Ⅰ. Background and Aims of Research
o Research background and necessity
ㅇ Cooking emissions from food preparation cause widespread health and environmental damage.
- Household indoor air pollution is estimated to cause millions of deaths per year worldwide, and lung cancer among school food workers is increasingly recognized as an occupational hazard in Korea.
- Cooking emissions emit harmful components such as PM(particulate matter), raising the need for integrated indoor and outdoor management.
ㅇ Recently, relevant ministries and local governments have been taking measures to manage cooking emissions.
- The Ministry of Environment has established measures to supplement the list of emission sources, such as open-flame grilling restaurants, through the Third Comprehensive Plan to Improve Atmospheric Environment (2023-2032), and the Ministry of Employment and Labor has prepared the ‘Standard Ventilation Guide for School Lunch Kitchens’ and is in the process of seeking support measures in cooperation with the Ministry of Education.
- The Seoul Metropolitan Government is promoting the installation of fine dust reduction devices for large-scale cooking facilities through its air quality improvement plan, Clearer Seoul 2030.
ㅇDespite these efforts, the management of facilities that emit cooking- related emissions remains uncertain, and management blind spots exist due to differences in the characteristics and conditions of various facilities and related groups, so policy improvements are needed for effective management.

o Research purpose and outline
ㅇ The purpose of this stud