必修第二册 Unit 1 Food for thought(食物）-【高考快车道】2027年高考英语大一轮总复习高考真题单元话题分类汇编（外研版）

Unit 1 Food for thought （食物）

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[2025·全国二卷]

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.

【文章大意】 本文是一篇说明文。文章介绍了食物浪费问题,并介绍了纽约一家餐厅的短期实验项目,该餐厅将本该被丢弃的食材有创意地改造成菜品,以此提高人们对可持续饮食的关注。

32.A　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.” 可知,作“非洲有孩子在挨饿” 这句话对在南非长大的作者而言，并非晚餐时的祈祷语，而是对事实的提醒。由此可推断，作