Làm thử Đề thi thử tốt nghiệp THPT · Tiếng Anh · Đề 119

Question 15. A paragraph about a city's new bus system:
a. However, some residents complain that the new fare is too high for daily commuters.
b. The city has recently introduced a new bus rapid transit system to ease traffic congestion.
c. As a result, the authorities are now considering a discount scheme for students and elderly passengers.
d. In addition to reducing traffic congestion, the system has already led to a noticeable drop in the number of private cars on the main roads.
e. Overall, the new system appears to be a step in the right direction despite some early challenges.

Question 17. A paragraph about recycling at home:
a. For example, a family that separates its rubbish can cut its waste in half within a few months.
b. Recycling at home does not have to be complicated or time-consuming.
c. Therefore, even small households can make a big difference simply by sorting their rubbish properly.
d. All it takes is a few separate bins for paper, plastic, and food waste.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

For decades, street art was often treated by city authorities as little more than vandalism, something to be removed as quickly as possible. A recent study by researchers at a city planning institute, however, suggests that carefully managed street art can actually reshape how people feel about the neighbourhoods where it appears. The researchers surveyed residents in three districts before and after a series of murals were painted on previously blank walls.

The results were striking. In all three districts, residents rated their neighbourhood as noticeably more attractive after the murals were completed, and many reported feeling safer walking through the area at night. The researchers note that this effect was strongest in districts where the murals reflected local history or culture rather than generic designs imported from elsewhere. When artwork felt genuinely connected to a place, residents were far more likely to see it as a source of pride rather than a nuisance. Local business owners also reported a modest but measurable increase in foot traffic near the new murals.

Not every reaction was positive. A small number of residents worried that the murals would attract graffiti of a different, unauthorised kind, or that the artwork would eventually be used to justify higher rents in the area. The research team acknowledges these concerns and recommends that city councils involve residents directly in choosing designs, rather than commissioning artists without any community input. Doing so, they argue, helps ensure that murals reflect a neighbourhood's own identity instead of an outsider's idea of what the area should look like.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.

Restaurants around the world throw away an enormous amount of food every single day. Industry estimates suggest that a typical restaurant discards between four and ten percent of the food it purchases before a single dish ever reaches a customer's table, and diners themselves leave a further portion uneaten on their plates. For an industry that already operates on famously thin profit margins, this waste is not just an environmental problem; it is a costly one.

Much of this waste can be traced back to decisions made long before a customer walks through the door. Kitchens often over-order fresh ingredients to avoid running out during a busy service, only to throw much of it away when it spoils before it can be used. Portion sizes, too, are frequently set with little regard for how much an average customer can actually eat, and all-you-can-eat buffets are notorious for encouraging diners to take more than they intend to finish.

In recent years, however, a growing number of restaurants have turned to technology to tackle the problem. [I] Some kitchens now use smart scales that weigh every ingredient thrown into the bin and log it automatically. [II] This data lets managers see exactly which dishes generate the most waste and adjust their menus accordingly. [III] Other restaurants have partnered with apps that let them sell surplus food at a discount near closing time, rather than throwing it away. [IV] A handful of large chains have even begun using predictive software that forecasts how many customers to expect on a given night, allowing kitchens to order only what they are likely to need.

Technology alone, however, cannot solve the problem. Restaurant owners increasingly recognise that staff training plays just as large a role as any piece of equipment. Waiters who are taught to describe portion sizes accurately, for example, help customers order only what they can actually finish, while kitchen staff trained to repurpose vegetable trimmings and other scraps into stocks or staff meals can cut waste dramatically without spending a single dollar on new gadgets. A well-trained kitchen, in other words, can often achieve in a single afternoon what an expensive piece of software takes months to deliver. Chefs who once saw such training as a distraction from cooking are now beginning to treat it as a core skill, on a par with knife work or timing.