Objectives: The main purpose of this study was to identify problems such as cooking fumes and lack of ventilation in school cafeterias and evaluate the improvement in the reduction of indoor pollutants in the cooking rooms through renovation. Methods: Three schools were selected for renovation and the spatial structures and air conditioning system of the cafeterias and cooking rooms wre investigated after renovation. The air conditioning systems were improved by the renovation work according to the characteristics of each school, and the concentration of indoor pollutants was measured and evaluated through CFD analysis. Results: The concentration of indoor pollutants in the cafeterias and cafe rooms was decreased after renovation. Conclusion: Air conditioning systems in the schools cafeterias and cooking rooms were improved in order to solve the problems of ventilation, and the indoor air quality improvement rate ranged from a minimum of 11% to a maximum of 40%. The renovation of cafeterias and cooking rooms was conducted to optimize the ventilation systems and this contributed to indoor air quality improvement by preventing the inflow of pollutants.

Even though consumers’ concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students’ interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students’ consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with foodsafety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.