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雅思大作文7分范文及解析：浪费商店餐厅购买的食物

作者：小朗来源：朗阁教育 2020/9/9 14:04:21

面对参加雅思考试你是不是也非常紧张呢？本次石家庄朗阁教育给大家分享的雅思写作范文，让我们一起来学习了解一下吧。

In some countries, people waste a lot of food which is bought in shops and restaurants. What do you think are the reasons? What can be done to solve this problem

题目来源：2020年8月1日亚太雅思大作文

题目大意

在一些国家，人们浪费了很多在商店和餐馆购买的食物。你认为原因是什么？我们可以做些什么来解决这个问题呢？

写作思路解析

➡️在评估是什么导致人们浪费食物之前，我们必须从一个整体系统来看整个问题。多种因素，包括农业和食品业的巨大繁荣，饮食习惯的改变，以及商店和餐馆不适当的食物供应，都可能起到作用。由于转基因技术、工业化农业和令人惊叹的食品运输系统，许多国家现在食物供应充足。这也使得食品价格对大多数人来说都是负担得起的。现在的消费者可以享用多种食物、风味和菜肴，甚至有机会吃到世界各地的优质“空中”食物，而这些食物在过去只服务于原住民。然而，这导致人们在用餐时变得越来越挑剔：一些人可能更关心某些食品的质量、新鲜程度和味道，甚至更糟糕的是，一些人可能只选择吃原材料的某些部分。于是，不受欢迎的食物就会被无情地对待；一些农产品因为缺乏所需的新鲜度或质量而被扔掉，一些被丢弃的食用部分是因为消费者不得不将它们与自己喜欢的整体一起购买。餐馆的情况也是不利的：人们总是愿意为了多样化而超量点菜，一旦餐厅的每一道菜都提供得过多，他们就不得不浪费未吃完的食物。

➡️这是一个令人印象深刻的问题，也不能从根本上解决：毕竟，我们没有办法操纵每个人，阻止他们养成不良的饮食习惯或过度订购食物。然而，我们仍然可以找到可能的解决方案来减少太多的食物浪费。食品店可以很大程度上改变食品的包装方式，将农产品和食品材料分成不同的可食用部分，从而迎合不同买家的口味。我们也欢迎这些店铺在包装上就推荐的品尝期限或保存方式提出适当的建议。此外，餐厅还可以改变为顾客提供食物的方式，提供不同大小的菜肴，这是非常聪明的，避免了食客想要多样化选择，但容易造成浪费的可能性。另一种有效的方式是鼓励食品包装或打包袋，通过这种方式，顾客可以带走他们未完成的菜肴，并充分利用它们。服务员或女服务员在点菜前的建议也很重要；它们对于评估点菜数量的合理性和防止食物浪费是必要的。

提纲梳理见下

高分写作示范

I would discuss in this essay how the development of agriculture and the food catering industry has changed our eating habits, thus leading to our waste of food bought from shops and restaurants, and how can the situation be optimized.

Before assessing what contributes to people's wasting their food, we must see the entire thing in a holistic system. Multiple factors, including the great prosperity of the agriculture and food industry, the change of eating habits, and the improper food provision in both the shops and restaurants, may play a part. A large number of countries now are sufficient in food supply thanks to trans-genetic technology, industrial farming, and the stunning food transport system. That also renders food prices affordable for most people. Consumers nowadays can serve themselves with multiple types of food, flavors, and cuisines; they even have the opportunity to eat high-quality, "airborne" foods around the world that, in the old days, only served people living in the food origins. That, however, leads to people becoming increasingly captious in their meals: some may care more about the quality, the freshness and the taste of certain food products, or even worse, some may only opt to eat their favorite parts of the raw material. The unfavored food, then, is treated ruthlessly; some produce is abandoned due to the lack of required freshness or quality, and some throw-away edible parts are because consumers have to buy them together with their favorite as a whole. The scenario in restaurants is also unfavorable: people are always willing to over-order their food for diversifying their choices, and they have to waste the unfinished food once the overall provision is too much in the dining house.

The problem is an impressive one, and cannot be solved fundamentally: there is, after all, no such a way for us to manipulate everyone, precluding them from bad eating habits or over-ordering food. However, we can still figure out possible solutions mitigating too much waste of food. Food shops can considerably alter their way of packaging foods, separating the produce and food materials into different edible parts, thus catering to the tastes of different buyers. Proper suggestions are also welcome for those shops to present on the package in terms of the recommended tasting period or ways of preservation. Besides, restaurants can also change the way to serve food for their customers, providing dishes with different sizes; this is remarkably smart to avoid the possibility that eaters want to diversify their choices but are prone to render a waste. Another effective way is the encouragement of food packs or doggy bags, through which customers can take away their unfinished dishes and make full use of them. Recommendations from a waiter or a waitress are also significant before ordering; they are necessary to evaluate how rationally the amount of food has been ordered and to prevent food waste.

In conclusion, the factor of people's current eating habits lies behind the trend that people are wasting their food their purchase in stores and dining houses, and solutions in terms of food provision should be adopted to mitigate this phenomenon.