Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. Assessment Exercise Challenge 4
Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. Challenge 4 CORRECT ANSWER Explanation: Biodegradable or compostable packaging reduces waste and environmental impact. CORRECT ANSWER Explanation: Local sourcing reduces transportation emissions and supports local farmers. 1. How can GreenBite reduce its environmental impact while promoting circular economy principles in its operations? a. By investing in renewable energy sources for restaurant operations b. By offering discounts on high-emission menu items c. By focusing solely on fast food menu options d. By importing all ingredients for variety Incorrect answers – (b) Offering discounts on high-emission items increases environmental impact. – (c) Fast food options often result in more waste and are less sustainable. – (d) Importing ingredients increases emissions due to transportation. 2. What is a key benefit of promoting the consumption of local and seasonal ingredients at GreenBite? a. Reducing transportation emissions and supporting local economies b. Increasing the variety of menu items. c. Reducing food quality to lower costs. d. Promoting non-seasonal ingredients to meet customer demand. Incorrect answers – (b) Variety can be increased, but it should prioritize sustainable sourcing. – (c) Lowering quality does not align with sustainability practices. – (d) Non-seasonal ingredients require transportation from afar, increasing environmental impact. 3. Which of the following strategies would best reduce the environmental impact of food packaging at GreenBite? a. Using biodegradable or compostable packaging materials. b. Offering packaging in plastic bags for convenience. c. Increasing packaging size for easier storage. d. Switching to styrofoam for better insulation. Incorrect answers – (b) Plastic bags are harmful to the environment and contribute to pollution. CORRECT ANSWER Explanation: Using renewable energy sources reduces the carbon footprint of restaurant operations. Assessment Exercise
Assessment Exercise | 3 Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. CORRECT ANSWER Explanation: Tracking and reducing food waste in restaurants helps identify areas for improvement and minimizes waste. CORRECT ANSWER Explanation: Rewarding customers for eco-friendly behavior encourages participation in sustainability. – (c) Larger packaging increases waste without offering sustainability benefits. – (d) Styrofoam is harmful to the environment and does not align with sustainable practices. 4. How can GreenBite further its sustainability mission while encouraging customers to be part of the solution? a. By implementing a rewards system for customers who bring their own containers b. By encouraging customers to buy more takeout. c. By limiting menu options to reduce ingredient waste. d. By increasing advertising for single-use plastic products. Incorrect answers – (b) Encouraging more takeout increases waste and environmental impact.. – (c) Limiting menu options may reduce waste but doesn’t fully engage customers in sustainability. – (d) Promoting single-use plastics contradicts sustainability goals. 5. Which initiative could GreenBite take to actively reduce food waste in its operations? a. Implementing food waste tracking and reduction programs in all locations. b. Increasing portion sizes to ensure customers get enough food. c. Allowing customers to discard food freely without consequences. d. Serving pre-packaged meals that reduce kitchen preparation waste Incorrect answers – (b) Larger portions can lead to more food waste, especially when customers leave uneaten food. – (c) Allowing food discarding without consequences promotes wasteful behaviors. – (d) Pre-packaged meals increase packaging waste and may reduce food quality.
Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. Challenge 4 CORRECT ANSWER Explanation: Offering smaller portions allows customers to only consume what they need, reducing waste. CORRECT ANSWER Explanation: Organizing workshops and events directly involves customers and educates them on sustainability practices. CORRECT ANSWER Explanation: Sourcing food locally reduces transportation emissions, supporting sustainability goals. 6. Which action would best foster customer engagement in GreenBite’s sustainability efforts? a. Organizing sustainability workshops and events that involve customers in the restaurant’s mission b. Offering discounts on non-sustainable items to increase sales c. Focusing on expanding the menu to appeal to more consumers d. Limiting educational efforts to internal staff training only Incorrect answers – (b) Offering discounts on non-sustainable items contradicts sustainability efforts. – (c) Expanding the menu does not directly contribute to sustainability engagement. – (d) Limiting education to staff leaves customers out of the sustainability conversation. 7. What is the primary advantage of using local farmers and suppliers at GreenBite? a. It reduces food transportation costs b. It minimizes the carbon footprint associated with longdistance food transport c. It allows GreenBite to offer exotic foods that attract more customers d. It supports global supply chains, improving food variety Incorrect answers – (a) While transportation costs may be reduced, the primary benefit is the environmental impact reduction. – (c) Exotic foods usually involve higher environmental costs, not promoting sustainability. – (d) Global supply chains often contribute to higher emissions, which GreenBite seeks to minimize. 8. How can GreenBite engage customers in reducing food waste while dining? a. By encouraging customers to order more food than they need b. By offering smaller portion sizes to reduce food waste c. By eliminating menu options that might lead to waste d. By offering free refills to encourage customers to consume more
Assessment Exercise | 5 Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. CORRECT ANSWER Explanation: Encouraging the use of reusable containers reduces the reliance on single-use plastics. CORRECT ANSWER Explanation: These experiences educate customers on sustainable food choices, fostering longterm engagement. Incorrect answers – (a) Encouraging over-ordering increases food waste and goes against sustainability principles. – (c) Removing menu options may not directly address food waste; portion control is more effective. – (d) Free refills encourage overconsumption, which could increase food waste. 9. What role do GreenBite’s in-restaurant sustainability experiences play in customer engagement? a. They provide customers with hands-on activities to learn about sustainable practices b. They serve as a marketing tool to increase sales of highimpact items c. They focus solely on improving the aesthetics of the dining experience d. They highlight the convenience of non-sustainable practices Incorrect answers – (b) Marketing high-impact items contradicts GreenBite’s sustainability goals. – (c) Focusing only on aesthetics does not contribute to environmental education or engagement. – (d) Promoting non-sustainable practices would undermine GreenBite’s mission. 10. What is an important strategy for reducing single-use plastic at GreenBite? a. Encouraging customers to bring their own reusable containers for takeout b. Introducing a wider variety of plastic-based packaging c. Offering only single-use plastic products for easier disposal d. Allowing customers to opt for plastic packaging when they prefer it Incorrect answers – (b) Increasing plastic packaging contradicts GreenBite’s sustainability objectives. – (c) Single-use plastic products contribute to environmental harm and waste. – (d) Giving customers the option to use plastic packaging supports wasteful behavior.
Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. Challenge 4 CORRECT ANSWER Explanation: Single-use plastics are antithetical to circular economy principles, which promote reuse and recycling. CORRECT ANSWER Explanation: Promotes the use of local ingredients to minimize transportation emissions and support local producers. CORRECT ANSWER Explanation: Aims to reduce ecological footprint through active collaboration with customers, enhancing sustainability. 11. What is the main objective of the GreenBite challenge? a. Increase restaurant sales b. Reduce the ecological footprint through collaboration between the company and customers c. Introduce new fast food items d. Expand the restaurant chain internationally Incorrect answers – (a) Focuses on profitability rather than sustainability. – (c) Does not necessarily contribute to reducing ecological footprints. – (d) International expansion isn’t directly related to ecological concerns. 12. What does ‘Kilometer Zero Menu’ mean in the context of the circular economy? a. Low-quality food to reduce costs b. Food made with local ingredients to reduce environmental impact c. Food transported over long distances d. Food produced in industrial facilities Incorrect answers – (a) Misrepresents the concept; does not imply lower quality. – (c) Contradicts the principle by increasing carbon footprint. – (d) Industrial facilities are often less focused on local and sustainable production. 13. Which of the following actions is NOT an example of circularity applied in a restaurant? a. Using single-use plastic containers for customers b. Reusing organic waste for composting c. Promoting the use of reusable containers d. Encouraging selective waste collection Incorrect answers – (b) Facilitates the reuse of materials and reduces landfill waste. – (c) Encourages a reduction in waste generation. – (d) Helps segregate waste for effective recycling processes.
Assessment Exercise | 7 Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. CORRECT ANSWER Explanation: Organizing educational events engages and informs customers about sustainability practices effectively. CORRECT ANSWER Explanation: Introducing a reusable container system directly reduces the need for singleuse plastics. CORRECT ANSWER Explanation: Targets significant waste reduction within a defined timeframe. 14. What is one of the goals of the ‘Zero Waste’ program? a. Increase food waste b. Reduce food waste by 20% within six months c. Reduce the use of local products d. Completely eliminate raw food Incorrect answers – (a) Counterintuitive to the program’s goals. – (c) Reducing local product use is not related to waste reduction. – (d) Eliminating raw food does not relate to zero waste principles. 15. Which of the following is a key action to reduce singleuse plastic at GreenBite? a. Implement a system of reusable containers b. Introduce single-use biodegradable containers c. Eliminate takeout service d. Increase the use of recyclable plastics Incorrect answers – (b) Biodegradable containers still promote a single-use mindset. – (c) Elimination of takeout service isn’t practical or directly impactful. – (d) Recyclable plastics still require resource-intensive recycling processes 16. How can GreenBite educate its customers about sustainability? a. Offering discounts on fast food b. Creating educational programs about the environmental impact of their food choices c. Organizing events to showcase the importance of sustainability d. Only advertising the most popular dishes Incorrect answers – (a) Focuses on increasing sales rather than educating on sustainability – (b) While educational programs are beneficial, direct engagement through events often has a stronger impact – (d) Advertising focuses on sales rather than educational outreach.
Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. Challenge 4 CORRECT ANSWER Explanation: Reducing single-use plastics not only helps the environment but also enhances the restaurant’s reputation among consumers CORRECT ANSWER Explanation: Community events foster a sense of involvement and awareness, enhancing sustainability efforts locally. CORRECT ANSWER Explanation: Encouraging the use of local and seasonal products significantly reduces the carbon footprint and supports local economies. 17. What practice can help promote local and sustainable production? a. Encouraging the purchase of seasonal and local products b. Collaborating with local farmers to obtain fresh ingredients c. Buying imported products for variety d. Reducing the number of dishes on the menu Incorrect answers – (b) While collaboration is beneficial, direct encouragement to customers to choose local products drives demand. – (c) Imported products increase transportation emissions. – (d) Menu size reduction doesn’t directly promote local or sustainable production. 18. What strategy can GreenBite use to involve the community in its sustainability mission? a. Organizing community events to raise awareness about the importance of sustainability b. Creating a website to sell sustainable products c. Encouraging collaborations with local organizations d. Reducing service times to increase efficiency Incorrect answers – (b) While selling sustainable products online is positive, it doesn’t actively involve the community. – (c) Collaborations are good but less direct than events in raising awareness. – (d) Efficiency in service does not engage the community in sustainability. 19. What is one advantage of reducing single-use plastics in restaurants? a. Decreasing environmental pollution and improving brand image b. Increasing customer satisfaction c. Raising operational costs d. Decreasing food preparation time
Assessment Exercise | 9 Co-funded by the European Union (2023-2-ES01-KA210-VET-000180154). Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor SEPIE can be held responsible for them. CORRECT ANSWER Explanation: Collaborating with food banks allows restaurants to effectively manage and reduce food waste while helping the community Incorrect answers – (b) Customer satisfaction may improve, but it’s not the primary advantage. – (c) Reducing plastics can actually lower costs long-term, not raise them. – (d) Has little impact on food preparation times. 20. What initiatives can be implemented to reduce food waste? a. Establishing collaborations with food banks to donate excess food to those in need b. Introducing cooking practices that minimize waste c. Increasing portion sizes on the menu d. Reducing the price of the most popular dishes Incorrect answers – (b) Cooking practices that minimize waste are important but not as impactful as donation programs. – (c) Increasing portion sizes could potentially lead to increased waste. – (d) Price reductions may drive sales but do not directly reduce waste.
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