1. 食物浪费的现状;
2. 食物浪费的影响;
3. 解决食物浪费的措施。
注意：1. 写作词数应为80左右;
2. 可适当增加细节，以使行文连贯;
3. 请按如下格式在答题卡的相应位置作答。
Ladies and gentlemen,
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（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.
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Yours
Li Jin
3 . 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.”
1. Which is in line with the goal of the government-backed guidance?| A．Encouraging business. | B．Lowering goods prices. |
| C．Cutting down on waste. | D．Improving product quality. |
| A．Eatable. | B．Bad. | C．Fresh. | D．Packaged. |
| A．Doubtful. | B．Tolerant. | C．Positive. | D．Disappointed. |
| A．The Clearer Label Plan to Reduce Food Waste. |
| B．The Disadvantages of Confusing Labels on the Food. |
| C．The New Ways to Keep Fruit and Vegetables Fresh. |
| D．The End of the Traditional Fruit Bowl. |
4 . Be a Green Guest
When people take a vacation, they often take vacation from responsibility, too. Our behavior at hotels is one of the biggest problems. We have our linens（纺织品）washed daily for us, and are provided with an endless stream of hot water—what's not to love about that? But all of this luxury equals serious consequences for the environment.
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In America alone, there are about 50,000 hotels. Now think if hotel management leaves out two small bottles for each hotel room every day, that's a huge amount of little plastic bottles that may not even get recycled. And what about all of that shampoo when you don't finish the bottle? A better way is to bring your own shampoo from home.
•Turn off the lights.
You do it when you're at home, right? Do it at the hotel, too. Studies have shown that, in hotels, the majority of energy spent through lighting comes from the bathroom light being left on for more than one hour!
•Don't have your sheets or towels washed every day.
Sure, it's a luxury to have linens and towels. cleaned every day, but that's all it is. Washing a set of bed sheets and a pair of bathroom towels requires about 12-16 gallons of water. See if there is a policy for requesting that your towels and linens get washed weekly. In some hotels, it's as simple as hanging towels back up on a hook.
These tips are also useful for trips to a friend's or relative's house.
| A．Think about bathroom facilities |
| B．Just say "no" to hotel shampoos |
| C．When you're using the bathroom |
| D．After you're done with your business |
| E．They will save plastic, water, and electricity |
| F．More and more hotels are becoming eco-friendly |
| G．In others, you may ask the front desk for a personal request |
5 . America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States.
As the country’s largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.
Each year, 108 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $ 408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.
Food goes to waste at every stage of food production and distribution from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste—about 42 billion pounds of food waste, and commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail.
Last year, the Feeding America network and our partners rescued 4.7 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.
Food rescue, or food recovery, is the practice of collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and get rescued food to people in need.
We identify food at risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.
1. What do we know about the food in America?| A．It is barely enough. | B．It is quite abundant. |
| C．It is easily available. | D．It is increasingly insufficient. |
| A．Consumes. | B．Multiplies. | C．Wastes. | D．Equals. |
| A．By making comparisons. | B．By listing reasons. |
| C．By presenting data. | D．By offering examples. |
| A．It teaches people how to grow food. | B．It saves food from being wasted. |
| C．It urges government to take action. | D．It aims to relieve world hunger. |
These years, online eating shows, or Mukbang (吃播), have got increasing popularity. Many people like to watch them when they are eating or
In fact, the online eating shows came from South Korea. Many hosts of such shows become popular for their ability
On Aug. 12, CCTV exposed (曝光) several Chinese hosts who were pretending (假装) to eat large amounts of food while on camera, but actually later threw it away. To stop this practice, many video platforms, including Douyin, Kuaishou and Bilibili,
In June 2020, the United Nations
For this, many places in China have started to take action. In Shanxi Province, local restaurants have started to serve half portioned (半份的) dishes to avoid waste. And in Wuhan, the restaurants have started to use the “N 1 mode”. For example, only enough food
7 . It can be hard to convince homeowners to use less water on their lawns (草坪), particularly during a hot and dry summer. But tell them it’s a competition for the ugliest lawn, and suddenly they may be more willing to give up using the sprinkler(洒水器).
This clever strategy was employed by the government of Gotland, Sweden’s largest island located in the Baltic Sea. Gotland sees its population double during the summer months as tourists arrive. This puts pressure on the island’s already-limited water supply, which is projected to decrease by 13% between 2021 and 2050, as demand is expected to rise by 40% by 2045.
The campaign, called “Gotland’s Ugliest Lawn”, urged homeowners to compete for the saddest, deadest and brownest yard. They were asked to avoid watering for an entire season, then post a photo of the lawn using a label that linked it to the campaign.
Mimmi Gibson, the acting marketing and brand manager at Region Gotland, said that “the ugliest lawn contest would remind the islanders not to waste water, and to talk about ways they can adapt their gardens to suit the existing conditions and the climate crisis”.
The winner for this year was announced in mid-August, and it’s Marcus Norstrom, who did not water his lawn once throughout the entire summer. His photo shows a large brown space with some sparse yellow grasses sticking out——the kind of yard in which you would not want to walk barefoot (赤脚地)for risk of hurting your feet. The government must be feeling pleased ; its strategy has worked.
It’s an interesting strategy which attempts to normalize and even celebrate dead grass. It is reasonable to assume that the more people see it around their communities, the more acceptable it will become. They may also grow curious when they realize there are other ways to create and maintain an attractive-looking yard, even without irrigation(灌溉).
1. What’s the aim of the competition for the ugliest lawn?| A．To reduce the waste of water. | B．To limit the growth of local lawns. |
| C．To strengthen citizens’ friendship. | D．To enhance citizens, health awareness. |
| A．Gotland is rich in water resources. |
| B．People will have no water to drink in 2050. |
| C．Gotland is faced with serious lack of water. |
| D．The population of Gotland grows faster and faster. |
| A．Unconcerned. | B．Doubtful. | C．Unclear. | D．Positive. |
| A．To explain the success of the strategy. |
| B．To tell citizens the danger of the ugliest lawn. |
| C．To discuss why it’s dangerous to waste water. |
| D．To show citizens what the ugliest lawn looks like. |
8 . Throwing those unwanted leftovers or unused ingredients into the trash doesn’t just hurt your wallet—it also costs the climate. When food is wasted, so are the natural and human resources that go into producing, processing, transporting and storing it.
Cho, host of the YouTube channel, says her most common food-waste problem is one likely shared by many. “I’ll buy a bunch of items and then put them in my refrigerator and then I simply forgot about it” she says, calling it an issue of space management.
Once you have the ingredients you need, make sure you’re using them to the fullest extent. For one, that means using all parts of the vegetable, reminding people that broccoli stems are “perfectly eatable” and carrot tops “make a wonderful stir-fry.” Like a red onion, if you have half of it that you’re not going to be using, for example, you’ll season it. And seasoned onions are great on a toast.
| A．So, keep track of what’s in the fridge by labeling. |
| B．You have luck getting onions to last longer by storing it. |
| C．Instead, create a recipe with the thing in the new jar. |
| D．It just has that extra taste, and you’re not wasting your food. |
| E．Those processes generate significant carbon dioxide emissions. |
| F．When making shopping lists, start by surveying what’s already in your fridge. |
| G．If you won’t have a regular use for that particular product, just replace the recipe. |
1.节约粮食的意义；
2.节约粮食的倡议。
注意：
1.词数100左右；
2.短文题目和首已你写好。
Less Waste, Better World
October 16th was named officially by the UN in 1981 as World Food Day.
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10 . Gleaning—collecting leftover crops from farmers’ fields—is regaining popularity in Britain. A growing network of volunteer gleaning groups are being welcomed into farmers’ fields to collect tonnes of free produce. The produce would then be given to local food banks, which would otherwise be left to rot after the commercial harvest.
Research has shown that up to 16 percent of a crop can be wasted for various reasons, such as overproduction to ensure meeting supermarket orders, produce not being the right shape or size to meet supermarket standards, unexpected weather patterns changing harvest times and yield, as well as shortages of pickers.
The charity Feedback told The Times that its number of gleaning groups across England had risen from five in 2017 to twenty last year. “Feedback’s overall aim is for closer links between farmers and the communities they feed, so that getting hands on the land is an uncomplicated, accessible and enjoyable affair,” the group said.
Holly Whitelaw, 52, from St Just in Penwith, set up the Cornwall Gleaning Network last year after watching a BBC series that highlighted food poverty in Cornwall. She contacted Feedback, which gave her a £2,000 grant to get insurance, knives, and cut-proof gloves.
She set up a Facebook page, found willing volunteers and then managed to get a £10,000 grant from Feeding Britain, a national network of antihunger partnerships, to establish seven coordinators across the county and pay for more knives and gloves. They also raised funds to buy a pick-up truck.
“We look like proper farmers now,” Whitelaw said.
As a thank you to the farmers, they have begun planting trees to reduce wind speed across their land, preventing damage to crops and minimising soil erosion (侵蚀).
1. The passage mainly focuses on ________ in UK.| A．the benefits of gleaning |
| B．research on gleaning network |
| C．warm welcome to gleaning pickers |
| D．the growing acceptance of gleaning |
| A．Productions in poor quality. |
| B．Lack of labor working the land. |
| C．Changeable weather conditions. |
| D．The increasing supermarket orders. |
| A．A growing network of volunteers. |
| B．Feedback’s overall aim for closer links. |
| C．A TV series revealing regional food poverty. |
| D．Caring communities and volunteers’ joint effort. |
| A．No cross, no crown. |
| B．From saving comes having. |
| C．Knowledge starts with practice. |
| D．One good turn deserves another. |
