Paris Olympic Village delivery: the main environmental protection, corrugated cardboard bed, no air conditioning, 60% vegetarian

2024-04-08

Home page

Paris Olympic Village delivery: the main environmental protection, corrugated cardboard bed, no air conditioning, 60% vegetarian

According to reports, the Paris Olympic Village has been officially delivered to the Paris Olympic Organizing Committee recently. It is located in the northern suburb of Little Paris and covers an area of about 52 hectares. It has 82 buildings and about 3000 apartments. It is used as an accommodation area for athletes, referees and organizing committee staff.

In order to achieve the goal of minimizing carbon dioxide emissions, the Paris Olympic Organizing Committee took measures to build an athletes' village without air conditioning this summer. The Paris Olympic Games will be held in 2024. Compared with previous Olympic Games, more economical and affordable policies will be adopted, including reducing the number of events and gold medals, using scrap iron of the Eiffel Tower to make medals, and using old facilities. In addition, there will be no main stadium for the Olympic Games. The opening ceremony will be held in the open air on the banks of the Seine River. Some athletes will sleep on disposable pulp beds to further reduce expenses.

It is understood that recyclable corrugated cardboard beds will be used in the Olympic Village, 60% of the meals will be vegetarian, and at the same time, the use of plastics will be reduced to achieve environmental goals. The athletes' village will also install equipment ovens, iron plate barbecue grills, etc., and plates and cutlery will also be reused after the Olympics to reduce the carbon footprint of the meal.

It is reported that the construction of the entire Olympic village is aimed at environmental protection and frugality. It is expected that a total of 13 million meals will be provided. 80% of the agricultural products will come from France. Athletes will taste the best French delicacies, including the guinea fowl cooked by amandina Shagnaut with sea-claw shrimp, chicken sauce and potato dumplings.