Deck 9: Responsible Consumerism

Question 1

Who are 'macrobiotics'?

A) People who follow a vegetarian diet with dairy products
B) People who only eat food that comes from predetermined local areas
C) People who only eat uncooked food
D) People who avoid meat but sometimes eat fish and seaweed

Answer 1

D

Question 2

Who are 'locavores'?

A) People who follow a vegetarian diet with dairy products
B) People who only eat food that comes from predetermined local areas
C) People who only eat uncooked food
D) People avoid meat but sometimes eat fish and seaweed

Answer 2

B

Question 3

Mothers who eat junk food during pregnancy:

A) Become desensitized, requiring more food for pleasure
B) Increase the likelihood of addictions like cocaine or heroin in their children
C) Increase the likelihood of unhealthy eating habits in their children
D) None of these answers is correct

Answer 3

C

Question 4

What is the best summary of 'slow food'?

A) High levels of calories with little protein, vitamins or minerals
B) High-fat junk food
C) Anti-industrial-agriculture movement
D) Industrial movement

Question 5

Food habits and preferences are shaped by:

A) Personal food experience
B) Cultural traditions
C) Physiological needs
D) All of these answers are correct

Question 6

Which of the following is NOT one of the definitions of sustainable food by the UK government Sustainable Development Commission?

A) Sustainable food is safe, healthy and nutritious
B) Sustainable food provides a viable livelihood for farmers, processors and retailers in enjoying a safe and hygienic working environment
C) Sustainable food supports urban economics and the diversity of urban culture
D) Sustainable food respects biophysical and environmental limits in its production and processing

Question 7

Which of the following is NOT one of the barriers to buying organic goods?

A) Access of the supply
B) Availability of the supply
C) Motivation of the supply
D) Affordability of the supply

Question 8

What is the meaning of the term 'free range'?

A) It is upholding environmental standard of agriculture, protecting the environment and restricting the use of chemical additives and antibiotics
B) Food should not endanger the health of consumers
C) It is conceived to improve the well-being and livelihoods of agricultural producers and labourers in poorer countries
D) It is defined in European law, but only for poultry. These systems must allow
E) poultry to have access to the open air and vegetation, mimicking a more natural environment

Question 9

Eating less meat can contribute to:

A) Encouraging more sustainable food consumption
B) Supporting the provision of more vegetable foods for a growing world population
C) Helping reduce environmental impacts, especially greenhouse gas emission
D) More than one of these

Question 10

What is the outcome of eating a greater proportion of foods of plant origin such as fruits, vegetable and seeds?

A) More than one of these
B) It can reduce the risks of heart diseases
C) It can reduce the risks of depression
D) It can increase the risks of certain cancers

Question 11

Foods of plant origin contain:

A) Less antioxidants
B) Less minerals
C) More vitamins
D) More salts

Question 12

Which of the following is NOT a key issue determining whether or not a fishery is sustainable?

A) The loss of marine biodiversity
B) The health of the population or stock
C) The method used to catch the fish
D) None of these answers is correct

Question 13

What is the difference between tap water and bottled water?

A) Tap water is not governed by strict rules in developed nations, so its safety is questionable
B) Only bottled water is safe and palatable
C) Most of the health benefits of bottled water are well founded
D) There are no known health benefits from drinking bottled water instead of tap water

Question 14

Which of the following is NOT one of activities of sustainable restaurants?

A) To cut down on the amount of excess packaging that comes around food and beverages
B) To require wholesalers to source products with minimum packaging or buy in bulk
C) To cut down food waste by making the very best use of the purchased and try composting any leftovers
D) Larger boxes, cartons and bags use more packaging materials than smaller ones

Question 15

Which of the following is NOT one of the foods for which it may be the ethics that lay behind the food on the plate that cause concern?

A) Whale meat
B) Tuna
C) Ortolan buntings
D) Foie gras

Question 16

Which of the following is NOT an important principle for the sustainable kitchen?

A) To use up leftovers and be creative
B) Diverse food should be supported and one should not be against local biodiversity and local resources
C) To use unblemished fruit and vegetable
D) To use blemished fruit and vegetable and riper fruit that might otherwise go to waste

Question 17

Which of the following is NOT one of the sustainable wines?

A) Non-alcoholic wines
B) Biodynamic wines
C) Vegan wines
D) Organic wines

Question 18

What are biodynamic wines?

A) They are made from 100% certified organic grapes without any added sulphites
B) They use homeopathic spray, herbal preparations and the lunar cycles in order to increase soil fertility and protect vines from pests and diseases
C) They do not use any animal-derived products
D) None of answers is correct

Question 19

Fairmont's green partnership encourages guests:

A) To think green when travelling, and offering healthful and delicious menu choices that highlight organic wines, local purveyors and on-site herb gardens is a natural extension
B) To introduce in vegetarianism by offering healthful and delicious vegetarian menu choices that highlight organic vegetable, fruits and wine
C) To participate in recycling practices
D) More than one of these

Question 20

What is Demeter?

A) It is an international brand and allows only approved partners to use the brand
B) The Demeter organization focuses on the protection of natural resources
C) Demeter avoids the use of synthetic fertilizers and pesticides
D) More than one of these