Adult Literacy Advanced Quiz
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Source 1: Municipal Food-Waste Audit
A weeklong audit of four city-owned cafeterias found that food discarded during preparation accounted for 46 percent of their waste. Uneaten food returned on customers' trays accounted for 34 percent, while unserved prepared meals accounted for 20 percent. Auditors recommended improving ingredient storage and tracking which menu items are frequently left uneaten.
Source 2: Cafeteria Managers' Memo
Managers support donating safe, unserved meals to local shelters. They note, however, that donation requires refrigeration, recordkeeping, and staff time. They also report that cooks sometimes prepare excess meals because daily attendance is difficult to predict.
Which proposal best synthesizes the evidence from both sources?
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