Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Food Waste Management Practices and Influencing Factors at Elementary School Food Services

서울지역 초등학교 급식에서의 음식물쓰레기 관리 실태와 영향 요인

  • 김성희 (은정초등학교) ;
  • 곽동경 (연세대학교 식품영양학과) ;
  • 최은희 (연세대학교 식품영양과학연구소) ;
  • 이경은 (서울여자대학교 식품영양학과)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Ahn JY, Lee HS (2002): Composition of waste generated in school foodservice operations in Andong Area. Korean J Comm Nutr 4(2): 130-135
  2. Allington JK, Matthews ME, Johnson NE (1981): Methods for evaluating quality of meals and implications for school food service. School Food Serv Res Rew 5(2): 68-73
  3. Choi EH (2000): Waste stream analysis and identification of factors related to plate waste rate in elementary school foodservie operations. Yonsei Univ. Ph. D thesis
  4. Choi EH, Lee JM, Kwak TK (1995): Analysis of financial management activities in elementary school food services. J Korean Diet Assoc 1(1): 54-55
  5. Ebzery MK, Montaomery DH, Evans MA (1996): School meal data collection and documentation methods in a multisite study school. Food Serv Res Rev 20(2): 69-77
  6. Garry WA, Cathy R. Jerianne H, Carolyn H, Michael H (1999): Outcomes from a school-based nutrition education program alternating special resource teachers and classroom teachers. J Sch Health 69(10): 403-408 https://doi.org/10.1111/j.1746-1561.1999.tb06358.x
  7. Getlinger MJ (1996): Food waste is reduced when elementary-school children have recess before lunch. J Am Diet Assoc 96(9): 906-908 https://doi.org/10.1016/S0002-8223(96)00245-3
  8. Hackes BL, Shanklin CW, Kim T, Su AY (1997): Tray service generates more food waste in dining areas of a continuing-care retirement community. J Am Diet Assoc 97(8): 879-882 https://doi.org/10.1016/S0002-8223(97)00213-7
  9. Han HY, Kim EK, Park KW (1997): Effects of nutrition knowledge, food attitude, food habits, food preference and plate waste of elementary school children served by the national school lunch program. Korean J Nutr 30(10): 1219-1228
  10. Hong MA (2003): The development of promoting strategies for government-dominant and non-governmental food bank programs in Korea. Yonsei Univ
  11. Jansen GR, Harper JM (1978): Consumption and plate waste of menu items served in the National School Lunch Programs. J Am Diet Assoc 78(73): 395-400
  12. Jung SY, Lee HS (2001): The study on solid waste management in school foodservices in Kyungbuk Area. Korean J Comm Nutr 6(5): 837-847
  13. Kim GM, Lee SY (2003): A study on disposal of food service management by elementary school lunch program. J Korean Home Econ Assoc 41(12): 39-52
  14. Kim MJ (2005): A study on the effectiveness of education for the diminution of food waste Korean students' school lunch program. Hannam Univ
  15. Kim SH (1999): A study on the management of food waste in elementary school food services. J Korean Food Sci Nutr 28(3): 747-754
  16. Kim SH, Lyn ES (2002): A study on the perception and attitude towards food waste reduction by the elementary school pupils. J Korean Food Sci Nutr 31(6): 1155-1162 https://doi.org/10.3746/jkfn.2002.31.6.1155
  17. Kim YJ (2003): Develoment of educational program for high school students to reduce food waste. Suwon Univ
  18. Lee YH (2003): Case study of Menu Preference and Food cost percentage Analysis for Rational Menu Planning in Contract - Managed High School Foodservice. Yonsei Univ
  19. Marlette MA (2005): Food type, food preparation, and competitive food purchases impact school lunch plate waste by sixth-grade students. J Am Diet Assoc 105(11): 1779-1782 https://doi.org/10.1016/j.jada.2005.08.033
  20. Shanklin CW (1998): The role of dietitians in enviromnental protection. Networks & new ventures for asian dietetics. Preceedings of the 2nd Asian Congress of Dietetics, August 9-12, Seoul, Korea, 104-109
  21. Wie SW, Shanklin CW, Lee KE (2003): A decision tree for selecting the most cost-effective waste disposal strategy in foodservice operations. J Am Diet Assoc 103(4): 475-482
  22. Woo TJ, Her ES, Lee KH (2006): Effect-Evaluation of nutrition education Textbook and teaching. Manual elementary school. J Korean Diet Assoc 12(3): 299-306
  23. 교육인적자원부 (2004): 학교급식 종합대책
  24. 대한영양사협회 (2005): 집단급식소 음식물쓰레기 줄이기 생활실천 수칙 이행 프로그램
  25. 서울시교육청 (2006): 음식물쓰레기줄이기, 학교급식영양사워크숍
  26. 서울시립대 도시행정대학원 시행역 전문 (1998): 음식물쓰레기의 경제적 손실과 그 감소 방안: 배식방법에 따른 감량화 효과
  27. 서울특별시 강남교육청 (1998): 음식물 쓰레기 제로화 실험학교 운영 및 사례집
  28. 서울특별시 교육청 (1997): 학교급식관계자 연수 종합발표 자료 45-52
  29. 한국경제신문 (1998,1,22): '남은 음식 '푸드뱅크'로 보내세요 잉여 식품 복지시설 공급'
  30. 환경부 (2002): 2001 전국 폐기물 발생 및 처리 현황