REAL FOOD FOR PERFORMANCE!

The Olympics are over for another 4 years and like most huge events involve quite a bit of planning in order to cater for the masses that converge. I find it fascinating to follow how catering is carried out for these large gatherings. Feeding troops going to war, feeding astronauts in space there is such a science to it all. Policy initiatives such as the Dig for Victory during the second world war are seen as a positive legacy decision as they focussed on nourishment. Japanese war rations led to the development of flavour enhancers (msg) in our food making foods extra tasty. The food industry thrived on this development. Population health less so.

Big events now showcase the thinking de jour re food and the policy futures we face. Would there be lots of cricket burgers with tofu toppings? I was curious to see how it would fare out. Time will tell the full story but there are smatterings of information to suggest that the proposed menus did not meet the needs of the athletes and there was an underestimate of the demand for meat and eggs. Was it assumed that the athletes would go for the diet that is purported to save the planet and be mostly plant based with limited eggs and meat so their logistical planning ordered accordingly? Take this as a sign. The ideology and reality are not aligned. Elite performance needs elite food. Athletes are learning through practice what works for their performance. By all accounts the Irish contingent were a credit to the country and we can bask in the glory of the medal acquisition this year. I would love to find out what our athletes actually chose to consume while in Paris but I am fairly certain  they had good grounding in real food from Ireland first. 

Anne Maher