Tackling food waste and obesity 解決食物浪費和肥胖問題

本集內容

學習要點

有關 “food excess and waste 廚餘和食物浪費” 的詞匯

邊看邊答

What do both the hotel and the UN wish to do by 2030?

文字稿

This hotel in Tromso is trying to halve its food waste. But how?
這傢位於挪威特羅姆瑟的酒店正試圖將食物浪費減半。他們是怎麼做的？

Let’s start with these smoothie shots. These are made from yesterday’s leftover fruit.
先來看看這些果昔杯。它們是用昨天剩下的水果做的。

Then, crafty tricks to nudge people into taking less, like skinny tweezers to stop you piling up the salmon. Or little spoons to serve the herring. Another idea, instead of guests taking a big melon slice and leaving some, the staff dice it. So you take precisely what you want.
他們還用一些小妙招讓人們少拿點食物，比如，細長的鑷子可以防止你把三文魚成堆夾走。再比如用小勺來盛鯡魚。另一個辦法是，為避免客人拿走一大塊西瓜之後吃不完剩下，工作人員把瓜切成小快。這樣你吃多少就拿多少。

Linn Alexandersen, Thon Hotel Polar, Tromso
Many people load onto their plates so they don’t have to go multiple times. We’re able to make people think about how they put food on their plate, and how much they bring to the table to make sure that they eat it all.

琳·亞歷山德森特羅姆瑟 Thon Hotel Polar
“很多人會把大量食物盛入盤中，這樣就免於來回多次取餐。我們做到讓人們思考他們裝盤的方式和拿取的分量，從而確保他們把盤裡的食物都吃光。”

Another trick is to keep food looking fresh. As a serving dish empties, guests assume the remains are stale. So why not switch the food into a smaller dish? Then again, so it still looks fresh and it all gets eaten.
另一個訣竅就是讓食物看起來一直很新鮮。如果上菜的盤子慢慢變空瞭，客人們會覺得剩下的食物是不新鮮的。那為什麼不把它們換到小一點的盤子上呢？這樣一來，食物看起來仍很新鮮，而且會被吃得一幹二凈。

Ideas like this have cut food waste almost 10% in a year for this chain. The target is 20% by 2020, and then 50% by 2030 – the same as the UN target.
類似的方法已為這傢連鎖酒店在一年之內減少瞭近 10% 的食物浪費。他們的目標是到 2020 年減少 20%，到 2030 年減少 50%，這與聯合國相關的目標一致。

The chef weighs the daily waste. So far, the policy has saved the hotel chain 26 tonnes of carbon dioxide emissions. And there’s a bonus.
廚師給每天浪費掉的食物稱重。到目前為止，此方法已幫該連鎖酒店減排共 26 噸的二氧化碳。它還有一個好處。

Linn Alexandersen, Thon Hotel Polar, Tromso
We’re also making money of it, which is really a positive side effect by reducing food waste.

琳·亞歷山德森特羅姆瑟 Thon Hotel Polar
“它還給我們帶來瞭經濟效益，這是減少食物浪費帶來的一個間接的積極影響。”

So, how do guests respond to this culinary nanny state?
客人們怎樣評價這種保姆式的餐飲管理方法？

Female guest
[I] think it’s very a good thing. I feel that it helps the environment, but it also helps myself to not gain – what do you call it? – weight that I don’t need.

女客人
“我覺得這是件非常好的事。我感覺這樣有助於環保，而同時也幫我避免…怎麼說來著…不需要的體重。”

There is no ban on loading up your plate here, but you’d better not leave it.
這裡並不禁止往盤子裡大量盛放食物，但你拿瞭就最好別剩下。