When the Rio de Janeiro Olympics kick off in August, the residents of the athletes village will have access to one heck of a culinary experience. According to the Associated Press, the dining room will be a space larger than two football fields, where athletes and support staff will consume 60,000 meals made from 460,000 pounds of raw ingredients each day.
The kitchen, itself the size of a third football field, will prepare dishes for the dining hall's five buffets: Asian, International, Pasta and Pizza, Halal and Kosher, and, of course, Brazilian. The Brazilian buffet will introduce the world's top athletes to regional specialties and staples (like rice, black beans and a whole lot of meat), as well as serve 40 types of Brazilian fruit including acai, goiaba, caju, and maracuju.
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You can probably guess the reason for all this variety and volume: Athletes from around the world have all kinds of different dietary preferences and requirements. It's the job of the Olympic food and beverage committee, led by director Marcello Cordeiro, to ensure that Muslim and Jewish athletes have access to food that adheres to their religious dietary laws, that anyone used to breakfasting in Japan has access to rice and miso soup or fish and natto, and that there's an adequate supply of kimchee on hand (it's being shipped in from Korea).