• 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.

• 대한가정학회지
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• 제41권12호
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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.

• 한국식품영양과학회지
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• 제36권4호
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• pp.481-487
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• 2007

본 연구에서는 학교급식 효율성에 대한 측정변수인 잔반량에 대한 아침식사 빈도의 영향력을 측정하고자 하였다. 동시에 급식만족도와 급식경영형태가 잔반량에 미치는 영향력과 아침식사 빈도에 따른 영향력을 비교하여 각 독립변수의 기여도를 검증하였다. 연구결과에 따르면 잔반량에 영향을 미치는 각각의 독립변수의 설명력은 급식만족도가 38%, 급식운영 형 태가 3%, 아침식사 섭취 빈도가 6%인 것으로 나타났다 즉, 아침식사 빈도는 학교급식에서 제공되는 식사의 잔반량에 영향을 주는 변수인 것으로 확인되었다 특히 아침식사 빈도가 낮은 학생일수록 급식만족도에 따른 잔반량의 차이가 더 큰 것으로 나타났다. 또한 급식만족도 변수 중 메뉴 요인은 잔반량에 가장 큰 영향을 주는 요인이었으며 급식경영유형에 따른 잔반량의 차이는 유의적이지 않은 것으로 나타났다. 학교급식에서 잔반량은 학생들의 영양소 섭취량에 직접적인 영향을 미치므로, 학교급식의 만족도를 높이고 잔반량을 줄이기 위한 지속적인 노력이 필요한 가운데 균형잡힌 영양소의 섭취와 올바른 식습관 확립, 그리고 두뇌 및 지각능력 향상의 관점에서뿐만 아니라 학교급식 효율성 향상을 위해 규칙적인 아침식사 섭취의 중요성이 더욱 강조되어야 할 것이다.

• 무역학회지
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• 제46권5호
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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.

• 대한지역사회영양학회지
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• 제12권6호
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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.

• 국제학술발표논문집
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• The 1th International Conference on Construction Engineering and Project Management
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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.

• 한국콘텐츠학회논문지
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• 제9권1호
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• pp.312-322
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• 2009

유비쿼터스 컴퓨팅은 가상공간과 물리공간의 연계를 통하여, 새로운 비즈니스 가치를 창조할 수 있는 잠재력을 가지는 것으로 기대된다. 그러나 아직까지 유비쿼터스 컴퓨팅 기술을 활용하여 서비스를 개발하기 위한 방법론은 부족한 실정이다. 따라서 본 연구는 비즈니스 모델에 근거하여 유비쿼터스 컴퓨팅의 새로운 서비스 개발을 위한 체계적인 방법론을 모색하고, 이를 바탕으로 다양한 서비스 분야 중 쓰레기 관리 분야에 적용한 사례를 제공하고자 한다. 또한 본 연구에서는 u-비즈니스 서비스 개발 방법론에 근거하여 개발된 서비스에 대한 평가를 통하여 킬러 서비스를 선정하였을 뿐만 아니라, 현재 개발되고 있는 유비쿼터스 컴퓨팅의 요소 기술을 킬러 서비스에 연계시킴으로써 그 유효성을 확보하고자 하였다. 본 연구 사례는 u-City가 추진하는 친환경적인 유비쿼터스 서비스 모델 구축 시에도 도움을 줄 것으로 기대된다.

• 보건의료산업학회지
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• 제11권1호
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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.

• 대한영양사협회학술지
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• 제14권1호
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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.

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2008년도 추계학술대회 논문집
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• pp.47-49
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• 2008