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  3. One point three billion metric tons—that’s how much food that we waste each

One point three billion metric tons—that’s how much food that we waste each

游客2023-12-23  43
问题     One point three billion metric tons—that’s how much food that we waste each year. Not an easy number to wrap one’s head around. Try to imagine 143,000 Eiffel Towers stacked one on top of the other—together they’d weigh around 1. 3 billion tons. The sheer scale of the number makes it practically impossible to grasp, no matter how you come at it.
    Rendering the figure all the more unfathomable is the fact that alongside this massive wastage of food, 840 million people experience chronic hunger on a daily basis. Many millions more suffer from "silent hunger"—malnutrition and micronutrient deficiencies.
    For the more economically minded, here’s another number: the economic cost of food wastage runs around $ 750 billion per annum. This is expressed in producer prices; if we were to consider retail prices and the wider impacts on the environment including climate change, the figure would be far higher.
    When food is lost or wasted, the energy, land and water resources that went into producing it are also squandered—while at the same time large amounts of greenhouse gases are released into the atmosphere during production, processing, and cooking.
    We simply cannot tolerate the wastage of 1. 3 billion tons of food per year—one-third of the world’s annual food production. There’s a lot that can be done. To begin with, food losses and waste need to be seen as a cross-cutting policy issue, rather than a lifestyle choice to be left in the hands of individual consumers and their consciences. The world needs to wake up to the need for policies on food waste and losses that look at all stages of the food chain, from production to consumption.
    Losses of food—on farms, during processing, transport and at markets—represent a thorn in the side of food security in most developing countries, where post-harvest losses can reach as high as 40 percent of production in some cases. Especially in these places, investment in infrastructure for transportation, storage, cooling and marketing of food is badly needed. Training farmers in best practices also has an important role to play.
    In developed countries, food retailing practices require a rethink. For example, rejection of food products on the basis of aesthetic concerns is a major cause of food waste. Some supermarkets have already begun relaxing standards on fruit appearance, selling "misshaped" items at reduced prices and helping raise awareness that "ugly does not mean bad. " More approaches like this, that find markets or uses for surplus food, are needed.
    Both businesses and households should monitor to see where and how they waste food and take corrective steps, because prevention of waste is even more important than recycling. Unlike the mindboggling figure of 1. 3 billion tons, these simple steps are easy enough to grasp—and within reach of each of us. The world has enough on its plate—food wastage is something we can all do something about now. [br] Why does the author mention Eiffel Tower in the introductory paragraph?
选项 A、To mean that more towers like Eiffel could be built without food losses and waste.
B、To imply that it is now impossible to build an Eiffel Tower elsewhere in the world.
C、To create a visual picture of the size of the world’s food losses and wastage per year.
D、To compare the cost of Eiffel Tower with that of the world’s annual food wastage.
答案 C
解析
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