Guest Blog: London’s 2012 Olympic Food Vision

Blog written by Autumn Faust, Product Data Coordinator at Central

With the Olympic opening ceremonies just around the corner, millions around the world are preparing to cheer on their home countries.  London has just a little more to prepare for as they are hosting the 2012 Olympic Games.  This will be their third time hosting; their last time being in 1948.

Due to the economic climate and post World-War II rationing, the usual extravaganza the Games bring was noticeably missing.  Consequently, those Games became known as the “Austerity Games.”  This year’s Olympics may not be serving as an equalizer after years of World War, but London is facing another challenge.

They are challenging the long-time notion that the United Kingdom lacks a first-class cuisine.

Considered the largest, peace-time catering operation in the world, they now have their chance to showcase to the world their local fare.  Not only will all eyes be on London, but all taste buds as well.

The 2012 London Olympic bid promised a “memorable occasion that will make a positive impact before, during and beyond the main event.”  This must encompass what food is served and how it is served during the Games.

It is estimated 14 million meals at over 40 locations will be served during the Olympics.  This creates an immense challenge to deliver award winning food while keeping true to London’s sustainability promise.

Simply a tastier, healthier and greener Games.

Five themes with various objectives and commitments were outlined to help the food establishments of London adhere to the city’s promise.

This is known as the London 2012 Food Vision.

The Numbers

• 31 competition venues
• 955 competition sessions
• 160,000 workforce
• 23,900 athletes and team officials
• 20,600 broadcasters and press
• 4,800 olympic and paralympic family
• 9 million ticket sales
• 14 million meals

Food Safety and Hygiene

• Ensure exemplary standards of food safety and hygiene at all Games venues
• Develop and apply robust traceability procedures
• Manage the risk of targeted, malicious contamination of food supply

Choice and Balance

• Ensure there is a diverse range of food and beverage for all customers, catering for all dietary and cultural requirements, that are high quality, value for money and accessible

• Provide access to free drinking water at all Games venues
• Provide a range of healthy and nutritious options for all customer groups
• Effective use of vending services

Food Sourcing and Supply Chains

• 

  Support the delivery of safe food across the Games

• Ensure food and beverage products are sourced with regard to high benchmark and aspirational environmental, ethical and animal welfare standards
• Support a broad supply chain including smaller scale, British, regional and local enterprises

Environmental Management

• Optimize supply of catering equipment
• Maximize energy and water efficiency of catering equipment
• Zero waste direct to landfill during Games time
• 70% waste reused, recycled
• Minimize carbon emissions

Skills and Education

• 100% catering staff to receive minimum ‘Games’ training
• Use games as a live case study for students
• Target host boroughs for recruitment into hospitality training
• Encourage and support innovative partnerships between catering and organizations and colleges
• The Games provide an unparalleled opportunity to showcase the substantial and diverse hospitality career opportunities available
• Develop quality credit framework to formulate sustainable catering study module

London was announced as the winning bid for hosting the Games in 2005.  Seven years of hard work and planning will come together beginning this Friday, July 27.  With the limited amount of time the Olympics run, there is only one chance to get the food right.  While we’ll be cheering on our American athletes, we’ll definitely be rooting for London to “wow” the world with their 2012 Food Vision.

Sample menu of the food being served in Olympic Park.