2025年高考英语真题新课标2卷D篇文章精读讲义+音频+视频-2026届高三英语一轮复习

( 高考 )在高考真题中背完3500词 2025年新2卷 D篇 |食物浪费问题 ( 单词数： 331个 by 柚子死磕英语 DATE : ) 扫码点读听音频 soul [soʊl] n. 灵魂；心灵 die [daɪ] v. 死；死亡； 中止；结束；消亡 throw away 扔掉 unused / ˌʌn ˈjuːzd/ 未使用的 ( mine [ ma ɪn] 我的 grow [ɡ ro ʊ] v. 生长；成长；种植；渐渐变成 )Does your soul die a little every time you 灵魂 死亡 每次 throw away unused food? Mine does. Maybe that 扔掉 未使用的 我的（灵魂） phrase [freɪz] ( n. 短语；词组 / v. 叙述；措辞 )feeling comes from growing up in South Africa, 成长 starve [stɑːrv] ( v. 挨饿；饿死 more [mɔːr] adj . 更多的 / adv . 更加 / pron . 更多的人或物 )where the phrase “there are children starving in 短语 挨饿的 Africa” was more of an uncomfortable reminder 更像是 不舒服的 提醒物 ( [ʌn ) ( uncomfortable adj . 使人不舒服的； 不自在的 ) ( ˈ kʌ mf ətəb( ə)l] 感到难受的； )of fact than a prayer at dinner time. 祈祷 ( reminder /rɪ ˈ ma ɪ nd ə(r)/ 提醒物 prayer [prer] n. 祈祷；祷告；祈祷文 food waste 食物浪费 concern [kənˈsɜː rn ] v. 涉及；担忧 / n. 担忧；挂念； 关注；关心 restaurant [ˈ rest ərɑː nt ] ) ( 每次你扔掉未食用的食物 ，你的灵魂会不会有一丝消逝？我的会。这种感 觉或许源于我在南非的成长经历 ，在那里 ，“非洲有孩子在挨饿 ”这句话 与其说是晚餐时的祈祷 ，不如说是一个令人不安的事实提醒。 ) Food waste is a growing concern in the restaurant 食物浪费 不断增加的担忧； 关心的事 餐馆； 餐厅 , supermarket, and supply chain industries . From 超市 供应； 补给 连锁店 行业； 产业 technological solutions to educational campaigns, 科技的 解决方案 教育的 活动 food producers and sellers are looking for ways 生产者 卖家 寻找 to use more of what we’re already growing. But 已经 生长 last month, one popular New York City 受欢迎的 restaurant tried a different way: It changed its menu to exclusively (专门) offer food that would 专门地 提供 otherwise be thrown away . 否则； 在其他方面 被扔掉 n. 餐厅；餐馆 supermarket [ˈsuːpərmɑːrkɪt] n. 超市；超级市场 supply [sə ˈ plaɪ] n. 供应；供给 / v. 供给 chain [tʃeɪn] n. 链条；链子 / v. 用铁链锁住 industry [ˈɪndəstri] n. 工业；产业；行业；勤奋 technological [ˈl (ˌ)ɑ (t)ː (e)d (k)ʒɪ (nə)k( ə)l] adj. 科技的；工艺的 solution [sə ˈ luːʃ(ə)n] n. 解决办法；溶液 educational [ˈkˌe (e)ɪ (d)ʃ (ʒ)ə (u)n( ə)l] adj. 教育的；有教育意义的 campaign [kæmˈ peɪn] n. 战役；运动；（政治、 商业或 社会性）活动 / v. 参加战役；从 事活动 producer [prəˈ duːsər] n. 生产者；制造商；制片人 already [ɔːl ˈ redi] adv. 已经 popular [ˈpɑːpjələr] adj. 流行的；受欢迎的；大众的 offer [ˈɔːfər] n. 提议；提供；报价 / v. 提供； 愿意 otherwise [ˈʌðərwaɪz] adv. 否则； 除此之外；在其他方 面 / adj. 相反的 throw [θroʊ] v. 扔；抛；丢；投 / n. 扔；抛； 摔；投 march [mɑːrtʃ] n. 行军；行进；游行 / v. 行军； 行进；游行 serve [sɜːrv] v. 服务；接待；供职；服役 item [ˈaɪtəm] n. 项目；条款； 一则； 一件物品 或商品 skate [skeɪt] v. 溜冰 / n. 旱冰鞋 ( 食物浪费在餐厅、超市和供应链行业日益受到关注。从技术解决方案到教 育宣传活动 ，食品生产商和销售商正在寻找方法来更多地利用我们已经种 植的东西。但上个月 ，纽约一家受欢迎的餐厅尝试了一种不同的方式： 它 更改了菜单 ，只提供原本会被丢弃的食物。 ) For two weeks in March, Greenwich Village’s 三月 格林尼治 Blue Hill restaurant was renamed wastED, and 被重新命名 served items like fried skate cartilage, a juice 供应 菜品 炸鳐鱼 软骨 pulp burger, and a dumpster diver’s vegetable 果肉 汉堡 垃圾桶 潜水者 salad. Each dish was tailor-made to raise 菜肴 量身定制的 提高 awareness regarding food waste. 意识 关于 ( 今年3月的两周内 ，格林威治村的蓝山餐厅更名为“ wastED ” ，并供应炸 鳐鱼软骨、果渣汉堡和垃圾桶潜水员的蔬菜沙拉等菜品。每道菜都是为提 高对食物浪费的认识而量身定制的。 ) A study by the Food Waste Alliance determined 联盟 断定 that the average restaurant generates 33 普通的 产生 pounds of food waste for every $1,000 in revenue 几磅 收入 (收入), and of that waste only 15.7% is donated 捐赠 or recycled . Up to 84.3% is simply thrown out. 回收利用 多达 仅仅； 只是 扔掉 Restaurants like Silo in the UK have 像 experimented with zero-waste systems, but 进行试验； 做实验 系统 wastED took the concept to its logical conclusion . 概念 符合逻辑的 结论 cartilage / ˈ kɑːtɪlɪdʒ/ 软骨 dish [dɪʃ] n. 盘；碟；菜肴 raise [reɪz] v. 提起；升起；增加；养育；筹 募； 引起 / n. 加薪 awareness [ ə ˈwernəs] n. 意识；认识；察觉 regard [rɪ ˈ ɡɑːrd] v. 看待；认为；注视；有关 / n. 尊敬；致意 determine [dɪˈtɜːrmɪn] v. 决心；决定；测定；确定 average [ˈævərɪdʒ] adj. 平均的；普通的 / n. 平均 数；平均水平 / v. 平均为 … generate [ˈdʒenəreɪt] v. 产生； 引起；发（热、 电） donate [ˈdoʊneɪt] v. 捐赠；捐献 recycle [ˌriː ˈsaɪk( ə)l] v. 再循环 to [tuː] prep. 到； 向；至；对于 simply [ˈsɪmpli] adv. 简单地；仅仅；简直 like [laɪk] v. 喜欢 / prep. 像 experiment [ˈs (ɪ)p (k)erɪmənt] n. 实验；试验 / v. 做试验；进行 实验 system [ˈsɪstəm] n. 系统；体系 concept [ˈkɑːnsept] n. 观念 ，概念 conclusion [ˈklu (kən)ːʒ( ə)n] n. 结论；结尾 note [noʊt] n. 笔记；便条；注释；音调；语 气；钞票 / v. 注意；备注；记录 technically /tek ˈ nɪkli/ 从技术上说 garbage [ˈɡɑːrbɪdʒ] ( 食品浪费联盟的一项研究表明 ，普通餐厅每产生1000美元收入就会产生33 磅食物垃圾 ，而这些垃圾中只有15.7%被捐赠或回收。高达84.3%的食物 垃圾被直接丢弃。英国的“筒仓 ”等餐厅已经尝试过零浪费系统， 但“ wastED ”将这一概念推向了合乎逻辑的结论。 ) It should be noted that none of the items on 注意到 没有一个 菜品 wastED’s menu was technically made from 从技术上说 garbage. Instead, all the ingredients (配料) used 垃圾 相反 原料 were examples of meat cuts and produce that 肉块 农产品 most restaurants would never consider serving. 考虑 供应 Things like kale ribs, fish collars, rejected sweet 羽衣甘蓝肋条 鱼颈肉 被拒收的 potatoes, and cucumber butts were all 黄瓜尾部 re-appropriated and, with the help of a number 重新挪用； 重新分配 在 … … 的帮助下 of good chefs, turned into excellent cuisine . 厨师 变成 优秀的； 杰出的 菜肴； 烹饪 ( 需要注意的是 ， wastED 菜单上的菜品从技术上讲都不是用垃圾做的。相 反 ，所用的所有食材都是大多数餐厅绝不会考虑供应的肉类切块和农产品 的例子。羽衣甘蓝排骨、鱼鳍、被拒绝的红薯和黄瓜头之类的东西都被重 新利用 ，并在许多优秀厨师的帮助下变成了美味佳肴。 ) n. 垃圾；废物 ( instead [ɪn ˈ sted ] adv . 代替；反而 produce [ pr əˈ du ːs] v. 生产；生育；制造； 出示；导 致； 引起 / n. 农产品 consider [kənˈsɪdər] v. 考虑；思考；认为 collar [ˈkɑːlər] n. 衣领；领子 / v. 抓住；给 上 领子 reject [rɪ ˈ dʒ ekt ] v. 拒绝；驳回 / n. 被拒之人；被 弃之物；残次品 chef [ʃ ef ] n. 主厨；厨师 excellent [ˈeksələnt] )Though wastED received enthusiastic reviews, it 收到 热情的 was designed from the start as a short-lived 设计 短暂的 experiment; Blue Hill has since returned to its 实验 返回 regular menu. Nevertheless, it serves as a 常规的 然而 作为 reminder that there are many ways to address 提醒物 处理 problems of sustainability, and that you can 可持续性 make an amazing meal out of almost anything. 惊人的 ( 尽管“ wastED ”获得了热烈好评 ，但它从一开始就 被设计成一个短期实 验；此后 ，蓝山餐厅已恢复其常规菜单。然而 ， 它提醒我们 ，有许多方法 可以解决可持续性问题 ，而且你几乎可以用任何东西做出一 顿美味的饭。 )adj. 优秀的；杰出的；卓越的 receive [rɪ ˈsiːv] v. 接收；收到 ( [ɪn ˌ θuː zi ) ( ˈ æ st ɪk] )enthusiastic adj. 充满热情的；热心的 design [dɪˈzaɪn] v. 设计；计划；谋划；构思 / n. 设计； 图案；花样；企图； 图谋 return [rɪ ˈtɜːrn] v. 返回； 归还 / n. 返回； 归还 regular [ˈreɡjələr] adj. 规则的；有规律的；经常的； 常见的；分量适中的 / n. 正规 军； 主力（或正式） 队员； 常客 ( ˈ les/ )nevertheless / ˌ nevəðə 然而 address [ ə ˈ dres] n. 地址；演讲 / v. 向 …讲话；提 出；解决 amazing [ ə ˈ meɪzɪŋ] adj. 令人惊异的；令人惊叹的 / v. 使惊奇；使吃惊；“amaze ”的 现在分词 学科网（北京）股份有限公司 $Does your soul die a little every time you throw away and used food? mind? Does maybe that feeling comes from growing up in south africa, where the phrase their 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 try a different way. IT changed its menu to exclusively offer food that would otherwise be thrown away for two weeks. In march, granic village's blue hill restaurant was were named wasted and served items like fried skate cartilage, a juice pop burger and a dumpster divers vegetable salad. Each dish was Taylor made to raise awareness regarding food waste. A study by the food waste alliance determined that the average restaurant generates thirty three pounds of food waste for every every one thousand dollars in revenue. And of that waste, only fifteen point seven percent is donated or recycled, up to eighty four point three percent is simply thrown out. Restaurants like silo in the U. K. Have experimented with zero way systems, but wasted took the concept to its logical conclusion. IT should be noted that none of the items on wasted its menu was technically made from garbage. Instead, all the ingredients used for examples of meat cuts and produce that most restaurants would never consider serving, things like kill ribs, fish colors, rejected sweet potatoes and cucumber, but were all reappropriation, and with the help of a number of good chefs, turned into excEllent question. 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 could make an amazing meal out of almost anything. Does your soul die a little every time you throw away and used food? mind? Does maybe that feeling comes from growing up in south africa, where the phrase their 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 try a different way. IT changed its menu to exclusively offer food that would otherwise be thrown away for two weeks. In march, granic village's blue hill restaurant was were named wasted and served items like fried skate cartilage, a juice pop burger and a dumpster divers vegetable salad. Each dish was Taylor made to raise awareness regarding food waste. A study by the food waste alliance determined that the average restaurant generates thirty three pounds of food waste for every one thousand dollars in revenue. And of that waste, only fifteen point seven percent is donated or recycled, up to eighty four point three percent is simply thrown out. Restaurants like silo in the U. K. Have experimented with zero way systems, but wasted took the concept to its logical conclusion. IT should be noted that none of the items on wasted its menu was technically made from garbage. Instead, all the ingredients used for examples of meat cuts and produce that most restaurants would never consider serving, things like kill ribs, fish colors, rejected sweet potatoes and cucumber, but were all reappropriation, 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 could make an amazing meal out of almost anything.