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  3. This past fall, students at the University of Massachusetts, Amherst found a new menu at their dining commons; the "diet for a c

This past fall, students at the University of Massachusetts, Amherst found a new menu at their dining commons; the "diet for a c

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问题     This past fall, students at the University of Massachusetts, Amherst found a new menu at their dining commons; the "diet for a cooler planet" menu. This meant herb-roasted lamb, raised with a carbon-friendly approach. It included "gleaned" masala sweet potatoes that had been picked from a local farm’s field post-harvest. From the French onion lentil gratin to the sauteed cauliflower and broccoli leaves, the options were plant-heavy, locally grown, and involved little to no packaging.
    Meanwhile, student volunteers and a panel of fanners, professors, and climate advocates talked with diners about a growing focus for those worried about climate change: the connection between food and a warming planet. "We wanted to let them participate in climate action by making choices about their food," says Kathy Wicks, sustainability director for UMass Dining. The university is not alone in this effort. Increasingly, American consumers and institutions are thinking about how their food choices factor into climate change. For many, tangible choices at the grocery store, dining hall, and restaurant can feel more accessible than big-ticket options like buying a fuel-efficient car or installing home solar panels.
    Small changes in dietary habits may make a big difference. Climate activists often target fossil fuels and transportation systems, but studies point to the food system as a significant contributor to global wanning. According to Project Drawdown, a research organization that evaluates climate solutions, the way food is grown, transported, and consumed accounts for about a quarter of the world’s greenhouse gas emissions. Changes in those sectors could reduce atmospheric carbon by 321.9 gigatons by 2050.
    Beef is a regular target. If cattle were a nation, it would rank third among the world’s largest emitters, according to a 2016 estimate from World Resources Institute. "If, on average, Americans cut a quarter pound of beef per week from their diet—so, one hamburger—it’s like taking 10 million cars off the road a year," says Sujatha Bergen, director of health campaigns for the Natural Resources Defense Council.
    Food waste ranks third among climate solutions, according to Project Drawdown. While much waste occurs before consumers are involved—food left on the field or "chucked" because it does not fit appearance standards—Americans also throw out a lot of food they have purchased: about $1,600 worth a year per family of four, says Katherine Miller, vice president of impact at the James Beard Foundation.
    " People are beginning to understand that their food choices make a big impact on climate," says Megan Larmer, director of regional food at the Glynwood Center for Regional Food and Farming in New York. But, she cautions, substantial change will need to come from the whole food system. " We need to think about reforming agriculture with tools that are different than those that have been used to build our system. "
Which of the following would be the best title of the text?
选项 A、Low Carbon Diet: A Craze, or More?
B、Global Warming: A Looming Danger
C、Carbon Emission; A Killer, or Ace?
D、Food System Reform: An Irresistible Trend
答案A
解析 主旨题。在文章的开头作者提出一份新发现的菜单，引出本文的话题：食物与气候变化的关系，接下来的全文都在围绕这个话题进行论述，探讨了食物选择对环境的影响，因此答案为[A]。本文虽提到了全球气温变暖，但这并不是本文主要论述的内容，故[B]选项过大。[C]选项过于片面。[D]选项仅在最后一段有涉及，也过于片面。
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