Unit 4 outcome 1 multi choice

One of the disadvantages of organic food production is that

• Biodiversity is easier to maintain.

• The salinity levels of waterways decrease.

• More land is required to produce a yield that is equal to that of conventional farming.

• Soil health improves due to the reduction in the use of synthetic chemicals which can be found in fertilisers and pesticides.

Which one of the following activities is most likely to contribute to loss of biodiversity

• consuming imported food products

• monitoring the quality of water

• clearing land for agriculture

• transporting food

Kangaroo meat is now commonly found in supermarkets and on the menu in restaurants.

A consumer survey in Choice^TM magazine found that only just over 50% of Australians have eaten kangaroo meat. Many people give environmental and ethical reasons for why they consume kangaroo meat.

Q.Which one of the following statements represents an environmental sustainability issue that people who eat kangaroo meat might feel is important?

• Kangaroo meat is very lean and a good source of protein, iron and zinc

• All kangaroo meat sold comes from kangaroos harvested from wild populations.

• Kangaroo meat can be easily added to an individual’s existing red meat consumption

• Kangaroo meat contains levels of bacteria comparable to or lower than other red meats.

Which one of the following statements represents an ethical issue that might be important to people who eat kangaroo meat?

• Kangaroo meat is more economical to purchase than other red meats.

• Kangaroos produce much less methane (a type of greenhouse gas) than cows and sheep.

• Kangaroos are harvested in their natural environment and are not put under unnecessary stress by humans.

• Kangaroo meat is exported to over 40 countries globally and the industry is worth approximately $150 million annually.

Which one of the following poses a risk to the biosecurity of Australia?

• introduction of non-native species to increase biodiversity

• quarantining and inspecting animal goods arriving in Australia

• establishing permits for the commercial importation of fresh fruit and vegetables

• prohibiting food products that do not comply with the Australia New Zealand Food Standards Code

Which one of the following is an example of low-impact farming?

• native pasture being cleared for the sowing of cereal crops

• hormones administered to animals to help promote growth

• removing the stubble from the previous year’s crop to enrich and stabilise the soil

• introducing a legume crop through crop rotation to increase the level of nitrogen in the soil

The Australian Government’s Department of the Environment and Energy states that Australian consumers throw away approximately 3.1 million tonnes of food a year.

Which one of the following is most likely to contribute to household and consumer food wastage?

• extreme weather conditions contributing to loss of harvest

• discarding the skins and peels of fruit during food processing

• lack of suitable equipment to harvest, store and transport food

• not having the skills or knowledge to use foods that are beginning to perish

Based on the graph above, which activity in the food system for cereals contributes the least amount of food waste?

• retailer

• consumer

• manufacturer

• primary producer

Which one of the following is most likely to contribute to loss of biodiversity?

• planting two or more crops closely together to decrease weeds

• use of technology to improve understanding of animals and their genetic diversity

• continuing population growth in urban areas, which has an impact on surrounding ecosystems

• protecting the environment from the negative effects of pests, diseases, weeds and contaminants

One characteristic of organic farming is that it

• does not use artificial fertilisers.

• uses artificial pesticides and herbicides.

• uses feedlot animals such as cattle

• can be accredited by a farmer in a short period of time