1 . Over the last seven years, most states have banned texting by drivers, and public service campaigns have tried a wide range of methods to persuade people to put down their phones when they are behind the wheel.

Yet the problem, by just about any measure, appears to be getting worse. Americans are still texting while driving, as well as using social networks and taking photos. Road accidents, which had fallen for years, are now rising sharply.

That is partly because people are driving more, but Mark Rosekind, the chief of the National Highway Traffic Safety Administration, said distracted(分心)driving was “only increasing, unfortunately.”

“Big change requires big ideas.” he said in a speech last month, referring broadly to the need to improve road safety. So to try to change a distinctly modern behavior, lawmakers and public health experts are reaching back to an old approach: They want to treat distracted driving like drunk driving.

An idea from lawmakers in New York is to give police officers a new device called the Textalyzer. It would work like this: An officer arriving at the scene of a crash could ask for the phones of the drivers and use the Textalyzer to check in the operating system for recent activity. The technology could determine whether a driver had just texted, emailed or done anything else that is not allowed under New York’s hands-free driving laws.

“We need something on the books that can change people’s behavior,” said Félix W. Ortiz, who pushed for the state’s 2001 ban on hand-held devices by drivers. If the Textalyzer bill becomes law, he said, ”people are going to be more afraid to put their hands on the cell phone."

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 boxes 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.