Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Sustainability 2 > 2 > Flashcards

2 Flashcards

1
Q

Goal of sustainable architectural design

A

Find architecture solutions that guarantee things

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Sustain architecture goals: 3

A

Well being and coexistence of society
Environment
Profitability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Sustainable architecture attempts to reduce negative effects: 2

A

Humans

Environment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Of or relating to immediate surroundings of something

A

Ambient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Means buildings save cost in terms of energy and water and provide at least same ambient quality

A

Efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sustainable architecture vegans with what?

A

Sustainable planning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Social impacts on sustainable architectural design: 5

A 
Health
Safety
Comfort
Productivity 
Quality of life concerns
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The fundamental principle of solar design is what?

A

Warming effects of suns rays which is achieved by glazing, orientation and thermal mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Glass allows _____ or more of energy from sun through windows

A

90 percent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Double glazing is either ___ as good or _____ as bad

A

Twice

Half

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

A small air gap between sheets of glass is considered what?

A

Good insulator

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Double glazing has insulating power of what?

A

Single layer of bricks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Direction and height of sun in high northern latitudes and low southern latitudes changes during the year. T or F

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Surfaces facing ____ recieve ____ all year round

A

South

Sun

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Solar panels and windows that capture solar warming in winter should face close to what direction?

A

South

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Shade all year round is called what

A

Northern exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Focus on insulation and minimizes glazing on that side of the facility

A

Northern exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what windows work best to maximize solar heating in winter?

A

Vertical windows facing south

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The way a building can store and regulate internal heat

A

Thermal mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Buildings that take a long time to heat up and cool down have a high what?

A

Thermal mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

High thermal mass examples

A

Brick
Concrete
Stone
Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Low thermal mass examples

A

Air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

____ warms up quickly but does not stay warm for long

A

Air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Sustainable architectural priorities: 4

A

Economy of resources
Life cycle design
Design for humanity and environment
Management and leadership

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

When hotels meet its own needs it becomes a true what?

A

eco-hotel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Environmental consequences from procurement of materials to end of facility

A

Cradle to grave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Idea of reusing and recycling agricultural materials time and time again

A

Life cycle design

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Ultimate aim of sustainable construction is?

A

Management and leadership

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What buildings produce their own energy that is harvested on site with surplus fed back into the grid

A

Zero energy buildings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life

A

food security

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

sustainable agriculture is at the center of what concept?

A

food security

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

many food born diseases can be contributed too?

A

food and drinking water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

contributes to increased and affordable items and low-priced food additives

A

intensive agricultural practices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what enters our body through water supply?

A

heavy metals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

many food-borne pathogens contaminate food mostly due to what?

A

poor hygiene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

health related concerns are directly related to what? 2

A

sugar and kinds of food consumed in the west which are high in fat content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

food standards and certifications are what?

A

voluntary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

standards for organic agriculture have been…

A

on-going for 20 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

rules and regulations slightly differ from what?

A

US and EU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

food rules and regulations slightly differ and apply to what percent of global market for _____ food

A

90 percent

organic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

crop rotation includes what?

A

nitrogen-fixing plants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

gmo and ionization radiation is _____

A

prohibited

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

nitrogen-fixing plants include

A

peas, clover, broad beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

selected for sustainability to given environmental conditions and farming practices

A

plant and animals species

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

what isn’t allowed in livestock farming?

A

antibiotics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

animals are supposed to be fed ____ percent organic feed

A

100 percent

47
Q

____ (3) all interact and depend on each other

A

humans, plants, soil

48
Q

works well on soils that contain minimum amount of organic matter contents with no chemicals allowed

A

organic farming

49
Q

organic farming performs better when considering the ___ ____ ____

A

environmental bottom line

50
Q

pay producers an agreed minimum price

A

fair trade food

51
Q

human rights, environmental concerns, labor conditions, animal well-being- all non-economic concerns

A

ethical trading

52
Q

businesses view fair trade food concerns as what?

A

corporate social responsibility

53
Q

companies integrate interests and needs of customers, employees, suppliers, shareholders, communities, and planets into corporate strategies

A

corporate social responsibility

54
Q

describe general paradigm of local food systems

A

farm to fork

55
Q

became a synonym for globalization of food sector

A

food miles

56
Q

private and institutional consumers buy ____ grown or produced _____ away

A

foods

far

57
Q

terminology used to describe ______ _____ is diverse

A

local food

58
Q

all local food are aiming at what concept?

A

producing, marketing and consuming food products within a certain geographic area

59
Q

restaurant managers must be careful how they define specific regional food and how definition is communicated to clientele T OR F?

A

True

60
Q

relationships from chefs to ____ of key ingredients can decrease risk of running out

A

providers

61
Q

___ ____ strive for quality

A

regional food

62
Q

just because regional food is local it must also be ___ quality

A

superior

63
Q

food consumption occurs at nearly ____ hours, which can have _____ effect on ones health

A

all

negative

64
Q

_____ remains essential daily meal for optimal well-being

A

breakfast

65
Q

eating one’s way through the day

A

grazing

66
Q

____ has shown minimal support to enhancing ones health

A

grazing

67
Q

Eat ____ in day and ___ later

A

earlier

less

68
Q

give body an ____ fast

A

overnight

69
Q

it is also good to eat _____

A

slower

70
Q

what states that salt isn’t for you

A

the journal of AMA

71
Q

____-____ can help lower blood pressure

A

eco-therapy

72
Q

rage during the 1940’s and 1950’s

A

supper clubs

73
Q

gathering of strangers inside private home

A

brick and mortar or pop-ups

74
Q

beginning of sustainable food movement started when?

A

1970’s

75
Q

sustainable food movement increases awareness of what?

A

environmental issues that impact global economy

76
Q

stressed importance of integrity of food from natural agricultural systems locally

A

back to nature movement

77
Q

early stages of food industry started when?

A

1850’s

78
Q

in 1850’s early food industry started what? 2

A

new food processing techniques

groups in Europe sought more natural and authentic nutrition

79
Q

in the past ____ Decades of ____ century there has been many diverse food movements

A

3

20th

80
Q

all food movements were founded upon concept of what?

A

a strong interest in the nutritional content of food

81
Q

___ _____ is difficult to define

A

health food- no clear definition

82
Q

___ ____ is used in general terminology to include natural foods, organic foods, vegetarian foods

A

health food

83
Q

seeks to encourage enjoyment of regional foods

A

slow food

84
Q

seed bank initiates set up to do what?

A

protect fruit and veggies spices no longer farmed

85
Q

slow food movement started with who?

A

Carol Petrin (1986)

86
Q

no international legal definition of what?

A

sustainable food

87
Q

___ and _____ are 2 of the most intensive actions between mankind and nature

A

eating and drinking

88
Q

what report said that _____ million US leisure travelers choose a destination based on what?

A

Skift Report
39 million
availability of culinary activities

89
Q

materials from more sustainable sources examples

A

bamboo, hemp, soft woods

90
Q

integrating a much greater proportion of recused materials in new construction projects such as from demolition site rubble

A

sustainable construction

91
Q

quantity of energy required to manufacture and supply to the point of use, a product, material or service

A

Embodied energy

92
Q

renovating an _____ building will always use ____ energy then building a ____ hotel

A

existing
less
new

93
Q

sustainable architectural priorities: (4)

A

economy of resources
life cycle design
design for humanity and the environment
management and leadership

94
Q

vast majority of ____ use ____ lighting during the day

A

buildings

artificial

95
Q

design stage to plan for maximizing the use of natural air flow and cooling

A

stack effect

96
Q

capture wind and create air flows within the budding is known as what?

A

the stack or chimney effect

97
Q

air ____ and ____ when warm

A

expands and rises

98
Q

when air expands and rises when warm it is called what?

A

convection (heat moves around the buldings)

99
Q

____ _____ is a major energy drain

A

air conditioning

100
Q

____ ____ seek out culinary activities after a destination is decided upon

A

35 million

101
Q

In US, _____ w/o salt are called ____

A

pretzels

baldies

102
Q

____ turmoil adds to green marketing and branding to put pressure for companies to show responsibility

A

economic

103
Q

Cause related marketing: started when?

A

middle 1980’s through 1990’s

104
Q

creates emotional bond between customer and brand

A

emotional branding

105
Q

all marketing activities aimed at ____ ______

A

straight consumption

106
Q

two modes of brand communications:

A

expression

content

107
Q

physical/tangible dimension of brand captured by a consumer through sensory perception

A

expression

108
Q

multitude of ideas and messages portrayed by a brand

A

content

109
Q

green marketing 3 points

A

1- marketing of products that are presumed to be environmentally safe
2- development and marketing of products designed to minimize effects on physical environment and improve quality of life
3- efforts by an org. to promote produce and package products in a manner thats sensitive/responsive to ecological concerns

110
Q

also known as life cycle analysis, eco-balance and cradle-to-grave analysis

A

Life cycle assessment

111
Q

investigation and valuation of environmental impacts of specific products or services caused or necessitated by its existence

A

life cycle assessment

112
Q

compare range of environmental and social damages assigned to products and services then select least burdensome one from the group

A

life cycle assessment purpose

113
Q

making depends upon the gathering of information

A

marketing decision

114
Q

information regarding product, service, and provides to consumer advice on how to best handle product or service until final disposal

A

Responsible marketing

Sustainability 2 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions