학교급식 맞춤형 지속가능한 급식활동 평가도구 제안 및 수행률 분석: 경기도 지역 중심으로 Suggestion of an Evaluation Tool for Sustainable Practices in School Foodservices and Analysis of Performance: Focus on Gyeonggi Province원문보기
Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (respon...
Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P<0.001, P<0.05). Based on the results, action plans for improvement were suggested.
Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P<0.001, P<0.05). Based on the results, action plans for improvement were suggested.
기존에 널리 사용하고 있는 그린 혹은 친환경 급식보다 큰 개념을 담고 있다. 지속가능한 경영이란 경제, 사회, 환경 관점에서 궁극적으로 서로의 발전에 기여할 수 있는 방식의 경영을 의미한다. 푸드서비스 분야에 적용되는지속가능한 경영은 경제 관점에서 효율성을 확보하면서 제품 개발, 제품 생산, 품질 향상을 유도하여 수익을 창출하는 것이며 이해관계자와의 균형을 이루는 것이다(Seoul Metropolitan Office of Education 2017).
푸드서비스 분야에 적용되는지속가능한 경영은 사회 관점과 환경 관점에서 무엇인가?
푸드서비스 분야에 적용되는지속가능한 경영은 경제 관점에서 효율성을 확보하면서 제품 개발, 제품 생산, 품질 향상을 유도하여 수익을 창출하는 것이며 이해관계자와의 균형을 이루는 것이다(Seoul Metropolitan Office of Education 2017). 사회 관점에서는 지역사회의 요구사항을 경영활동에 반영함으로써 지속적인 상호관계를 유지하는 것(예: 고객의 건강을 고려한 급식)이다. 환경관점에서는 자연환경을 보호하기 위한 지속적인 노력을 실시하는 것이다. 전기, 물, 천연에너지의 효율적인 사용이나 친환경농법을 통한 환경 보호 활동을 포함한다(Ryu 등 2017).
지속가능성의 정의는 무엇인가?
지속가능한 경영(sustainable management)은 지속가능성(sustainability)을 지향하는 경영방식으로 지속가능한 발전(sustainable development)과 기업의 사회적책임(corporate social responsibility)의 합성어이다(Kim 2012; Kwak 등 2014; Kim & Yoon 2015). 세계환경발전위원회는 지속가능성을 ‘미래 세대가 누려야 할환경을 침해하지 않는 범위 내에서 현 세대에게 필요한 개발을 하는 것’이라고 정의하였다(World Commi-ssion on Environment and Development 1987; Gregoire 2010). 지속가능한 경영은 경제, 사회, 환경의 3가지축을 고려한 경영 철학이다.
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.