A. accept        B. unquantifiable       C. use        D. what     E. purchased        F. consumed        G. encouraged

H. climbing      I. predictably         J. actually      K. surpassing        L claimed     M. worthless     N. for        O. forced

The world is throwing away a shocking amount of food.  A report (1)             that at least a third of the 4 billion tonnes of food the world produces each year never gets as far as our mouths.  Between 30% and 50% of food (2)             in Europe and the US is thrown away.  Britain—and much of the rich world—has got used to filling the fridge with what looks nice, not what it (3)             needs.  The cost of that indulgence is $10bn annually.  Globally, the cost, in money, energy and everscarcer water, is (4)            .

Our future food security has been (5)            the top 10 of current global worries.  The prospect of feeding a mid-century planet of around 9 billion people looks impossible without major changes to farming and our diet.  If you (6)             the United Nations Food and Agricultural Organisation's call (7)            production to be increased by 70% to feed the population of 2050, most of the work will be achieved just by being a bit more thrifty.  All we have to do is to (8)             better what is already there. 

Throwing food out is easy.  However, using it sensibly, especially the less attractive bits, is not.  The urge to bin and buy again, (9)             by multimillion pound advertising campaigns, is all the less resistible now because, despite recent price rises, for most of us, food is cheap.  At Christmas, the average family spent just over $100 on the big meal, a quarter of (10)             it spent on presents.

A. while            B. dark          C. devised         D. whereas    E. specific      F. agreeable    G. regular         H. stimulus     

 I. disruption        J. attain        K. seek        L instructions     M. spur        N. formal            O. available

Most people who travel long distances complain of jetlag. Jetlag makes business travelers less productive and more prone to making mistakes. It is actually caused by (1)              of your "body clock"-a small cluster of brain cells that controls the timing of biological functions. The body clock is designed for a (2)              rhythm of daylight and darkness, so that it is thrown out of balance when it encounters daylight and darkness at the wrong times in a new time zone.The symptoms of jetlag often persist for days (3)               the internal body clock slowly adjusts to the new time zone. Now a new anti-jetlag system is (4)              that is based on proven extensive pioneering scientific research.

Dr. Martin Moore-Ede has (5)             a practical strategy to adjust the body clock much sooner to the new time zone through controlled exposure to bright light. The time zone shift is easy to accomplish and eliminates most of the discomfort of jetlag. A successful time zone shift depends on knowing the exact time to either (6)            or avoid bright light. Exposure to light at the wrong time can actually make jetlag worse. The proper schedule for light exposure depends a great deal on (7)             travel plans. Data on a specific flight itinerary and the individual's sleep pattern are used to produce a Trip Guide with (8)                  on exactly when to be exposed to bright light. When the Trip Guide calls for bright light you should spend time outdoors if possible. If it is (9)             outside, or the weather is bad, or you are on an aeroplane, you can use a special light device to provide the necessary light (10)            for a range of activities such as reading, watching TV or working.