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
Correct Answer:
Verified
Q8: What is post-consumer waste within the food
Q9: Waste is classified as biodegradable and non-biodegradable.
Q10: The food waste in poor countries is:
A)
Q11: What is top of the list of
Q12: Food wastage in the Western countries results
Q14: Which of the following is NOT an
Q15: What is eco-procurement?
A) Choosing cost-effective products and
Q16: Which of the following is NOT one
Q17: Reminding guests they have the option of
Q18: Which of the following is NOT one
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