A Study on Food-waste Management of Public School Food Service in Jeonbuk Province.
- Author:
Yun Ho JEUNG
1
;
Su Jin JUNG
;
Soo Ran KIM
;
Youn Soo CHA
Author Information
1. Department of Food Science and Human Nutrition, and Research Institute of Human Ecology, Chonbuk National University, Korea. cha8@chonbuk.ac.kr
- Publication Type:Original Article
- Keywords:
Food-waste management;
Food service;
Dietitians;
Food waste management machinery;
Food waste reduction
- MeSH:
Animals;
Contracts;
Cooking;
Food Services;
Humans;
Meals;
Surveys and Questionnaires;
Recycling;
Solid Waste;
Waste Management
- From:Journal of the Korean Dietetic Association
2008;14(1):51-63
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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 10~15kg 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.
