A. Yowill receive a zero.

C. Yowill be given a test.

B. Yowill lose a letter grade.

D. Yowill have to rewrite it.

B

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, “foodwaste

goes against the moral grain,” as Elizabeth Royte writes in thismonth’s

cover story. It’s jaw-dropping how much perfectly good food is thrownaway

— from “ugly” (but quite eatable) vegetables rejected by grocers tolarge

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.