CELEBRATING
THE MODERN TASTEOF FRANCEJULY 2022

PARIS 2024 FOOD VISION

0.0

PARIS 2024

INTRODUCTION

p. 02

KEY FIGURES AND
INTRODUCTORY MESSAGE

CONTENTS

01

PARIS 2024’SCOMMITMENTS TOSUSTAINABLE CATERING
DURING AND BEYOND
THE GAMES
p. 03

THE PARIS 2024 AMBITION:
CELEBRATING THE MODERNTASTE OF FRANCE

02
THE GAMES, A UNIQUEOPPORTUNITY TO
WELCOME THE WHOLE
WORLD TO THE TABLE
1. A diverse and carefully
thought-out array on offer at
Paris 2024 Games venues
2. Food at the Games,
beyond the stadiums

03

1. A vision in line with Paris2024’s commitments tosustainable Games
2. 24 targets for sustainable
catering

p. 06

3. The method: a collective
approach
4. Paris 2024’s commitments
to sustainable catering
during and beyond the
Games

p. 12

04

p. 28

IMPLEMENTATION AND
MOBILISATION BETWEEN
2022 AND 2024
1. Turning commitments
into action with Paris 2024’s
partners and suppliers
2. Encouraging the Paris2024 ecosystem to lookbeyond the scope of theGames
3. Provisional timeline

05

p. 31

SUMMARY
OF COMMITMENTS

APPENDICES

p. 35

FOOD VISION

3. Special experiences for all
audiences

1

PARIS 2024

WITH THE PARIS
2024 GAMES,FRANCE IS
PREPARING TO
WELCOME THE
WORLD TO ITS
TABLE

13

PARIS 2024 COMMITS TO MORE
PLANT-BASED, LOCAL AND SUSTAINABLE FOOD

MILLIONMEALS

SANDWICHES, SNACKS, BREAKFASTS, BUFFETS,
FINE DINNERS …

CUTTING
DOWN
BY

15,000ATHLETES

45,000VOLUNTEERS

2

MILLION
TICKETS SOLD

26,000MEDIA PROFESSIONALS

BY

2

THE QUANTITY OF SINGLEUSE PLASTIC ASSOCIATED
WITH FOOD CONSUMPTION

100%

10%

80%

25%

100%

CERTIFIED
FOOD SUPPLY80%

OF FRENCH REGIONSHIGHLIGHTED

OF SUPPLYWITHIN 250KM

COMES WITH A
SUSTAINABILITY LABEL

1RECIPEPER REGION

30%

1TEAM OF“CHAMPIONS OF TASTE”

ORGANICFOOD

OF WORKING HOURS IN
CATERING TO SUPPORTPROFESSIONAL INTEGRATIONEQUIPMENT AND
INFRASTRUCTURE ALREADY
HAVE A SECOND LIFE100%

OF FOOD RESOURCESRECOVEREDTHE AMBITIONTO PROMOTE THE KNOW-HOW AND FLAVOURSOF FRENCH CUISINE WITH ALL THE PARTNERS AND
SUPPLIERS OF THE GAMES.

FOOD VISION...TO FEED IN 4 WEEKSOF OLYMPIC AND PARALYMPIC COMPETITIONSCUTTING
DOWN

100%
FRENCH ORIGIN

13,4

E CARBON FOOTPRINTOF MEALS AND SNACKSAT THE GAMES

2

© Paris 2024 / Rudy Waks

PARIS 2024

INTRODUCTORYMESSAGETONY ESTANGUET,PARIS 2024 PRESIDENT

What brings families and friends together to share a moment ? What allows toconnect emotionally and create shared memories all over the world? There's
sport of course, but food comes just nearby! Anyone coming to the Games in
2024 will be expecting to see incredible sporting performances, but as they
will be in France, spectators will also be expecting good food.
Food is part of the French identity – an art de vivre that we are proud ofand will strive to share during the Games. For athletes, food is essential topreparation and performance, in line with the different needs and culturesfrom across the world. For spectators, food is part of what they expect fromtourism and positive cultural experiences; the taste and enjoyment of what
will be on their plates at the Games will be a crucial part of their memories.
For farmers, caterers, Chefs and finest French food craftspeople, the Games
will be an opportunity to present their wares and expertise at their very best.
For Paris 2024, catering during the Olympic and Paralympic Games is above
all huge operational challenge; with 13 million meals and snacks to prepare, itwill be the largest catering event in the world. But as the climate emergency
looms greater than ever, it is also an enormous environmental and social
challenge that we must rise to.
French cuisine is rich, diverse, and supported by a large number of players
who all want to contribute to the Games. To define our Food Vision, we
wanted to involve everyone who brings French cuisine to life throughout thecountry; nearly 120 organisations and experts therefore helped us define
what we want to serve. More plant-based, more local, more sustainable andjust as delicious: our ambition is to harness the creativity of French cuisine todrive the food transition. We wish to thank everyone who has helped us in the
project and who will enable us to make our ambitions a reality.

FOOD VISION

In 2024, let’s celebrate the modern taste of France together.

3

0.0

PARIS 2024

PART 1

THE PARIS 2024
AMBITION

TITRE DU
FOOD
VISIONDOCUMENT

CELEBRATING THE MODERNTASTE OF FRANCE

94

French cuisine cannot be summed up in any
single meal, ingredient, or flavour, but there is one
opportunity to reveal all of its many aspects to theentire world – the Games.

1

TH E
TASTE

1.0

French cuisine is broad, varied and full of heart.
It is avant-garde, drawing on and reinventing
various sources of inspiration while retaining auniqueness that can be identified from the very
first bite. From breakfast to dinner, throughout
ages and regions, taking on trends from allover the world, French cuisine embodies how
to enjoy life à la française.

© Chris Whitehead / Getty Images

FOOD VISIONPARIS 2024

EVERY COUNTRY IN THE
WORLD IS PROUD OF ITSCUISINE BUT FRANCE HAS
MADE EATING AN ART
FORM; THE FRENCH SPEND A
RECORD AMOUNT OF TIME
AT THE TABLE EACH DAY1 AND
UNESCO HAS PLACED THE
COUNTRY’S GASTRONOMY
ON ITS LIST OF INTANGIBLE
CULTURAL HERITAGE.

A TASTE OFSHARINGA TASTE OF
ACHIEVEMENTA TASTE OF
CREATIVITY

Facing off on the playing field,
teaming up at lunch; the Gamesare an opportunity for everyone
to come together and enjoy ameal with spectators, athletes
and international media. It’sa moment to celebrate theuniversal delight that foodbrings.

Food is the primary source of
athletes’ energy, providing fuelfrom the field to the stadium andfrom seeds to medals. Throughtheir determination to give theirbest, that includes fulfilling
specific nutritional needs,
athletes embody high quality
food that fuels performance.

A TASTE OF THE
REGIONS OFFRANCEA TASTE OFEATING WELL

Each edition of the Games is aunique experience, suspended
in time, that spurs curiosity andexploration. It is an opportunity
to discover sports you may never
have heard of, meet people fromall over the world and learn about
different cultures. But for Paris
2024, the Games are also an
opportunity to offer an array ofdiverse, daring and unexpecteddishes that demonstrate
the creativity of hospitality
craftsperson.

All of France will take in the
Games; Paris 2024 therefore
wants to celebrate high quality
products and unique savoirfaire from all the country’s
regions. Every competition andcelebration venue will be an
opportunity to highlight justwhat makes France the ultimate
food destination.

Eating what your body needs
and what is good for the planet,
while enjoying yourself andspending time with other people;
by offering simple and delicious
food made using impressive
ingredients and expertise, Paris2024 wants to prove that healthyeating can be a source of delightand well-being.

OCDE – Comparison of time spent eating and drinking in 30 different countries (2018)

5

0.0

PARIS 2024

PART 2

THE GAMES

TITRE DU
FOOD
VISIONDOCUMENTA UNIQUE OPPORTUNITY TO WELCOME
THE WHOLE WORLD TO THE TABLE

13
6

FOOD VISIONak
20 24 / R u dy W
Par
is

©

FRANCE IS
GETTING READYTO HOST
THE WORLD’SLARGEST
SPORTING EVENT.

sMillion meals
and snacks“

Serving 13 million meals infour weeks at over 40 sites– it’s going to be the largest
event catering operation in
the world. For Paris 2024,
it’s an immense operational
challenge. For France, it’s anopportunity to showcase ourexpertise at every step of thechain – production, logistics,
preparation, service andwaste management.
Etienne Thobois
Paris 2024 Chief Executive
Officer

Million ticket
soldAthletes

Media professionals
including broadcasters,
print media journalists
and photographers

Volunteers

7

2.0

Through the diverse catering services andoptions on offer, Paris 2024 and its partners,
suppliers and stakeholders will successfully
show off the delights of French cuisine in allits forms.

13,4 13
15,00026,00045,000© Cameron Spencer / Getty Images

PARIS 2024

During the Olympic and Paralympic Games, Paris2024 needs to produce 13 million meals and snacks
to feed all the different audiences at the Games –the equivalent to the number of meals served at 10
football World Cup competitions.

2.1

Paris 2024 aims to guarantee efficient catering services that meet clients’ needs
at existing and temporary infrastructures across all sites within its scope of
responsibility. Different options and forms of organisation vary according to thetype of venue, location and audience. Paris 2024 will therefore adopt various
approaches in line with the specific features of each site and their geographic
location.

THE ATHLETES’ VILLAGE, THE LARGESTRESTAURANT IN THE WORLDThe Village is where the athletes will spend muchof their time and offers a unique experience.
It is where they will eat, sleep, take care ofthemselves, prepare for competitions, recoverand celebrate. In collaboration with Sodexo Live!,
the Village’s catering services must, above all,meet the needs of athletes from 208 countries andregions 24/7, all while satisfying the nutritional
requirements specific to each sport and aligningwith diverse cultural practices. But the Village
must also enable everyone, when not competingor training, to discover French cuisine, which
many of them will not have an opportunity to try
outside of the competition venues. At the otherVillages, a similar offer will be available to ensure
all the athletes access an equivalent level ofservice.

THE PARIS 2024 HEADQUARTERS,THE FIRST OLYMPIC ANDPARALYMPIC VENUE

Existing competition venues, driving thetransition: Paris 2024 chose to make use ofexisting sports infrastructure where possible ina number of large French cities, harnessing theirfacilities and even sometimes their expertiseas part of its new Games delivery model. The
Organising Committee, its partners and service
providers will invest in kitchens and food outlets
everywhere, from drinks kiosks to spaces set
up for athletes and volunteers, working in close
collaboration to provide products and services
that align with the Paris 2024 Food Vision.

LOW-CARBON FOOD
75% fresh ingredients in the menus on offer
At least two vegetarian options per day

2

For the Organising Committee, the Games havealready begun! The Paris 2024 headquarters
reflect the Committee’s ambitions, particularly
in relation to environmental and social
commitments:

FOOD WASTE AND WASTE MANAGEMENT
Optimisation of orders and stock
Resale of meal packages at discount prices
and redistribution of unsold stock to a local
association
Collection, anaerobic digestion andcomposting of biodegradable waste
Communication and awareness raising withcatering and other public-facing staff

Temporary competition venues, testing
grounds for new solutions: The temporarycompetition venues are being set up solely for theduration of the Games and adapted to the specificneeds of certain events, giving the Organising
Committee more freedom to roll out innovations
and offer new services that fully align with theambitions and commitments of the Paris 2024
Food Vision.

FOOD VISION

THE MAIN MEDIA CENTRE2, SHOWCASING THE
PARIS 2024 FOOD VISIONThe Centre has been designed to welcome
the broadcasting rights holders, print media
journalists and photographers that will come fromall over the world to follow the athletes’ exploits.
For many of these professionals, it will be one ofthe only locations where they can discover new
food during the Games. Paris 2024 will therefore
strive to include all of the essential elements ofthe services and solutions offered at every othersite in order to show these visitors the catering
provided throughout the Games.

COMPETITION VENUESALL OVER FRANCE
A diverse offer for each site and region ofFrance: Paris 2024 decided to open up the Gamesto the whole country by setting up competition
venues in a number of locations, including
French territories overseas. It will therefore be an
opportunity for each site to create an authentic
experience that highlights the quality of the area’s
local products and culinary heritage.

The Main Media Centre includes the International Broadcast Centre (IBC), the Main Press Centre (MPC) and the Media Village.

SINGLE-USE PLASTIC
No disposable tableware and use ofrefundable deposits for reusable takeaway
packaging
No plastic bottles and use of water fountains
STRONG LOCAL ROOTS
30% of products sourced locally (within a
250 km radius) in every season
100% French beef and eggs
60% of employees hired in Seine-Saint-Denis© Paris 2024/BFV Architectes

PARIS 2024

2.1 A DIVERSE AND CAREFULLY THOUGHT-OUT
ARRAY ON OFFER AT PARIS 2024 GAMES VENUES

8

Paris 2024 has committed to organising Games
that go beyond the stadium, being open to
the city and accessible to as many people aspossible. The Games are therefore coming to
the general public through various initiatives
such as the Olympic and Paralympic Torch
Relay, the Olympic opening ceremony, theCultural Olympiad, the Terre de Jeux 2024 label
and the use of urban venues for celebrations
and activities, as well as events like theOlympic Day or the Paralympic Day.
Paris 2024 is not directly responsible for thedelivery of catering services outside of Paris 2024
venues. The delivery model for these services will
therefore depend on the decisions made by local
and regional authorities and other organisations
hosting events.

FOOD VISIONThe Olympic and Paralympic Torch Relaycelebrations will cover the whole of France
between April and July 2024 and will be organised
by local and regional authorities along the route.
The Paris 2024 Food Vision will be one of thetools used to implement these celebrations froman operational standpoint. It will encourage
cities to provide catering services that align with
Paris 2024’s ambitions and seize opportunities
to showcase the products, savoir faire andcommitment of local producers.

Local authorities will set up other venues
for celebration during the Games, where
spectators without tickets can watch the events
being broadcast and have a bite to eat. This
Food Vision will be included as one of the tools
for implementing the celebrations that will beshared with a selection of suppliers and suppliers
responsible for delivering catering services at thevarious sites.

Locations bearing the “Terre de Jeux” label
will be asked to create Games-related experiences
before and after the Games. The Food Vision is atool that will help them develop their initiatives topromote sustainable food, as well as the culinary
heritage of their regions.

The Cultural Olympiad aims to shine a spotlighton French creativity and heritage as well as
the country’s multiple local cultures in all theirartistic forms. The different regions will showcase
culinary arts. The Paris 2024 Food Vision and thecommitments outlined within, will constituteselection criteria for awarding quality labels to
projects related to French gastronomy and art devivre.

2.2

THE PARIS 2024
FOOD VISIONPLAYS A LEADING
ROLE, BRINGINGEVERYONEINVOLVED IN LINE
WITH COLLECTIVE
COMMITMENTS ANDA SHARED VISIONENCOURAGING
THEM TO MAKE
THESE EVENTS AN
OPPORTUNITY TO
SHOWCASE THE
RICH VARIETY OF
LOCAL PRODUCTS
AND SAVOIR-FAIRE

THE PARIS 2024 SUSTAINABLE
EVENT GUIDEThe Organising Committee has created asustainable event guide, which outlines a seriesof tangible actions to be freely adopted andadapted by the stakeholders who will bringthe Games to life all over France by delivering
events at venues that do not come under Paris2024’s responsibility.
With 10 sections for different professions,
including one for catering, as well as an arrayof practical examples, this Guide was made to
be shared with the entire Paris 2024 network,
including host regions, areas that have been
awarded the “Terre de Jeux 2024” label,partners and suppliers.
© Adam Pretty / Getty Images

PARIS 2024

2.2 FOOD AT THE GAMES,
BEYOND THE STADIUMS

97

During the Olympic and Paralympic Games,
Paris 2024 sites will welcome various
audiences with different needs and interests.
All types of meals and services will be offeredat the Games – from snacks to gastronomic
meals, at breakfast, lunch and dinner,
whether served at stadium drinks kiosks,
in cafés, or elsewhere.

2.3

At the Games, we are going
to deliver all kinds of meals todifferent audiences – athletes,international journalists,
volunteers, and spectators –whether at breakfast, lunch,dinner or just for a snack. We
aim to provide high quality,
secure and universally
accessible services, sticking
to a strict budget and setting
affordable prices when these
services are paid for at the
point of use.
Argyris Caridakis
Director of Games Services
Paris 2024

2

TA

AN
STE

TIS E
D EXPERPRODUCTITY OF
S (fo
R
U
P
od

AN OPERATIONAL CHALLENGESERVING 13 MILLION MEALSAT TWO 15-DAY COMPETITIONS

sa
fet
y
an
dh

3

Par
is

S AND SERVICRODUCT
ES

©

1

FP
TY O
I
L
A
QU

ak
20 24 / R u dy WsParis 2024 wants to deliver high quality service at all meals based on three aspects:eygi

FOOD VISIONne )IN ADDITION TO
THESE OVERALLASPECTS,BUDGETARYCONTROL AND
ACCESSIBLE PRICESFOR PAID SERVICESSHOULD ALSO BE
APPLIED.

ATHLETES AND
THEIR TEAMS
2,2 MILLIONMEALSSTAFF AND VOLUNTEERS
3,5 MILLION
MEALS

13
MILLION

SPECTATORS
5 MILLIONSNACKS

MEDIA
1,8 MILLIONMEALSHOSPITALITY AND
THE OLYMPIC ANDPARALYMPIC FAMILY
500,000 MEALS

108© Jamie Squire / Getty Images

PARIS 2024“

2.3 SPECIAL EXPERIENCES
FOR ALL AUDIENCES

2.3

PARIS 2024

TWO DIFFERENT TYPESOF SERVICE© Jamie Squire / Getty Images

PLEASURE, PRACTICA
LIT

AN

R

© Pascal Le Segretain / Getty Images

EFFECTIVENESS, DIVERSIND DISCOVEDITEMENT
EXC© Azman Jaka / Getty Images

RING
HA
S
,

© Kiran Ridley / Getty Images

PARIS 2024 EMPLOYEES, VOLUNTEERS AND SUPPLIERS
There are key to the Games’ success. The thousands of Paris 2024 employees,
volunteers and suppliers will ensure that operations run smoothly and will
therefore require smooth catering services for themselves. Meals will be a
moment of relaxation and socialising for all. The quality of these meals will
drive volunteers' engagement.

CCESS
IBI

UNIQUE, DISCOVERY© Lieven Coudenys

THE OLYMPIC AND PARALYMPIC FAMILY
Senior leadership from the Olympic and Paralympic spheres will attend theGames to carry out essential tasks as part of its organisation. As accredited
visitors to the Olympic and Paralympic Games, they will have access toservices at the competition venues and other sites. The Olympic family ismade up of 8,500 members, while the Paralympic family has 3,000. These
include IOC and IPC presidents, members and administrators, presidents
and general secretaries for international federations, National Olympic andParalympic Committees, TOP Partners and broadcasting right holders, as wellas national and international dignitaries. They are the most loyal visitors to
the Olympic and Paralympic Games and will look forward to being surprisedby high quality, efficient and perfectly adapted catering services.

NGAGEMENTE
D© Elsa / Getty Images

AN

FLUIDITY, RELAXATIONFOOD VISIONTECHNICAL OFFICIALS
The 4,000 referees for the competitions are accustomed to international
tournaments with efficient and high-quality catering that enables them tofocus on their responsibilities and their key role in the delivery of the sporting
events.

A
TY

EXPERIENCES, DIVERS
I TY© Toru Hanai / Getty Images© Naomi Baker / Getty Images

UNIVERSALIEFFICIENCY, DISCOVE

D
AN

TY

RY

FLUIDITY AND PERFORE
NC

ATHLETES AND THEIR TEAMS
After years of preparation, 15,000 Olympic and Paralympic athletes will cometo the Games, each representing one of 208 countries or regions, with the aimof winning medals and experiencing the exceptional and unique atmosphereof the Athletes’ Village. The athletes will closely study their food intake during
their stay, which may last anywhere between 5 and 30 days, eating at least
three meals a day. They will be looking to satisfy their specific dietary needs
and follow the culinary customs of their countries and cultures while paying
attention to nutrition and allergens. We will therefore focus on implementing
a reliable, smooth and diverse offering that enables them to perform in thebest possible conditions.

ND A
YA

Y

MA

FLUIDITY AND PERFOR

E
NC

CATERING PAID FOR BY USERS

Y
LIT

MA

CATERING FOR ACCREDITED PERSONS,FUNDED BY PARIS 2024

TICKET-HOLDING SPECTATORS
Almost 13.4 million tickets will go on sale for people to come to the Games andcheer on the athletes. At the competition venues, they will enjoy unique andground-breaking sports experiences and potentially discover new disciplines
while enjoying whether sweet or savoury snacks. To make the spectator
experience a success, we will need to provide a universally high quality andaffordable offer with efficient service so they do not miss a moment of the action.

MEDIA AND BROADCASTING RIGHT HOLDERS
The role of the 26,000 accredited media representatives, made up of
broadcasters, members of print media and photographers is to share the Games
with the whole world, so that spectators in other countries can experience theexcitement from home. These workers will come for a number of weeks or evenmonths and work intensely, keeping up with the competitions in France as wellas the time difference in their home countries. Often the first to arrive and thelast to leave, they will require universally accessible catering at all sites at any
time of day or night.

HOSPITALITY CLIENTSAt certain competition venues, hospitality services will be offered to corporate
and individual clients from France and beyond. Operated by Paris 2024’s official
partner On Location, these programmes will create exclusive experiences
enabling visitors to enjoy the best of the sporting events as well as hospitality
services that blend French gastronomy with socialising. The catering services will
shine a spotlight on national savoir-faire and local products served in various
forms, from more casual arrangements to sit-down meals.

SPECTATORS WITHOUT TICKETS
Ticketless spectators will be invited to celebrate the Games on the banks of theRiver Seine and at other sites for the Olympic Torch Relay. Catering at thesesites will not be exclusively or directly organised by the Organising Committee;
however, it will be the result of close collaboration between Paris 2024 and theareas hosting the celebrations. These various temporary mobile events will be
opportunities to involve small local stakeholders who will be proud to take partin celebrating the Games, making every celebration venue a unique location thatreflects regional treasures and diversity.

11

0.0

PARIS 2024
TITRE DU
FOOD
VISIONDOCUMENT

PART 3

PARIS 2024’SCOMMITMENTS
TO SUSTAINABLE
CATERING DURING
AND BEYOND
THE GAMES
25
12

Environmental and social responsibility havebeen central to the Paris 2024 project since
the bid phase. The Organising Committee
and its stakeholders embarked on the Gamesadventure with one condition – that they
organise an event that stands out fromprevious editions and paves the way for
future ones.
Food is an opportunity to demonstrate thecommitments made by Paris 2024, its suppliers
and partners in a tangible way that benefits
everyone who experiences the Games.
Paris 2024’s commitments3 to sustainable
catering align with:THE PARIS 2024 BID COMMITMENTS
THE IOC’S OLYMPIC AGENDA 2020+5 AND
THE UN’S 17 SUSTAINABLE DEVELOPMENTGOALS
THE CHARTER OF THE FRENCH MINISTRY OF
SPORT’S 15 ECO-FRIENDLY COMMITMENTS
FOR EVENT ORGANISERSPARIS 2024’S SOCIAL CHARTER
PARIS 2024’S SUSTAINABLE SOURCING
CODE, LEGACY & SUSTAINABILITY PLAN ANDSUSTAINABILITY POLICY

FOOD VISIONPARIS 2024’S CLIMATE STRATEGY AND
CIRCULAR ECONOMY AMBITIONS

3.1
PARIS 2024, A SIGNATORY
TO THE NEW VERSION OF THE
FRENCH MINISTRY OF SPORT’S
CHARTER OF 15 ECO FRIENDLY
COMMITMENTS FOR EVENTORGANISERS 4

REGULATORY CONTEXT FOR COLLECTIVE AND
SPORTS CATERING IN FRANCE IN 2024

Having already signed the first version of theCharter when it was published in 2017, Paris2024 wanted to uphold its commitment tothe collective drive for sustainable events
by signing the second and more ambitious
version of the Charter, which came out in
2021. In terms of sustainable procurement,
food and waste reduction, the signatories
to this Charter have pledged to achieve thefollowing objectives, amongst others, by 2024:

The Games are taking place within a regulatory context that has undergone anumber of recent changes, regarding environmental aspects in individual andcollective catering. Some of these changes have had a significant impact andchanged practices:
THE FRENCH ANTI-WASTE
AND CIRCULAR ECONOMY LAW(AGEC 3)Ban on free distribution of drinks inplastic bottles in establishments open
to the public from 1 July 2021

80% of all food made up of seasonal local
ingredients (ideally regional; if not, from
elsewhere in France), including at least 30%
organic and at least 30% certified produce(see the WWF’s table of recommendations
RE certification), within the limits of supply
capacity;

Obligation to install accessible forfree drinking water fountains in all
establishments open to the public witha capacity of over 300 people

At least 50% reduction and, if possible, 60%
reduction of animal products (meat, fish,
dairy products and eggs) in all food provided
compared with the first year that the Charter
was signed, as well as systematic inclusion of abalanced vegetarian menu (except when there
is a single set menu for everyone) in all catering
services;

Obligation to serve all meals anddrinks in reusable tableware wheneaten on sites with over 20 covers from
1 January 2023

THE FRENCH LAW FOR THE BALANCE
OF COMMERCIAL RELATIONS IN THE
AGRICULTURAL AND FOOD SECTOR AND
HEALTHY, SUSTAINABLE AND ACCESSIBLE
FOOD FOR ALL (EGALIM 4)
Definition of a list of five “sustainable
and high quality” product categories
and quantified targets for the supplyof these products in public collective
catering
Obligation to assess and combat
food waste and draw up a convention
for donations to authorised food aidorganisations (when over 3,000 meals
per day are produced)
THE FRENCH CLIMATE RESILIENCE LAW
Inclusion of modules on health andenvironment-related advantagesof diversifying sources of protein incooking training programmes

80% of unavoidable food waste recovered forcomposting, anaerobic digestion, etc.;
100% of volunteers and staff trained in onsite waste sorting in collaboration with sitemanagers and/or local authorities.

Application of the EGAlim law inprivate collective catering from 1
January 2024

Given that the scale and scope of the Olympic
and Paralympic Games presents a particularchallenge that is unprecedented in France,
Paris 2024 has chosen to take on its own specificcommitments that align with the ambitions of
the Charter and the context of the Games.

3
4

Summary of commitments aligned with the Paris 2024 framework
https://www.sports.gouv.fr/IMG/pdf/charte15eeorga.pdf© Vm / Getty Images

PARIS 2024

3.1 A VISION IN LINE
WITH PARIS 2024’SCOMMITMENTS TOSUSTAINABLE GAMES

13

Aiming for zero food waste

2

Value unconsumed food waste

3

Reduce waste, especially single use plastic

4

Optimize existing of equipment and overlay

R
THE EDUC
PR E
ESE
FOOD VISION

Propose low carbon, local, seasonal andvegetable food product ranges

6

Procure from sectors practicing agreocology
and respecting animal welfare

7

Value farmers commited to preserving theenvirinment

8

Optimize logistics, choose the most virtuousmodes of transport and promote promixity

9

Ensure the economy of the resources andrespect of the environment in operations andservices

3.2

12

Promote diversity, equal opportunities, and fightagainst discriminations

13

Promote and value integration of the people
away from employment and foster acquisitionof professional skills

INCLUSION OFE
C DISABILIT PE
R
H
IES O
FO WIT

14

Enhance professional insertion of people withdisabilities

15

Ensure accessibility to catering services topeople with disabilities

VALU
RATE RR E WITHENTE ITOR IN
IES
GE OCALL

DUCTS ACCO
R
R P LL CUSTOME ESSI
E
RS
D OA
T

20 Propose high quality catering at fair prices toall stakeholders

UCT ANDRODSPE D CLIENT EX ERV
R
PE I
U AN
RI
Y
IT

CE NCE
E

5

Ensure dignity, access to rights, good working
conditions and employee well-being, andhealthy customer-supplier relationships

E
PL

E
UR T
ES EN
M NM
RO

N EMISSIONSORB ION OF THE AND
A
EN
C VAT
VI
R

11

RE
N

1

10 Procure from fair trade, guarantying fair
remuneration for producers

QU ENSALY A CIRCULARLPAP OMY APPRO
AC
N
O
H
C

E
BL

For the Games, Paris 2024 tested these targets
in the context of an operational challenge, witha restricted budget, as well as the Committee’svarious initiatives to achieve its ambitions. Paris2024 was then able to define the commitments
outlined in Part 3 of its Food Vision.

E

The delivery of catering services during theGames involves coordinating many people andorganisations at every step of the food supply
chain. In order to unite everyone around ashared definition of what sustainable cateringmeans in environmental and social terms, Paris2024 has created 24 targets for sustainable
catering that are founded on the 5 pillars of its
Sustainable Sourcing Code.

RE
IN

PARIS 2024

ERATE SOCL
E
IAC
AC INNOVATION L

3.2 24 TARGETS
FOR SUSTAINABLE
CATERING

21

Propose divers menu ranges and mesure
nutritional and organoleptic quality by
avoiding over processed food products

22

Prevent health risks and ensure traceability

16

Develop direct and indirect jobs

23 Deploy a responsive and efficient service

17

Value local skills, innovations, and know-how

24

18

Train teams and suppliers on issues and solutions
for sustainable catering

19

Support local initiatives by encouraging small
and medium-sized companies and social andsolidarity-based economy

Communicate with the public to bringabout a change in food consumption
patterns

29
14

To define its Food Vision, Paris 2024 decided
to take a collective approach – not only
because expectations are high when it comes
to experiencing French cuisine, but also
because everyone involved in the French foodecosystem aims to showcase what they do
best. Paris 2024 therefore held a consultationin order to understand the food transition
that is underway and define ambitious yetachievable commitments to maximise thechances of offering sustainable catering
services that truly drive change.

Paris 2024 brought together almost 120
organisations representing the entire foodvalue chain, from production through to waste
management, as well as experts, NGOs andnutritionists to take part in a consultation. In over
30 individual interviews and 10 group workshops,
the consultation identified four priorities forthe ecosystem to address in catering during theGames:5
Using the Games to shine a spotlight on thevariety and quality of French products andsavoir-faire
Supporting and celebrating all sectors of French
agriculture by maximising local and high quality
supplynht Frédéri

cA

gu

il

ho

FOOD VISION

Catering at the Games willbring together many partners
and suppliers who will be
responsible for ensuringhigh quality service andmaking sure we achieve ourobjectives. The consultation
enabled us to demonstrate
that, in terms of social andenvironmental responsibility,
we all want to take action– but there is still a lot ofwork to be done in finding
tangible solutions thatcan be applied at the rightscale for the Games. That
is why we are presenting
these commitments humbly,
recognising our limitations, inthe face of what is currently
a challenging context. We
aim to ensure we meet
our commitments during
the Games as part of acollaborative approach withpartners and suppliers, which
could be a tool that enables us
to make collective progress.

Co

pyrig

Increasing the proportion of vegetables in food inorder to promote healthier food for people andthe planet

©

“

3.3

CONSULTATION OF THE FRENCH
FOOD ECOSYSTEM

Making the Games an opportunity to build alegacy of more sustainable catering

A SURVEY OF FRENCH AND INTERNATIONAL
ATHLETESParis 2024 also surveyed 200 French andinternational athletes in order to identify theirpriorities and needs.6

BRINGING TOGETHER A FRENCH TEAM OF“CHAMPIONS OF TASTE” FROM 2022
From 2022, the Organising Committee will bring
together a team of chefs, producers and otherartisanal food workers in order to bring the Paris2024 Food Vision to life in the form of delicious
meals. The aim is to highlight agricultural andartisanal expertise in France and put creative
and tasty recipes centre stage, adapting themto the needs of different audiences as well as
the ambitions and limitations of the Organising
Committee.

© Randy Faris / Getty Images

PARIS 2024

3.3 THE METHOD:
A COLLECTIVE
APPROACH

Philipp Würz
Head of Catering, Cleaning
and Waste Management
56

Appendix 1
Appendix 2

13
15

3.4

PARIS 2024

3.4 PARIS 2024’SCOMMITMENTS TOSUSTAINABLE CATERING
DURING AND BEYOND
THE GAMES
Defining a strategy for sustainable catering
involves accounting for an array of criteria –both environmental and social – throughout
the entire value chain, from production
through to waste management.

CUTTINGDOWN BY

2

THE CARBON FOOTPRINTOF MEALS AND SNACKSAT THE GAMESCUTTINGDOWN BY

2100
ENSURING

THE QUANTITY OF SINGLEUSE PLASTIC AT THE
CONSUMPTION PHASE%EQUIPMENT AND INFRASTRUCTURE IS GIVENA SECOND LIFE

FOOD VISION

Ma

“

t hi
ld e

de l’Ecotais

Paris 2024 initiated a project in 2019 tounderstand the challenges of the food transition,
initiating dialogue with the ecosystem andidentifying opportunities for the Games. Based onthat work, Paris 2024 defined 6 key environmental
and social commitments, which were then further
outlined in around 60 sub-commitments to be
applied in various ways for different clients,
products, and services.

©

The Games are enabling us tobring together the entire foodecosystem around a vision forcatering that is sustainablefrom an environmental andsocial point of view. It is aunique opportunity to support
the food transition in apositive way by proving thatwhat is good for our healthand the planet is also goodto eat! With more plants on
our plates, as well as more
local and seasonal products
and greater responsibility
throughout the entire supply
chain, Paris 2024 isn’t justsetting out specifications– it’s presenting several
opportunities for us all to
seize.

100 100 10
ENSURING A

CERTIFIED FOOD SUPPLY%%OF FOOD RESOURCES RECOVEREDSETTING ASIDE AT LEAST%OF HOURS WORKED ON ALL SITES FORPEOPLE IN OCCUPATIONAL INTEGRATION

Thierry Marx
Chef and member of the Paris2024 Games Environmental
Transformation
16

This 1 kg CO2 limit will be calculated as anaverage of the 13 million meals and snacks
served at sites under Paris 2024’s scope of
responsibility. Four decisive actions will enable
us to act, listed from greatest to smallest
impact:1. REDUCING ANIMAL PROTEINS AND OFFERING
MORE FRUIT, VEGETABLES, AND PLANT-BASEDPROTEINS IN MEALS
2. LIMITING FOOD WASTE

Georgina Grenon
Director of the Environmental
Excellence Teamat Paris 2024

3. REDUCING THE USE
OF SINGLE USE PLASTIC
4. CONSUMING LOCAL AND SEASONALPRODUCTS TO LIMIT EMISSIONS FROM
TRANSPORT, FOR EXAMPLE

Pa
r

is 2

024

Catering services within Paris 2024’s scope of
responsibility quickly emerged as one of theactions where this ambition could best be
achieved. By setting a target of 1 kg of CO2 permeal – i.e., half of the 2 kg carbon footprint ofeach meal served at previous editions of theGames7 or that of the average person in France8– Paris 2024 wanted to implement and promote
new solutions throughout the supply chain.

The commitments andmethods of Paris 2024 are atangible application of ourvision for more sustainable
Games. By setting a carbon
budget for each meal thatmust not be exceeded, making
upstream commitments with
our partners and suppliers
to give a second life to all
equipment, and setting
quantified targets, ourambition is to drive progress
for the Games and createa legacy in collective andevents catering.

/ Rudy Waks

Paris 2024 has committed to halving the carbon
footprint of the Games by implementinga Climate Strategy based on anticipating,avoiding, and reducing greenhouse gas
emissions. To do so, Paris 2024 has developed a
new model to account for CO2 emissions in its
decisions, referring to a target carbon footprint
to stick to rather than a carbon assessment.

3.4

PARIS 2024“

CUTTING DOWN BY 2 THE CARBON FOOTPRINTOF MEALS AND SNACKS AT THE GAMES©

Paris 2024 Climate Strategy – The IOC Carbon Method
8
Carbon basis: “Average approaches to meals in France – INCA 3”, by ADEME
7→ COMMITTED ALONGSIDE PARIS 2024

DOUBLING FRUIT AND
VEGETABLES, HALVING
CO₂
Adding more plant-based ingredients
to food is the most effective way of
reducing the carbon footprint of catering in a significant way. By doing
so at a sporting event, we can shine a
spotlight on a healthier and more environmentally friendly way of eating.

THE FRENCH NATIONAL OLYMPICAND SPORTS COMMITTEEThe French National Olympic and Sports
Committee has fully committed to Paris 2024’s
environmentally friendly catering approach.

KE

Headed by Brigitte Henriques, a former athlete
who now leads the French sports delegation, theFrench National Olympic and Sports Committee
is delighted to share Paris 2024’s ambition to offer
athletes food that represents French gastronomy
while protecting the planet and satisfying
everyone’s expectations and needs.

Y FIGURE

1KG

OF CO2
ON AVERAGE
PER MEAL© bhofack2 / Getty Images

FOOD VISIONTARGET

This strategy will set an example, combining ourculinary and sporting heritage, and contributing
to the intangible legacy of the Games by inspiringother events organisers and bolstering the appeal
of France as an organiser of international events.

17

MORE PLANT-BASEDFOOD AND MORE
EXERCISE FOR BETTERHEALTH
Along with efforts to combat sedentary
lifestyles, adopting a more balanced
diet is the best way to improve people’s
health over the long term.
The World Health Organization (WHO) andthe French National Nutrition and Health
Programme recommend that we all eat
more fruit and vegetables, pulses, wholegrains, nuts and seeds.

TWO THIRDS OFFRENCH PEOPLE DO
NOT CURRENTLYFOLLOW THE WHO’S
RECOMMENDATIONSFOR EATING FRUIT AND
VEGETABLES.WHAT’S
MORE, ALMOST HALF OFPEOPLE AGED 18 TO 34
SAY THEY DO NOT EAT
VEGETABLES EVERY DAY.9

ADEME
Environmental labelling provides
clear and intuitive information to help
people choose more environmentallyfriendly food.
It reflects the environmental impactsof the entire production process, fromfarm to fork, using internationallystandardised methods. The label reflects
the benefits of a more plant-based,organic, local, seasonal, low-packaged
food, etc. In the experimental phasepending future regulatory generalisation,these environmental labelling initiatives(Ecoscore, Planetscore, etc.) arepioneering and promising initiatives,
symbolic of Paris2024's ambitious
approach to catering!

TWO WAYS OF PUTTING
MORE PLANT-BASED FOOD
ON PLATES
Paris 2024 will boost the proportion of plantbased food on plates in two main ways, basedon the needs and expectations of different
audiences:

HOW WE WILL BOOST THE PROPORTION
OF PLANT-BASED FOOD ON PLATESFOR DIFFERENT CLIENTSSuppliers and partners have therefore
committed to achieving the following
objectives :Spectators
At least 60% of the meals offered for sale infood and beverage outlets will be vegetarian,e.g., three vegetarian sandwiches and hot andcold meals, plus two with meat or fish (except
at stadiums hosting football events, which willoffer at least 40% vegetarian food)Paris 2024 volunteers and employees,
suppliers, the media, the Olympic andParalympic family, and hospitality
At least 50% of all meals are vegetarian and/or
at least 50% of all animal proteins are replacedby plant-based proteins11

FOOD VISION

Pulses (lentils, beans, chickpeas …)
It is recommended to eat pulses
at least twice a week as they arenaturally rich in fibre.

Physical activity
At least 30 minutes of dynamic
physical activity per day.

1. REDUCING THE AMOUNT OF ANIMAL PROTEINSIN MEALS, SO THERE IS LESS OF IT BUT WHATREMAINS IS OF A HIGHER QUALITY
2. INCREASING THE RANGE OF DELICIOUS AND
APPEALING VEGETARIAN FOOD ON MENUS, SO
PEOPLE CAN ENJOY FOOD THAT IS BETTER FOR
THEIR HEALTH AND THE PLANET

Target : 60% of the total sandwiches and hot
and cold meals sold will be vegetarian10

Fruits & Vegetables
At least 5 fruits and vegetables
per day, e.g., 3 portions ofvegetables and 2 fruits or 4 ofvegetables and 1 fruit.

3.4

PARIS 2024

→ COMMITTED ALONGSIDE PARIS 2024

ACTIONS TO INCREASE THE CONSUMPTIONOF PLANT-BASED FOOD
To facilitate these changes in eating
behaviours, Paris 2024 will work with its
partners and suppliers to set up programs
to inform the public, showcase vegetarian
options and encourage people to choosethem:
Involvement of chefs and artisan foodproducers to create creative and tasty recipes
using local and seasonal ingredients
Communication based on pleasure, taste,creativity and where food comes from, forexample highlighting products with official
labels of quality and origin
Inclusion of environmental information about
recipes at food and beverage outlets andcollective catering areas12
Initiatives to “nudge” certain audiences at somesites

Athletes and officials
Increasing and highlighting the vegetarian foodavailable at the Village and competition venues: Manger Bouger – The French Ministry for Solidarity and Health’s programme to promote healthy eating and exercise: Paris 2024’s definition of a vegetarian offering includes 100% plant-based recipes, as well as recipes including certain animal products, such as eggs and dairy products. Ingredients containing meat, fish and seafood will be avoided
11: For these participants, replacing meals with plant-based proteins with fully vegetarian meals and/or reducing animal proteins will be determined on a case-by-case basis in linewith the best option identified for each group
12: The method for calculating environmental product information will be defined between 2022 and 2023
9

10

18

The carbon footprint alone is not enough tomeasure how sustainable the food is. From thebidding phase, Paris 2024 set itself the target ofoffering 100% certified food – i.e., produced in
France and/or with a sustainability label.
After having analysed – in terms of quality andvolume – the food that will be available and inseason that meets one of these two objectives, aswell as the needs of the Games, and in line withpublic procurement rules and Paris 2024’s rules
for partnerships, the Committee has committed toencouraging its suppliers and partners to achieve
the following aims:
80% of the total food supply sourced from
France1380% of the total food supply sourced with asustainability label
75% labeled in line with the list of labels andcriteria set by the EGAlim law14“

Hosting the Games is also
hosting one of the world’s
biggest hospitality moment.
That is why we also aim to
make each of the 13 million
meals served an opportunity
to promote a healthier foodfor people and the planet. We
aim to harness the reach andexpertise of French cuisine tosupport the food transition for
all by offering meals that are
more vegetable-based, local
and sustainable, yet still as
delicious.

SOURCED WITH A
SUSTAINABILITY LABEL

80% 20%SOURCEDFROMFRANCEKEIMPORTEDAND CERTIFIEDPRODUCTSY FIGURES

To achieve these goals, Paris 2024 will harness
four types of action:
1. MAKING RECIPES BASED ON SEASONALPRODUCTS THAT ARE AVAILABLE IN FRANCE

Amadea Kostrzewa
Climate and Environmental
Engagement Manager

2. ENSURING SUPPLIERS FOLLOW DETAILEDSHARED SPECIFICATIONS
3. SUPPORTING LOCAL SUPPLY TO COMPETITIONVENUES IN LINE WITH THE PARIS 2024
SOURCING CODE
4. USING LABELS WITH INFORMATION ABOUT
PRODUCT ORIGIN, CERTIFICATION ANDENVIRONMENTAL IMPACT→ COMMITTED ALONGSIDE PARIS 2024

THE INTERMINISTERIAL
DELEGATE FOR
THE OLYMPIC ANDPARALYMPIC GAMES AND
FOR MAJOR SPORTING
EVENTS

25% of the total food supply sourced
from local agriculture, i.e. within 250 km ofcompetition venues
All French regions highlighted in the Village
and/or at competition venues
100% of imports certified (organic, fair trade,etc.) and zero food imported by air: The remaining 20% covers specific requirements for foreign audiences andessential products that are not available in France
14: Appendix 3
13

The Paris 2024 Games champion
ground-breaking social andenvironmental ambitions.

Paris 2024 has analysed the
products and volumes that will beavailable for the Games in 2024. In
order to achieve these ambitions
despite climate events, the knockon effects of current productivity
that will be felt in 2024 and cost
fluctuations, the food ecosystem
must work hard to anticipate thefuture and prepare. Nevertheless,it will be subject to identifiable but
unquantifiable impacts from 2022.

© Jeremy Woodhouse / Getty Images

FOOD VISION

30% of the total food supply sourced fromfarms that are organic or in the process oftransitioning to organic production

3.4

PARIS 2024

SOURCING A 100%
CERTIFIED FOOD SUPPLY

80%

Government services are helping Paris2024 fly the flag for French gastronomy
during this global event. It is a wonderful
opportunity to showcase French
expertise, regions and their different
forms of agriculture while taking asustainable development approach. The
Games will therefore enable us to stepup the implementation of public policy
to promote high quality local food,showcase expertise, pay producers fairly
and combat waste. What’s more, theGames will accelerate initiatives to put
a stop to single-use plastic and reducegreenhouse gas emissions.
19
15

100% of fruits and vegetables seasonal sourced from
FranceSupport the creation ofmarket gardens, particularly in the Greater Paris
regionCEREALS

60% of French products
sourced labelled*

100% of cereals sourced
from France

Showcase bakery professions

Limit the use of palm oilwith mandatory RSPO
certification

Marie Dorin-Habert
Olympic biathlon medallist& member of the Paris2024 Games Environmental
Transformation Committee

SECTOROILSEED AND
PROTEIN CROPS

60% of French products
sourced labelled*

Support local suppliers
based in France wherever
possible, in keeping with themomentum generated by
the country’s regional andnational protein plans

MEAT

100% of meat sourced
comes with a label*

100% of meat sourced from
France16

Use underutilised cuts ofmeat in dishes

FISHERY AND
AQUACULTURE
PRODUCTS

All products sourced witha sustainability label (withMSC, ASC, LR, organic, etc.
labels)Some of produce sourced
from the French fishing andaquaculture industry

Ensure 30% of fish served
comes from less commonly
consumed species that areplentiful enough for stocks
to recoverAll eggs produced using
in-ovo sexing technology to
put an end to the culling of
newly hatched male chicks

EGGS (EXCL. EGGBASED PRODUCTS)

100% free-range eggs

100% French eggs

DAIRY PRODUCTS

Showcase the 51 Frenchcheeses, butters andcreams that have been
granted Protected Designation of Origin (PDO) status

100% French dairy
products17

ALCOHOLICDRINKS

100% French beers, wines and ciders

The commitments outlined in this table may change as Paris 2024’s projects with its future supply partner’s
progress. Other commitments will also be added, for example regarding procurement from industries thatguarantee fair pay for farmers and the supply of hot and cold drinks. Commitments with Coca Cola and its
subsidiary Costa Coffee will be determined in 2022.
: This table will be included as an appendix to all contracts with suppliers and partners. It will be completed over time as work progresses and menus and recipes are drawn up.
These commitments have been made subject to product availability in sufficient quantities and within a budget that aligns with that of the Organising Committee and accessible
pricing for paid services.
16: Exceptions will be made for products granted Protected Designation of Origin (PDO) status under EU law
17: Exceptions will be made for products granted Protected Designation of Origin (PDO) status under EU law→ COMMITTED ALONGSIDE PARIS 2024

ON LOCATIONAs the official global hospitality
provider of Paris 2024 Games, On
Location will provide a responsible,
locally-sourced, and seasonal menu
connecting to Paris’ overarching2024 vision as it relates to carbonneutrality and sustainable
development.
Through its hospitality experiences,
On Location will offer a contemporary
and friendly catering service, basedon sharing, authenticity, discovery
of French territories and traceabilityof products. The French gastronomy
will be highlighted during live events
through chefs and culinary experts andinto Olympic and Paralympic hospitality
packages with unique food and wine
pairings. On Location will also be keen
to unite its various suppliers around thecommitments of Food Vision Paris 2024.

15

20
15

© DjelicS / Getty Images

ORIGIN

3.4

60% of French products
sourced labelled*

LABELLING*Au sens de la Loi EGALIMPARIS 2024

FRUIT ANDVEGETABLES

Athletes carefully what they
eat to ensure their bodies
perform at their best. What’smore, they look forward torefuelling with healthy andtasty food afterwards. Local
and environmentally friendly
food keeps the body andmind functioning at peak
performance. We can strive
for Olympic and Paralympic
success and safeguard theplanet at the same time. The
ball’s in our court!

FILIÈREFOOD VISION“PARIS 2024'S SUSTAINABLE SOURCINGCOMMITMENTS BY PRODUCT CATEGORY
AND SECTOR15

3.4

PARIS 2024

A MAP OF PRODUCTS
UNDER 250 KM
OF EACH SITE

In addition to the existing channels, Paris 2024
wants to leverage local food projects (known
as projets alimentaires territoriaux or “PAT” inFrance) led by host towns.

TEAHUPO’O

100% of French regions highlighted
At each competition site,
1 recipe using local and seasonal products

POULTRY,MAROILLESHERRING, PIKE,MUSSELS, TURBOT

BEEF
BRIE DE MEAUX, BRIE
DE MELUN

LYON
AND SAINT-ETIENNELENTILS, WHEAT,
CORN, SOY, APPLES,PEARS, NUTS,LETTUCE, LEEKS,TOMATOESNANTES
WHEAT, CORN,RAPESEED,
SUNFLOWER→ COMMITTED ALONGSIDE PARIS 2024

THE GREATER PARIS REGION
Home to many future Olympic and Paralympic
venues, the Greater Paris region has been given
a wonderful opportunity to showcase its diverse,
high-quality agri-food and farm-based produce.

BEEF, SHEEP, RABBIT,
PORK, POULTRYPOTATOES,CARROTS, LEEKS,SALAD, REINETTE
APPLE, RASPBERRY,PEAR

MILK, CHEESESAOP (SAINTNECTAIRE, BLUECHEESE, CANTAL,ABONDANCE,BEAUFORT ...)

BEEF, POULTRY,SHEEP MEAT

The 2024 Olympic and Paralympic Games will
provide an opportunity to shine a spotlight on the“Produit en Ile de France” [made in the Greater
Paris region] stamp, which forms part of a wider
sustainability agenda and seeks to encourage
consumers to support local businesses. In 2021,
the Greater Paris Regional Council adopted a
local, sustainable, and solidarity-based food plan
outlining, as its name suggests, its food strategy forthe next 10 years.

WINES
BORDEAUXASPARAGUS,PRUNES, TOMATOES,CHERRIES, BEANS,MELON, SWEET
CORN, KIWI, APPLES,MUSHROOMSSHEEPAND BEEF MEATTTOMME CHEESE,
GOAT CHEESEANCHOVIES, EEL,OYSTER, HAKE
WINESMARSEILLE
AND NICE
WHEAT, SALAD,
MELON, PUMPKIN,
OLIVES, APPLES,STRAWBERRIES, FIGSSHEEP MEAT
CRAB, LOBSTER,
CLAMS, RED MULLET,SAINT-PIERRE FISH

© d3sign / Getty Images

EGGS

FOOD
LA VISIONVISION
POUR LA RESTAURATION

LILLE
HOPS
ENDIVES, PEAS,
POTATOES,CABBAGEPARIS AND ILE DE
FRANCERAPESEED,
SUNFLOWER,
PEAS, WHEAT, BEET,
POTATOESBMUSSELS, LOIRESALMON, WINES,
COINTREAU

When sourcing food for Tahiti,
where the surfing events will beheld, Paris 2024 will need to takeisland-specific considerations into
account. The below commitments,
particularly those relating toimports by plane and productcertification, therefore do not
apply to food sourcing for thesurfing events. Paris 2024 will
work with local authorities in
Tahiti to organise and provide
environmentally and sociallyambitious catering services tailoredto the island.

The Paris 2024 Games are a key step in this journey,
and the regional authorities in Greater Paris – themain host region – will be working closely with local
producers and businesses to ensure the collective
efforts to deliver high quality, flavoursome andbalanced meals in an environmentally conscious
setting are clearly visible on the plates put in front of
athletes, officials, volunteers, journalists, spectators,
and visitors.

21

CUTTING DOWN BY 2 THE SINGLE-USE PLASTICASSOCIATED WITH FOOD CONSUMPTION
Plastic is widely used in the catering industry
to transport, store and display products. In
France, it is estimated that almost 40% of
packaging on products consumed outside of
the home is plastic, most of which is only used
once. France aims to eliminate all single-use
plastic by 2040, with an intermediary goal of
reducing its use by 20% by 2025. Paris 2024
therefore wants to accelerate the developmentof alternatives to plastic for the catering
industry.

International federations and athletes
speaking on behalf of the sporting movement
are increasingly urging event organisers toseek alternatives to single-use plastic, andhave expressed an interest in changing their
behaviour. Overall, 90% of the French andforeign athletes surveyed by Paris 2024 said
that moving away from single use plastic was“doable” or “necessary”.21

1→ COMMITTED ALONGSIDE PARIS 2024

REDUCING, REUSING,
REPLACING, AND RECYCLINGDRINK CONTAINERSPARIS CITY COUNCIL“

2

We all need to form new
habits to become moresustainable consumers. As
athletes, we have the power
to relay important messages
and set an example by making
changes to our diet, not using
plastic bottles, reducing andsorting our waste, and so on.
By taking these simple steps,
we can make a real differencecollectively.

3: Directive (EU) 2019/904 of the European Parliament and of the Council of 5 June 2019 on the
reduction of the impact of certain plastic products on the environment
19: The “Le plastique ça n'emballe plus” study published by WWF France in 2020 [available inFrench only]
20: The French AGEC (anti-waste and circular economy) law adopted in 2020
21
: Appendix 3
18© Paris 2024/Raphael Lafargue

FOOD
LA VISIONVISION
POUR LA RESTAURATIONREPLACING SOME FOOD
CONTAINERS WITH REUSABLE
TABLEWARE

REDUCING AND RECYCLING
TRANSPORT-RELATEDPACKAGING

3.4

PARIS 2024

A “SINGLE-USE PLASTIC PRODUCT” IS
DEFINED AS “A PRODUCT THAT IS MADE
WHOLLY OR PARTLY FROM PLASTIC AND
THAT IS NOT CONCEIVED, DESIGNED OR
PLACED ON THE MARKET TO ACCOMPLISH,
WITHIN ITS LIFE SPAN, MULTIPLE TRIPS ORROTATIONS BY BEING RETURNED TO A
PRODUCER FOR REFILL OR RE-USED FOR
THE SAME PURPOSE FOR WHICH IT WAS
CONCEIVED.” 18

Arnaud Assoumani
Paralympic medallist& Paris 2024 ambassador

As part of the Games preparations andlegacy planning, the City of Paris aims
to eliminate all single-use plastic fromthe city by 2024 to ensure the Games are
more sustainable and frugal than previous
editions.
As part of the Games preparations and legacy
planning, the City of Paris aims to eliminate
all single-use plastic from the city by 2024 toensure the Games are more sustainable andfrugal than previous editions.
During the Games, we want visitors andresidents to be able to enjoy single-use plastic
free drinks, food and goodies, as well as
spaces where the sale of loose goods, wastesorting and reuse are promoted on a largescale. We will be encouraging reduction andreuse initiatives to provide a single-use plastic
free experience at the celebration sites in
Paris, near official Games venues, along the
Seine, in areas involved in trials and at tourist
attractions.
22

1. REDUCING, REUSING, REPLACING, AND
RECYCLING DRINK CONTAINERS
To ensure all customer needs are met, a new
drinks distribution model based on the fourRs (reduce, reuse, replace, recycle) is being
developed for the Paris 2024 Games. There will
not be a single model, a hybrid model is underdevelopment to ensure all audiences’ needs will
be fully met. Solutions will be presented in 2022.
Reducing the drink containers by plastic
bottle-free solutions and a reduction ofbottle’s weight
The first task involved identifying where plastic
bottles could be replaced. A range of solutions will
be provided to ensure everybody, no matter what
their needs are or the venue they are at, always
has access to safe and high-quality drinks. Whilesome solutions have already been identified,others could be described as work in progress –and certain require major innovations in standard
operations for events, particularly at the scale of
the Games.

ALMOST 20
MILLION COLD
DRINKS WILL
BE CONSUMEDAT PARIS 2024
VENUES DURING
THE OLYMPICAND PARALYMPICGAMES. THISINCREDIBLEOPERATIONAL,LOGISTICAL, AND
HUMAN FEAT WILL
BE ACCOMPLISHED
WITH THE HELPOF WORLDWIDEOLYMPIC ANDPARALYMPICGAMES PARTNER
COCA-COLA.

3.4

PARIS 2024

Paris 2024 is fully committed to achieve thisambition. Having considered the needs of theclients involved in the Games, as well as existing
solutions and their implementation within a tightbudgetary and operational framework, Paris2024 aims to work with its partners and suppliers
to halve the weight of single-use plastic
associated with food consumption at Games
catering facilities by:→ COMMITTED ALONGSIDE PARIS 2024

COCA-COLA
Coca-Cola has been an historical Olympic
Games sponsor and supplier since 1928. Our
shared values – achievement, fraternity, andunity in diversity – bind us together.

Reusing glass bottles: Paris 2024 and Coca-Colawant sit-in and takeaway drinks to be served inglass bottles as part of a deposit return scheme
involving a local Coca-Cola factory in Clamart,south-west of Paris.

Almost 20 million cold drinks will be consumed
across all venues during the Paris 2024 Games.
It will be an incredible operational, logistical,
human, and environmental challenge, as wewant to develop innovative solutions to cut
down our carbon emissions to contribute to
the reduction of the global carbon footprint of
the Paris 2024 Games. Key Coca-Cola projects
include cutting down on packaging andimplementing circular economy.

Replacing regular PET bottles with 100%
recycled PET (rPET) bottles: Paris 2024 andCoca-Cola want to replace regular PET bottles
with 100% recycled PET bottles.

© Tongpatong / Getty Images

FOOD VISION

Recycling all rPET bottles: Paris 2024 andCoca-Cola will be responsible for collecting andrecycling all rPET bottles.

2347

3. REDUCING AND RECYCLING TRANSPORTRELATED PACKAGINGIn France, takeaway packaging generates over
220,000 tonnes of plastic (most of which isonly used once) every year. With the help of its
suppliers, Paris 2024 would like to move awayfrom the “everything is disposable” mindset
by:While food transport does not fall under theheading of food consumption, it too generates
packaging waste, particularly at two stages of
the chain:

Using reusable tableware for sit-in dining(collective and hospitality catering);

2. WHEN FOOD PREPARED IN A KITCHEN IS
TRANSPORTED TO WHERE IT WILL BE EATEN

Setting up a deposit scheme for containers
used for takeaway meals consumed byvolunteers, Paris 2024 employees andsuppliers;

Using less single-use plastic whentransporting raw materials

Setting up a deposit scheme for containers
used for takeaway meals at the MainMedia Centre (IBC and MPC) throughout theoperational year.
Paris 2024 has published a guide on foodpackaging and containers to help catering
suppliers minimise the impact of unavoidable
packaging. Packaging at least needs to berecyclable to achieve the objective of recycling or
recovering 80% of waste during the competition
phase, and do not contain recycling disruptors.
To ensure recyclable materials are actually
recycled, Paris 2024 will establish a clear
and consistent waste sorting system for allcompetition venues and other sites. What’smore, all on-site volunteers and suppliers will
receive training in encouraging everybody to sorttheir waste.

3.4

PARIS 2024

2. REPLACING SOME FOOD CONTAINERS WITH
REUSABLE TABLEWARE

1. WHEN RAW MATERIALS ARE TRANSPORTED

The use of single-use plastic when transporting
raw materials depends on the constraints
imposed by the traditional logistics systems usedin different industries. Paris 2024 has identified
fishing as an industry that is currently readyto contribute to the ambitions of the Games.
Paris 2024 will work closely with its partners
and suppliers to find single-use plastic freesolutions for other industries, design eco-friendly
packaging, and recycle containers.
Reusing as many containers as possible
when transporting fishing industry produce(ensuring at least 50% of the fishing industry
produce is transported in reusable containers)→ COMMITTED ALONGSIDE PARIS 2024

CITEO
The collaboration between the Games Organising Committee and CITEO,
reflects a shared ambition to seize the opportunity offered by the 2024
Olympic and Paralympic Games to accelerate the transition to the circular
economy.

Transporting prepared food in reusable
containers where possible

CITEO works with economic stakeholders to transform production, distribution
and consumption patterns while safeguarding our planet’s resources, climate
and biodiversity. The collaboration has four aims:
1. Support eco-design to minimise waste from the outset
2. Promote reuse and a circular system for food containers
3. Encourage people to keep up the good habits they practise at home on
the move to help improve waste collection and sorting in public areas© Fermate / Getty Images

FOOD VISION

4. Communicate with, involve and educate people

49
24

Almost 10 million tonnes of food that is still
edible goes to waste in France each year. Thismeans that the average person wastes 150
kg of food annually, with 33% of this waste
occurring during the consumption phase.23
France has set out to halve its food waste
by 2025 by working closely with a variety of
stakeholders throughout the entire supply
chain.
Reducing food waste is a key focus for Paris 2024
as it works towards reducing the environmental
footprint of catering services. Paris 2024, its
suppliers and partners will therefore focus on thefollowing three actions:
Preventing and reducing food waste fromthe outset

FOOD WASTE
OCCURS WHEN
“FOOD INTENDED
FOR HUMAN
CONSUMPTIONIS LOST, THROWN
AWAY OR DAMAGEDAT SOME POINT IN
THE FOOD SUPPLYCHAIN”22→ COMMITTED ALONGSIDE PARIS 2024

Donating and repurposing unsold foodLES CANAUX

Turning waste food into animal feed, compost
or energy

Paris 2024 and the non-profit
organisation Les Canaux launched the
ESS 2024 platform to get social andsolidarity economy (SSE) stakeholders
involved in organising united andinclusive Games.
The platform supports two groups:
Contracting parties, advising them on
how they can adapt their specifications
to maximise opportunities for the SSE;

FOOD VISION

SSE organisations, providing them withinformation, resources and support in
relation to tendering for Games contracts.
Impact reports are produced on key
themes – such as sustainable catering
and waste management – to facilitate thedecision-making process. For instance,
the food waste impact report draws on
a waste assessment conducted by Paris2024 and offers an analysis of the sector,
solutions and information on stakeholder
coordination in response to challenges
that may arise in 2024.
: The French AGEC (anti-waste and circular economy) law published on 10 February2020 supports the definition of food waste offered by the French national pact on combating food waste in 2013.
23: The “Food losses and waste – inventory and management at each stage in the foodchain” study published by ADEME in 201622

The necessity of ensuring that athletes canaccess food 24/7, volunteers have plenty to
eat and spectators are not affected by stock
shortages gives rise to a number of food waste
challenges.

Paris 2024 pledges to ensure no foodresources, whether unconsumed or unfit forhuman consumption, go to waste at any point– from meal preparation through to wastesorting.

Paris 2024 conducted a thorough assessment ofpotential sources of food waste along the entire
supply chain. Paris 2024 and its suppliers areprimarily responsible for the activities that occur
between the purchase of raw materials andproduct consumption. Paris 2024 will involve its
suppliers and partners in the implementationof indicators with a specific reduction target foreach service.

Paris 2024 will look into the following three waysof putting unsold and unconsumed food to gooduse (listed in order of priority):

3.4

2. THE RECOVERY OF 100% OF NONCONSUMED FOOD RESOURCES

1. SELLING OR DONATING IT TO CHARITIES
2. CONVERTING IT INTO ANIMAL FEED
3. TURNING IT INTO COMPOST OR SENDING IT
TO ANAEROBIC DIGESTION PLANTS

The main steps Paris 2024 will take include:An unsold and unconsumed food management
plan will be made available between now andsummer 2023, to ensure the recovery of 100% of
non-consumed food resources.

Anticipating how much food will be requiredfor different groups, particularly suppliers andvolunteers, as they will often be moving aroundbetween different sites;
Using misshapen and oddly-sized products tomake prepared foods such as sauces and soups;
Working with catering suppliers (e.g.,
encouraging them to use zero-waste recipes)
and service staff (ensuring food is served inindividual portions, portion sizes meet therelevant standards, and the menus are tailoredto group-specific requirements);
Recognising that certain types of products– such as those that have a particularly highcarbon footprint or do not keep well – will notalways be available in drinks outlets open to
the general public;
Using “nudges” to educate people at theGames (e.g. by serving food on smaller plates
and encouraging people to take second
helpings);
Implementing a system to monitor andmeasure the amount of food wasted andsurplus donated.

© Goc / Getty Images

PARIS 2024

100% OF FOODRESOURCES RECOVERED

1. PREVENTING AND REDUCING FOOD WASTE
FROM THE OUTSET

25
51

3. REDUCING THE IMPACT
OF TRANSPORT

Paris 2024’s guidelines include:

Paris 2024 will work with its partners andsuppliers to improve food transport practices,prioritising solutions that:

Hiring temporary infrastructure and equipment
where possible;
Following the temporary infrastructure ecodesign guide developed by Paris 2024.
Paris 2024’s Sustainable Sourcing Code calls on
its partners and suppliers to work towards thefollowing objectives in relation to equipment
and infrastructure:
Ensure all temporary infrastructure is reused
after the Games;
Anticipate the second life to be given to
all meal delivery equipment internally or
externally after the Games.
2. CONSERVING WATER
AND ENERGY
Paris 2024 will involve its suppliers in minimising
the use of resources, particularly water andenergy, by:Choosing equipment that uses minimal waterand energy;
Developing new practices to limit
consumption;
Educating kitchen, service, and dishwashingstaff, among others.

FOOD VISION

3.4

1. ENSURING 100% EQUIPMENT AND
INFRASTRUCTURE IS GIVEN A SECOND LIFE

Reduce the impact of road transport on the
climate and the environment as they involve
using clean-fuel vehicles and optimisinglogistics;
Help partners and suppliers find solutions
to promote river transport and deploy clean
solutions for the last mile and within venues.
4. IMPLEMENTING AN EFFECTIVE FOOD SAFETY
POLICY
Optimally managing resources also involves
implementing an effective food safety policy.
All suppliers and suppliers will be expected
to comply with food safety regulations, which
stipulate that each food operator must have an
activity-specific safety risk management planand efficient traceability systems in place.
A control system tailored to the event will
be in place and include preventive controls(as far upstream as possible) and reinforced,
targeted controls throughout the Games(focusing on operators’ capacity to respondto foodborne disease outbreaks/food alerts,
as well as temporary catering facilities aroundsites).
Stakeholder cooperation will be encouraged
and regular spot checks will be carried out at
key stages to check whether mandatory foodsafety, HACCP, traceability and non-conforming
product management procedures have been
followed.

“

As an athlete, I dreamt ofhigh-quality, sustainable
and tasty food! Ticking
those boxes is crucial as
what we eat affects ourhealth, our well-being, ourperformance, and the futureof our planet. Paris 2024 ismaking my dream a reality!

© Juanmonino / Getty Images

PARIS 2024

OPTIMISING RESOURCEMANAGEMENT

Hélène Defrance
Olympic sailing bronze
medallist & member of
the Paris 2024 Athletes’
Commission
26
53

3.4

PARIS 2024

DEVELOPING INCLUSIVE PRACTICESTHAT CREATE VALUE
In line with Paris 2024’s Sustainable Sourcing
Code and Social Charter, the catering industry
has been identified as a strategic sector forthe deployment of inclusive practices thatcreate value.
Paris 2024, along with its partners and suppliers,
has therefore made a series of ambitious
commitments in relation to integration, inclusionand gender equality:

Supporting the provision of substantial
opportunities (in terms of quantity andrevenue) to SSE organisations and very smalland small businesses, choosing local SSE
organisations where possible. Helping verysmall and small businesses and SSE companies
access Games contracts will involve creating
suitable packages and connecting successful
tenderers through the ESS2024 platform;

Ensuring all catering services are accessible
and adapted to people with disabilities, forinstance by deploying vertical merchandising
displays, tactile surfaces and lower counters.
Suppliers can refer to the universal accessibility
strategy and appended information sheets
to find out how to do so. Ensuring sites andtraining tools are accessible to people withdisabilities is key to ensuring they can accessjob opportunities arising from the Games;
Aiming to ensure an equal number of men
and women work for the suppliers;
Encouraging all catering suppliers to sharethe environmentally and socially sustainable
catering training plan with their employees via
the Paris 2024 Academy.

SODEXO LIVE !
Sodexo, a major employer in France,
has always considered diversity andinclusion to be cornerstones of thecompany’s culture and key drivers of
its performance.
Diversity is also reflected in the 100 or
so roles across its sites, where different
people with unique backgrounds are
given an opportunity to find their feetand thrive. Sodexo Live! is aware that
it is in a strong position to support
professional integration during the Paris2024 Olympic and Paralympic Games,
which is why it has pledged to ensurethat 15% of the people recruited are
in long-term unemployment and 6%
have disabilities. From the recruitment
phase onwards, a strong commitment toensuring equal opportunities will guide
this ambition and the Sodexo Live! teams
will work with an ecosystem of public
and private partners. Synergies will be
specifically created for the event withPôle emploi – Cap emploi and cateringcolleges. Particular emphasis will beplaced on training and onboarding
employees to maximise their chances ofsuccess. Sodexo Live! will therefore be
helping thousands of people to enhancetheir employment prospects.

FOOD VISION

Ensuring that, during the event, at least 6%
of positions within catering companies withover 20 employees are open to people withdisabilities;

Encouraging suppliers to help people withdisabilities secure long-term employment
or choose suppliers from the sheltered andadapted employment sector;

27© Maskot / Getty Images

Setting aside at least 10% of working
hours in each on-site catering facility toprofessional integration. With the supportof the French state, Paris 2024 will include
integration clauses in contracts to ensure
10% of working hours are allocated to people
struggling to enter the labour market. Paris2024 will draw up a list of the relevant contracts
and implement a straightforward and reliable
reporting system so it can monitor andcelebrate catering facilities’ efforts;→ COMMITTED ALONGSIDE PARIS 2024

0.0

PARIS 2024

PART 4IMPLEMENTATION
AND MOBILISATIONTITRE DU
FOOD
VISIONDOCUMENT

BETWEEN 2022 AND 2024

28
57

4.1 TURNING COMMITMENTS
INTO ACTION WITH PARIS
2024’S PARTNERS AND
SUPPLIERS

With 13 million meals and snacks to be served
during the Games, the bar has been set high for
quality, diversity, responsibility, and resource
management – but not impossibly so. However,in the already complex process of food transition,
the Games remain a humbling operational
challenge.

Encouraging athletes, international
federations, NOCs and NPCs to adopt theservices and solutions put in place by Paris
2024;

Given the large number of stakeholders
involved in delivering catering services for theParis 2024 Games and the wide range of roles
to be played in turning the before mentioned
commitments into action, Paris 2024 will bearin mind each stakeholder’s role and level ofmaturity when helping them to implement
this Food Vision.

EXAMPLES OF INDICATORS BY COMMITMENT AND BY VENUECOMMITMENTS

INDICATORMINIMUM
TARGET FOR A
GIVEN VENUEPROMOTING
LOW CARBON FOOD

Carbon footprint of catering services (expressed in
kg CO2eq) based on the
average weight of a meal
served by customer

PROMOTING
LOW CARBON FOOD

Number and quality of themeasures implemented
with a view to providing
low-carbon food

TYPE OFOBLIGATION

TIMING

1 kg of CO2eq/meal(depending on
the venue and thecustomer)

Results

Before theGames (at themenu planningstage)

Target to be set
with the relevant
supplier

Means

Duringthe Games

Key principles include:
Integrating the Paris 2024 Food Vision into allcatering contracts for the Games;
Integrating the Paris 2024 Food Vision into allcontracts with existing and future Paris 2024
partners;
Paris 2024 creating support tools for its
partners and suppliers;

Bringing together producers, chefs, artisan
food producers and other food ecosystemrepresentatives by creating a French team of“Champions of Taste” for the Games; andTracking indicators relating to obligations ofmeans and results with Paris 2024’s partners
and suppliers.

FOOD VISION

4.1

PARIS 2024

PARIS 2024 FIRMLY BELIEVESTHAT FRANCE AND THE
ENTIRE NATIONAL CATERINGECOSYSTEM HAVE WHAT IT
TAKES TO SUCCEED. GBASEDON THE CONSULTATIONCARRIED OUT AND
THE INITIAL RESEARCHCONDUCTED, PARIS 2024
BELIEVES STAKEHOLDERS
AND PARTNERS WANT TOSEIZE THE OPPORTUNITY
OFFERED BY THE GAMESTO ACCELERATE THE
ENVIRONMENTAL
TRANSFORMATION OF
CATERING SERVICES AT
SPORTING EVENTS AND IN
OTHER SETTINGS.

RESPONSIBLY
SOURCING FOOD

Percentage of food with alabel

80% of food witha labelResults

Before theGames (supply selection)and during the
Games

RESPONSIBLY
SOURCING FOOD

Resources deployed tosource food from local,
national and European producers wherever possible

Alignment with
Paris 2024’s ambitions

Means

Before theGames (supply
anticipation)

WORKING TO ELIMINATESINGLE-USE PLASTIC

Percentage of meals anddrinks served by type of alternative to single-use plastic used for food packaging
and containers

Target to be set
with the relevant
supplier

Means

Beforeand during
the Games

FIGHTING
FOOD WASTE

Percentage (%) and weight(in tons) of unconsumed
food that is recovered
during the Games

100% of food resources recovered

Results

Duringthe Games

FIGHTING
FOOD WASTE

Number and quality of themeasures implemented
with a view to reducing
food waste from the outset

Target to be set
with the relevant
supplier

Means

Beforethe Games

OPTIMISINGRESOURCE MANAGEMENT

Value (€) and weight (intons) of the Games equipment whose second life
has been anticipated andthat will be reused and/or
recycled after the Games

Target to be set withthe relevant supplier, the aim being togive 100% temporary infrastructureand equipment a
second life

Means

Beforeand during
the Games

OPTIMISINGRESOURCE MANAGEMENT

Number and quality of themeasures implemented
with a view to minimising
the use of water and energy
resources

Target to be set
with the relevant
supplier

Means

Beforethe Games

29

Paris 2024 wants its Food Vision to make an
impact beyond the scope of the Organising
Committee to get more people behind its
ambitions and commitments. Paris 2024 andits entire ecosystem will reach out to thefollowing stakeholders in the French catering
ecosystem:
Local authorities involved in organising Gamescelebrations
Very small and small businesses (via the
Entreprises 2024 online platform)
The SSE (via the ESS 2024 online platform)

4.3 PROVISIONAL
TIMELINE

4.3

PARIS 2024

4.2 ENCOURAGING THE
PARIS 2024 ECOSYSTEM
TO LOOK BEYOND THE
SCOPE OF THE GAMESAUTUMN 2023
Tests EventsEARLY 2023
Déploiement opérationnel dela Vision pour la restauration
des Jeux

IMPLEMENTATION
Call for tender and contracting with providers
2022

Implementation with partners and suppliers
2023

Declination of the food vision of paris 2024 with the ecosystem outside the stadiums

Monitoringof indicators
2024
Communication

MOBILISATION

Local restaurant owners
Representatives from the French culinary scene
Areas awarded the “Terre de Jeux” label

MARCH 2022
Validation of the foodvision by paris 2024
board of directors

END OF 2022
Presentation of the"champions of taste"
team

Representatives from the sporting movement

AUTUMN 2024
Publication of the
post-games report

FOOD VISION

Paris 2024’s legacy and sustainability reports will provide updates on themeasures taken and indicators tracked. The 2021 report is available online
and the next reports will be published before and after the Games.

30

TITRE DU
FOODVISIONDOCUMENT

PART 5SUMMARY OFCOMMITMENTS

63
31

0.0

PARIS 2024

PARIS 2024’S COMMITMENTS

2

SOURCING A 100% CERTIFIED FOOD SUPPLY

2.1

AIMING TO ENSURE 80% OF THE TOTAL FOOD SUPPLY COMES FROM FRANCE,IN CLOSE COLLABORATION WITH PARTNERS AND SUPPLIERS

2.2

ENSURING AT LEAST 25% OF THE TOTAL FOOD SUPPLY COMES FROM LOCAL PRODUCERS,
I.E. WITHIN 250 KM OF COMPETITION VENUES

2.3

ENSURING ALL FRENCH REGIONS ARE HIGHLIGHTED IN THE ATHLETES’ VILLAGE
AND/OR AT COMPETITION VENUES

ATHLETES AND OFFICIALS
INCREASING AND HIGHLIGHTING THE VEGETARIAN FOOD AVAILABLE AT THE VILLAGE
AND COMPETITION VENUES

2.4

AIMING TO ENSURE 80% OF THE TOTAL FOOD SUPPLY (FRENCH PRODUCE + IMPORTS)
COMES WITH A SUSTAINABILITY LABELTHE MEDIA, HOSPITALITY PROVIDERS, THE OLYMPIC AND PARALYMPIC FAMILY,
VOLUNTEERS, STAFF AND SUPPLIERS
AT LEAST 50% OF ALL MEALS ARE VEGETARIAN AND/OR AT LEAST 50% OF ALL ANIMAL PROTEINSARE REPLACED BY PLANT-BASED PROTEINS

2.5

ENSURING ALL IMPORTED PRODUCTS (* EXCLUDING DRINKS) ARE CERTIFIED

2.6

ENSURING 30% OF THE TOTAL FOOD SUPPLY (FRENCH PRODUCE + IMPORTS) COMES FROM FARMS
THAT ARE ORGANIC OR IN THE PROCESS OF TRANSITIONING TO ORGANIC PRODUCTION

2.7

ZERO FOOD IMPORTED BY AIR

PARIS 2024’S COMMITMENTS

1

CUTTING DOWN BY 2 THE CARBON FOOTPRINT OF MEALS AND SNACKS AT THE GAMESTARGET: AVERAGE OF 1 KG OF CO2EQ PER MEALFOR SPECIFIC CUSTOMERS

1.1

1.2

5.0

PARIS 2024

5. SUMMARY OFCOMMITMENTS

1.4

GETTING CHEFS AND ARTISAN FOOD PRODUCERS INVOLVED IN COMING UP
WITH CREATIVE AND TASTY RECIPES USING LOCAL AND SEASONAL INGREDIENTS

1.5

PROVIDING ENVIRONMENTAL INFORMATION ABOUT RECIPES AT FOOD
AND BEVERAGE OUTLETS AND IN COLLECTIVE CATERING AREAS

1.6

DEVELOPING INITIATIVES TO “NUDGE” CERTAIN CLIENTS AT PARTICULAR VENUESFOR SPECIFIC INDUSTRIES

2.8

100% OF FRUITS AND VEGETABLES SEASONAL SOURCED FROM FRANCE

2.9

100% OF CEREALS SOURCED FROM FRANCE

FOOD VISION

1.3

GENERAL PUBLIC
AT LEAST 60% OF THE MEALS OFFERED FOR SALE IN FOOD AND BEVERAGE OUTLETS
WILL BE VEGETARIAN, E.G., THREE VEGETARIAN SANDWICHES AND HOT AND COLD MEALS,
PLUS TWO WITH MEAT OR FISH AND AIMING TO ENSURE 60% OF THE TOTAL SANDWICHESAND HOT AND COLD MEALS SOLD ARE VEGETARIAN

32

24
25

5.0

PARIS 2024
FOOD VISIONPARIS 2024’S COMMITMENTSPARIS 2024’S COMMITMENTS

2.10

SUPPORTING LOCAL SUPPLIERS BASED IN FRANCE WHEREVER POSSIBLE, IN KEEPING WITH THE
MOMENTUM GENERATED BY THE COUNTRY’S NATIONAL AND REGIONAL PROTEIN PROGRAMMES

2.11

LIMIT THE USE OF PALM OIL WITH MANDATORY RSPO CERTIFICATION

2.12

100% OF MEAT CERTIFIED AND FROM FRANCE24

3.1

REDUCING THE DRINK CONTAINERS BY PLASTIC BOTTLE-FREE SOLUTIONS
AND A REDUCTION OF BOTTLE’S WEIGHT

2.13

USING UNDERUTILISED CUTS OF MEAT IN DISHES

3.2

REUSING GLASS BOTTLES

2.14

ALL PRODUCTS SOURCED WITH A SUSTAINABILITY LABEL(WITH MSC, ASC, LR, ORGANIC, ETC. LABELS)

3.3

REPLACING REGULAR PET BOTTLES WITH 100% RECYCLED PET (RPET) BOTTLES

2.15

SOME OF PRODUCE SOURCED FROM THE FRENCH FISHING AND AQUACULTURE INDUSTRY

3.4

RECYCLING ALL RPET BOTTLES

2.16

ENSURE 30% OF FISH SERVED COMES FROM LESS COMMONLY CONSUMED SPECIESTHAT ARE PLENTIFUL ENOUGH FOR STOCKS TO RECOVER

3.5

USING REUSABLE TABLEWARE FOR ON-SITE DINING (COLLECTIVE AND HOSPITALITY CATERING)

2.17

100% FREE-RANGE EGGS

3.6

SETTING UP A DEPOSIT SCHEME FOR CONTAINERS USED FOR TAKEAWAY MEALS CONSUMEDBY VOLUNTEERS, PARIS 2024 EMPLOYEES AND SUPPLIERS

2.18

100% FRENCH EGGS

3.7

SETTING UP A DEPOSIT RETURN SCHEME FOR CONTAINERS USED FOR TAKEAWAY MEALSAT THE MAIN MEDIA CENTRE (IBC AND MPC) THROUGHOUT THE OPERATIONAL YEAR

2.19

ALL EGGS PRODUCED USING IN-OVO SEXING TECHNOLOGY TO PUT AN END TO THE CULLING
OF NEWLY HATCHED MALE CHICKS

3.8

REUSING AS MANY CONTAINERS AS POSSIBLE WHEN TRANSPORTING FISHING
INDUSTRY PRODUCE (ENSURING AT LEAST 50% OF FISHING INDUSTRY PRODUCEIS TRANSPORTED IN REUSABLE CONTAINERS)

2.20

100% FRENCH DAIRY PRODUCTS25

2.21

100% FRENCH BEERS, WINES, AND CIDERS

3

CUTTING DOWN BY 2 THE QUANTITY OF SINGLE-USE PLASTIC ASSOCIATED
WITH FOOD CONSUMPTIONDRINKS DISTRIBUTION MODEL: Exceptions will be made for products granted Protected Designation of Origin (PDO) status under EU law: Exceptions will be made for products granted Protected Designation of Origin (PDO) status under EU law

33

4

100% OF FOOD RESOURCES RECOVEREDFOOD VISION

REDUCING FOOD WASTE FROM THE OUTSET

5.0

PARIS 2024

PARIS 2024’S COMMITMENTSPARIS 2024’S COMMITMENTS

5.5

REDUCING THE IMPACT OF TRANSPORT

5.6

IMPLEMENTING AN EFFECTIVE FOOD SAFETY POLICY

4.1

ANTICIPATING HOW MUCH FOOD WILL BE REQUIRED FOR DIFFERENT CLIENTS, PARTICULARLYSUPPLIERS AND VOLUNTEERS, AS THEY WILL OFTEN BE MOVING AROUND BETWEEN DIFFERENT SITES

6

DEVELOPING INCLUSIVE PRACTICES THAT CREATE VALUE

4.2

USING MISSHAPEN AND ODDLY SIZED FRUITS AND VEGETABLES TO MAKE PREPARED FOODSSUCH AS SAUCES AND SOUPS

6.1

SETTING ASIDE AT LEAST 10% OF WORKING HOURS IN EACH ON-SITE CATERING FACILITYTO CERTAIN GROUPS OF PEOPLE TO SUPPORT PROFESSIONAL INTEGRATION

4.3

WORKING WITH CATERING SUPPLIERS (ENCOURAGING THEM TO USE ZERO-WASTE RECIPES)
AND SERVICE STAFF (ENSURING FOOD IS SERVED IN INDIVIDUAL PORTIONS)

6.2

SUPPORTING THE PROVISION OF SUBSTANTIAL OPPORTUNITIES (IN TERMS OF QUANTITY AND
REVENUE) TO SSE ORGANISATIONS AND VERY SMALL AND SMALL BUSINESSES, CHOOSING LOCALSSE ORGANISATIONS WHEN SELECTING SUPPLIERS WHERE POSSIBLE

4.4

RECOGNISING THAT CERTAIN TYPES OF PRODUCTS – SUCH AS THOSE THAT HAVE A PARTICULARLYHIGH CARBON FOOTPRINT OR DO NOT KEEP WELL – WILL NOT ALWAYS BE AVAILABLE IN DRINKSOUTLETS OPEN TO THE GENERAL PUBLIC

6.3

ENSURING THAT, DURING THE EVENT, AT LEAST 6% OF POSITIONS WITHIN CATERING COMPANIESWITH OVER 20 EMPLOYEES ARE OPEN TO PEOPLE WITH DISABILITIES

4.5

USING “NUDGES” TO EDUCATE PEOPLE AT THE GAMES (E.G. BY SERVING FOOD
ON SMALLER PLATES AND OFFERING SECOND HELPINGS)

6.4

ENCOURAGING SUPPLIERS TO HELP PEOPLE WITH DISABILITIES SECURE LONG-TERM EMPLOYMENTOR CHOOSE SUPPLIERS FROM THE ADAPTED EMPLOYMENT SECTOR

4.6

ENSURING THE RECOVERY OF 100% OF NON-CONSUMED FOOD RESOURCES

6.5

ENSURING ALL CATERING SERVICES ARE ACCESSIBLE AND ADAPTEDTO PEOPLE WITH DISABILITIES5OPTIMISING RESOURCE MANAGEMENT

6.6

AIMING TO ENSURE AN EQUAL NUMBER OF MEN AND WOMEN WORK FOR THE SUPPLIERS

5.1

HIRING TEMPORARY INFRASTRUCTURE AND EQUIPMENT WHERE POSSIBLE

6.7

ENCOURAGING ALL CATERING SUPPLIERS TO SHARE THE ENVIRONMENTALLY AND SOCIALLYSUSTAINABLE CATERING TRAINING PLAN WITH THEIR EMPLOYEES VIA THE PARIS 2024 ACADEMY

5.2

ENSURING 100% TEMPORARY INFRASTRUCTURES ARE REUSED AFTER THE GAMES

5.3

ANTICIPATING THE SECOND LIFE TO BE GIVEN TO ALL MEAL DELIVERY EQUIPMENT INTERNALLY
OR EXTERNALLY AFTER THE GAMES

5.4

CONSERVING WATER AND ENERGY34

TITRE DU
FOODVISIONDOCUMENT

APPENDICES

35
71

0.0

PARIS 2024

PARIS 2024

APPENDIX 1DESCRIPTION OF THE STEPSTAKEN TO DEVELOP THE PARIS 2024
FOOD VISION
Paris 2024 began looking into catering at the 2024 Games in 2020, when it took the first of threesteps to develop its Food Vision.

KEY FIGURES ON THE CONSULTATION

120 organisations involved
200 people among Paris 2024’s
stakeholders and partners involved
Over 80 hours of discussions held
210 French and foreign athletes consulted

10 GROUP WORKSHOPS ON DIFFERENTTHEMES/TYPES OF FOOD

1. Coming up with tasty, healthy andsustainable meals for the Games
2. Fruit, vegetables, aromatic plants andspices
3. Cereals, oilseed crops and pulses
4. Meat and eggs
5. Dairy products

1. CONDUCTING A STUDY ON SUSTAINABLE CATERING26 TO GAIN A BETTER UNDERSTANDING
OF WHAT IT ENTAILS(JUNE 2020 – FEBRUARY 2021)
Mapping the stakeholders (NGOs, experts,
the SSE, industry representatives, farmers’
unions, etc.) involved across the entire foodvalue chain, from production through to waste
management
Analysing product quantities for andavailability in summer 2024
Interviewing around 20 key stakeholders fromthe French food and sporting event industries
and Paris 2024 stakeholders
Setting 24 targets for sustainable catering at
the Paris 2024 Games

6. Seafood and aquaculture products

2. CARRYING OUT A CONSULTATION WITHFRENCH FOOD ECOSYSTEM REPRESENTATIVESTO IDENTIFY LOCAL PRIORITIES AND CONSIDERATIONS, AS WELL AS SOLUTIONS PUTFORWARD BY STAKEHOLDERS ACROSS THE ENTIRE FOOD VALUE CHAIN, FROM PRODUCTION
THROUGH TO WASTE MANAGEMENT(MARCH 2021 – JANUARY 2022)

7. Drinks
8. Putting the expertise and creativity to befound across France to good use
9. Accelerating the transition to moresustainable catering practices
10. Supporting changes in eating habits

Organising 10 remote consultation workshops
Conducting specific follow-up interviews witharound 30 stakeholders from the French foodecosystem
Surveying French and foreign athletes’
expectations and vision of catering at theGames
3. WRITING THE FOOD VISION(NOVEMBER 2021 TO MARCH 2022)
Holding discussions internally (with Paris2024’s stakeholders and partners) to establish
ambitious commitments that could behonoured in a strict budgetary framework
Establishing Paris 2024’s 60 sustainable
catering commitments

FOOD VISION

The Paris 2024 Board of Directors approving
the Food Vision on 21 March 2022

26

: For internal use only (not publicly available)

36

PARIS 2024

APPENDIX 2
ATHLETE SURVEY

RICH TASTY WINE FRESH CROISSANTS BAGUETTE HIGHEST QUALITY
PASTRIESFANCY FRESH BREAD DELICIOUS FINE DINING BUTTER CREPES
CLASSIC BREAD SOPHISTICATED CHEESE QUALITY GOOD TASTE
Word cloud illustrating how foreign athletes view French cuisine

Paris 2024 wanted to involve athletes, who have been actively involved in its project since the bidphase, in the Food Vision development process. In collaboration with the International Olympic
Committee, the French National Olympic and Sports Committee (CNOSF) and the Paris 2024 Athletes’ Commission, Paris 2024 provided over 200 French and foreign athletes with an opportunity
to share their priorities and expectations for sustainable catering services at the Games, while
acknowledging their specific needs during the event.

WHAT DID THE ATHLETES HAVE TO SAY ABOUTPROMOTING A SUSTAINABLE FOOD SYSTEM?
The five most common answers mentionedwere:
1. Eating local, seasonal products

METHODKEY LEARNINGS

2. Eating more fruit, vegetables and pulses

Online questionnaire e-mailed out to theathletes

Food services are a priority for athletes
during the Games. The recipe for success:3. Eating organic or sustainable products

PARTICIPANTS• Service needs to be prompt with minimal
waiting times• Products need to be tasty• Nutritional requirements need to becatered for

210 athletes
80% foreign athletes representing 50 different
nationalities
20% French athletesAthletes representing 38 Olympic andParalympic (summer and winter) sports
WHEN ASKED ABOUT THEIR DIET
75% said they were omnivores
20% said they were flexitarians
5% said they were vegetarians or vegans

Athletes would like the following pieces of
information (ordered from most importantto least):
1. Nutritional values
2. Labels
3. Food provenance and traceability
French cuisine is rated very highly byforeign athletes.
When foreign athletes were asked todescribe French cuisine using the first three
keywords that came to mind, the mostcommon answers were:

5. Reducing packaging, particularly single use
plastic

Reducing the use of plastic (containers andpackaging) was the most common response
given:
95% said that a deposit return scheme could be
put in place.
90% said that people could use water bottles
and fountains rather than plastic bottles.
Providing a new selection of tempting
vegetarian options to promote lower-carbon
food
Reducing serving sizes and offering second
helpings to prevent food waste

98% OF THE ATHLETESSURVEYED WERE“CONCERNED” OR“DEEPLY CONCERNED”
ABOUT THE SOCIAL AND
ENVIRONMENTAL IMPACT
OF THEIR EATING HABITS.
FRENCH ATHLETES WERE
MORE LIKELY TO FEEL
“DEEPLY CONCERNED”
THAN THEIR FOREIGNCOUNTERPARTS (50%
COMPARED WITH 30%).

The main obstacles to promoting asustainable food system at the Games are:
The emphasis placed on sporting objectives
Eating habits and diets
Insufficient information
60% of the athletes surveyed would like toreceive support to better understand what asustainable food system entails
60% of the athletes surveyed are willing tobecome ambassadors for a sustainable foodsystem, providing inspiration after the Games
have drawn to a close

FOOD VISION• Quality and taste• Sophisticated• Bakery items such as croissants, baguettes
and bread

4. Combating food waste

HOW DID THE ATHLETES THINK THAT THE
ENVIRONMENTAL IMPACT OF CATERINGSERVICES AT THE GAMES COULD BE REDUCED?

37

APPENDIX 3
LIST OF LABELS AND
CERTIFICATIONS RECOGNISEDFOR APPROVED SUPPLIERSIN FRANCE
Paris 2024 uses the labels recognised in the French EGAlim Law, which has set public collective
catering services a target of sourcing half of their products “de qualité et durable” (high quality andsustainable sources) by 1 January 2022. A quality and sustainable product, as defined by the EGAlim
Law, must have earned one of the following labels:27• Label Agriculture biologique• Produits issus du commerce équitable• Produits végétaux étiquetés « en conversion »• Produit acquis suivant des modalités prenant
en compte les coûts imputés aux externalités
environnementales liées au produit pendantson cycle de vie (production, transformation,
conditionnement, transport, stockage,
utilisation)• Label rouge• Appellation d’origine (AOC/AOP)• Indication géographique (IGP)• Spécialité traditionnelle garantie (STG)• Mention « issu d’une exploitation à Haute
Valeur Environnementale » (HVE + niveau 2)• Écolabel pêche durable• Produits acquis principalement sur labase de leurs performances en matière
environnementale et d’approvisionnements
directs• Produits équivalents aux produits
bénéficiant de ces signes, mentions ou labels• Logo « Région ultrapériphérique » (RUP) Produits issus de 9 régions ultrapériphériques àl’UE• Mention « fermier » ou « produit de la ferme »ou « produit à la ferme »27

Source: ma-cantine.gouv.fr

Paris 2024 fully intends to become
closely involved in the developmentof these sourcing channels between
now and 2024. This list may beamended, depending on the recommendations from the French Ministryof Agriculture and Food or the French
food ecosystem.

© Frederic Hodiesne / Getty Images

FOOD VISION

Paris 2024 also includes MSC andASC labels for sustainable fishing inFrance and around the world.

38© Alexander Hassenstein / Getty Images