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CED Sustainability & Environmental Responsibility Flashcards

6 cards from real CED practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 CED Sustainability & Environmental Responsibility flashcards as text
  1. Which certification is widely recognized as the global standard for sustainable event management?

    Answer: ISO 20121

    ISO 20121 is the internationally recognized standard specifically designed for sustainable event management systems.

  2. A CED wants to reduce an event's carbon footprint from transportation. The MOST effective strategy is:

    Answer: Selecting a venue accessible by public transit and offering shuttle services

    Choosing transit-accessible venues and organizing group transportation significantly reduces per-attendee carbon emissions compared to individual car travel.

  3. Which food and beverage practice best supports event sustainability goals?

    Answer: Sourcing locally grown, seasonal ingredients from regional suppliers

    Local, seasonal sourcing reduces transportation emissions and supports regional economies, making it a core sustainable food and beverage practice.

  4. What does the term 'zero-waste event' mean in practice?

    Answer: Diverting at least 90% of waste from landfill through reuse, recycling, and composting

    A zero-waste event typically aims to divert 90% or more of waste away from landfill through systematic reuse, recycling, and composting programs.

  5. Which metric is commonly used to measure an event's environmental impact from energy use and travel?

    Answer: Carbon footprint (CO₂ equivalent emissions)

    Carbon footprint, expressed in CO₂ equivalent emissions, is the standard metric for quantifying an event's overall environmental impact from energy and travel.

  6. Single-use plastics at events can best be replaced with:

    Answer: Compostable or reusable serviceware

    Compostable or reusable serviceware eliminates the need for single-use plastics while maintaining full beverage and food service capability.