What foods are athletes consuming at the 2024 Paris Olympics?
The 2024 Summer Olympics in Paris will see 10,500 athletes unite for competition in events like swimming, archery, gymnastics, running, cycling, and volleyball, among others. These competitors require ample nutrition to fuel their performance. With the support staff included, approximately 40,000 meals are served daily at the Olympic Village. Throughout the games, athletes can select from 500 different recipes representing four primary cuisines: French (with two daily choices), Asian, African-Caribbean, and World (also with two options). These categories cater to various dietary needs, nutritional requirements, and cultural preferences.
There truly is something available for everyone. Among the offerings in the French category is a veggie bourguignon or brandade de morue — vegetables stewed in a savory red wine sauce and iconic mashed potatoes with salt cod. An Asian-inspired dish features ground pork with Thai basil served alongside basmati rice and turmeric roasted vegetables, while the African-Caribbean section includes fried shrimp with sautéed peppers, onions, and tomatoes paired with North African garlic and herb chermoula. The World cuisine showcases daily selections like lamb in mint sauce or vegetable moussaka.
In addition to main courses, the dining hall boasts numerous stations for fruits, salads, pastries, and desserts. Athletes can customize their meals with a salad bar, grill station, condiment bar, and more — offering a total of 85 options.
The culinary strategy for the Paris Olympics emphasizes sustainability, local flavors, and promoting French culinary heritage to visitors.
Sodexo Live, a division of Sodexo, is the catering company for the Olympic Games. The parent corporation specializes in food services and facilities management across various sectors, while Sodexo Live specifically focuses on providing services for venues like stadiums and convention centers.
The success of the culinary operations relies heavily on a skilled team of chefs. Executive chefs Charles Guilloy and Stephane Chicheri lead the effort, supported by renowned French chefs Akrame Benallal, Amandine Chaignot, and Alexandre Mazzia. Together, they crafted a menu originally intended to include nine diverse culinary themes and approximately 1,000 recipes, collaborating with sports nutritionists and the Paris 2024 Athletes Commission. They even consulted with representatives from major countries such as the United States, Australia, Canada, and China for dietary insights.
Focusing on sustainability and climate change awareness, the main dining hall will forgo disposable plates for the first time. A third of the food offered will be plant-based, 30% will be organic, and all but 20% will be sourced from France. Items like avocados are excluded from the menu due to their long-distance transport, as they are mainly produced in Mexico. Only three ingredients will be imported from significant distances: bananas, chocolate, and coffee.
Examining the role of culinary diplomacy in fostering cultural exchange during the Olympics through gastronomy and culinary traditions.
While the primary objective of catering at the Olympic Village is to provide athletes with necessary nutrition, the offerings also serve to highlight the host nation’s culinary traditions through gastrodiplomacy. This practice involves using food to create a positive public image, foster connections, and share culture.
The 1984 Olympics in Los Angeles marked a milestone for gastrodiplomacy at the event, featuring fresh California produce, unlimited servings, and dishes that represented both American classics and the diverse histories of immigrant communities. The 1988 Seoul Olympics helped popularize kimchi worldwide by including it on the menu. Similarly, the Tokyo Olympics featured an entire dining hall dedicated to Japanese cuisine, with athletes enjoying dumplings, spring rolls, ramen, sushi without fish, curry rice, and more.
In Paris, French cuisine takes center stage. A dedicated cheese station and an abundance of croissants are featured, alongside an in-house bakery producing up to 800 baguettes daily. In addition to diverse food options, chefs will conduct special events to showcase various French dishes, with athletes also having opportunities to participate in bread and pastry-making workshops.
