Exam Supermarket Leave a Comment / By George Athanasiadis / September 2, 2024 First Name Last Name 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 The FIFO method is recommended for stock rotation in supermarkets to ensure older stock is sold before newer stock. True False None Smaller product displays and improved air circulation can contribute to minimising food waste in supermarkets. True False None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS 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 does the EU Common Agricultural Policy (CAP) allocate funds to support? Initiatives that promote unsustainable agricultural practices Initiatives that prioritize biodiversity loss Initiatives that promote sustainable agricultural practices, biodiversity preservation, and rural development Initiatives that encourage environmental degradation None Which three of the following are indirect methods of food waste data collection? waste composition analysis modelling surveys mass balance use of proxy data observation Pest control measures are not necessary if regular cleaning tasks are performed. True False 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 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 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 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
