8) According to the NRA, what are the biggest water and energy consumption sources in restaurants, respectively?

a) Kitchen/dishwashing and food preparation

b) Food preparation and HVAC

c) Food preparation and kitchen/dishwashing

d) Kitchen/dishwashing and HVAC

9) What does the OSHA Act enforce?

a) Safe and healthful working conditions for employees

b) Sustainability in the foodservice industry

c) Rules and regulations on construction and layouts

d) Equal pay for employees

10) ______ refers to the lack of access to healthy, nutritious food.

a) Food security

b) Food insecurity

c) Food gap

d) Grocery gap

11) It is more difficult to address food safety and sanitation if you are designing a restaurant from the ground up.

a) True

b) False

12) Some restaurants have reported a reduction in food waste by directing it to hunger-relief efforts, such as food banks or shelters.

a) True

b) False

13) Which of the following is NOT a helpful way for restaurants to reduce food waste?

a) Promote all you can eat buffet settings by providing customers with smaller plates

b) Replace plastic food packaging with recyclable or biodegradable containers

c) Tracking food waste with quantitative data to see if your practices are working or not

d) Support institutional composting