
2-13 Sustainability
Authored by Clifton Rice
Hospitality and Catering
12th Grade
15 Questions

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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the practice of limiting the use of a resource, such as water, forests, or wild-caught seafood?
Conservation
Sustainability
Greenhouse gases
Recycling
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which federal agency has the mission of protecting human health and the environment?
U.S. Environmental Protection Agency (EPA)
Federal Trade Commission (FTC)
Department of Energy (DOE)
National Aeronautics and Space Administration (NASA)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are "food miles"?
The distance food travels from farm to table
The cost of transporting food
The number of calories in a meal
The weight of food products
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does "organic" mean in terms of food production?
Using synthetic fertilizers and pesticides
Producing food without pesticides or synthetic fertilizers
Genetically modifying crops
Using antibiotics and growth hormones
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the key component of repurposing food?
Ignoring food safety
Ensuring safety and quality
Mixing with new food
Disposing of it quickly
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following best describes the relationship between sustainability and conservation?
They are unrelated concepts
Both aim to save and preserve the environment
Sustainability opposes conservation
Conservation ignores sustainability
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a sustainable practice related to food?
Purchasing seafood produced sustainably
Increasing meat consumption
Using non-recyclable packaging
Ignoring sustainable sourcing
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