Deck 4: Water Conservation

Question 1

Which of the following is the country which has separate legally binding directives on waste policy in general?

A) The United Kingdom
B) The United States
C) China
D) India

Answer 1

A

Question 2

Why can serious environmental impacts be caused by the disposal of waste?

A) The disposal of waste finally contributes to the greenhouse effect
B) Some waste takes several centuries to rot down and in the process it may smell or generate methane gas
C) Burying rubbish in landfill areas which are huge holes dug into the ground can be a dirty and wasteful business
D) More than one of these

Answer 2

D

Question 3

Which of the following is NOT a problem caused by incinerating waste?

A) When hazardous waste is burnt, it can cause many diseases such as cancers
B) Plastics produce toxic substances when they are burnt
C) Some waste takes several centuries to rot down and in the process it may give off a bad stench
D) Gases from incineration may cause air pollution and contribute to acid rain

Answer 3

C

Question 4

European consumers' rubbish has been sent to China in container ships for recycling. What is the result of this?

A) China spends much more recycling materials than before
B) Recycling these items is estimated to release more than 18 million tons of greenhouse gas emissions per year
C) Sending plastic bottles and paper for recycling in China actually saves carbon emissions
D) Shipping these materials more than 10,000 miles produces more CO₂ than sending them to landfill in Europe and using brand new materials

Question 5

The UK hospitality sector has improved its recycling, which could save:

A) Up to £4 million a year by tackling food waste alone
B) Nearly a million tons of CO₂ equivalent emission
C) Approximately 50,000 tons of food waste
D) All of these answers are correct

Question 6

Which of the following is NOT the three 'R's?

A) Reproduce
B) Recycle
C) Reuse
D) Reduce

Question 7

What is the hazardous or dangerous waste which accumulates as it makes its way up the food chain?

A) Asbestos
B) Plastic bottles and tin cans
C) Chemical pesticides and herbicides
D) Engine oil

Question 8

What is post-consumer waste within the food waste?

A) It is defined as being all the trimmings, spoiled food and other products from kitchens that end up in the garbage before the finished menu item
B) It is naturally any rubbish left once the customer has consumed the meal
C) It is especially in the form of plastic that cannot biodegrade naturally
D) It is every other piece of material used that becomes wasted in a foodservice operation, such as cooking oil and light bulbs

Question 9

Waste is classified as biodegradable and non-biodegradable. Which of following is the non-biodegradable waste?

A) Metal
B) Plastics
C) Glass
D) Human sewage

Question 10

The food waste in poor countries is:

A) Due to individuals' inappropriate behaviour
B) Due to a lack of investment, not behaviour
C) In or near the centre of urban cities
D) Due to infrastructure outputs

Question 11

What is top of the list of food waste thrown away by shops and restaurants?

A) Salad items
B) Bread
C) Fruit
D) Vegetables

Question 12

Food wastage in the Western countries results from:

A) Consumers' attitude
B) Relatively cheap prices
C) Foods too much prepared
D) More than one of the above

Question 13

Which of the following is NOT the benefit of using a waste toolkit for catering venues and restaurants?

A) It gives accurate costs of food waste
B) It gives guidance on how restaurants can carry out waste audits
C) It creates menu dishes that use frequently wasted ingredients
D) All of these answers are correct

Question 14

Which of the following is NOT an advantage of vermiculture composting?

A) It costs a mere bagatelle
B) It reduces hotel waste and helps them to be used as fertilizer
C) It transforms kitchen waste into rich black loam
D) Using worms for composting prevents production of the greenhouse gas methane by turning waste into stabilized organic matter

Question 15

What is eco-procurement?

A) Choosing cost-effective products and services
B) Choosing products and services from companies that subscribe to an environmental action group
C) Choosing products and services that have the lowest negative impact on the environment
D) All of these answers are not correct

Question 16

Which of the following is NOT one of the principles of eco-procurement foodservices?

A) Avoiding purchasing foods in the knowledge that they have been produced at home or abroad using processes known to damage environment
B) Encouraging centralized purchasing systems to meet the needs of bigger commercial companies
C) Endeavouring to reduce chemical additives, salt and sugar in foods
D) Supporting producers using organic or responsibly farmed products

Question 17

Reminding guests they have the option of choosing not to get freshly laundered sheets and towels each day of their stay can save up to:

A) $1.00 per day
B) $1.50 per day
C) $3.00 per day
D) $5.00 per day

Question 18

Which of the following is NOT one of the examples of reuse in the hospitality industry?

A) Reusing water
B) Reusing textiles
C) Reusing containers
D) Reusing bottles and glasses

Question 19

Which of the following is the example of downcycling?

A) Plastic can be used over and over again without any loss of its original qualities
B) Aluminium can be used over and over again without any loss of its original qualities
C) Paper comes back as packaging material or paper towels
D) More than one of the above

Question 20

Which of the following is the advantage of recycling?

A) It conserves natural resources
B) It saves energy
C) It reduces greenhouse gases and pollution
D) All of these answers are correct