1 . It’s estimated that families in the UK create more than six million tonnes of food waste each year. With food prices rising, it’s a good time to become a food-waste fighter. Not only will it save money, it is good for the environment. After all, growing, packaging and transporting food uses a lot of Earth’s resources such as energy and water.     1    .

First, it’s a good idea to find out just how much food goes into your rubbish can. Keep a diary and note down the foods that get thrown most often, and why.

Planning meals for the week can save time and money.     2    . Bananas that are brown and soft can be baked into banana bread at the weekend. Potatoes and carrots last a long time if kept in a cool, dark place.

Cooking the correct size helps too. Weigh out pasta or rice you need before you cook it. Before you pile your plate, check how hungry you are.     3    .

It’s hard to keep track of food that’s gone to the back of the fridge. You could label a shelf an “Eat me first” spot for anything that has been there for a while.     4    . You can freeze leftovers in a sealed container for another day. But heat any leftovers put in a fridge thoroughly before eating.

    5    . Some UK supermarkets have taken “best before” dates off fruit and vegetables. This can encourage people to use their nose and eyes to work out if something is still fine to eat. Don’t forget to update your diary to see how much change you can make.

A．Finally, use your senses.

B．At last, ask an adult to help.

C．Your freezer is another way to save food.

D．Meat from a Sunday roast could go into sandwiches on Monday.

E．This may prevent you from leaving food because you’re too full.

F．Read the instruction carefully to make sure that you use it properly.

G．Here are some simple tips that can help you become food-waste fighters.

2 . Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜)was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away — from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”

If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says.

1. What does the author want to show by telling the arugula story?

A．We pay little attention to food waste.	B．We waste food unintentionally at times.
C．We waste more vegetables than meat.	D．We have good reasons for wasting food.

2. What is a consequence of food waste according to the test?

A．Moral decline.	B．Environmental harm.
C．Energy shortage.	D．Worldwide starvation.

3. What does Curtin’s company do?

A．It produces kitchen equipment.	B．It turns rotten arugula into clean fuel.
C．It helps local farmers grow fruits.	D．It makes meals out of unwanted food.

4. What does Curtin suggest people do?

A．Buy only what is needed.	B．Reduce food consumption.
C．Go shopping once a week.	D．Eat in restaurants less often.