但是,当真的要考虑环境益处时,无托盘餐厅可不是万能药。在Skidmore,自助式的形式,好几个食品供应站点,特色的蔬菜,意大利式的,传统的食品让学生自己选,可以选样吃一点,那样吃一点。
But this system also leads to over-crowded ning halls as diners return to the lines for seconds.
但是,当人们第二次回到餐台前选择食品的时候,餐台前就会变得比较拥挤。
As part of her senior honors thesis, Sarah Whateley, an iducted a research enwronmenlal sludies major. cnndu ch project to rlemonstrate how much food was slill wasted in the dining hall. She asked students to put their leflovers into plastic bins over hw days, yield in 330 pounrls of food on a Sunday and 403 pounds on a Monday. The food services staff then inustrated that quantity by stacking ffie equivalent weight in boxes of rice in the entrance of the dining hall.
环保专业的学生萨拉威特利在她的大四毕业论文中进行了一项研究。论证现在大学餐厅里究竟有多少食品被浪舞掉了。两天内,她让大学生们把自己吃剩的食物都放到大的塑料垃圾箱 里。星期天有330磅的食品,周一则有403磅。为了形象地显示数量,食堂的工作A员把同样重量的大米放在盒子里,摆在了食堂的人口处。
Dr. Spina of the coUege food service association, cited another benefit: You eventually have to learn how to hold your horsdoeuvre and cocktail in one hand while making conversation wiLh the other, so its a life lesson.
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