【2025全国二卷D篇】
今天我们逐题精析2025年全国二卷阅读理解D篇。这篇文章围绕食物浪费展开，用纽约一家餐厅的创意实验，呼吁大家关注餐饮行业的食材浪费问题，文章逻辑清晰、考点典型，非常适合高三同学精读积累。
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
作者从自己对浪费食物的愧疚感切入，引出餐饮、超市等行业日益严重的食物浪费问题。纽约一家餐厅Blue Hill特别推出了为期两周的“wastED”主题活动，专门用原本会被丢弃的食材做菜，以此唤醒公众对食物浪费的重视。文章还给出了相关数据，并解释这些食材并非垃圾，而是被大多数餐厅忽视的可用部分。最后点明，这只是一次短期实验，但为可持续发展提供了新思路。
其结构属于典型的“引言—背景介绍—案例描述—数据支撑—概念澄清—总结升华”的说明文文体，由情入理，层层递进，最后回归到理念的升华。
逐题精析
32.A. 推理判断题（infer）
题干关键词：the author’s early life
定位及解读：根据第一段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. (也许这种感觉来自于在南非长大，在那里，“非洲还有孩子在挨饿”这句话更像是一个令人不安的事实提醒，而不是晚餐时的祈祷。) 可知，作者早年目睹了食物短缺的情况。故选A. He witnessed food shortage.（同义替换）
辨析：B．He enjoyed the local cuisine.（无中生有）
C．He donated food to Africans.（过度推断/捏造细节）
D．He helped to cook at home.（无中生有）
33. B. 细节理解题（因果细节）
题干关键词：Blue Hill carry out the experiment
定位及解读：第二段But last month, one popular New York City restaurant tried a different way第三段... Greenwich Village’s Blue Hill restaurant...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，是为了提高公众对食物浪费的认识。故选B. To make the public aware of food waste. (同义替换)
辨析：A．To customize dishes for guests.(customize（定制）是手段，不是目的; 混淆目的与方式)
C．To test a food processing method.(不是测试加工方法，而是宣传环保理念; 曲解目的)
D．To improve the UK’s zero-waste systems.（张冠李戴）
34. C. 主旨大意题（段落主旨）
题干关键词：paragraph 5
定位及解读：根据第五段...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... (...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块和农产品, 如...) 可知，本段主要介绍了 wastED 菜单上的菜品所用的配料，所以该段主要讲的是这些菜肴是由什么做成的。故选C. What the dishes were made of.
辨析：A. Why the ingredients were used. (偷换主旨)
B. Which dishes were best liked. (无中生有)
D. Where the ingredients were bought. (无中生有)
35. A. 推理判断题
题干关键词：wastED
定位及解读：根据最后一段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获得了热烈的评价，但它从一开始就被设计成一个短暂的实验；此后，蓝山餐厅恢复了常规菜单。) 可知，wastED已经按计划结束了。故选A. It has ended as planned.
辨析：B．It is creating new jobs. （无中生有）
C．It has regained popularity. （过度解读）
D．It is criticized by top chefs. （反向干扰）
技巧总结
32. 推理题：抓关键词（starving → food shortage）
33. 因果题：找目的状语（to raise awareness）
34. 主旨题：看段落首尾与重复名词（ingredients, dishes, made of）
35. 推理题：注意时间/状态（short-lived, as planned）
每天精读一篇，阅读速度和正确率都会稳步提升，坚持下来高考英语很容易拉开差距。
#高考英语 #阅读理解精讲 #高考英语提分 #高中英语阅读技巧
