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Environment - Hospitality & Catering

Total questions: 12

Worksheet time: 5mins

Name
Class
Date
1.

Which of the following are greenhouse gases?

a)

Nitrous Oxide

b)

Oxygen

c)

Methane

d)

Carbon Dioxide

2.

Which of the following are the result of flooding caused by Climate Change?

a)

Soil / farmland is washed away

b)

Streams & Rivers dry up

c)

Forest Fires start easily

d)

Water and land become polluted

3.

Which of the following have a very high Carbon Footprint?

a)

Meat

b)

Nuts

c)

Eggs

d)

Fruit

4.

What are Pesticides used for?

a)

To replace the nutrients in the soil

b)

To encourage crops to go quicker

c)

To prevent insects attacking the crops

5.

What does 'Organic Food Production' Mean?

a)

No Fertilisers or Pesticides are used in the growing of crops

b)

Pesticides are still used, but not fertilisers

c)

Fertilisers are still used, but not Pesticides

6.

Having lots of livestock living together can lead to...

a)

The spread of diseases

b)

Very content and happy animals

c)

Fights and Injuries

d)

Stressed animals

7.

'Food Provenance' means...

a)

How the food has been treated

b)

Where the food has come from (the field / farm)

c)

That chemicals have been used

d)

That no chemicals have been used

8.

'Food Miles' means

a)

Food Vouchers you receive when buying petrol

b)

How far the food has travelled before reaching the shop

c)

How far the food has travelled before reaching the plate

9.

Out of the 13 billion plastic bottles used every year in the UK, how many of these end up polluting the land and waterways?

a)

3 billion

b)

5 billion

c)

7 billion

d)

10 billion

10.

In order to be Sustainable, when food is produced it should...

a)

Support the work of farmers in all countries

b)

Protect all varieties of plants and animals

c)

Avoid damaging or wasting natural resources

d)

Ensure all receive social benefits such as quality food, employment and stable communities

e)

All of the above

11.

To help reduce energy used by fridges and freezers you should...

a)

Place them in a warm environment

b)

Check that the door seals are undamaged

c)

Cool down food before putting it in the fridge / freezer

d)

Defrost regularly

12.

Between 20% and 40% of fruits and vegetables are wasted needlessly every year, because they are...

a)

Misshapen

b)

Damaged

c)

Inedible