What foods are athletes consuming at the 2024 Paris Olympics?

The 2024 Summer Olympics in Paris will see 10,500 athletes unite for competition. With events ranging from swimming and archery to gymnastics, running, cycling, and volleyball, these competitors must eat adequately to prepare and recover. Including the support staff at the Olympic Village, approximately 40,000 meals are served every day. Throughout the games, athletes will have access to about 500 different recipes across four culinary categories: French (with two options daily), Asian, African-Caribbean, and World (also featuring two options). Each category caters to various dietary restrictions, nutritional requirements, and cultural preferences.

There truly is something for everyone. A recipe from the French category includes veggie bourguignon or brandade de morue—vegetables simmered in a rich red wine sauce or iconic mashed potatoes with salt cod. The Asian section features a ground pork dish with Thai basil served on basmati rice alongside turmeric-roasted vegetables. In the African-Caribbean category, athletes can enjoy fried shrimp paired with sautéed peppers, onions, and tomatoes alongside a North African garlic-and-herb chermoula sauce. Daily options from the World cuisine include dishes such as lamb in mint sauce or vegetable moussaka.

In addition to main courses, the dining hall offers various stations with choices like fruits, salads, pastries, and desserts. Athletes have the chance to customize their meals at a salad bar, grill station, and condiment bar, boasting a total of 85 different options available.

Sodexo Live, a branch of Sodexo, is tasked with catering the Olympic Games. The parent company specializes in providing food services and facilities management across various sectors such as education, healthcare, and business, while Sodexo Live specifically caters to venues like stadiums and convention centers.

Key to the operation is a team of chefs led by Sodexo executive chefs Charles Guilloy and Stephane Chicheri, with contributions from renowned French chefs Akrame Benallal, Amandine Chaignot, and Alexandre Mazzia. They have developed the menu, which initially aimed to include nine culinary themes and approximately 1,000 recipes, in collaboration with sports nutritionists and the Paris 2024 Athletes Commission. Dietary insights were also gathered from major countries like the United States, Australia, Canada, and China.

In a commitment to sustainability and climate awareness, the main dining hall will eliminate disposable plates for the first time. Approximately one-third of the food will be plant-based, 30% organic, and nearly all ingredients will be sourced from within France. Notably, certain items like avocados are entirely absent from the menu due to transportation distances—most avocados are grown in Mexico, but only three items will be imported from afar: bananas, chocolate, and coffee.

While ensuring athletes receive the necessary fuel for their performance is the primary goal of catering at the Olympic Village, the food offerings also allow the host nation to highlight its unique culinary heritage through gastrodiplomacy. This concept involves using food to create a positive public image, forge connections, and celebrate culture.

The 1984 Olympics in Los Angeles were a pivotal moment for gastrodiplomacy, showcasing fresh California produce, unlimited servings, and foods that encapsulated American culture along with diverse immigrant influences. During the 1988 Olympics in Seoul, the global popularity of kimchi surged due to its inclusion, while the Tokyo Olympic Village featured a dining hall dedicated solely to Japanese cuisine, offering dumplings, spring rolls, ramen, fish-free sushi, curry rice, and more.

In Paris, French cuisine will be prominently featured. A dedicated cheese station will highlight various cheeses, and there will be an abundance of croissants. To recreate the scent and atmosphere of a French town, an in-house bakery will produce up to 800 baguettes daily. Beyond the culinary staples, the organizing chefs will host special events to showcase various French dishes, and athletes will even have the opportunity to participate in bread and pastry making workshops.