The Biggest Stadiums in the World

People have been pouring into stadiums since the days of ancient Greece. In around 8 A.Q., the Romans built the Colosseum, which remains the world's best known stadium are continues to inform contemporary design. Rome's Colosseum was 157 feet tall and had 80 entrances, seating 50,000 people. However, that was small fry compared with the city's Circus Maximus, which accommodated around 250,000 people.

These days, safety regulations-not to mention the modern sports fan's desire for a good view and a comfortable seat-tend to keep stadium capacities（容量）slightly lower. Even soccer fans tend to have a seat each; gone are the days of thousands standing to watch the match.

For the biggest stadiums in the world, we have used data supplied by the World Atlas list so far, which ranks them by their stated permanent capacity, as well as updated information from official stadium websites.

All these stadiums are still functional, still open and still hosting the biggest events in world sport.

•Rungrado 1st of May Stadium, Pyongyang, D.P.R-Korea. Capacity. 150,000. Opened. May 1,1989.

•Michigan Stadium, Ann Arbor, Michigan, U.S. Capacity: 107,601. Opened. October 1, 1927.

•Beaver Stadium, State College, Pennsylvania, U.S. Capacity: 106,572. Opened: September 17, I960.

•Ohio Stadium, Columbus, Ohio, U.S. Capacity: 104,944. Opened: October 7, 1922.

•Kyle Field, College Station, Texas, U.S. Capacity: 102,512. Opened: September 24,1927.

My name is Alice. Early last year, I was troubled by an anxiety that crippled (削弱) my ability to do anything. I felt like a storm cloud hung over me. For almost a year I struggled on, constantly staring at this wall that faced me. My perfectionist tendencies were the main root of this: I wanted to be perfect at whatever I did, which obviously in life is not possible, but it consumed me.

One day, I attended a presentation by wildlife conservationist Grant Brown at my high school. His presentation not only awed and inspired me, but also helped emerge an inner desire to make a difference in the world. I joined a pre-presentation dinner with him and that smaller setting allowed me to slowly build up my courage to speak one-on-one with him- an idea that had seemed completely impossible. This first contact was where my story began.

A month later, Brown invited me to attend the World Youth Wildlife Conference. Looking back, I now see that this would be the first in a series of timely opportunities that my old self would have let pass, but that this new and more confident Alice enthusiastically seized. Shortly after I received his invitation, applications to join the Youth for Nature and the Youth for Planet groups were sent around through my high school. I decided to commit to completing the applications, and soon I was a part of a growing global team of young people working to protect nature. Each of these new steps continued to grow my confidence.

I am writing this just six months since my journey began and I've realised that my biggest obstacle (障碍) this whole time was myself. It was that voice in the back of my head telling me that one phrase that has stopped so many people from reaching their potential: I can't. They say good things come to those who wait, I say: grab every opportunity with everything you have and be impatient. After all, nature does not require our patience, but our action.

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 cat able) 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 boxes 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 infields. 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.