Question

12．Food waste has been a chronic（習慣性的）problem for restaurants and grocery stores-with millions of tons lost along the way as crops are hauled（拖）hundreds of miles，stored for weeks in refrigerators and prepared on busy restaurant assembly lines．But the historically high price of products is making it an even bigger drag on the bottom line．
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 packages or trying to compost （將…制成堆肥） and cut down on trash-hauling costs．
Roughly 30 percent of food in the United States goes to waste，costing some 48dollar billion annually，according to a Stockholm International Water Institute study．A 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．
"We have all come to work with this big elephant in the middle of 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．
The interest in cutting food waste"has just rocketed in the last six to nine months，"he said．
Freshman students at Virginia Tech were surprised this year when the two of the campus'biggest dining halls to find there were no trays．
"You have to go back and get your dishware and your drink，but it's not that different，"said Caitlin Mewborn，a freshman．"It's not a big trouble．You take less food，and you don't eat more than you should．"
Getting rid of trays has cut food waste by38percent at the dining halls，said Denny Cochrane，manager of Virginia Tech's sustainability program．Before the program began，students often grabbed whatever looked good at the buffet （自助餐），only to find at the table that their eyes were bigger than their stomachs，he said．

56．High price of products makes the problem of food wasteD．
A．less challenging
B．more unbelievable   
C．less noticeable  
D．more unsolvable
57．What does Caitlin Mewborn most probably think about the fact that no trays are provided in the campus'dining halls？D
A．It doesn't help cut food waste much．
B．It causes much trouble for students．
C．It isn't well-received by the freshmen．
D．It is efficient for cutting food waste．
58．The author mentions Virginia Tech as an example to support the idea thatB
A．food waste has been a long-lasting chronic problem
B．novel ways are being applied to cutting food waste
C．colleges are truly the biggest source of food waste
D．the"It's okay to waste"belief system is influential．

Answer 1

分析 本文是一篇科教類閱讀，主要講了目前糧食浪費的問題十分嚴峻以及如何解決這一問題．

解答 56-58 DDB
56．選D．第一段的最后一句與第一句提到的chronic problem比起來，該段最后一句的even bigger drag表明食物價格的上漲使浪費食物的問題變得更加難以解決，而下一段提到的減少浪費的方法也證明了第一段說明的應該是減少食物浪費問題的難度，故選D．
57．選D．第七段提到It's not a big trouble．You take less food，and you don't eat more than you should．（這不是大問題，你少拿些食物，不要吃比你應該吃的還多）．可知Caitlin Mewborn認為這種做法能讓學生吃多少就拿多少，從而減少食物浪費，故選D．
58．選B．本題考查主旨大意，第一段和第二段以因果邏輯關系點出文章主題：因為第一段食品浪費的問題很嚴重，因此第二段各種機構(gòu)試圖用新的方法去解決，故選B．

點評 本文是一篇科教類閱讀，題目涉及多道細節(jié)理解題，做題時結(jié)合原文和題目有針對 性找出相關語句進行仔細分析，結(jié)合選項選出正確答案．推理判斷也是要在抓住關鍵句子的基礎上合理的分析才能得出正確的答案．