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Reduce Waste-Food Experts in the food industry are thinking a lot about trash these days. Restaurants, colleges, hospitals a

admin2014-06-13  77
问题                         Reduce Waste-Food
    Experts in the food industry are thinking a lot about trash these days. Restaurants, colleges, hospitals and other institutions are compensating for the rising costs of waste in novel ways. Some are tracking their trash with software systems, making food in smaller amount or trying to cut down on trash-hauling costs.
    Roughly 30 percent of food in the United States goes to waste, costing some $48 billion annually, according to a Stockholm International Water Institute study. A 2004 University of Arizona study estimated that 40 to 50 percent of food in the United States is wasted. Freshman students at Virginia Tech were surprised this year when they entered two of the campus’s biggest dining hails to find there were no cafeteria trays. Getting rid of trays has cut food waste by 38 percent at the cafeterias, said Denny Cochrane, manager of Virginia Tech’s sustainability pro-gram. Before the program began, students often grabbed whatever looked good at the canteen, only to find at the table that their eyes were bigger than their stomachs, he said.
    That same phenomenon often happens at Oregon’s Portland International Airport. Busy travelers often discard half-eaten meals into trash cans, adding dozens of tons of waste that the airport must pay the city to haul away. Now the airport is carrying out a program to install food-only trash carts. The food waste is collected in biodegradable bags and given to the city to use as compost. Besides being environmentally friendly, the changes may save the airport money. It costs about $ 82 to have one ton of trash hauled from the airport to the city landfill. But food waste costs about $ 48 a ton to haul.
    Cutting back on the waste can require spending money on software and training. LeanPath, based in Portland, Ore. , sells a software system to track food being thrown out. Steve Peterson, head chef at the MGM Grand hotel in Las Vegas, said he was surprised when he installed the LeanPath system and saw the value of food that was going out the back door. To cut costs, Peterson decided to reduce serving sizes. He said customers weren’t bothered by the switch, which has helped him lower food waste by between 15 to 20 percent over 18 months.
What is the main idea of the passage?
选项 A、Great amount of food is wasted at public places.
B、Individuals don’t pay attention to food waste.
C、It costs more money to make environmental friendly disposal,
D、Lots of new methods are taken to dispose food waste.
答案D
解析 主旨大意题。文章第一段就说食品业的专家，饭店、学校、医院等机构都对食品废物处理给予了很多的关注，想出了很多新的办法。在接下来的三段中，分别介绍了三种不同的处理食品废物的方法：学校取消餐厅托盘、机场安装食品废物专用垃圾箱和饭店采用专业软件。所以，本篇文章的主要内容是[D]“很多新的方法被用于处理食品废物”。第二段前半部分说在美国食品浪费巨大，但这仅是人们对食品废物处理给予更多关注的原因，并不是文章的主要内容，故排除[A]；文章介绍了机构对食品废物的处理方式，没有涉及到个人的态度，因此排除[B]；机场安装专用垃圾箱，饭店采用软件管理，都需要一定的资金投人，而学校中不使用托盘并没有增加成本，因此不能说采取对环境有利的食品废物处理方式就一定会花很多钱，所以排除[C]。
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