Expertsinthefoodindustryarethinkingalotabouttrash(垃圾)thesedays.Restaurantscollegeshospitalsandotherinstitutionsaremakingupfortherisingcostsofwasteinnewways.Somearetrackingtheirtrashwithsoftwaresy

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Experts in the food industry are thinking a lot about trash(垃圾) these days. Restaurants colleges hospitals and other institutions are making up for the rising costs of waste in new ways. Some are tracking their trash with software systems making food in smaller amount or trying to cut down on trash-hauling(托运)costs. Roughly 30% percent of food in the United States goes to waste costing some $48 billion annually according to a Stockholm International Water Institute study. A 2004 University of Arizona study estimated that 40 to 50 percent of food in the United States is wasted. 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 grabbled whatever looked good at the canteen 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 travelers often throw 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 carrying out a program to install food-only trash carts. The food waste is collected in biodegradabe(可生物分解的) bags and given to the city to use as compost(堆肥). 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(垃圾掩埋场). 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 thrown 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. To cut costs Peterson decided to reduce serving sizes. He said customers weren’t bothered by the switch which has helped him lower food waste by between 15 to 20 percent over 18 month.

73. The main reason for people paying attention to food waste is ______________.

A. to lower the cost of food waste B. to save more food for the world.

C. to keep the dining room clean D. to reduce the effort of cooking

74. What kind of measure has been taken to cut food waste?

A. Making cafeteria at colleges and universities trayless.

B. Using software system to trace the location of the trash.

C. Trying to remove the food waste little by little.

D. Charging higher prices for smaller amount of food.

75. What’s the benefit of installing food-only trash cans at the airport?

A. Keeping the airport clean and tidy.

B. Fastering the process of making trash into compost.

C. Reducing the cost of removing the trash.