Question

As an elementary school student in New York City, Robert Lee would stare in disbelief at his classmates throwing away half-eaten sandwiches after lunch. His Korean immigrant parents had taught him and his older brother not to waste food.

While studying finance and accounting at New York University, Robert remembered this lesson and joined Two Birds One Stone, a food-rescue club on campus that delivered, five days a week, uneaten pasta, vegetables, and other leftovers from the dining hall to nearby homeless shelters.

When Robert and fellow club member Louisa Chen entered a college entrepreneurship（創(chuàng)業(yè)） contest, they proposed a slightly different idea for a food-rescue nonprofit group: Their program wouldn’t have a donation minimum (meaning they would gladly pick up one bag of leftover bagels or a single pot of soup), would operate seven days a week, and would be run entirely by volunteers.

Their idea won the competition. With the $1,000 prize, they founded Rescuing Leftover Cuisine (RLC) in July 2013. In just the first few weeks, Robert’s team delivered a donation of enough spaghetti and meatballs to feed 20 people in line at a New York City homeless shelter that had run out of food.

Robert, who had taken a job at J.P. Morgan, devoted his spare time to creating a network of New York City restaurants that agreed to donate food, and he found volunteers to make food deliveries to homeless shelters. After RLC received national press attention, homeless shelters and soup kitchens in Portland, Oregon, Washington, DC and other cities reached out to Robert for partnership advice. To date, RLC has distributed more than 250,000 pounds of food in 12 cities around the country.

Only a year into his finance job, Robert gave up his six-figure salary to focus on RLC. “I compared one hour of impact at J.P. Morgan to one hour at RLC, and the difference was just huge,” he says. He’s now the group’s only full-time employee.

“One shelter recently told us that our donations allow them to provide entire dinners for more than 300 people, three nights a week,” Robert says. “Things like that make me glad I quit my job.”

1.Which of the following statements about RLC is NOT true?

A. It became successful immediately.

B. It has attracted nationwide attention.

C. It was started from a food-rescue club.

D. It delivers food to shelters by volunteers.

2.Where did Robert get the money to found RLC?

A. He saved money in college.

B. He won the prize at a competition.

C. He borrowed money from his friend

D. He received donations from restaurants.

3.Why did Robert quit his job at J.P. Morgan?

A. He couldn’t make as much money as he hoped.

B. The job at J.P. Morgan takes too much of his time.

C. RLC needs a full-time employee to develop its business.

D. Working for RLC is more meaningful than for J.P. Morgan

4.According to Robert, which of the following words best describes the job at RLC?

A. rewarding B. surprising

C. tiring D. exciting

Answer 1