Is climate candy set to be the next trend?
LA-based PurePlus says yes. The startup launched its first consumer product, Faven, two years ago. Today, each packet of chews contains one serving of fruits and vegetables and saves scores of produce from ending up in landfill.
According to PurePlus, every Faves packet uses six carrots, three heels, one sweet potato, half a squash and one-fourth of a pumpkin. A lot of the time the products are made with “imperfect” produce. The ultimate aim of the company is to tackle food waste in a meaningful and healthy way.
Co-founder and CEO Amy Keller knows sweets. She’s the granddaughter of Norman Spangler, a second-generation leader at Spangler, a second-generation leader at Spangler Candy Co. Instead of following in her family’s footsteps, she set up PurePlus in 2018. PurePlus works with farmers to secure unsold or unsellable produce to turn into plant-based powders that can be used in multiple food and drink applications.
Around 930 million tonnes of food is wasted every year, twice as much as previous estimates, with 61 percent coming from domestic households, 26 percent comes from food services and retail claims the last 13 percent.
The US Sustainable Development Goals initiative have laid out plans to reduce food waste by half by 2030. It is seeking to tackle the issue due to the increased burden on waste management systems, impact on climate change and food insecurity that it brings. Up to 10 percent of global carbon emissions are tied to waste produce.
PurePlus has so far launched two flavors of its fruit and vegetable chew: strawberry and grape. Developed using its special produce powder and sustainable oil, among other things, they are marketed as healthy alternatives to standard sweet chews.
“Faves has set out to solve the climate crisis by preventing food waste by upcycling perfectly good fruits and vegetables to create a candy that’s good for people and the planet, thus, making both healthy choices and climate impact more accessible,” Amy Keller said in a statement. “We don’t make a product unless it will deliver a real benefit and is truly sustainable. ”
1. What does the company PurePlus aim to do?A.To start a new trend. | B.To produce the best sweets. |
C.To help people eat more healthy. | D.To recycle food waste in a sustainable way. |
A.Food waste. | B.Climate change. |
C.Food insecurity. | D.Waste management system. |
A.She set up Faves two years ago. |
B.She was the only founder of PurePlus. |
C.She has a sense of social responsibility. |
D.She was the fourth generation leader at Spangler Candy Co. |
A.A new trend is set by Amy Keller. | B.Climate candy is tackling food waste. |
C.PurePlus has launched two new flavors. | D.PurePlus has made plans to reduce food waste. |
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【推荐1】Growing up in England with a British father and a Chinese mother, I’ve enjoyed food from both countries ever since I was able to hold a knife and fork and chopsticks!
Mum has sweet memories of the food from her home town in Sichuan, and often cooks spicy dishes. Thanks to this, Dad has come to love hot pot! But there are still some dishes that Dad dare not try even after many years of marriage to my mother. Even today he still does not take to eating things like chicken feet. But I enjoy that sort of food myself.
Last week, I went to the butcher’s and asked, “Do you have pigs’ ears?” “No,” the butcher said, pulling at his own ears, “just these ordinary ones.” He must have thought I was joking. Dad can cook a super “full English breakfast” of bacon, eggs, beans, sausages and toast with butter. Mum and I just have to find a way to get him into the kitchen! He also does a typical Sunday roast. We all love roast beef and vegetables.
I’ll never forget my first visit to China. Mum encouraged me to try different kinds of food. But just when I thought I could deal with all Chinese food, I came across stinky tofu, a horrible grey thing that looked and smelt like a burnt sports shoe. I gathered all my courage to take a bite and was amazed to find it wasn’t so bad. It reminded me of blue cheese, a similarly strong smelling type of food you either love or hate. Maybe I’ll fall in love with stinky tofu, someday.
People say that one man’s meat is another man’s poison, but I feel at home with food from both my cultures.
1. What can we learn from this passage?A.I have enjoyed the food from two cultures since a little child. |
B.Because of my Mum, Dad loves all kinds of Chinese food. |
C.We all like roast beef and vegetables except Mum. |
D.I have fallen in love the stinky tofu now. |
A.Generous. | B.Mean. | C.Humorous. | D.Serious. |
A.It means what one person likes may not be liked by someone else. |
B.It means that one person likes it very much. |
C.It means that one person cannot get satisfaction from it. |
D.It means that one person’s food causes another man’s death. |
A.To introduce two different cultures. |
B.To advise the readers to try some different food. |
C.To show the different eating habits between China and Britain. |
D.To tell a story about a child of his eating experience. |
【推荐2】Well over half of the average diet in the UK and US now consists of ultra-processed food (UPF) — or, as one scientist prefers to put it, industrially produced edible (可食用的) substances. Though defining it technically is complex, the simple explanation is that it contains items you wouldn’t normally find in a kitchen.
Sometimes UPF looks like junk food obviously artificial and high in salt, fat and sugar. But it often comes in reliable forms such as soup, muesli or yogurt. Unfortunately, almost every food that comes with a health claim on the packet is UPF. And a vast body of data has emerged in support of the theory that UPF damages the human body and increases rates of cancer, mental illness, etc.
Produced by a handful of multinational companies, UPF is created to be cheap to produce and transport, with industrially derived (提取的) substances replacing costlier ingredients (原料) and ensuring long shelf lives. It is also designed to make us buy more — essential in a system where businesses must keep growing to satisfy their shareholders each quarter. Global consumption is rising fast, especially in middle-income countries.
The impact is firstly on individual bodies, but through them on health services. This is a social problem that cannot be solved by telling consumers to check product labels. UPF consumption is not propelled by laziness or greed, but poverty, intensive marketing and foods designed to make us keep eating:
Taking on big food is harder than tackling big tobacco has been. It requires addressing a broad range of products that many people cannot simply cut out. But it is possible and necessary. Addressing poverty is central: when people can afford to eat more healthily, they generally do. The government should ensure that people learn not only about the risks of UPF, but also about how to eat well. Measures should be taken to ensure that the food consumption is pushed by nutritional needs and appetites — not by financialised growth.
1. What can we know about UPF?A.It can’t be found in a kitchen. | B.It looks like junk food but is healthy. |
C.It is most popular in rich countries. | D.It may harm physical and mental health. |
A.Forbidden. | B.Proved. | C.Driven. | D.Assessed. |
A.To handle the tobacco problem first. | B.To limit the production of UPF. |
C.To ban people from consuming UPF. | D.To raise people’s awareness of healthy diet. |
A.UPF: Blame Businesses, Not Consumers | B.UPF: Convenience Food |
C.UPF: Time to Reach More People | D.UPF: A Sensitive Issue |
【推荐3】Safety is the usual choice for global travelers when faced with a menu of unknown dishes. But a great meal crosses all cultural boundaries, and sharing the food of your host country is the best way to connect with its people and culture.
Italy
Pizza is not a new thing for you. But locals say there’s something in the water in Naples that ensures you will never have a pizza like it anywhere else in the world. If you’re lucky enough to be around during the autumn truffle (松露) season, try uova con tartufi — fried eggs with truffle oil. It can’t be found on restaurant menus, but chefs from Tuscany and Umbria will know what you mean if you ask for it.
Spain
If you’re anywhere in Spain, you must try Manchego. It has a strong flavor, and enjoying it along with bread, served with olives and meat or accompanied by red wine makes a perfect choice. Barcelona is part of Catalunya, a region in Spain that has a very special food culture. Must-haves include patatas bravas, crisp (脆的) fried potatoes with a secret sauce, and mel i mato, a curd cheese and honey dessert cooked in a pot. Even if you’re rushing on an overnight trip through Barcelona, don’t leave without trying them!
Russia
The best meals are worth the money in Russia. If you see solyanka on the menu, don’t hesitate to order. This salty, sour and often spicy soup combined with meat or fish and topped with a Russian sour cream, is delicious. Borscht and pelmeni are common in Russia, but experiment with different varieties. If you find the time, a culinary (美食的) side trip in search of Azerbaijaini plov, a spiced rice dish cooked with meat and dried fruit, is worth the journey.
1. If you are a cheese lover, you can choose ________.A.Manchego | B.uova con tartufi |
C.solyanka | D.mel i mato |
A.You must eat Manchego with red wine. |
B.The sweetness of water gives Naples’ pizza a special flavor. |
C.You may spend quite some money trying best food in Russia. |
D.Uova con tartufi is not allowed to be put on Italian restaurant menus. |
A.Global Economy. | B.Life on the Go. |
C.Entertainment. | D.A Bite of Europe. |
【推荐1】About 40% of all food grown in the world goes uneaten each year, according to a World Wildlife Fund report from last year. And when food ends up in landfills, it produces huge amounts of greenhouse gases. So it’s no surprise that the app Too Good to Go designed to be opposed to this problem—by giving consumers the opportunity to purchase leftover, out-of-date or ugly food at discount prices—has become increasingly popular in recent years.
Users of the Too Good to Go app can search for local restaurants, bakeries and grocery stores—and purchase surprise bags filled with whatever food is left over at the end of the day. The bags range in price from about $3 to $5, but they’re stocked with food about three times that value. So customers are also getting a steep discount.
Too Good to Go first launched in Europe in 2015 and opened in the US in October 2020.Today it’s available in cities including Austin, Chicago, Los Angeles, Seattle and Philadelphia. And the app saves 300,000 meals a day from ending up in landfills around the world.
Besides saving meals from ending up in the trash, Too Good to Go’s primary aim is to increase awareness of food waste, eventually encouraging consumers to effect policy change in their local communities.
“The whole food chain is wasting food. So we need to help,” said Lucie Basch, co-founder of the app Too Good to Go.” But for us, starting with the consumers and raising awareness with a super simple app that anyone can download and start using today was really the opportunity to make a difference for us.”
1. What is the purpose of designing the app Too Good to Go?A.To fight against food waste. | B.To recycle the leftover food. |
C.To reduce air pollution. | D.To deal with world hunger. |
A.enveloped | B.housed | C.filled | D.coated |
A.It still has a long way to go |
B.It can change the existing food chain. |
C.It should work together with more grocery stores. |
D.It can help improve related policies of communities. |
A.The Main Cause of Food Waste | B.The Solution for Greenhouse Gases |
C.A New App Helps People Reduce Waste | D.A Consumption Concept Becomes Popular |
【推荐2】These days a green building means more than just the color of the paint. Green buildings can also refer to environmentally friendly houses, factories, and offices.
Green building means “reducing the effect of the building on the land”, Taryn Holowka of the U.S. Green Building Council(评议会) in Washington, D.C., said. According to Holowka, building accounts for 65 percent of total U.S. electricity use.
But green buildings can reduce energy and water use. Also, the buildings are often located near public transportation such as buses and subways, so that people can drive their cars less. That could be good for the environment, because cars use lots of gas and give off pollution. Green buildings are often built on developed land, so that the buildings don’t destroy forests.
Marty Dettling is project manager for a building that puts these ideas into action. The Solaire has been called the country’s first green high-rise building. According to Dettling, “We’ve reduced our energy use by one-third and our water by 50 percent.”
The Solaire cuts energy in part by using solar power. “On the face of the building we have solar panels(光板) which change the sun’s energy into electricity,”Dettling explained.
The Solaire also has lights that automatically turn off when people leave the room. In addition, the building has lots of windows, allowing people to use the sun for light during the day. The Solaire cuts water by reusing it.
Not everyone is eager to move into a green building, however. Some people think that things like solar panels cost more money than more traditional energy sources. Anyhow, Holowka said, “It’s going to be big.”
1. A green building means ________.A.a building that uses no electricity |
B.a building that saves energy and water |
C.a building occupying less land |
D.a green-colored building |
A.which has already been for buildings |
B.which has thick forests around |
C.where people of high income live |
D.where traveling around by car is most convenient |
A.will be more comfortable |
B.will be more environmentally friendly |
C.will become popular in future |
D.will take the place of traditional buildings |
A.Dettling designed the first green building in the U.S. |
B.Energy shortage calls for buildings of new design. |
C.The Solaire serves as a model of high buildings. |
D.Green buildings help save the environment. |
【推荐3】In the flood of innovative solutions that have emerged in the last several years to save the world from plastic pollution, Tom Szaky’s solution may be one of the most audacious (大胆的). Szaky has presented a concept that dates to the turn of the last century-returnable, refillable containers. The idea was introduced to the world by Coca-Cola in the early 1920s, when coke was sold in expensive glass bottles that the company needed to be returned. They charged a two-cent deposit (押金), roughly 40 percent of the full cost of the soft drink, and got about 98 percent of their bottles back to be reused 40 to 50 times. Bottle deposit programs remain one of the most successful methods ever invented for recovering packaging.
Szaky launched Loop, an online delivery service that uses serviceable, reusable containers. The bold part of his venture-or risk, if you are one of his financial backers-is that Loop pushes far beyond the common returnable beverage bottles and sells more than 300 items, from food to laundry liquid, in containers of various sizes and made from various materials. His signature product is Häagen- Dazs ice cream that is packed inside a smooth, heat-barrier stainless steel bucket guaranteed to prevent its contents from melting.
Slightly messy in jeans and a coat, Szaky looks every bit the common entrepreneur. He dropped out of Princeton University 17 years ago to become an innovator in the garbage business. Then, he founded TerraCycle, a company near his college. He figured out a way to recycle cigarette ends, and a long list of other non-recyclable things. Then, he became more interested in restoring the circularity of that earlier era and eliminating the disposability from packaging altogether.
Loop is part of the recovery of refillable things as a serious option for plastic waste. The beverage industry is expanding its use of returnable bottles; an Oregon brewery claims to have started the United States’ first state-wide refillable beer system. More significantly, efforts like Loop’s to reinvent packaging for products that don’t fit easily into the refillable category have attracted startups and some of the world’s largest corporate players.
1. How is the Coca-Cola’s bottle deposit program?A.It’s costly. | B.It’s effective. |
C.It is a complex process. | D.It remains questionable to many people. |
A.It struggles to get financial support. |
B.It covers a wider range of businesses. |
C.It mainly gains profits from Häagen-Dazs ice cream. |
D.It was the first to propose using steel containers to store beverages. |
A.Creative and ambitious. | B.Self-disciplined and outgoing. |
C.Hardworking and careful. | D.Responsible and kind-hearted. |
A.To make good use of the waste. | B.To cover his college fees. |
C.To cooperate with more corporate players. | D.To expand his influence in his college. |
【推荐1】Art and science may seem like polar opposites. One involves the creative flow of ideas, and the other cold, hard data. In fact, the two have much in common. Both require a lot of creativity. Mariale Hardiman, an education specialist at Johns Hopkins University, teamed up with other Johns Hopkins researchers and six local schools and researched into this. The study finds art can help students remember better what they learn in science class.
The researchers worked with teachers in 16 fifth-grade classrooms. They took the traditional science lessons and created art-focused versions of them. In a traditional science classroom, for instance, students might read aloud from a book. In the art-focused class, they might sing or rap the information instead. Another example: traditional science classes often use charts and graphs(图表). The art-focused classrooms instead had students create collages(拼贴画) and other types of art. Everyone would get the same information—just learn it in different ways.
The team then randomly assigned each of the 350 students to either a traditional science classroom or an art-focused one. Students then learned science using that approach for the entire unit about three weeks. When they switched to a new topic, they also changed to the other type of class. Every unit was taught both ways to different groups of students.
Before and after each phase of the experiment, researchers tested students on how much they could remember what they had learned. The test result indicated students who started off in regular classes performed better after they moved into an art-focused class. But those who started in an art-focused class did well even when they switched back to a regular science class. These students appeared to use some of the art techniques after switching back to a traditional class. Some continued to sketch or sing to help them remember information. Researchers and teachers also find there’s a broader benefit to using art in the classroom. Students in art-focused classes develop more creativity and learn to collaborate(协作) better skills.
1. What method does a teacher often apply to traditional science lessons?A.Creating collages. |
B.Using charts and graphs. |
C.Switching between topics. |
D.Singing the information of the textbook. |
A.Researchers assigned students different learning tasks. |
B.Teachers coached students on choosing learning styles. |
C.Experiments were conducted among different age groups. |
D.Each student had both an art-focused class and a traditional one. |
A.By sorting data. |
B.By making comparisons. |
C.By analyzing cause and effect. |
D.By testing solutions to a problem. |
A.Art Helps Collaborate Skills |
B.Art and Science Have Much in Common |
C.Art Can Make Science Easier to Remember |
D.Art Education Should Be Taken More Seriously |
【推荐2】A diet high in fats and sugars actually affects the parts of the brain that are important to memory and makes people more likely to desire for unhealthful food, says American psychologist Terry Davidson.
Davidson didn’t start out studying people’s eating. Instead, he was interested in learning about the hippocampus(海马体), a part of the brain heavily involved in memory. He noticed something strange when he studied mice with hippocampal damage. They would go to pick up food more often than the others, but they would eat a little bit, then drop it.
Davidson realized these mice didn’t know they were full. He says something similar may happen in human brains when people eat a diet high in fat and sugar. If our brain system is damaged by that diet, that makes it harder for us to stop eating that diet.
The evidence is growing. In another study by Cambridge psychologist Lucy Cheke, her researchers asked obese(肥胖的)and thin people to do a memory task, a virtual treasure hunt. The subjects had to hide something in a scene across various computer sessions(会话框), then they were asked what they hid, where they hid it and in which session. The obese people were 15-20 percent worse than the thin ones in all aspects of the experiment.
Cheke says with the link between obesity and the brain growing as a field of research, we could see more ways of targeting obesity. For example, if the problem is that obese peopled diet degrades their memory, perhaps making peopled meals more memorable would help them eat less bad stuff. Previous researches showed that watching TV while eating will probably make people eat more, get hungry in the afternoon and eat more at dinner. So Cheke suggests not watching TV while eating. It is one of the easy changes people can make that don’t involve much self-control, but that makes a great difference.
1. What inspired Davidson’s new finding?A.The growing popularity of unhealthy diet. | B.His former study on hippocampus. |
C.His research on people’s eating habits. | D.The strange behaviour of the studied mice. |
A.A sense of hunger. | B.The similarity in brains. |
C.The damage of brain. | D.A diet high in fat and sugar. |
A.Memorize the treasure locations. | B.Answer questions on their hiding task. |
C.Chat on various computer sessions. | D.Conduct an experiment with obesity. |
A.Possible approaches to targeting obesity. | B.The research’s contribution to brain science. |
C.The link between obesity and memory. | D.Changes of people’s living habits. |
【推荐3】Human speech contains more than 2,000 different sounds, from the common “m” and “a” to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world’s languages.
More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as “f” and “v”, were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.
They discovered that the upper and lower front teeth of ancient human adults were aligned (对齐), making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure (结构), making it easier to produce such sounds.
1. Which aspect of the human speech sound does Damián Blasi’s research focus on?A.Its variety. | B.Its distribution. | C.Its quantity. | D.Its development. |
A.They had fewer upper teeth than lower teeth. |
B.They could not open and close their lips easily. |
C.Their jaws were not conveniently structured. |
D.Their lower front teeth were not large enough. |