• Korean Journal of Community Nutrition
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• v.6 no.5
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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.

• 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 Society of Food Science and Nutrition
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• v.36 no.4
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• pp.481-487
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• 2007

The purposes of this study were to examine the influence of breakfast consumption frequency on school food waste and to compare its effect with food service satisfaction and food service management type. The subjects who participated in this study were composed of 978 first grade high school students from 30 high schools in Daegu. The hierarchical multiple regression analysis was carried out for the data analysis using SPSS 12.0 program. School food waste was estimated by visual evaluation method. The questionnaires containing breakfast eating frequency, food service satisfaction, and food service management type were surveyed. According to the results, school food waste was significantly affected by breakfast eating frequency. In contrast, food service satisfaction had a negative effect on school food waste, which was more significantly apparent in less frequent breakfast. Although the amount of lunch waste was influenced by food service satisfaction related with menu, it was not significantly affected by food service management type and food service satisfaction related with hygiene and service. In conclusion, the results indicate that eating breakfast is estimated as a characteristic strategy for improving efficiency of school food service by curtailing food waste. This study suggested that the importance of eating breakfast could be incorporated into the subjects of continuous nutritional education and the strategic planning for promoting efficiency of school food service.

• Korea Trade Review
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• v.46 no.5
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• pp.213-230
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• 2021

China's e-waste enterprises can decompose 150 million sets of e-waste every year, but in fact, only about 50% of the e-waste goes into formal recycling due to the informal recycling of individual small businesses. The purpose of this paper is to put forward the method for users to improve the reuse times through regular e-waste recycling enterprises. This paper constructs the evaluation factors of reuse logistics service through prior research. Exogenous variables are mainly composed of the management system, economics, resources, policies, social perspectives, and service quality. In addition, the authors choose intention to reuse as an endogenous variable. A total of 335 questionnaires were collected to conduct the research with the structural equation modeling. The results reject the hypothesis that economics, resources, and social perspectives have a positive impact on reuse. On the contrary, management systems, policies, and service quality have a positive impact on reuse. Implications were suggested in the last part of the research.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.815-825
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• 2007

The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of $50{\sim}100kg$ every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.

• International conference on construction engineering and project management
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• 2005.10a
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• pp.424-428
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• 2005

As the application of NPM in waste administration branch this paper proposes a new waste management method in order to increase the efficiency of resources and reduce the quantity of waste. First the matrix method is suggested which comprehensively consider and integrate the proposals of different government departments. Moreover the inhabitant's attitude toward the new waste management measures was investigated. Based on the investigation the evaluation function was made, which include three elements: necessary budget, the effect of cost decrease and the environmental burden decrease. The optimal method of budget allocation to maximize social welfare is proposed under the condition of limited budget by the evaluation function. By applying this system further local governments will be able to determine their adequate service level and budget size.

• The Journal of the Korea Contents Association
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• v.9 no.1
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• pp.312-322
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• 2009

Linking between a virtual space and a physical space, ubiquitous computing is expected to create new business value. So far, however, there is no broadly accepted methodology to develop the services based on ubiquitous computing technology. Hence, this study aims to seek a systematic methodology for developing new services based on the concept of business model and to apply this in the areas of waste management practices. In addition, based on the evaluation of u-business services in waste management domain, killer services were selected, and then linked with the latest ubiquitous computing technologies. The results of this study are to be applicable to an environment friendly ubiquitous service model of u-City.

• The Korean Journal of Health Service Management
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• v.11 no.1
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• pp.79-89
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• 2017

Objectives : As a descriptive study, the present research investigated the knowledge, attitude, and practice regarding medical waste and factors influencing these variables, based on nurses working at university hospitals in Busan and Gyoengnam provinces. Methods : The 508 participants were selected from five university hospitals in Busan and Kyongnam provinces and consented to participate in the study between June 1 and July 15, 2016. The collected data were analyzed by using SPSS 23.0 based on descriptive statistics, t-test, ANOVA, Scheffe's test, Person correlation coefficients, and hierarchical analysis. Results : The average scores for knowledge, attitude, and practice regarding medical waste among the participants were 15.88 (1.71), 4.38 (0.45), and 4.24 (0.40) respectively. When the scores for the knowledge and attitude related to medical waste were higher, the score for practice (r=.500, p<.001) increased, and the most influential factor on practice regarding medical waste was attitude toward medical waste (${\beta}=.45$, p<.001). Conclusions : Thus, to reinforce a positive attitude toward medical waste management, continuous education and a systematic approach to minimize health and environmental hazards are needed.

• 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.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2008.10a
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• pp.47-49
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• 2008