Study on the Amounts of Kitchen Wastes and Method for Reduction of Its Wastes Disposed in Korean Style Restaurants

전국 한식제공 음식업소에서의 음식물 쓰레기량 실태 파악 및 감소방안에 관한 연구

  • Kye, Seung-Hee (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Moon, Hyun-Kyung (Department of Food and Nutrition, Dan Kuk University)
  • 계승희 (한국식품위생연구원 영양연구부) ;
  • 문현경 (단국대학교 식품영양학과)
  • Published : 1996.10.30


This research was conducted to survey amounts of kitchen wastes disposed and to find method for reduction of the kitchen wastes. Questionnaires were developed. Survey was conducted in Korean style restaurants 1,292 in nationwide and recovery rate of questionnaires is 97.52%. Amounts of kitchen wastes disposed were calculated using programme developed in this research institute. As a results, wastes of food disposed in prepreparation phase large quantities is the vegetables. Wastes of fruits, fishes and shellfishes were disposed in large quantities, too. Amounts of wastes of boiled chicken with ginseng, Jeon-Gol, and rosted beef ribs in dishes were much due to refuse portion as bone. Wastes of kitchen are composed of food wastes 44%, dishes wastes 56% in nationwide in Korean style restaurants. Amounts of kitchen wastes disposed in Korean style restaurants are 28.33 kg in large city, 24 kg in small city and rural, respectively. Methods for the effective reduction of kitchen wastes in restaurants were suggested. Also, it is possible to utilize the kitchen waste as fertilizer or feed for animals but economic feasibility could cause problems.