@Stephan, the idea to look at Banchan in Seoul is a great one. While food is often wasted in Korea, it is also a culture built on the conservation and reuse of food in many ways. For example, soybeans are not just used to make deungjang (soybean paste) but also to make tofu and the liquid left over is then used to make biji. Kimchi that is past its prime is made into stew. There are many ways in which food is re-used and recycled as much as possible. The making of banchan is another way of cooking and re-serving dishes. More than banchan culture, which I would argue is one of the richest elements of Korean cuisine, it would be important to observe the ways in which it is served and how it aligns with levels of consumption. Korea has some of the strictest food waste laws in the world where both residents and restaurants have started to pay for their food waste. There are some restaurants that have started putting up signs asking to pay if there is waste left behind. I'd be interested to see how your project goes!