The U.S. Olympic and Paralympic Committee (USOPC) has embraced a new era of sustainable, fresh nutrition at its Colorado Springs training center through its partnership with Babylon Micro-Farms. What began as a single installation has now expanded to three units, underscoring growing demand and positive reception among athletes.
Transforming menus with hyper-local produce
"Our goal is to really kind of take the guesswork out of growing," said Sharon Redinger, National Sales Director at Babylon Micro-Farms. "With our technology, we control the environment, making it simple for any team to grow fresh, nutrient-dense produce right on site."
Chef Nick Lachman, Executive Chef at the training center, emphasized the impact of having ultra-fresh produce just steps away from the kitchen. "It literally comes from the farm, gets processed in our kitchen, and then it goes right into our salad bar," he said. Lachman also highlighted the visual and sensory appeal of red sorrel, a standout crop. "The machines do the greatest with red sorrel. It makes the most beautiful red sorrel I've ever seen. It's just bright, vibrant, and the flavor is extremely intense," he added.
The benefits extend to nutrient-dense microgreens, which have become a favorite at the smoothie station. "Athletes love the raspberry basil smoothie," said Lachman. "They never thought putting micro basil in their smoothie would make it taste that much better."
Athlete feedback and engagement
Athletes have been vocal about their excitement for the microgreens. Wrestler Diamond is one of those who takes a particular interest. "She's super excited about it because she loves to be able to pick out which greens we get and then watch it get harvested," said Lachman.
Brian Knutson, Director of Food and Nutrition for Team USA, noted that the microfarms offer a sense of assurance regarding food safety. "You know, how many times a year do you see a romaine lettuce E. coli outbreak? For the athletes, knowing that their lettuce is traveling just 24 feet to the salad bar provides a lot of confidence," he said.
A culinary upgrade
Beyond salads and smoothies, the microgreens have found their way into creative culinary applications. "For Pad Thai Tuesdays, we used bok choy straight from the microfarms, and it was absolutely phenomenal," said Lachman. He also mentioned using microgreens as garnishes for the prize dinner during March Madness, transforming the test kitchen into a fine dining experience.
The appeal isn't limited to taste. The visual impact is equally significant. "When we put the fresh lettuce into the salad bar, the athletes know instantly. They're like, 'Oh, this came out of the farm,'" said Lachman.
Operational simplicity and expansion
According to Knutson, the app-driven system simplifies the entire process. "We just look at our phones, and it says, 'Okay, time to harvest,'" he explained. The streamlined operation allowed the USOPC to rapidly expand from one to three units. "Nick and I decided we needed two more, and it was less than 30 days from when we placed the order to when they were sitting on our back dock, ready to go," he said.
Redinger underscored the comprehensive support provided by Babylon Micro-Farms throughout the implementation. "We provide everything to successfully launch the partnership," she said. "From installation and training to ongoing support, it's a comprehensive approach that ensures every harvest is a success."
Building a culture of freshness and engagement
The microfarms have fostered not just better nutrition but also a sense of community. "We've had a couple of athletes help with some of the harvest weeks," said Knutson. "It's something else for them to do, and they enjoy it."
"It's not just about growing food, it's about creating an experience," Redinger said. "From the seeds to the smoothie station, it's all about bringing ultra-fresh produce closer to the people who consume it."
For more information:
Babylon Micro-Farms
Sara Hayes, Head of Marketing
[email protected]
www.babylonmicrofarms.com