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 environmentalproblem.

In fact, Royte writes, “if food waste were a country, it would be thethird

largest producer of greenhouse gases in the world.”

If that’s hard to understand, let’s keep it as simple as the arugula atthe

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 nearingtheir

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 recoveredmore

than 807,500 pounds of food by taking donations and collectingblemished

(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 usein

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 yowon’t eat.” Curtin says.

24. What does the author want to show by telling the arugula story?

A. We pay little attention to food waste.

B. We waste food unintentionally at times.

C. We waste more vegetables than meat.

D. We have good reasons for wasting food.

25. What is a consequence of food waste according to the text?

A. Moral decline.

B. Environmental harm.

C. Energy shortage.

D. Worldwide starvation.

26. What does Curtin’s company do?

A. It produces kitchen equipment.

B. It turns rotten arugula into clean fuel.

C. It helps local farmers grow fruits.

D. It makes meals out of unwanted food.

27. What does Curtin suggest people do?

A. Buy only what is needed.

B. Reduce food consumption.

C. Go shopping once a week.

D. Eat in restaurants less often.

C

The elderly residents (居民) in care homes in London are being given