阅读下面短文,在空白处填入1个适当的单词或括号内单词的正确形式。
When Robert Lee was in primary school, he hated to see his
classmates throwing away half-eaten sandwiches after lunch. His parents had
taught him and his older brother not to waste food. “They said it was bad,”
says Robert, 27.
While {#blank#}1{#/blank#} (study) finance and accounting at New York
University, Robert remembered this lesson and joined Two Birds One Stone, a
food rescue club at school {#blank#}2{#/blank#}delivered, five days a week, uneaten
pasta, vegetables and other leftovers (剩余食物) from the dining hall to nearby
homeless {#blank#}3{#/blank#} (shelter).
When Robert and fellow club member Louisa Chen entered a
college {#blank#}4{#/blank#} (compete), they came up with a slightly
different idea for a food rescue non-profit group—{#blank#}5{#/blank#} (it) program wouldn't have a donation minimum,
would operate seven days a week, and would be staffed {#blank#}6{#/blank#} (entire) by volunteers.
Surprisingly, {#blank#}7{#/blank#} idea stood out. Robert and Louisa Chen won the
first place. {#blank#}8{#/blank#} the $1,000 prize, they founded Rescuing
Leftover Cuisine (RLC) in July 2013. In just the first few weeks, Robert steam
delivered a donation of enough noodles and meatballs to feed 20 people in line
at a New York City homeless shelter that had run out of food. Only a year into
his finance job, Robert gave up his six- figure salary {#blank#}9{#/blank#} (focus) on RLC. So far the organization {#blank#}10{#/blank#} (reach) sixteen cities around the country.