Do you know zero waste lifestyle? It
Bea Johnson was brave enough to take
As the founder of zero waste lifestyle, Bea Johnson started a
Whatever opinions you have
2 . Food is part of who we are. We all need it, survive because of it and derive happiness from it. So if food matters so much, why do we let so much of it go rotten in our fridges, or get thrown out in our stores? Sadly, we love food, but we don’t take care of it.
• Reduce your food waste.
Buy only the food you need, store food wisely, donate excess and turn leftover food into the next day’s meals. When we waste food, all the resources used for growing, processing, transporting and marketing that food are wasted too.
• Support your local food producers.
Chefs get awards, stars and recognition for their creations. But what about our farmers?
• Adopt a healthier, more sustainable diet.
•
By treating each meal with pride, we respect the farmers who produced it, and the resources that went into it. Respect can be passed on. Talk to the people around and to the next generation about making informed, healthy and sustainable food choices.
Respecting food means appreciating the back-story of food. When we know the full picture, it is easier to see what our food really stands for and how precious it really is.
| A．Have a conversation. |
| B．Learn where food comes from. |
| C．Our bodies consume calories and nutrients. |
| D．For many people on the planet, food is giving. |
| E．Food is so much more than what is on our plates. |
| F．One third of all food produced globally is lost or wasted. |
| G．Without them, we wouldn’t have the fresh food we need on a daily basis. |
| A. fertile B. rewoven C. deep-rooted D. recapture E. produce F. needlessly G. foodstuffs H. minerals I. worthlessly J. document K. deforested |
The Promise of the Circular Economy
The origins of the expression “waste not, want not” can be traced to the 1500s.We feel bad when we expend resources
But we do waste in ways big and small. The result is this shocking fact: Of the
“Plastic trash drifted into
What if we could
Kunzig was sent to
“It reminds me of a line in Diner, a movie I love: If you don’t have good dreams, you got nightmares.” Kunzig said, “The circular economy is like that -- it’s a dream we have to try to make real.”
4 . 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. |
| A．Moral decline. | B．Environmental harm. |
| C．Energy shortage. | D．Worldwide starvation. |
| 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. |
| A．Buy only what is needed. | B．Reduce food consumption. |
| C．Go shopping once a week. | D．Eat in restaurants less often. |
（1）简要表达你对此活动的看法；
（2）开展节约粮食活动的建议措施（量胃盛饭等）。
注意：
（1）词数不少于100；
（2）开头和结尾已给出，不计入总词数；
（3）请适当加入细节，使内容充实、行文连贯。
参考词汇：胃口appetite 光盘行动Clean Plate Campaign 吃播mukbang
Dear Mike,
I am more than delighted to know that you are interested in what our country has done in reducing food waste.
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Yours
Li Jin
①不浪费粮食和纸张；
②尽量不使用一次性筷子（disposable chopsticks)、塑料袋；
③毕业生将书赠给低年级同学循环使用。
注意：①词数不少于100词；
②不要逐字翻译，可适当增加细节；
③开头和结尾已经为你写好，不计入总词数。
Dear teachers and fellow students,
Recently, there has been an activity of “Doing your bit for an energy-saving society” in our school.
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Yours,
Li Hua
7 . Recently I read an article titled “Cutting back on waste is possible — if you can afford it”. It argued that zero waste is something expensive only wealthy people can afford, while those “who are struggling to get by simply can’t”.
The conclusion? Reducing household waste—food-related, in particular — is expensive and a near impossibility for anyone with low-wage jobs and little extra time.
While that may be true, I take issue with the idea that zero waste must be all or nothing. I think this is an unfortunate mentality that threatens to affect valuable progress toward reducing one’s food-related household waste. When we get too hung up on the idea of literal zero waste, of being like the zero waste superstars Lauren Singer and Bea Johnson who can fit years of trash in a single jar, we start missing the broader point. The goal, after all, is to make smarter shopping decisions and establish practices that are sustainable for us, as individuals, with our own unique resources and living situations.
When I first read about Bea Johnson’s multi-stop grocery shopping routine, I tried to copy it. That lasted a few weeks before I gave up. Unlike her, I had babies, and I did not live in San Francisco where stores are closer together than the place where I lived. Instead, I’ve resigned myself to the supermarket being the main supply of food and trying to work with it.
Now, when I enter the supermarket, I view all packaging. I make constant comparisons between how one brand packages its food to another. That is the main factor in deciding what to buy, though I also consider the unit price and the origin. For example, I’ll choose a paper bag of potatoes over a plastic one, the loose bunch of vegetables over the bagged ones. I shop with cloth bags and fill them with whatever loose seasonal produce is cheapest. I also use the strategies outlined in the next points.
1. What does the underlined part “take issue with” in paragraph 3 probably mean?| A．Disagree. | B．Deal. | C．Change. | D．Share. |
| A．Her lack of budget. | B．Her shopping habit. |
| C．Her weak determination. | D．Her different living situation. |
| A．The price. | B．The package. | C．The origin. | D．The brand. |
| A．Turn to Zero Waste: Be a Wise Consumer |
| B．Focus on the Earth: Reduce Household Waste |
| C．Cut Down on Waste: Protect Our Beautiful Planet |
| D．Forget Zero Waste: Just Become a Better Shopper |
8 . In the United States, farmers who are trying to earn money find the situation difficult to deal with. The United States Department of Agriculture found that more than half of the small farms in California do not make money. But the United Nations reported at least one third of the food is wasted by not selling it out in time.
One California farm family is using social media to change the situation and reduce wasted food. Nick Papadopoulos is the manager of Bloomfield Farms in Sonoma County. He was sad and worried to watch his employees returning from some weekend farmers’ markets with top quality unsold products.
Mr. Papadopoulos said he would find boxes of leaf greens and carrots left in a storehouse. The vegetables would go bad before the next market day. One night, he began thinking about the matter of wasted food when he didn’t know how to deal with 32 cases of broccoli (西兰花). Usually he would give it to chickens and use the rest to make fertilizer (肥料). He thought he shouldn’t let the farm products go to waste.
Then his daughter showed him a book she bought online. Suddenly it hit him that he could offer the food at a low price by advertising it on the farm’s Facebook page on Sunday nights. The deals were open to anyone using the social media website. In the first week, some neighbors came to his home to buy the vegetables. Another week, the buyers were a group of friends. And now many people wait to buy his cheap products.
After his success, Mr. Papadopoulos helped to set up a website called cropmobster. com, which is a place where people deal with food production at low prices, feeding the hungry. Since March, the website has stopped more than 20, 000 kilograms of food from going to waste.
1. According to the United Nations, much food is wasted mainly because .| A．there is too much food | B．the food can’t be sold out |
| C．the food isn’t of good quality | D．the prices of the food are high |
| A．On weekend markets. | B．On a food website. |
| C．In the supermarkets. | D．Beside his farms. |
| A．Gave them to the poor. |
| B．Sold them at lower prices. |
| C．Put them in a storehouse for the next chance. |
| D．Gave them to chickens and turned them into fertilizer |
| A．Improving the farm products. |
| B．Improving the farmers’ incomes. |
| C．Providing cheap food for the poor. |
| D．Helping farmers sell out farm products. |
From 8 a.m to 10 a.m each morning, dozens of low-income families and cleaners in the Tangqiao neighborhood would line up in front of a food bank
The food bank,
Oasis has seen its food bank network extended (扩大……的范围) to at least 11 provincial-level
It was not until recently when the country started a nationwide campaign (活动) to avoid
| A. astonishing B. processing C. ensure D. blame E. virtually F. routinely G. occurs H. consequences I. admitted J. decent K. estimated |
As many sit down to enjoy plentiful holiday meals this season, it’s also a good time to note the growing problem of food waste.
According to the Food and Agriculture Organization (FAO) of the United Nations, it is
The economic and environmental impacts of food loss and waste are
What’s the difference between food loss and food waste? Waste happens toward the back end of the food chain, at the retail and consumer level. Loss, on the other hand, mostly
In developed nations, extreme-efficient farming practices, plenty of refrigeration, and first-rate transportation and storage
Store managers
Consumers are also to
