阅读模拟 05 · 餐厅份量与食物浪费
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试卷内划词查词为会员功能 · 右上角查词面板不限
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In most restaurants, the size of a portion is decided by the kitchen, not the customer. A plate that looks generous is good for the restaurant's reputation, and cheap for the kitchen to produce, since the cost of the extra food is small compared with rent and labour. The result is that diners routinely leave food behind: studies in several countries put the figure at roughly a fifth of everything served.
Some cities have tried to change this by offering smaller portions at a lower price. The idea sounds obvious, yet it has spread slowly. Restaurant owners worry that a smaller plate will look like poor value, even when the price falls with it. Customers say they would order less, but in experiments they rarely do: when a portion is reduced, many simply order an extra side dish.
A more effective approach has been to change the plate itself. In one trial, restaurants replaced their standard plates with slightly smaller ones. Diners served themselves less, ate about the same amount as before, and left less on the plate. Nobody complained, because nobody noticed.
The lesson is uncomfortable for those who believe that waste is a matter of personal choice. In practice, the amount people eat is shaped far more by what is put in front of them than by how guilty they feel about throwing food away.
Why do restaurants serve large portions?
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Why has the smaller-portion idea spread slowly?
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What happened when restaurants used smaller plates?
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What is the author's main argument?
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The word "routinely" in the first paragraph is closest in meaning to:
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