本期题目
2025年全国新高考Ⅱ卷-阅读理解D篇
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.
12. 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.
13. 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.
14. 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.
15. 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.
【题目解析】
2025年全国新高考二卷阅读理解D篇的核心是“Food Waste”（食物浪费），这是一个全球性的热点社会议题，与我们的生活息息相关。整篇文章不仅有数据，还有具体案例，使得“反食物浪费”这个宏大的主题变得触手可及、易于理解。我们也不需要猜测作者在说什么，因为每一句话都在围绕“浪费”和“利用”展开。
只要我们能看懂这篇文章的主题，这些题目就像是在文章中“找答案”一样简单，非常适合用来考察信息提取和推理能力，而不会增加我们不必要的心理压力，所以这篇文章我会给个“顶尖”。
12. What can be inferred about the author’s early life?
关于作者早期的生活可以推断出什么？
A. He witnessed food shortage.
看到了食物短缺
B. He enjoyed the local cuisine.
喜欢当地美食
C. He donated food to Africans.
捐赠食物给非洲人
D. He helped to cook at home.
帮忙在家做饭
细节题
注意审题！题干中问的是作者“early life”（早期生活），所以我们可以在第一段中看到 "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."（也许这种感觉源自我在南非长大，那里“非洲有孩子挨饿”这句话更像是令人不安的事实提醒，而不是晚餐时的祈祷）
显然我们可以从刚才的内容中，推测出作者在成长过程中可能目睹或深刻感受到了食物短缺（food shortage）的现实，因此对浪费食物感到痛心。因此本题正确答案A选项“看到了食物短缺”。
13. Why did Blue Hill carry out the experiment?
BlueHill为什么做实验
A. To customize dishes for guests.
给客人定制饭菜
B. To make the public aware of food waste.
让公众意识到食物浪费
C. To test a food processing method.
测试一种食品加工方法
D. To improve the UK’s zero-waste systems.
改善英国的零废弃系统
细节题
题目中提问的主体是BlueHill，出现在文章的第三段，最后一句“Each dish was tailor-made to raise awareness regarding food waste”（每道菜都经过定制，旨在提高人们对食物浪费的意识），这与B选项“让公众意识到食物浪费”完全吻合。
至于另外三个选项，A选项“为客人定制菜肴”，但是在第三段也提到了，但是这是手段，不是根本目的；C选项“测试加工方法”和 D选项“改进英国的零浪费系统”都不符合原文的主题，原文第四段提到英国的Silo餐厅只是作为对比或说明之前有人为此努力过。
所以本题正确答案B选项“让公众意识到食物浪费”。
14. What is paragraph 5 mainly about?
第5段主要讲什么
A. Why the ingredients were used.
问原因：为什么使用这些成分
B. Which dishes were best liked.
问细节：哪些菜最受欢迎
C. What the dishes were made of.
问细节：这些饭菜什么做的
D. Where the ingredients were bought.
问地点：食材在哪里买的
主旨题（段落）
这道题是让我们去概括第5段的内容，注意，只是概括，不是问我们目的，不是意图，不要过度推断，我们要做的就是理解原文，对这道题目来说就足够了。
但是，听过我上课的小伙伴都知道，高考的阅读每一段都有自己的功能，都是为了服务于主题的表达，出题人出的每道题目也一定和主题有关，目的是为了让我们更好理解文章主题，所以我们可以尝试先分析一下选项，哪些选项明显跟主题没有关系。
B选项“哪些菜最受欢迎”和D选项“食材在哪里买的”，这两个选项让我们觉得明显跟文章主题没有关系，如果你也有这个感觉，那么恭喜你，顺利排除了两个错误选项，如果你回到文章细读，就会发现，文章里压根就没有提到这两个选项的内容。
而A选项“为什么使用这些成分”，实际上在原文第3、4段已经提到过了“提升公众对食物浪费的意识”。
第5段主要列举了菜单上的食材，如 "kale ribs, fish collars, rejected sweet potatoes, and cucumber butts"，并说明这些通常被大多数餐厅视为不可食用的部分，被重新利用变成了美食。说明这段的核心内容是介绍wastED餐厅使用的特殊食材，对应C选项“这些饭菜是什么做的”。
15. What can we learn about wastED?
我们能从wastED餐厅了解到什么
A. It has ended as planned.
已经按计划结束了
B. It is creating new jobs.
创造了新的工作
C. It has regained popularity.
重新获得了流行
D. It is criticized by top chefs.
被顶级厨师批评
细节题
原文最后一段的第一句："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餐厅收到热心的评价，但该项目从创立之初就被定位为短暂的实验性项目——Blue Hill餐厅已恢复常规菜单。）
这说明该实验已经按计划结束了，所以本题正确答案A选项“已经按计划结束了”。
整体看下来，本篇文章结构非常清晰，遵循了典型的“问题-案例-启示”的说明文写作逻辑。
第一段： 建立情感连接，引出核心话题。
第二段： 提出问题与现状。
第三段： 详细描述实验的具体内容和数据支撑，展示问题的严重程度。
第四段： 澄清误解，提升文章的专业度和说服力。
第五段：总结实验结果，升华文章主旨。
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.
每次扔掉未食用的食物时，你的灵魂是否都会隐隐作痛？我的确如此。这种感受或许源于在南非的成长经历——在那里，“非洲有儿童面临饥饿”这句话更像是晚餐时令人不安的事实提醒，而不是祷告词。
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.
餐饮业、超市及供应链领域对食物浪费的担忧日益加剧。从技术解决方案到教育推广活动，食品生产商与销售商都在探索如何更高效利用现有作物资源。但上个月，纽约市一家知名餐厅另辟蹊径：将其菜单改为专门提供原本会被丢弃的食物。
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.
3月期间的两周，Greenwich Village’s Blue Hill更名为“wastED”，推出fried skate cartilage、a juice pulp burger、a dumpster diver’s vegetable salad等菜品。每道菜品都经过精心设计以提升公众对食物浪费的认知。
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.
食物浪费联盟研究显示，平均每家餐厅每创收1000美元（收入）就会产生33磅食物垃圾，其中仅15.7%被捐赠或回收，高达84.3%直接被丢弃。英国Silo餐厅等机构已尝试零废弃系统，但wastED餐厅将这一理念推向极致。
注意：took... to its logical conclusion：是一个习语，直译是 “把…… 带到其逻辑结论”，实际意思是“将…… 发挥到极致 / 推向顶峰”。
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.
需要说明的是，菜单上所有菜品严格来说不是由垃圾制成，相反，所有的配料都市普通肉品切块及农产品，这些食材在多数餐厅根本不会考虑供应。像kale ribs、fish collars、rejected sweet potatoes和cucumber butts等食材被重新利用，在许多优秀厨师的巧手下摇身变成美味佳肴。
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.
尽管wastED餐厅获得好评如潮，但该项目从创立之初就被定位为短暂的实验性项目——如今Blue Hill餐厅已恢复常规菜单。不过，这件事也提醒我们：应对可持续发展问题的方式多种多样，几乎任何食材都能烹制出令人惊艳的佳肴。
(全文结束)
长按或扫描二维码添加Justin老师咨询英语学习
教师介绍
END
Practice makes perfect.
