2 . It is reported that half of the food the world produces is never eaten but thrown away instead. Wasteful people in rich nations, however, are not the only food buyers. Poor countries, too, are throwing out perfect good food. According to Elliot Wooley, a professor who studies at Loughborough University, what should be noticed is that developed and developing countries have different causes for their waste.

Because of few food production methods, in developing countries, food is usually wasted while it is still in the field or during the storage and transportation process, but once food is sold, people usually eat everything they buy. In the United States and other developed countries, people throw away as much as half the food they buy.

Such a change among countries calls for special solutions. Professor Wooley’s answer to food waste is a smart-phone app that he created. It would inform people of how many goods they have bought, how long they will last and so on. At the international meeting held last month in Vietnam, the professor said the result from an experiment shows that people who used the app cut down the amount of food they wasted by 34 percent.

But Jeremy, a student from Germany thinks Professor Wooley’s app is not enough to prevent food waste. “It might help those who already want to change the way they use the food they buy, but it could also encourage them to waste more because they no longer have to pay attention to how much food they buy,” Jeremy said.

“The problem is that as food is getting cheaper, people are buying more food than they need, which will surely result in a huge waste,” Jeremy added, “so one way to prevent food waste is to persuade people to stop buying too much food in their first place.”

4 . Apples, oranges and other fruit should be kept in the fridge to last long, new supermarket labels (标签) will say, in a move which could tell the end of the traditional fruit bowl. The labels will form part of the government-backed guidance to help customers bring down the amount of food they throw by changing advice on packs of supermarket food.

Under the plan supermarkets will introduce a new “Little Blue Fridge” sign for food which should be kept chilled (冷藏), or benefit from being kept in the fridge to prevent it going off. The sign will appear on much food which is not usually kept in the fridge. For example, the Waste and Resources Action Programme (WRAP) pointed out that apples, oranges and pear, which are usually kept in a fruit bowl, should in fact be stored in the fridge.

Dr. Andrew Parry, a Special Advisor at WRAP, said, “Most fresh fruit and vegetables will keep fresher for longer if kept in their packaging and in the fridge. Generally a good way to manage fruit at home is to take out enough into the fruit bowl-if you prefer it at room temperature, but use your fridge as cold storage for the rest. This will give you more time to enjoy your food, and help cut down on waste.”

Environment Minister Therese Coffey said, “We know that confusing labels can lead to food waste by suggesting that esculent items need to be thrown away sooner. This new guidance will make packaging much clearer for customers, saving them money and cutting waste. I encourage all food businesses, large and small, to use this guidance to help them put the right date mark on food and help to guide people on the freezing products, which are key to cutting down on the amount of eatable food thrown away.”

Heather Hancock, Chairman of the Food Standards Agency, said, “I think this clear guidance can help deal with food waste, without damaging the safety of food. It will help businesses supply food that is properly described and stored, and safely provided to consumers.”

5 . Each year, the world wastes about one-sixth of the food available to consumers. It is estimated（估计）that the world has lost approximately 931 million metric tons of food so far. That's about an average of 121 kilograms for each man, woman and child on Earth.

What isn't eaten also wastes all of the resources used to make that food. Those resources include the water, energy, money, human labor and more. Wasted food "does not feed people, but it does feed climate change", said Otto, who works for the UN Environment Program (UNEP), during a news conference. Some 690 people go hungry each year. More than 3 billion people cannot afford a healthy diet. Meanwhile, the activities that had produced all of the lost and wasted food led to 8 to 10 percent of all global greenhouse-gas emission. Reducing food waste could ease hunger and possibly lower that pollution. That's the conclusion of the Food Waste Index Report 2021, a report issued on March 4.

The report's authors collected data on food-waste from 54 countries. Most food that went uneaten - 61 percent - was thrown out by home cooks and diners. Food services, such as restaurants, accounted for 26% more of the "lost" food. Groceries and other stores were responsible for 13% of the wasted food. Going in, Otto says, "We thought waste was mainly a problem in rich countries." In reality, the new report finds, food waste is a big problem in nations rich and poor.

While the report is the best study of the issue to date, several data gaps remain. The countries surveyed are home to just 75% of the world's population. What happens in other places remains unknown. And only 23 countries provided waste estimates for food losses by restaurants or retail stores. The researchers tried to account for such gaps. To do this, they made estimates based on what they learned in parts of the world that do tally such data.

Otto recommends that countries begin making more efficient use of food a part of their climate strategies and their COVID-19 recovery plans. "Food waste has been largely overlooked in national climate strategies," Otto said. "We know what to do. And we can take action quickly."

7 . Jamie Oliver has been invited by Gordon Brown to prepare a banquet at No.10 for President Barack Obama and other leaders of the G20, offering a cut­price menu to reflect times when trade and industry are far from prosperous and the rate of employment is decreasing.

Downing Street sources say Oliver, the well­known chef, will cook using “honest high­street products” and avoid expensive or“fancy” ingredients(材料).

The prime minister is trying to avoid a repeat of the embarrassment last year when he sat down to an 18­course banquet at a Japanese summit to discuss world food shortages.

Obama, President Nicolas Sarkozy of France, Chancellor Angela Merkel of Germany and other leaders will be served by apprentices(学徒) from Fifteen, the London restaurant Oliver founded to help train young people in poverty in order to make a living by mastering a skill.

Brown wants the dinner to reflect the emphasis of the London summit, which he hopes will lead to an agreement to lift the world out of recession.“To be invited to cook for such an important group of people, who are trying to solve some of the world's major problems, is really a privilege, ” said Oliver.

“I'm hoping the menu I'm working on will show British food and produce is some of the best in the world, but also show we have pioneered a high­quality apprentice scheme at Fifteen London chat is giving young people a skill to be proud of.”

The chef has not yet finalized the menu, but is expected to draw inspiration from his latest book, Jamie's Ministry of Food, which has budget recipes for beef and ale stew( 啤酒炖菜) and “impressive” chocolate fudge cake.

9 . A third of all food produced worldwide is never eaten. But how easy is it to reduce our food waste? Two students have found out.

“That's not a very pleasant smell,” says student Helen Chigwende, standing with the entire contents of her household food waste bin laid out before her. Helen and one of her house-mates, Will Smith, want to learn how to live a more sustainable(可持续的) lifestyle, so they need to understand their habits. That means searching their leftovers or food that has been sent straight to the bin without being touched. They soon find out how much of their food waste could have been avoided. “We've got a piece of sandwich meat that doesn't even seem to be eaten,” Will says, looking at what sill-eatable food he could save. It is formed into a pile of “avoidable” waste, which soon becomes the “unavoidable” things.

“One of the reasons why we end up with a lot of food waste is that food isn't stored properly,” explained Dr Woolley. Sometimes it is placed in an area of the fridge or cupboard where it is not easily noticeable, so it gets left and not eaten in time. There are also two other tips in reducing food waste. “The first is planning,” he says. “Write a shopping list to make sure you're not repeating things you've already got. The second is preparation. Cook the right amount for the people that are going to eat.”

Back at the student house, Helen and Will are cooking vegetarian food to ensure a sustainable lifestyle. The long term test of whether they can keep up with their dietary prices and reduce food waste is yet to come. But both are devoted to making a positive change now. Despite being a “picky cater”, Helen says a week of sticking to health has not been too diff-cult. “It's just about finding things you'll enjoy eating.”