논문 상세보기
pp.832-840
In spite of the government's various efforts to reduce food waste, the food waste in Korea has increased about 3%every year, mainly due to the growing population, number of households, and income. Food waste occurs in the processesof production, transportation, distribution, storage and cooking of food ingredients. However, there has been little reliabledata about how households - a major food waste source - store and treat their food and how much food waste they produce.In this regard, we thought it was important to understand the exact amount and characteristics of food waste fromhouseholds in order to reduce the country's food waste, which is why we monitored kinds, storage periods, treatment,and waste of food consumed in 100 households in the Seoul metropolitan area. Households normally store their foodingredients in refrigerators - on average 33 kinds and 35kg of food are stored - and some of them stayed there for upto 3 years. Moreover, not a small portion of the food is thrown away nearly untouched, mostly because people tend topurchase too much food at one time or they don't know or miss their expiration dates. The amounts of food waste bytype were in the order of vegetable>side dish>frozen food>fruit>seasoning. Also, we suggest effective and realisticmeasures to reduce food waste and promote a more desirable food consumption culture.
