The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.
The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.
Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.
"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.
"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."
There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.
Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."
Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."
What do the underlined words "embark on" mean in paragraph 7?
The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.
The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.
Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.
"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.
"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."
There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.
Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."
Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."
What do the underlined words "embark on" mean in paragraph 7?
The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.
The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.
Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.
"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.
"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."
There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.
Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."
Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."
How has the project affected Ruth Xavier?
The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.
The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.
Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.
"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.
"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."
There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.
Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."
Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."
What is the purpose of the project?
Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."
If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.
What does Curtin suggest people do?
Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."
If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.
What does Curtin's company do?
Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."
If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.
What is a consequence of food waste according to the test?
Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."
If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.
What does the author want to show by telling the arugula story?
A
Grading Policies for Introduction to Literature
Grading Scale
90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.
Essays（60%）
Your four major essays will combine to form the main part of the grade for this course: Essay
1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%
Group Assignments（30%）
Students will work in groups to complete four assignments（作业）during the course. All the
assignments will be submitted by the assigned date through Blackboard, our online learning and
course management system.
Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）
Class activities will vary from day to day, but students must be ready to complete short in-class
writings or tests drawn directly from assigned readings or notes from the previous class'
lecture/discussion, so it is important to take careful notes during class. Additionally, from time to
time I will assign group work to be completed in class or short assignments to be completed at home,
both of which will be graded.
Late Work
An essay not submitted in class on the due date will lose a letter grade for each class period it
is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments
not completed during class will get a zero. Short writings missed as a result of an excused absence
will be accepted.
What will happen if you submit an essay one week after the due date?
A
Grading Policies for Introduction to Literature
Grading Scale
90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.
Essays（60%）
Your four major essays will combine to form the main part of the grade for this course: Essay
1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%
Group Assignments（30%）
Students will work in groups to complete four assignments（作业）during the course. All the
assignments will be submitted by the assigned date through Blackboard, our online learning and
course management system.
Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）
Class activities will vary from day to day, but students must be ready to complete short in-class
writings or tests drawn directly from assigned readings or notes from the previous class'
lecture/discussion, so it is important to take careful notes during class. Additionally, from time to
time I will assign group work to be completed in class or short assignments to be completed at home,
both of which will be graded.
Late Work
An essay not submitted in class on the due date will lose a letter grade for each class period it
is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments
not completed during class will get a zero. Short writings missed as a result of an excused absence
will be accepted.
How many parts is a student's final grade made up of?
A
Grading Policies for Introduction to Literature
Grading Scale
90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.
Essays（60%）
Your four major essays will combine to form the main part of the grade for this course: Essay
1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%
Group Assignments（30%）
Students will work in groups to complete four assignments（作业）during the course. All the
assignments will be submitted by the assigned date through Blackboard, our online learning and
course management system.
Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）
Class activities will vary from day to day, but students must be ready to complete short in-class
writings or tests drawn directly from assigned readings or notes from the previous class'
lecture/discussion, so it is important to take careful notes during class. Additionally, from time to
time I will assign group work to be completed in class or short assignments to be completed at home,
both of which will be graded.
Late Work
An essay not submitted in class on the due date will lose a letter grade for each class period it
is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments
not completed during class will get a zero. Short writings missed as a result of an excused absence
will be accepted.
Where is this text probably taken from?
