In May 2024, a photo of a school lunch from Yeongdong Middle School in Seocho-gu, Seoul sparked controversy online. The photo showed a tray with only rice, soup (kimchi stew), and one side dish (stir-fried blood sausage). This minimal and unbalanced meal outraged parents, with some commenting that even prison food would be better. However, as subsequent articles were published, the criticism towards the school turned into astonishment.
The school, with over 1,000 students, had a severe shortage of kitchen staff. Despite having a capacity for 9 kitchen staff members, only 2 regular cooks remained. Additional substitute workers were brought in, but it was still insufficient to properly prepare meals for the large student population.
This shortage of kitchen staff at Yeongdong Middle School was not an isolated incident. A survey conducted by Hankyoreh21 through Representative Jeong Hye-kyung’s office revealed that most schools across the country exceeded the recommended number of students per kitchen staff member. In fact, in many schools, one kitchen staff member was responsible for as many as 400 students (including substitute workers), far surpassing the ideal ratio of 75 students per staff member discussed in a 2022 parliamentary forum.
The issue of understaffed kitchen facilities not only affects the quality of meals but also poses serious health and safety risks for the workers. The physically demanding nature of kitchen work, coupled with the pressure to serve a large number of students, increases the likelihood of accidents and injuries. In fact, a former school non-regular workers‘ union activist from Gyeongnam highlighted that there were 52 cases of lung cancer among school cafeteria workers due to the staffing issues.
Despite efforts by educational authorities to recruit more kitchen staff, there is a significant shortage of applicants. The demanding nature of the job, coupled with low wages and challenging working conditions, deter potential candidates from applying. The increasing variety of menu items and the lack of improvement in staffing levels have further exacerbated the situation.
In Seoul, where a high percentage of schools operate separate staff dining areas, the issue of understaffing in school kitchens is particularly pronounced. While in the past, it was common for schools to provide additional side dishes for staff or operate separate staff dining areas, this practice has largely disappeared in many regions. However, during a visit to Yeongdong Middle School, Representative Jeong was surprised to find that Seoul still maintained this practice, highlighting the additional workload and challenges it presents.
The shortage of kitchen staff in school cafeterias is a pressing issue that requires immediate attention and action. Without adequate staffing levels, the quality of meals, the health and safety of workers, and the overall well-being of students are compromised. It is essential for educational authorities to address this issue by improving working conditions, increasing wages, and implementing measures to attract and retain qualified kitchen staff. Only through concerted efforts and meaningful reforms can the school cafeteria system be revitalized and ensure the well-being of all those involved.