Lesson 3.6.1.2.2
3.6.1.2.2 Food waste, packaging and carbon footprint Quiz: AQA Food Preparation and Nutrition, Unit 5
20 questions
In partnership with Revision Ninja
Lesson 3.6.1.2.2, Food waste, packaging and carbon footprint: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 5: Food provenance, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
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Which household action directly reduces food waste?
- Buying extra portions
- Discarding vegetable peels
- Using leftovers
- Freezing fresh meat
-
Where does food waste occur in the supply chain before retail sale?
- Kitchen preparation scrap
- Consumer plate waste
- Warehouse spoilage
- Domestic refrigeration loss
-
Which packaging material causes major environmental persistence issues?
- Natural greaseproof paper
- Compostable paper
- Recycled cardboard
- Single-use plastic
-
Which packaging strategy best reduces overall environmental impact?
- Using less material
- Using coloured glass
- Using metal cans
- Using thicker plastic
-
What is measured by the term carbon footprint?
- Total water usage
- Energy storage capacity
- Soil nutrient depletion
- Greenhouse gas emissions
-
Which dietary change most effectively reduces an individual's carbon footprint?
- Increasing red meat
- Consuming more dairy
- Eating imported fruit
- Eating plant-based
-
What environmental issue is caused by throwing away edible food?
- Enhanced ozone protection
- Wasted production resources
- Decreased water pollution
- Increased soil fertility
-
What is the primary benefit of meal planning before going food shopping?
- Increasing food cost
- Reducing food waste
- Maximising food packaging
- Extending cooking time
-
Which packaging design flaw directly encourages excessive food purchase and waste?
- Clear labelling
- Vacuum sealing
- Oversized packaging
- Biodegradable material
-
What term describes food bought or prepared in the home that is eventually thrown away?
- Food miles
- Food surplus
- Carbon footprint
- Food waste
-
Which industrial practice helps reduce food surplus before it gets discarded?
- Increasing production
- Donating to charities
- Incinerating stock
- Sending to landfill
-
Where do non-recyclable food packaging materials typically end up after disposal?
- Water reservoirs
- Nutrient soil
- Landfill sites
- Compost bins
-
Why is recycling packaging considered beneficial for the natural environment?
- Increases landfill size
- Accelerates crop growth
- Raises production costs
- Conserves raw materials
-
How can a cook use vegetable peelings during food preparation to minimise waste?
- Freezing for decoration
- Baking into pastry
- Making vegetable stock
- Frying for snacks
-
Which major factor contributes most to the carbon footprint of ready meals?
- Manual harvesting
- Processing and transport
- Natural rainfall
- Domestic storage
-
Which packaging improvement helps reduce carbon emissions during distribution?
- Non-recyclable plastic
- Thick metal tins
- Heavier glass jars
- Lighter recycled packaging
-
At which main stages of the supply chain does food waste occur?
- Only on farms
- Only in restaurants
- Only during transport
- Production, retail and home
-
Using stale bread to make breadcrumbs demonstrates which sustainable food practice?
- Food fortification
- Using leftovers
- Primary processing
- Commercial freezing
-
What generally gives a food product a higher carbon footprint?
- Minimal packaging use
- Manual farm labour
- High energy production
- Local seasonal supply
-
Which packaging feature is most effective for keeping opened food fresh at home?
- Bright outer print
- Resealable closure
- Opaque plastic film
- Non-recyclable tray
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