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HOST303 Week 9 Mitigating Tourism and Hospitality Impact Recap Flashcards | StudBud
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HOST303 Week 9 Mitigating Tourism and Hospitality Impact Recap
HOST303 Week 9 Mitigating Tourism and Hospitality Impact Recap
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1
What percentage of food waste occurs during production, harvesting, and storage?
54%
34%
44%
64%
2
Which of the following is NOT mentioned as a method used by the Four Seasons to reduce electricity consumption?
Installing timers and photocells on lights
Ensuring proper maintenance of the furnace and HVAC systems
Auditing appliances
Replacing all light bulbs with LED lights
3
What are the 3Rs of waste management?
Reduce, Repurpose, Recycle
Reuse, Recycle, Recreate
Recycle, Reuse, Repurpose
Reduce, Reuse, Recycle
4
Which of these is NOT mentioned as a way to communicate codes of conduct to visitors?
Pre-departure pack
Meet and greet upon arrival
Website and social media
Mandatory training sessions
5
What is greenwashing in the context of tourism?
Painting hotel rooms green
Promoting environmentally friendly practices without actually achieving it
Using eco-friendly cleaning products
6
What is monoculture in farming?
Mass production of a single crop
Organic farming practices
Crop rotation techniques
Growing multiple crops in the same field
7
What percentage of waste is recycled worldwide?
50-60%
25-30%
>75%
<10%
8
What is the primary purpose of the Seychelles Sustainable Tourism Label (SSTL)?
To provide standards for sustainability improvement in the tourism industry
To restrict tourist numbers
To promote luxury tourism
To increase tourism revenue
9
What is the main goal of "Prevention at Source" in environmental management?
To prevent the generation of waste and pollution in the first place
To increase recycling efforts
To clean up pollution after it has been created
To promote end-of-pipe solutions
10
What is an Environmental Impact Assessment (EIA)?
A post-project evaluation of environmental damage
An evaluation of environmental consequences before an action takes place
A survey of tourist opinions on environmental issues
A financial assessment of environmental projects
11
How much waste are cruise ships in the Caribbean estimated to produce each year?
7,000 tons
700,000 tons
7,000,000 tons
70,000 tons
12
Which of these is NOT mentioned as a type of code of conduct for tourism?
General Tourist Industry Codes
Codes for specific sectors and activities
Codes of conduct for tourists
Codes for hotel construction
13
What percentage of the Earth's water is salt water and not drinkable?
100%
50%
75%
> 97%
14
Which of these is NOT mentioned as a reason for reducing energy, water, and waste in hospitality businesses?
Competitive advantage
Financial reasons
Community reasons
Environmental reasons
15
What is carbon offsetting?
A technique to extract carbon from the atmosphere
A way to produce more carbon dioxide
A system to invest in green initiatives to counterbalance emissions
A method to increase carbon emissions
16
What is the primary goal of organic food production?
To use farming practices caring for the environment without chemicals
To reduce food costs
To increase crop yields
To improve food taste
17
In the Mediterranean, how much water can tourists consume per day on average?
330 liters
220 liters
440 liters
550 liters
18
Which organisation has promoted farm-to-table dining in British Columbia for over 20 years?
Green Key Global
BC Hydro
FarmFolk CityFolk
Four Seasons
