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阅读D篇
阅读D篇通过将食材边角料加工成美味佳肴的案例，生动阐释了节约食物和物尽其用的可持续发展理念。
原文链接：
https://www./ovens/features/chefs-turn-trash-into-haute-cuisine-blue-hill-wasted-food-waste
D
Does your soul die a little every time you throw away unused food Mine does. Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
Food waste is a growing concern in the restaurant, supermarket, and supply chain industries. From technological solutions to educational campaigns, food producers and sellers are looking for ways to use more of what we’re already growing. But last month, one popular New York City restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would otherwise be thrown away.
For two weeks in March, Greenwich Village’s Blue Hill restaurant was renamed wastED, and served items like fried skate cartilage, a juice pulp burger, and a dumpster diver’s vegetable salad. Each dish was tailor-made to raise awareness regarding food waste.
A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled. Up to 84.3% is simply thrown out. Restaurants like Silo in the UK have experimented with zero-waste systems, but wastED took the concept to its logical conclusion.
It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine.
Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
32. What can be inferred about the author’s early life
A. He witnessed food shortage.
B. He enjoyed the local cuisine.
C. He donated food to Africans.
D. He helped to cook at home.
33. Why did Blue Hill carry out the experiment
A. To customize dishes for guests.
B. To make the public aware of food waste.
C. To test a food processing method.
D. To improve the UK’s zero-waste systems.
34. What is paragraph 5 mainly about
A. Why the ingredients were used.
B. Which dishes were best liked.
C. What the dishes were made of.
D. Where the ingredients were bought.
35. What can we learn about wastED
A. It has ended as planned.
B. It is creating new jobs.
C. It has regained popularity.
D. It is criticized by top chefs.
D
Does your soul die a little every time you throw away unused food Mine does. Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
Food waste is a growing concern in the restaurant, supermarket, and supply chain industries. From technological solutions to educational campaigns, food producers and sellers are looking for ways to use more of what we’re already growing. But last month, one popular New York City restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would otherwise be thrown away.
For two weeks in March, Greenwich Village’s Blue Hill restaurant was renamed wastED, and served items like fried skate cartilage, a juice pulp burger, and a dumpster diver’s vegetable salad. Each dish was tailor-made to raise awareness regarding food waste.
A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled. Up to 84.3% is simply thrown out. Restaurants like Silo in the UK have experimented with zero-waste systems, but wastED took the concept to its logical conclusion.
It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine.
Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
32. What can be inferred about the author’s early life
A. He witnessed food shortage.
B. He enjoyed the local cuisine.
C. He donated food to Africans.
D. He helped to cook at home.
推理判断题。根据文章第一段中“Maybe that feeling comes from growing up in South Africa where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time. (这种感觉或许源于在南非的成长经历—— 在那里，“非洲还有孩子在挨饿” 这句话与其说是晚餐时的祈祷，不如说是对现实令人不安的提醒)” 可知，作者在南非长大，那里有孩子挨饿是事实，由此可推断作者早年目睹了食物短缺的情况。故选A。
D
Does your soul die a little every time you throw away unused food Mine does. Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
Food waste is a growing concern in the restaurant, supermarket, and supply chain industries. From technological solutions to educational campaigns, food producers and sellers are looking for ways to use more of what we’re already growing. But last month, one popular New York City restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would otherwise be thrown away.
For two weeks in March, Greenwich Village’s Blue Hill restaurant was renamed wastED, and served items like fried skate cartilage, a juice pulp burger, and a dumpster diver’s vegetable salad. Each dish was tailor-made to raise awareness regarding food waste.
A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled. Up to 84.3% is simply thrown out. Restaurants like Silo in the UK have experimented with zero-waste systems, but wastED took the concept to its logical conclusion.
It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine.
Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
33. Why did Blue Hill carry out the experiment
A. To customize dishes for guests.
B. To make the public aware of food waste.
C. To test a food processing method.
D. To improve the UK’s zero-waste systems.
细节理解题。根据文章第三段中“Each dish was tailor-made to raise awareness regarding food waste. (每道菜都是量身定制的，以提高人们对食物浪费的认识)”可知，Blue Hill餐厅进行这个实验，将菜单改为只提供原本会被扔掉的食物，是为了提高公众对食物浪费的认识。故选B。
D
Does your soul die a little every time you throw away unused food Mine does. Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
Food waste is a growing concern in the restaurant, supermarket, and supply chain industries. From technological solutions to educational campaigns, food producers and sellers are looking for ways to use more of what we’re already growing. But last month, one popular New York City restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would otherwise be thrown away.
For two weeks in March, Greenwich Village’s Blue Hill restaurant was renamed wastED, and served items like fried skate cartilage, a juice pulp burger, and a dumpster diver’s vegetable salad. Each dish was tailor-made to raise awareness regarding food waste.
A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled. Up to 84.3% is simply thrown out. Restaurants like Silo in the UK have experimented with zero-waste systems, but wastED took the concept to its logical conclusion.
It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine.
Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
34. What is paragraph 5 mainly about
A. Why the ingredients were used.
B. Which dishes were best liked.
C. What the dishes were made of.
D. Where the ingredients were bought.
主旨大意题。根据文章第五段“It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine. (值得注意的是，从技术上讲，wastED的菜单上没有一项是由垃圾制成的。相反，所有使用的食材都是大多数餐馆永远不会考虑供应的肉类部位和农产品。羽衣甘蓝茎、鱼颈肉、被挑拣的红薯和黄瓜蒂等东西都被重新利用，在许多优秀厨师的助力下，变成了美味的菜肴)”可知，本段主要介绍了wastED菜单上的菜品所用的配料，如羽衣甘蓝茎、鱼颈肉、被挑拣的红薯和黄瓜蒂等，所以本段主要讲的是这些菜肴是由什么做成的。故选C。
D
Does your soul die a little every time you throw away unused food Mine does. Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
Food waste is a growing concern in the restaurant, supermarket, and supply chain industries. From technological solutions to educational campaigns, food producers and sellers are looking for ways to use more of what we’re already growing. But last month, one popular New York City restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would otherwise be thrown away.
For two weeks in March, Greenwich Village’s Blue Hill restaurant was renamed wastED, and served items like fried skate cartilage, a juice pulp burger, and a dumpster diver’s vegetable salad. Each dish was tailor-made to raise awareness regarding food waste.
A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled. Up to 84.3% is simply thrown out. Restaurants like Silo in the UK have experimented with zero-waste systems, but wastED took the concept to its logical conclusion.
It should be noted that none of the items on wastED’s menu was technically made from garbage. Instead, all the ingredients (配料) used were examples of meat cuts and produce that most restaurants would never consider serving. Things like kale ribs, fish collars, rejected sweet potatoes, and cucumber butts were all re-appropriated and, with the help of a number of good chefs, turned into excellent cuisine.
Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
35. What can we learn about wastED
A. It has ended as planned.
B. It is creating new jobs.
C. It has regained popularity.
D. It is criticized by top chefs.
推理判断题。根据文章最后一段中“Though wastED received enthusiastic reviews, it was designed from the start as a short-lived experiment; Blue Hill has since returned to its regular menu. (尽管 wastED 餐厅收获了热烈的评价，但它从一开始就被设计为短期实验项目；此后，Blue Hill 餐厅已回归常规菜单)”可知，wastED从一开始就被设计为短期实验，现在餐厅已恢复常规菜单，从而推断，实验项目“wastED”已经按计划结束了。故选A。
throw away：扔掉；丢弃starving：挨饿的；饥饿的 reminder：提醒物；提示
prayer：祈祷；祷告
concern：关心；担忧；涉及
supply chain industry：供应链行业
technological solutions：技术解决方案
educational campaign：教育活动
exclusively：专门地；独占地
otherwise：否则；不然；在其他方面
renamed：重命名的；改名的
serve：服务；供应；端上（食物）
tailor - made：量身定制的
determine：查明，测定，确定；决定
generate：产生；生成
donate：捐赠；捐献
recycle：回收；再利用
thrown out：扔掉；丢弃（throw out 的过去分词形式）
have experimented with：对……进行了试验
technically：技术上；从技术角度；严格来说
meat cut：肉块；切好的肉
ingredient：原料；成分
reject：废弃，淘汰，拒绝；排斥；
re - appropriated：重新挪用；重新调配
turn into：变成；转变为
cuisine：菜肴；烹饪；厨艺
receive enthusiastic review：获得热烈好评
short - lived：短暂的；短命的
address problem：解决问题
concept n.概念, 观念
regarding prep.关于, 就…而论, 至于
excellent adj.极好的，优秀的
throw away：
reminder：
prayer：
concern：
supply chain industry：
technological solutions：
educational campaign ：
exclusively：
otherwise：
renamed：
serve：
tailor - made：
determine：
generate：
donate：
recycle：
thrown out：
have experimented with：
technically：
meat cut：
ingredient：
reject：
re - appropriated：
turn into：
cuisine：
receive enthusiastic review：
short - lived：
address problem：
concept n.
regarding prep.
excellent adj.
长难句
1.Maybe that feeling comes from growing up in South Africa, where the phrase “there are children starving in Africa” was more of an uncomfortable reminder of fact than a prayer at dinner time.
翻译
这种感觉或许源于在南非的成长经历—— 在那里，“非洲还有孩子在挨饿” 这句话与其说是晚餐时的祈祷，不如说是对现实令人不安的提醒
分析
主干结构：Maybe that feeling comes from growing up in South Africa
关系词（Relative Word）：where，指代先行词 “South Africa”（南非），在从句中作地点状语，相当于 “in which”（在这个地方）。
从句主语：the phrase “there are children starving in Africa”（“非洲有孩子在挨饿” 这句话），引号内是具体俗语，作 “phrase” 的同位语。
从句谓语：was（是），系动词，构成主系表结构。
从句表语：more of an uncomfortable reminder of fact than a prayer at dinner time（更多是令人不安的事实提醒，而非晚餐时的祷告语），核心是 “more A than B”（是 A 而不是 B）的比较结构
2. A study by the Food Waste Alliance determined that the average restaurant generates 33 pounds of food waste for every $1,000 in revenue (收入), and of that waste only 15.7% is donated or recycled.
翻译：食物垃圾联盟（Food Waste Alliance）的一项研究表明，平均每家餐馆每创造1000美元的收入，就会产生33磅的食物垃圾，其中只有15.7%被捐赠或回收。
句式分析
整个句子的主句为 “A study determined that...”，属于 “主语 + 谓语 + 宾语从句” 的经典结构，
宾语从句由 and 连接两个并列分句，分别说明 “食物浪费的产生量” 和 “浪费的回收情况”，逻辑上为 “先讲总量，再讲利用率”。
第一个分句：说明食物浪费的产生量 结构：主语 + 谓语 + 宾语 + 状语
具体成分：主语：the average restaurant（普通餐厅）谓语：generates（产生）宾语：33 pounds of food waste（33 磅食物浪费）状语：for every $1,000 in revenue（每 1000 美元收入对应），是介词短语作条件 / 伴随状语，
第二个分句：说明浪费的回收利用比例 结构：主语 + 系动词 + 表语
具体成分：主语：only 15.7% (of that waste)（该浪费量中仅 15.7%），“of that waste” 是介词短语作后置定语，限定 “15.7%” 的范围（指代前一分句的 “33 磅食物浪费”）。
系动词：is
表语：donated or recycled（被捐赠或回收利用），是过去分词作表语，构成被动语态
3.Nevertheless, it serves as a reminder that there are many ways to address problems of sustainability, and that you can make an amazing meal out of almost anything.
翻译
尽管如此，它仍在提醒我们，解决可持续性问题的方法有很多，而且几乎任何食材都能做出美味的一餐。”
句式分析
主句部分
结构：Nevertheless（转折副词，作状语）+ it（形式主语）+ serves as（谓语动词短语，意为 “充当、起到”）+ a reminder（表语，意为 “提醒物、提示”）。
宾语从句部分两个从句由并列连词and连接，共同作reminder的同位语，解释 “提醒” 的具体内容，均由that引导（第二个that可省略，但原句保留以增强逻辑连贯性）。
从句 1：that there are many ways to address problems of sustainability
结构为 “there be 句型 + 不定式作后置定语”，意为 “存在许多解决可持续性问题的方法”。
从句 2：that you can make an amazing meal out of almost anything
结构为 “主语 + 谓语 + 宾语 + 介词短语作状语”，make...out of...是固定搭配，意为 “用…… 制作出……”。

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