Any topic (writer’s choice)

question 1: What resonated with you when you watched the lecture or videos, and why. Be sure to cite specific evidence from the videos/lecture (including identifying the video you are referencing).

Question 2: Describe a waste issue situation (related to hospitality and tourism operations, including restaurants) similar to those discussed in the lecture and/or videos that you have encountered. Consider the following points in your response:
    What did you observe?
    How did it make you feel?
    What might the restaurant have done differently?
    If you faced a similar situation as a manager, how might you deal with it?

Question 3: The idea of going green is easy to get behind, but it seems to be a situation of Easier said than Done.  What are some of the difficulties that a restaurant operator might encounter trying to implement sustainability policies? (5 points; 1 for each category – thorough responses required)  Consider:
    Employees
    Budgeting/Finances
    Resistance to change
    Infrastructure
    Customers

Question 4: Restaurants have a significant impact on the global food supply chain.  How can restaurants responsibly source their food supplies? Use examples from the lecture and TED talks to support your responses, which need to be complete sentences and thoughts rather than bullet-pointed synopses. 

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