Sustainable Food Consumption: แบบฝึกหัด

• a.

  Buying single-use plastic water bottles daily

• b.

  Throwing away leftover cooked rice after one day

• c.

  Composting vegetable peelings for garden use

• d.

  Purchasing pre-packaged individually wrapped snacks

• a.

  Discarding bruised fruits immediately to prevent the contamination of nearby fresh produce

• b.

  Practicing root-to-stem cooking by using vegetable stems and peels to make stocks to achieve waste-free preparation

• c.

  Using pre-packaged single-serve convenience meals to eliminate all forms of kitchen fuel consumption

• d.

  Purchasing individually air-freighted exotic fruits to ensure high biodiversity in daily nutrient intake

• a.

  It reduces the carbon footprint by minimizing the energy required for long-distance transportation and cold storage

• b.

  It increases the biological value of the plant proteins found in the vegetables

• c.

  It ensures that the food is free from all chemical additives and preservatives

• d.

  It eliminates the need for any food packaging or labeling

• a.Selecting only exotic fruits imported from overseas
• b.Discarding food that is close to its 'best before' date
• c.Using leftover vegetables to make a soup stock
• d.Buying food only in small, individually wrapped portions

• a.

  Peeling vegetables thickly to eliminate any surface blemishes

• b.

  Boiling vegetables in excess water and pouring all the cooking liquid away

• c.

  Scrubbing and utilizing vegetable peels and trimmings in stocks rather than discarding them

• d.

  Purchasing pre-cut, individually plastic-wrapped vegetables in bulk

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