How to Feed the Olympics

The Olympics are all about numbers: 500, the number of meters in a freestyle swim; 20, the maximum-possible points in rhythmic gymnastics; 3 million, the number of bananas the culinary team at Olympic Village think they’ll need over the course of the Olympic and Paralympic Games, which take place over two weeks this summer.

It’s a daunting task to feed 15,000 people no matter what, but if food is fuel, the chefs feeding the athletes at Olympic Village are somewhat responsible for how these athletes perform. Events management and catering group Sodexo Live takes that responsibility seriously. What results is an incredible feat of logistics, combining sustainable sourcing, diversity of options, and ensuring all athlete’s nutritional needs are met by some combination of the 500 dishes that will be served.

But it’s not just baseline nutritional needs that need to be met — athletes are coming from all over the world, with their own culinary traditions. The Olympics are supposed to be a place of cultural exchange, and this extends to the food. Sodexo Live has brought on partner chefs Amandine Chaignot, Akrame Benallal, and Alexandra Mazzia to serve dishes like quinoa muesli, chickpea pommade, and gnocchi in chicken sauce to showcase modern French cuisine. Other chefs on the team are charged with creating everything athletes will need to eat, both before and after the competition.

Leave a Comment