Since interest in environment-friendly food service for creating the good quality school food service environment is increasing in recent years, this study was to identify their perception and opinion on environment-friendly ingredients targeting 202 school food service nutritionists (nutrition teachers) in Chungbuk Province and prepare the requirement for environment-friendly food service system improvement and purchasing process improvement plan.
The results obtained in this study are as follows : First, according to the results of food service satisfaction influence factor path analysis, both school food services and environment-friendly support fund had a significant impact on all of ingredients, food, menu, dessert, food service quality and elementary school students and schools receiving high support fund were investigated to perceive significantly investigted food service quality more positively than middle school students and schools receiving low support fund, respectively. Students in schools using more than 10% of environment-friendly ingredients were investigated to perceive ingredients, menu more positively than those in school using less than 10% and the fact that the degree of environment-friendly use had a significant impact on food service satisfaction suggests that there are other factors mediating for the degree of environment-friendly use to influence food service satisfaction other than ingredients, food, menu, dessert examined in this study. The development of cooking methods using environment-friendly ingredients should be realized. Second, looking at the actual use of environment-friendly ingredients, in the case of agricultural products, mixed grains appeared most frequently, 58.9% and environment-friendly agricultural products they want to use the most appeared in the order of fruit, vegetables, indicating that safer needs are reflected on ingredients eaten raw. In the case of livestock products, eggs were used the most frequently, 36.6% and porks were found to be the livestock product they want to use the most, 40.8%, showing demand for antibiotic-free pork is high. In marine products, the frequency of never used appeared the most, 81.7% and fish were shown to be the marine product they want to use the most, 54.5% but environment-friendly fish being currently supplied in Korea are halibut and rainbow trout and are considered to have a lot of difficulty in applying them to food service in terms of unit price. Third, in the selection criteria of environment-friendly agricultural products, freshness was assessed to be the highest, 4.32 points and the importance of the quality evaluation items was found to be in the order of ‘environment-friendly certification status’ and ‘supply capacity’. For the delivery capability of environment-friendly ingredients suppliers, agricultural·livestock products were perceived to be moderate and marine products to be low. In addition, the delivery capability of suppliers was highly evaluated in schools receiving a lot of support for environment-friendly ingredients, indicating that the more experienced on environment-friendly ingredients, communication between the school and its supplier is made well and systematic distribution is made. Fourth, in the environment-friendly ingredients inspection method, agricultural products were found to be inspected by the attached mark, livestock products and marine products by environment-friendly certification document, processed food by the attached mark and the most common opinion was that at least pesticide-free products must be delivered. In awareness of environment-friendly ingredients and quality perception, a high measure was shown for the concept of agricultural·livestock products but lower scores were shown in the supply and education level. It was found that they feel a lack of data when creating food services and supply level in marine products. Fifth, in the administrative aspect of environment-friendly food service system improvement plans, the demand for securing reliable suppliers was the most, 4.3 and in the delivery process, the demand for the exact history in environment-friendly ingredients distribution process was very high, 4.4. Given the above findings, in order to activate the use of environment-friendly ingredients in school food services, research on production methods of environment-friendly agricultural·livestock
·marine products and ensuring production, the exact history of distribution channels and regulation and supervision of the certification body, environment-friendly support fund expansion measures need to be prepared at the national level. Also, education on actual production and distribution process for environment-friendly ingredients targeting nutritionists (nutrition teachers) and producers turned out to be required and this study is expected to be used as its basic materials.