Read the given passage and answer the questions that follow.
From language to cultures - there are annals about India’s diversity writ in bold. At the heart of everything we hold close is our love for food; the aroma from warm hearths wafts in the air, a heady mix of history and meals. So heady, that we often forget that food has a large carbon footprint, and the menace of ever-growing fast-food businesses that contribute the lion’s share to this problem. However, India’s rich traditional and local edible biodiversity, with its focus on home cooked food, presents a ray of hope. Indian members of Relais & Châteaux, in partnership with Slow Food International, hope to bring back our forefathers’ wisdom when it comes to eating, through the Slow Food movement, which started in the 1980s and aims to bring to the fore the connection of plate with people and the planet. Calling for the protection and promotion of traditional techniques associated with regional food cultures is Jaisal Singh, owner of SUJAN group of hotels.What, according to the passage, is a possible way to manage the large carbon foot-print caused by the fast-food industry?
Read the given passage and answer the questions that follow.
From language to cultures - there are annals about India’s diversity writ in bold. At the heart of everything we hold close is our love for food; the aroma from warm hearths wafts in the air, a heady mix of history and meals. So heady, that we often forget that food has a large carbon footprint, and the menace of ever-growing fast-food businesses that contribute the lion’s share to this problem. However, India’s rich traditional and local edible biodiversity, with its focus on home cooked food, presents a ray of hope. Indian members of Relais & Châteaux, in partnership with Slow Food International, hope to bring back our forefathers’ wisdom when it comes to eating, through the Slow Food movement, which started in the 1980s and aims to bring to the fore the connection of plate with people and the planet. Calling for the protection and promotion of traditional techniques associated with regional food cultures is Jaisal Singh, owner of SUJAN group of hotels.What, according to the passage, is a possible way to manage the large carbon foot-print caused by the fast-food industry?
By going back to traditional techniques of cooking and regional food cultures.
By going back to traditional techniques of cooking and regional food cultures.
By consuming only home-cooked food.
By consuming only home-cooked food.
By associating with Slow Food International.
By associating with Slow Food International.
By not participating in fast-food businesses at all.
By not participating in fast-food businesses at all.
Correct Answer:
By going back to traditional techniques of cooking and regional food cultures.
By going back to traditional techniques of cooking and regional food cultures.
option A is correct according to the below part of passage;
So heady, that we often forget that food has a large carbon footprint, and the menace of ever-growing fast-food businesses that contribute the lion’s share to this problem. However, India’s rich traditional and local edible biodiversity, with its focus on home cooked food, presents a ray of hope
