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KMID : 1134820000290061155
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1155 ~ p.1161
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Pro - Environmental Food Consumption Behavior : Comparison of Housekeeper and Cook
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Seo Jeong-Hee
Hong Soon-Myung
Yu Kyeong-Hee
Hwang Hye-Jin
Yeum Su-Kyung
Kim Hyun-Ju
Yang Jeong-Ah
Seo Young-Eun
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Abstract
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This research aims to examine the differences between the behaviors of the two representative groups, housekeepers and cooks in menu-planning, purchasing of ingredients, cooking and disposal of leftover. The sample groups consist of 217 housekeepers and 129 cooks, respectively, residing in the Ulsan Metropolitan City. The cook can be seen as more pro-environmentally in their reflection to the opinion of consumers; considering the seasonal period in menu-planning; immediate handling of them upon getting; using measuring cups and scale for accuracy; arranging in the buffet style in the familial feast; distributing promptly the leftover to the people who need it. On the other hand, the housekeepers act more pro-environmentally in their co-purchasing of materials with neighbors when the size of purchase is big; storing food in the freezer in small package for each meal; avoiding the unnecessary purchasing even when the price of foods is cheap. There were no significant divergences between the two groups’ pro-environmental behavior in their preparing food more than enough; favoring the minimum size of ingredients; wasting large amount when they trim vegetables; preparing food more than enough. Gender, marital status, education does not produce any meaningful difference in the pro-environmental behavior. Nor there was significant relationship between that behavior pattern and age, monthly average income, and Engel co-efficient. In conclusion, we found that both the housekeeper and cook, although the most important actor in the whole process of food consumption, are not so conscious of pro-environmental food consumption behavior. This indicates that the education and campaign for establishing the pro- environmental food consumption behavior are needed.
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KEYWORD
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housekeeper, cook, pro-environmental food consumption hehavior, disposal of leftover
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