Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name What is a characteristic of circular food systems? Reliance on long supply chains High levels of waste generation Focus on local sourcing and waste reduction Minimal emphasis on environmental sustainability None Canned foods, dry goods and soft drinks belong to the category of: Perishable food Non-perishable food Ready-to-eat meals Bakery products None According to the provided definition, food waste possible for donation includes: surplus of unsold vegetables in a supermarket. excess food prepared at home and not eaten. leftovers discarded after a restaurant meal. raw milk spilled in a dairy factory. 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 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 Which three of the following are direct methods of food waste data collection? waste composition analysis modelling surveys mass balance use of proxy data observation 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 Real-time data on sales performance and product condition is not necessary for adjusting pricing and promotions for perishable items. True False None What does the transition to circular food systems aim to address? Only economic challenges Environmental, social, and economic challenges Only social challenges Only environmental challenges 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. 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 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 Time's up
