We all know how to enjoy our food. However, have you thought of what happens after a dish has been served to the diner? The ideal (理想的) picture would be this: the chef sees his hard work being rewarded (回报) when the plates are empty after the meal. Sadly, thingsare not like that. You can see unfinished food on plates left on the tables almost every day.
My dear students, this is not good. It shows that little thought has been put in stopping food wastage (浪费).
Let's learn from a chef in a Japanese restaurant who says that he will always respect (尊重) the fish he cooks. Why? Simply because he knows the dangers which the fisherman always faces in order to bring the fish to him. Therefore, by not wasting any part of the fish, and by cooking excellently every time, the chef is respecting the fisherman's work.
Similarly, we should respect our food more. Just think of the poor and homeless who have not eaten for days because of a war or a natural disaster (灾害). Think. Wouldn't it be good if we shared our food, instead of throwing away what we can't finish?
Now, the Environmental Club would like our students to help peopleinneed. Instead of buying lots of food you might not be able to finish, buy a small amount; you can also take food from home. Give some of your pocket money to the Club so we could buy some food or biscuits to give to the needy; or, you could give some of these food to the Club if you have any at home.
So, I hope to see every one of you playing your part to stop food wastage. Respect your food and share the joy of living well through giving food to those in need.
