Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name After which od the expiry date food can be donated “use by” “best before” both of them none of them None How do smaller product displays and improved air circulation contribute to minimising food waste in supermarkets? By increasing the quantity of products on display, leading to higher sales volumes. By reducing the likelihood of products reaching their expiration date before being sold due to more frequent rotation and better visibility. Creating a less appealing presentation of perishable items, thus discouraging customers from buying them. Maintaining the quality and freshness of perishable items, extending their shelf life, and enhancing their visual appeal to customers. Canned foods, dry goods and soft drinks belong to the category of: Perishable food Non-perishable food Ready-to-eat meals Bakery products None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None What is a key challenge in transitioning to circular food systems? Increased reliance on synthetic inputs Limited economic growth opportunities Significant investments in infrastructure and technology Reduced environmental impact None What strategies can be implemented at the Ho.Re.Ca. (Hotels, Restaurants, and Catering) within retail stage to prevent and minimize food waste? raise awareness among customers and staff about food waste prevention proper storage and freezing techniques implement portion control measures and optimize inventory management all of the above None Proper handwashing techniques include scrubbing all surfaces of the hands for at least 20 seconds. True False None How can food waste be prevented at the manufacturing stage? raise awareness among customers adopt effective inventory tracking systems offer discounts on imperfect produce None What is one opportunity offered by circular food systems? Economic growth through innovation Social inequities Environmental degradation Dependency on external inputs None Which one of listed businesses is not a food surplus producer? Ho.Re.Ca. (Hotels, Restaurants and Catering) Factories that create processed foods and ingredients Supermarkets and large scale food chains Factories that create dietary supplements Fast food chains, fast service restaurants None What is the aim of the Sustainability Labelling Framework? To increase consumer confusion about sustainable food choices To decrease transparency throughout the food supply chain To empower consumers with information to make sustainable food choices To standardize unsustainable labeling practices None What is the benefit of regular stock rotation using the FIFO method? It helps to increase the stock of perishable items It ensures older stock is sold first, reducing waste It is only beneficial for non-perishable items It allows for random stock placement None Time's up
