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Experts in the food industry are thinking a lot about trash these days. Rest

游客2024-04-23  71
问题     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 batches or trying to compost and cut down on trash-hauling costs.
    "We have all come to work with this big elephant in the middle of the kitchen, and the elephant is this ’It’s okay to waste’ belief system," said Andrew Shackman, president of LeanPath, a company that helps restaurants cut back food waste.
    A 2004 University of Arizona study estimated that 40 to 50 percent of food in the United States is wasted. Wholesale food costs have risen more than 8 percent this year, the biggest jump in decades, according to the National Restaurant Association. Freshman students at Virginia Tech were surprised this year when they entered two of the campus’s biggest dining halls 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 program. Before the program began, students often grabbed whatever looked good at the buffet, 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 travellers 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 ramping up a three-year-old program to install food-only trash cans. The food waste is collected in biodegradable bags and given to the city to use as compost, said Stan Jones, aviation environmental compliance manager at the airport. 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 tossed 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. Much of the waste came from sauces, dressings and trimmings that weren’ t eaten. To cut costs, Peterson decided to reduce serving sizes. He said customers weren’t bothered by the switch, which has helped him trim food waste by between 15 to 20 percent over 18 months. [br] What did the customers of MGM Grand hotel respond to reduced serving sizes according to Peterson?
选项 A、They usually couldn’ t realize it.
B、They were irritated with food in smaller amount.
C、They considered it a good way to cut waste.
D、They didn ’t show any displeasure.
答案 D
解析 细节题。根据customers of MGM Grand hotel定位到最后一段To cut costs，Peterson decided to reduce serving sizes．He said customers weren’t bothered by theswitch，which has helped him trim food waste by between 15 to 20 percent over 18months．“为了削减成本，皮特森决定减少餐品的份量。他表示，顾客们不会对这样的调整感到不悦，这也帮他在过去十八个月内把食品垃圾减少了15％到20％。”D选项didn’t show any displeasure和原文weren’t bothered为对应点，所以答案选D。
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