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

Written by Revision Ninja · Last reviewed 11 October 2026

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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.

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The 20 questions

  1. Which action is an example of reducing food waste in the home?

    • Buying extra food every day without a plan for the week
    • Using leftover vegetables in a soup for the next day
    • Throwing away food as soon as the date passes on the label
    • Cooking more than needed and binning the surplus at the end of the meal

  2. Which stage of the food supply chain is an example of food waste?

    • Food being labelled with its price for the customer
    • Food spoiling in a warehouse before it reaches the shop
    • Food being packed carefully for delivery to the store
    • Food being sold at a discount to shoppers near closing time

  3. Which material used in food packaging is a major environmental issue because it can take a very long time to break down?

    • Cardboard, which is made from recycled fibres and breaks down
    • Single-use plastic, which can persist in the environment
    • Paper, which is made from wood pulp and breaks down easily
    • Glass, which can be reused or recycled many times

  4. Which packaging change would most reduce the environmental impact of a product?

    • Adding a plastic lid to each item for extra protection
    • Printing the label in a larger font for easier reading
    • Using less packaging material for each product
    • Adding an extra plastic tray inside the pack for display

  5. What does the term carbon footprint describe?

    • The amount of charcoal used in cooking over a barbecue
    • The total greenhouse gas emissions caused by a product or activity
    • The number of carbon atoms present in a sugar molecule
    • The weight of carbon contained in a food product on sale

  6. Which action would most reduce the carbon footprint of a meal?

    • Heating more food in a microwave each day for convenience
    • Eating more plant-based foods and less meat over the week
    • Using more single-use packaging for every meal served at home
    • Buying more meat from distant countries shipped by air

  7. A household throws away a large amount of food each week. Which environmental issue does this create?

    • Less carbon released into the air from food production
    • A decrease in the amount of packaging waste sent to landfill
    • Wasted resources and emissions from producing food that is never eaten
    • A reduction in the number of food miles travelled by the food

  8. Which food waste reduction method involves planning meals before shopping?

    • Buying extra food on every shopping trip to be safe
    • Keeping food past its date on the label to be safe
    • Buying only what is needed for planned meals
    • Buying food in the largest pack available in the shop

  9. Which packaging issue is linked to food waste?

    • Packaging that shows the net quantity in grams on the front
    • Packaging that is too large for the food inside, leading to more waste
    • Packaging that keeps food fresh for longer on the shelf
    • Packaging that carries a barcode for scanning at the till

  10. Which description best matches the term food waste in the home?

    • Food that is composted in a garden bin for the plants
    • Food bought or prepared but not eaten and thrown away
    • Food that is donated to a local food bank for those in need
    • Food that has been cooked and eaten in full at the table

  11. Which waste-reduction practice applies to food production and retail?

    • Discarding food as soon as it reaches its best-before date on the label
    • Packing every product in extra plastic for protection
    • Donating surplus food to charities before it is wasted
    • Throwing out imperfect fruit that is still safe to eat and healthy

  12. Which environmental concern is linked to packaging that cannot be recycled?

    • It ends up in landfill and adds to pollution
    • It always removes carbon from the air over time
    • It reduces the food miles of the product travelling to shops
    • It increases the amount of food that can be eaten from the pack

  13. Why is recycling packaging helpful for the environment?

    • It makes food last longer on the shelf in the shop
    • It reduces the need to make new packaging from raw materials
    • It removes the need for any transport of goods by road
    • It increases the amount of plastic produced by the factories

  14. Which action would help a cook reduce food waste when preparing a recipe?

    • Using vegetable peelings to make a stock for a soup
    • Keeping food past its use-by date on the label to be safe
    • Discarding all the vegetable peelings straight into the bin
    • Buying more of each ingredient than the recipe actually needs

  15. Which factor contributes most to the carbon footprint of ready meals?

    • The amount of light in the shop during opening hours
    • The brand colour used on the packaging
    • The number of shelves in the supermarket aisle
    • Energy used in processing, packaging and transport

  16. Which action reduces the carbon footprint of packaging?

    • Choosing lighter packaging made from recycled materials
    • Adding more layers of plastic to each pack for protection
    • Choosing heavy glass for every product in the range
    • Using a larger carton than needed for a small item

  17. Which statement about food waste is accurate?

    • Food waste occurs at many stages, including production, retail and the home
    • Food waste can be eliminated only by buying more food each week
    • Food waste never affects the environment in any way
    • Food waste only occurs in restaurants and takeaway outlets

  18. A cook uses bread that is going stale to make breadcrumbs for a dish. Which principle does this follow?

    • Using leftovers to reduce waste
    • Replacing the food with a more expensive ingredient for flavour
    • Discarding the bread to save time in the kitchen
    • Buying more bread for the recipe than the dish needs

  19. Which statement about carbon footprint and food is correct?

    • Foods that need more energy to produce and transport often have a higher carbon footprint
    • Carbon footprint is lower for foods that need more energy to produce and transport
    • Carbon footprint depends only on the colour and design of the packaging used for food
    • All foods have exactly the same carbon footprint once they are sold in the supermarket

  20. Which packaging feature is most helpful for reducing food waste in the home?

    • A pack that is sealed with several layers of foil
    • A pack that is printed on heavy card with gloss
    • A pack with a large window for display only
    • A resealable pack that keeps the remaining food fresh

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