Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name What is included in Level 2 methodology in the Food Waste Index? level 2 includes disaggregation by destination and differentiation between edible and inedible parts. level 2 uses modeling techniques to estimate food waste. level 2 is conducted directly by national governments. level 2 focuses on extrapolated data None Which one of claims regarding food surplus is not correct? Food surplus is food that exceeds real demand Food surplus occurs at every point along the food supply chain. Food surplus is food lost in the food supply chain. Food surplus tends to become food waste None Which stage of the food supply chain involves careful handling and presentation to attract consumers and promote sales? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Cooling, Storage, and Transportation None What does the concept of food systems encompass? Only the production of food Only the consumption of food An intricate web of interconnected activities related to food Only the distribution of food None Pest control measures are not necessary if regular cleaning tasks are performed. True False None What are the main reasons of food surplus in fast food chains? Product expiration dates and visual faults Shifts in consumer demand Inadequate product labeling 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 How can you maximize efficiency and sustainability in your food waste disposal strategy? implementing an integrated approach by combining multiple disposal methods continuously improving the disposal strategy based on feedback and lessons learned educating staff and customers about food waste reduction all of the above 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 Which of the following is NOT a suggested promotional strategy for items nearing expiration? "Buy one, get one free" offers Discounted bundle deals Time-limited special offers Permanent price reductions for all items None How can supermarkets utilise real-time data to adjust pricing and promotions for perishable items? (multiple answers are correct) By analysing customer purchase patterns to offer targeted discounts on the most popular items. By monitoring sales performance and adjusting prices for items that are selling below expectations. By setting fixed prices for all items regardless of their shelf life or demand. By ignoring sales data and focusing solely on supplier costs to determine pricing. Select the best slogan by evaluating both options and deciding which one more effectively engages an audience. Nourish the Earth, Nourish Ourselves Grow, Regenerate, Repeat None Time's up
