expected to provide useful information for the related policies. In particular, it is necessary to focus more on recyclable MSW concerning the developing delivery culture, and regarding changes in the family structure, focus more on the number of household members than single-person households.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.837-847
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• 2001

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.

• 동아시아식생활학회지
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• 제25권4호
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• pp.710-719
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• 2015

This study was undertaken to identify factors affecting school food waste generation using a questionnaire. The subjects were 254 high school students (male; 156, female; 98) in Sacheon, Gyeongnam divided into three groups of low (${\leq}1/week$), moderate (2~3/week), and high (${\geq}4/week$) according to the frequencies of food waste. The questionnaires consisted of general characteristics, anthropometric values, dietary habits, health-related behaviors, self-perceptions of food waste, snacking patterns, and nutrition knowledge. The main reasons behind food waste were 'too much food' in the low (20.9%) and moderate (32.2%) groups, and 'no appetite' in the high group (p<0.01). The main types of food waste were rice (44.2%) > fish (18.6%) > vegetables (14.0%) in the low group, rice (54.2%) > Kimchi/vegetables (15.3%) in the moderate group, rice (56.0%) > vegetables (20.0%) > Kimchi (16.0%) in the high group (p<0.01). School food waste was significantly affected by age, gender, monthly allowance, school grade, weight, BMI, regularity of meals, time of meals, type of breakfast, starting age of smoking, and cost for snacking.

• 신재생에너지
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• 제16권2호
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• pp.47-53
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• 2020

The amount of food waste and its water content depends on both the season and region. In particular, the water content typically varies between 73.8 wt.% and 83.3 wt.%, depending on the proportion of vegetables. Current food waste drying technologies are capable of reducing the water content to less than 10 wt.%, while increasing the heating value. Ongoing studies aim to utilize dried food waste as fuel. Food waste can be used to produce solid refuse fuel (SRF) by mixing it with various solid fuels or other types of waste. The analysis of specimens is very important when considering the direct combustion of food waste or its co-firing with solid fuels. In this study, the weight reduction of specimens after burning them in a small combustor, and compared with the results of thermogravimetric analysis (TGA). The concentration of various chemicals was also measured to define the characteristics of waste generation. Performed proximate analysis, elemental analysis, TGA, combustion experiment, the heating value, and derivative thermogravimetry (DTG).

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2019년도 학술발표회
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• pp.408-408
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• 2019

The persistence of drought periods and water scarcity is a growing public concern, as climate change projections indicate a more critical scenario in the future. The sustainability of water resources for the increasing population, and to ensuring crop production will unarguably be a daunting task for the water resources managers, with a projected 9.8 billion people by 2050 as well as the need to increase food production by 70 to 100%. Consequently, there is a need for significant irrigation water use for more crop production in the face of stiff competition among water users. However, the available natural resources are already over-constrained, and the allocation of more resources for food production is not feasible. Currently, about two-thirds of global water withdrawer is used by the agricultural sector while 48% of water resources in Korea is used for agricultural production. Despite the apparent ecological deficit and unfavorable conditions of resources utilization, a staggering amount of food waste occurs in the country. Moreover, wastage of food translates to waste of all the resources involved in the food production including water resources. Food waste can also be considered a serious potential for economic and environmental problems. Hence, exploring an alternative approach to efficient resources utilization in a more sustainable way can ensure considerable resources conservation. We hypothesized that reducing food waste will decline the demand for food production and consequently reduce the pressure on water resources. We investigated the food wastage across the food supply chain using the top-down datasets based on the FAO mass balance model. Furthermore, the water footprint of the estimated food wastage was assessed using the representative of selected food crops. The study revealed that the average annual food wastage across the food supply chain is 9.05 million tonnes, signifying 0.51 kg/capita/day and 48% of domestic food production. Similarly, an average of $6.29Gm^3$ per annum of water resources was lost to food wastage, which translates to 40% of the total allotted water resources for agriculture in the country. These considerable resources could have been conserved or efficiently used for other purposes. This study demonstrated that zero food waste generation would significantly reduce the impact on freshwater resources and ensure its conservation. There is a need for further investigation on the food waste study using the bottom-up approach, specifically at the consumer food waste, since the top-down approach is based on estimations and many assumptions were made.

• 청정기술
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• 제28권1호
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• pp.32-37
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• 2022

Food waste is produced from food factories, food services, and home kitchens. The generated mass reached 5.4 million tons/year in 2020. The basic management technology for such waste has been biological degradation under an anaerobic environment. However, the whole process is intrinsically slow and considerably affected by the inner physicochemical properties of the waste and other surrounding conditions, which makes optimization of the process difficult. The most promising options to counter this massive generation of waste are eco-friendly treatments or recycling. As a preliminary step for these options, attempts were made to evaluate the feasibility and usability of three simulative models based on reaction kinetics. Model (A) predicted relative changes over reaction time for reactant, intermediate, and product. Overall, an increased reaction rate produced less intermediate and more product, thereby leading to a shorter total reaction time. Particle diminishing model (B) predicted reduction of the total waste mass. The smaller particles diminished faster along with the dominant effect of microbial reaction. In Model (C), long-chain cellulose was predicted to transform into reducing sugar. At a standard condition, 48% of cellulose molecules having 10⁵ repeating units turned into reducing sugar after 100 h. Also it was found that the optimal enzyme concentration where the highest amount of remnant sugar was harvested was 1 mg L^-1.

• 유기물자원화
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• 제7권1호
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• pp.53-66
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• 1999

폐기물 발생량 증가뿐만 아니라 매립장 고갈과 재정부족으로 인해 폐기물처리비용 절감을 위한 계획적인 접근이 요구되고 있다. 본 연구에서는 지리적으로 연접한 경상남도 창원, 마산, 진해 3개 도시의 주거 및 상업 지역으로부터 발생하는 음식물쓰레기를 적정하게 관리하기 위한 대안들을 설정한 후 비용평가를 위해 WRAP모델을 적용하여 다음과 같은 결과를 얻었다. 1, 집단급식소, 음식점, 시장 등 상업시설에서의 음식물쓰레기 발생량은 비교적 적은 반면에 가정에서 발생하는 음식물쓰레기가 약 80%로 대부분을 차지하였다. 2. 음식물쓰레기 관리를 위한 톤당비용은 발생원분포 및 처리시설 위치 등의 각 도시별 상황에 따라 차이가 있었으며, 특히 해안매립지 조성에 많은 비용이 소요된 진해시에서 톤당비용이 가장 높게 나타났다. 3. 음식물쓰레기 관리대안별 비교검토에서 사료판매수입을 포함하는 경우 음식물쓰레기 사료화대안이 가장경제적인 것으로 나타났으며, 톤당비용이 매립대안의 60~70%로 나타났다. 또한 음식물쓰레기 퇴비화대안이 매립보다 경제적이었으며, 소각대안이 가장 비용이 많이 소요되는 것으로 나타났다. 4. 3개 도시지역이 공동으로 음식물쓰레기 처리시설들을 운영하는 광역적 관리시스템인 경우 사료화를 제외하고는 개별적 독립관리시스템으로 운영하는 대안들보다 경제적인 것으로 나타났다. 이에 따라 광역적인 관리시스템에 대한 검토가 요구된다.