Food waste is both an industrial and residential source of pollution, and there has been a great need for food waste reduction. As a preliminary step in this study, waste reduction is quantitatively modeled. This study presents two models based on kinetics: a simple kinetic model and a mass transport-shrinking model. In the simple kinetic model, the smaller is the reaction rate constant ratio k1 , the lower the rate of conversion from the raw material to intermediate products. Accordingly, the total elapsed reaction time becomes shorter. In the mass transport-shrinking model, the smaller is the microbial decomposition resistance versus the liquid mass transfer resistance, the greater is the reduction rate of the radius of spherical waste particles. Results showed that the computed reduction of waste mass in the second model agreed reasonably with that obtained from a few experimantal trials of biodegradation, in which the microbial effect appeared to dominate. All calculations were performed using MATLAB 2020 on PC.

This study was to select five places among apartment houses (apartment), detached houses (including houses, villas), downtown area (markets, shops, restaurants) being operated in Korea and use the analysis of physical and chemical characteristics for treatment residues of weight reduction equipment as basic data. Also, we were to evaluate the recyclability by determining whether discharged treatment residues are available in the thermochemical process such as cement sintering facilities and power plants in which energy can be recovered based on the quality standards of Bio- SRF and SRF. Three components for food waste were analyzed and as a result, moisture average, combustibles average and ash average were found to be 11.9% (2.0 ~ 24.8%), 78.9% (63.3 ~ 93.0%) and 9.2% (5.0 ~ 11.9%) respectively and all of them were found to satisfy less than 25%, the moisture content standard of Solid Refuse Fuel (SRF) products. The results of the elemental analysis were analyzed to be carbon average 49.71% (48.41 ~ 52.14%), hydrogen average 6.62% (31.32 ~ 40.63%), oxygen average 37.92% (31.32 ~ 40.63%), nitrogen average 3.82% (2.79 ~ 5.81%), sulfur average 0.26% (0.19 ~ 0.46%), chlorine average 1.67% (1.10 ~ 3.16%). In addition, the low-heating value measurement result is average 4,016.6 kcal/kg (3,255.9 ~ 4,657.9 kcal/kg) and turned out to satisfy most general Solid Refuse Fuel (SRF) product standards but that of Facility E is 3,255.9 kcal/kg and was analyzed not to meet the quality standard 3,500 kcal/kg. However, if maintaining the moisture content of treatment residues to 20% or less, it is determined to satisfy the caloric value standards of general Solid Refuse Fuel products.

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.

In this research, food waste source reduction model for apartment was investigated. In spite of prohibition of direct landfill of food waste and continuous efforts made by government and local government, food waste production increases steadily. Recycling ratio of the food waste increases every year, but its products have many problems like low quality, stability, salt, odor etc. Household occupies 63.3% of whole food waste production and this is subject to be a key factor to control food waste. We surveyed S apartment in Kwangju city as a model case, in which administrative office and women's association adopted clean plate eating, separation of raw food waste and earth worm composting as a series of method for source reduction and recycling inside the apartment. With the help of residents' participation and practice, food waste production decreased 15.6% from 0.31 g/capita/day in 2007 to 0.26 g/capita/day in 2009 (domestic average 0.30 g/capita/day). Separation of raw food waste and its composting using earth worm were very effective, and were subject to resolve the problems of present food waste treatment technologies. And earth worm composting was very useful in environmental, economical, societal and educational aspects. Instead of economical incentive, educational programs about food value, environmental problem and critical method for food waste separation were more effective for promotion of source reduction. From the analyses on the process and success factors in this model, we could conclude that leader's role was one of the key factors for the settlement of source reduction, and that was to understand the seriousness of the food waste and to seek solution, to test techniques, and to practice by oneself. Furthermore, networking and collaboration among residents, local government, NGO and local press promoted residents' participation, and it was through various education and investigation. Finally, source reduction and self recycling model of food waste in the apartment, that applies separating raw food waste and earth worm composting based on the collaboration among residents, local government, NGO, and local press, should be disseminated, and environmental policy also should be changed to make it possible.