Sustainability Education - Day 4
Sustainability in Seafood
You will need at least 3 correct answers to validate your attendance. Good luck!
Feel free to submit your answer multiple times, we will take into consideration the highest score.
You can find all handouts and webinar recordings here:
https://www.worldchefs.org/world-news/7e2f81bb86d25ff3fac5446426477d3cc986e952
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Email address
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First Name
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Your answer
Last Name
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Country
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Organisation
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Position
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Which of the following is NOT a direct threat to seafood sustainability?
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1 point
Plastic pollution
Illegal, Unreported and Unregulated Fishing (IUU)
The growth of aquaculture production
Fertiliser runoff
How many percentages of world wild fish population is being overfished?
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1 point
At least 85%
At least 75%
At least 65%
At least 55%
To ensure seafood sustainability, which of the following action is NOT recommended for chefs?
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1 point
Work with a reputable fish purveyor
Research characteristics of sustainable fisheries and aquaculture
De-emphasize on the most common seafood solutions
Increase the seafood portion size
What are the characteristics of sustainable fisheries?
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1 point
Minimized fishing impacts, uncontrolled bycatch impacts, balanced management, minimized habitat impacts
Minimized fishing impacts, minimized bycatch impacts, focusing on fisherman’s need, minimized habitat impacts
Minimized fishing impacts, minimized bycatch impacts, balanced management, minimized habitat impacts
Minimized fishing impacts, minimized bycatch impacts, focusing on long term survival of fishes, minimized habitat impacts
Which is the following is NOT a characteristic of sustainable aquaculture?
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1 point
Simplified data on fish farming operation
Minimized habitat impacts
Controlled feed
Sustainable source of stock
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