Athletes’ demand for meat challenges eco-friendly dining at Paris 2024
Paris Olympics organizers have faced challenges in their efforts to reduce the Carbon Footprint of catering at this year’s Games due to the high demand for meat by athletes. Despite aiming to cut average carbon emissions per meal in half compared to previous Olympics by offering more vegetarian options, athletes have been requesting more meat, eggs, and larger portions to replenish themselves after competitions or training sessions.
To address these concerns, the organizing committee has sought advice from Michelin-starred chefs and adjusted menus to meet the athletes’ needs. The Olympic Village restaurant, located in a suburb north of Paris, offers a variety of dishes from around the world, with half of the options being vegetarian. While some athletes have enjoyed the vegetarian meals, others have expressed a preference for meat.
In addition to the food offerings, the Paris village stands out for its sustainable features, including a renewable underfloor geothermal cooling and heating system instead of air conditioning. The innovative Japan-made cardboard beds, which are designed to be recycled or reused after the Games, have received mixed reviews from athletes.
Despite some challenges, athletes have appreciated the efforts made by the Paris 2024 organizing committee to be more sustainable and reduce emissions. While some adjustments have been made to accommodate athletes’ preferences, the emphasis remains on promoting a more environmentally friendly approach to catering and accommodation at the Olympics.
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Sofia Martins graduated from the Technical University of Madrid with a degree in Agronomy, focusing on plant nutrition and soil science. She has a deep interest in sustainable fertilizer management and works to develop eco-friendly solutions that optimize plant growth while minimizing nutrient runoff. Sofia is a dedicated researcher and has published several articles on sustainable plant nutrition practices.