During the 2024 Summer Olympics in Paris, around 10,500 athletes will gather to compete in events ranging from swimming and archery to gymnastics, running, cycling, volleyball, and more. To support their training and recovery, all these athletes require a substantial amount of food. With the inclusion of support staff at the Olympic Village, approximately 40,000 meals will be served daily. Athletes will have access to a diverse menu containing roughly 500 recipes from four culinary categories: French (with two options available daily), Asian, African-Caribbean, and World cuisine (also featuring two choices). This menu caters to various dietary requirements, nutritional needs, and cultural preferences.
There is truly a wide variety of options. Within the French section, dishes such as veggie bourguignon (vegetables simmered in a rich red wine sauce) or brandade de morue (mashed potatoes with salt cod) are available. The Asian selections include a ground pork and Thai basil dish accompanied by basmati rice and turmeric-roasted vegetables, while the African-Caribbean menu features fried shrimp with sautéed peppers, onions, and tomatoes in North African garlic and herb chermoula sauce. Daily offerings in the World cuisine category might include lamb in mint sauce or vegetable moussaka.
In addition to main courses, various stations will be open in the dining hall, offering fruits, salads, pastries, and desserts. Athletes can customize their meals at stations including a salad bar, grill station, condiment bar, among many others, offering a total of 85 different choices.
The food strategy for the Paris Olympics emphasizes sustainability, local cuisine, and enhancing the overall experience for spectators.
Sodexo Live, a branch of Sodexo, is responsible for catering the Olympic Games. The parent company provides food services and facility management in sectors such as education, government, healthcare, and business, with Sodexo Live focusing on catering venues like stadiums, arenas, and conference centers.
A dedicated team of chefs plays a crucial role in operations. Executive chefs Charles Guilloy and Stephane Chicheri lead the charge, along with renowned French chefs Akrame Benallal, Amandine Chaignot, and Alexandre Mazzia, who lend their expertise to the menu development. Initially, the menu was intended to feature nine different culinary themes and around 1,000 recipes, created with the input of sports nutritionists and the Paris 2024 Athletes Commission. Dietary considerations were also obtained from representatives of major nations, including the United States, Australia, Canada, and China.
In line with ongoing commitments to sustainability and climate awareness, the main dining hall will use reusable plates for the first time. Approximately one-third of the food offered will be plant-based, 30% will be organic, and 80% will be sourced locally within France. Notably, items like avocados will not be served due to the extensive travel needed, as most avocados are sourced from Mexico. Only three products are being imported from afar: bananas, chocolate, and coffee.
Fostering international relationships and appreciation for diverse cuisines through culinary exchanges and cultural experiences at the Olympics.
The primary objective of catering at the Olympic Village is to ensure athletes receive the nutrition they need to perform at their best. However, the provided meals also serve as a platform for the host nation to highlight its rich culinary heritage through the concept of gastrodiplomacy. This approach involves using food to cultivate a positive public image, forge connections, and share cultural values.
The 1984 Olympics in Los Angeles marked a significant moment for gastrodiplomacy, showcasing the abundance of fresh Californian produce, endless portions, and a blend of classic American dishes reflective of its diverse immigrant populations. Similarly, at the 1988 Seoul Olympics, the introduction of kimchi helped the dish gain worldwide popularity, while the Tokyo Olympic Village featured a dining hall dedicated entirely to Japanese cuisine, offering athletes a chance to enjoy dumplings, spring rolls, ramen, and fish-free sushi, among other delights.
In Paris, French cuisine takes center stage, featuring a dedicated cheese station and, of course, abundant croissants. To enhance the atmosphere reminiscent of strolling through a French town, an in-house bakery produces up to 800 baguettes daily. Beyond just dining options, the participating chefs will host special events to showcase various French dishes, with opportunities for athletes to engage in bread and pastry-making workshops.