경기도 학교급식 조리종사자가 인식하는 음식물쓰레기 발생 실태와 잔반 감량을 위한 급식 개선 요구도

• Published in: 동아시아식생활학회지 Vol. 29; no. 5; pp. 408 - 420
• Main Authors: 이경은(Kyung-Eun Lee), 최지연(Jiyeon Choi)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.10.2019
• Subjects: 생활과학; plate waste reduction; school; food waste; foodservice staff
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2019.10.29.5.408

This study investigated food waste generation in school foodservice, and to identified perceived needs to improve foodservice among foodservice staff for reducing plate waste at schools. A survey was conducted on the foodservice staff working at schools located in Gyeonggi province. A total of 856 responses were returned and 629 responses were used for data analysis. Foodservice staff ranked plate waste (82.7%) as the most generated waste. Regarding the menus generating plate waste, foodservice staff in elementary schools answered vegetable dishes and soups/stews, but the staff in middle and high schools answered vegetable and fish dishes as the dishes generating the most waste (p<0.001). The foodservice staff in elementary schools rated students’ picky eating as a major cause of generating plate waste and this factor was rated higher than that in high schools (p<0.001). To reduce plate waste, they strongly perceived that teachers should supervise students’ eating during mealtime and that students should understand the importance of environment conservation. The foodservice staff in the elementary schools showed a higher demand for ensuring enough lunch time for students as compared with that in middle and high schools for reducing plate waste (p<0.01). Self-service, selective menus, and use of tableware/utensils suitable for menus were rated the lowest for improving students’ consumption and reducing plate waste in all school levels. A low level of knowledge on quantity food production showed that foodservice staff needs to learn proper preparation methods and how to effectively use cooking equipment for improving palatability. Quality standards, according to menus, should be established and a process study should be implemented to consistently produce and deliver quality meals. The cooking competency of foodservice staff needs to be improved. KCI Citation Count: 1