2025年6月英语四级听力真题 卷二 段落三

Passage Three

段落三

The vast majority of the UK's 200,000 tonnes of retail sectors annual food waste comes from supermarkets.

英国零售业每年产生的20万吨食物浪费中，绝大部分来自超市体系。

But it's a problem that impacts independent luxury food suppliers too.

但独立高端食品供应商同样面临这个难题。

The scale is small. It's estimated at less than one per cent of the UK's food waste total.

虽然浪费规模较小. 据估算不足英国食物浪费总量的1%

But the quality from these suppliers is high.

这些供应商的食材品质却极为卓越。

Everything from specialist cheeses to sought-after coffee beans gets thrown away every day in the current food system.

在现行食品体系下，从精品奶酪到抢手咖啡豆，每天都有高端食材被丢弃。

This is where French entrepreneur Sophie André comes in.

法国企业家索菲·安德烈的创新实践由此展开。

In 2016 she moved to London and began by setting up a business delivering luxury hand-made food across the city.

2016年移居伦敦后，她初创事业是为全城配送手工精制美食。

“Food delivery seems to be a big thing here," She says.

"外卖配送在这里需求旺盛，"她坦言，

“So I started delivering products by bicycle.

"于是我开始用自行车运送产品。

Talking with local producers I learned that a small part of the production is sometimes wasted due to problems with size or shape, but the quality of the products remains unchanged."

通过和本地生产商交流，我了解到因规格外形不符标准，少量产品时常遭废弃，但其品质始终如一。"

Unlike many food waste projects that have sprung up in recent years, the idea is not simply to redistribute waste food, but to provide a high-quality product.

与近年涌现的多数食品废料处理项目不同，她的理念不仅是重新分配废弃食材，更要打造高端产品。

André's company Elysia offers breakfasts and snacks specifically aimed at business meetings and events.

安德烈的"极乐之境"公司专为商务会议与活动提供早餐茶点，

Once sourced, Elysia uses waste products to create “simple, natural, straightforward" meals and snacks.

通过回收优质余量食材，制作"简约、天然、纯粹"的餐食小点。

Perhaps unlike other waste food, the supply is regular.

与其他废弃食品相比，其供应源具有独特优势：

Suppliers will always have a certain amount of surplus.

供应商总会保持稳定余量，

So the menus remain regular too.

因此菜单也能维持固定品类。

André believes this benefits both her business and her customers.

安德烈坚信，这种模式实现了企业与消费者的双赢。

Questions 22 to 25 are based on the passage you have just heard.

问题22至25基于你刚刚听到的段落。

22. What do we learn about the UK's retail sector food waste?

关于英国零售业的食物浪费，我们了解到什么?

23. What does Sophie André's business do in London?

索菲·安德烈在伦敦的生意是做什么的?

24. In what way does Sophie André’s business differ from many food waste projects?

索菲·安德烈的生意与许多食物浪费处理项目有何不同?

25. Why will suppliers always have a certain amount of surplus?

为什么供应商总会有一定数量的盈余产品?

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