"The use of sustainable principles that minimize the use of non-renewable resources and seek to prevent air, water, and ground contamination" is the definition of:
A) energy design
B) environmental management
C) green design
D) solid waste management
Correct Answer:
Verified
Q5: In a foodservice operation, a waste audit
Q6: An example of recycling food waste is:
A)
Q7: Currently there is no method for recycling
Q8: The first step in an energy management
Q9: Solid waste management tools used to reduce
Q11: Which of the following is a renewable
Q12: Because of energy costs, air conditioned kitchens
Q13: Of the durable goods extracted in the
Q14: A heat pump water heater:
A) humidifies the
Q15: Highly insulated equipment is less efficient.
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