Paris Olympics Goes Vegan: The Games Village will provide 13 million meals and snacks, with over half of the menu being plant-based, aiming to cut down on carbon emissions. Paris Olympics Goes Vegan: Games Village Reduces Meat, Cheese, Dairy to Lower Carbon Footprint. Paris Olympics Turns Vegan: Focus Will Be on Plant-Based Diet at the Summer Games
Despite France’s reputation for its meat and dairy offerings, the Paris 2024 Olympics will feature these products only sparingly. The focus will be on a predominantly plant-based diet for athletes, staff, and media personnel in a move to minimize the event’s carbon footprint.
When Paris was awarded the Olympic hosting rights, environmental considerations played a significant role in the decision. The city already had extensive sporting infrastructure, with the only new venue being the Aquatics Centre at Saint-Denis, a solar-powered facility built from recycled and bio-based materials.
Paris Projects Carbon Footprint of 1.58 Million Metric Tons of CO2
Paris estimates its carbon footprint will be 1.58 million metric tons of CO2, a notable reduction compared to the Tokyo Olympics’ 1.96 million metric tons. For comparison, the London 2012 Olympics produced 3.4 million metric tons of CO2.
While the emphasis will be on using trains, public transport, and bicycles, the focus on food is also crucial. According to the Food and Agriculture Organization (FAO), livestock farming contributes 15% of global greenhouse gas emissions.
Paris Olympics Games Village to Prepare 13 Million Meals and Snacks
The Games Village will prepare 13 million meals and snacks throughout the event. According to an International Olympic Committee (IOC) statement, over half of the menu will consist of plant-based options. This effort aims to limit the CO2 released per meal to one kilogram, halving the average emissions per meal compared to previous Olympics.
This initiative marks a significant shift for France, where veganism is less prevalent and meat consumption is high. The country is promoting a “Foliage Over Sausage” approach and ensuring that nearly 80% of the menu is prepared using locally sourced produce to further reduce transportation emissions and carbon output.