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

游客2024-04-23 43

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 does Andrew Shackman say we should pay attention to?

选项 A、How to use novel ways to compensate for the costs of waste.
B、How to get ride of the "It’s okay to waste" belief system.
C、How to haul tons of food waste in the middle of the kitchen.
D、How to call for institutions to deal with the issue of food waste.

答案 B

解析细节题。根据Andrew Shackman将答案定位到第二段引号内“We have allcome to work with this big elephant in the middle of the kitchen，and the elephant is this‘It’s okay to waste’belief system”，“我们都得和厨房中的这个笨重的家伙作斗争，它就是信奉‘扔垃圾没事儿’的体系”可知安德鲁·沙克曼认为我们应该注意怎么样摆脱“扔垃圾没事儿”的观念，和选项B的表达一致。所以答案选B。

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

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