剩饭剩菜也能再利用 分享到
Restaurants to Offer Free Food from Leftovers 2018-01-0457235

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Massimo Bottura is an Italian chef, with plans to open two new restaurants in Paris and Naples next year.
马西莫·博图拉是名意大利厨师,他计划明年在巴黎和那不勒斯开两家新餐厅。
But wealthy diners will not be welcome.The food will be free, made from marketplace leftovers and served only to the poor.
但餐厅不招待富裕的食客。这些食物是免费的,由市场上的剩饭剩菜制成,只供应给穷人。
Bottura’s Refettorio Ambrosiano restaurant in Milan already feeds the poor and homeless.The restaurant is in an old theater in the outskirts of the city.Chefs at Refettorio cook free meals with leftovers from local shops.They use recipes created by Bottura and other famous cooks.
博图拉的米兰餐厅已经为穷人和无家可归者提供了食物。这家餐馆位于市郊的一个旧剧院里。餐厅的厨师用当地商店的剩菜烹制出免费的饭菜。他们使用的食谱是博图拉和其他有名厨师制作的。
Bottura told the Reuters news agency that he never thought leftover foods were a waste.
博图拉告诉路透社记者,他从不认为吃剩的食物是垃圾。
“Bread crumbs, some overripe tomatoes, brown bananas…they are just opportunities for us…to show what we can do with our creativity.”
“面包屑、过熟的西红柿、变黑的香蕉…这是展示我们创造力的好机会。”
Bottura started the project to reuse leftovers from the eateries of Milan’s international Expo in 2015.The project receives support from the church foundation Caritas Ambrosiana.
2015年,博图拉开始回收米兰国际博览馆里的残羹剩饭。该项目得到了教会基金会明爱安布罗西亚纳的支持。
Unlike traditional soup kitchens, the guests do not have to wait in a line to receive food.Everyone gets served at tables.This limits the number of daily guests to 96.But Bottura says the experience can help his guests regain confidence and take back control of their lives.
与传统的施粥所不同,客人不必排队领取食物。每个人都在餐桌上用餐。每日客人的数量只能限制在96人。但博图拉说,这种经历可以帮助客人重拾信心,重新掌控自己的生活。
The United Nations Food and Agriculture Organization says about one-third of the food produced worldwide each year is wasted or lost.
联合国粮食及农业组织表示,全世界每年生产的粮食约有三分之一被浪费或损失。
I’m Jonathan Evans.
我是乔纳森·埃文斯。

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