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
RkJQdWJsaXNoZXIy NzYwNDE=