Olympics

It's thought that during the four week period of the London 2012 Olympic and Paralympic Games around 14 million meals are going to be eaten by athletes and spectators from all over the world.

The Food Programme is following the decisions about how these meals are going to be produced, where the ingredients are going to come from and who will be doing the cooking and serving.

In the first programme to look at food and the Olympics Sheila Dillon visits the construction site of the Olympic Park in east London where work is underway on the Stadium and the Aquatics Centre designed by Zaha Hadid. Three and a half thousand construction workers are there, being fed by seven caterers.

One woman, Ros Seal, a former Environmental Health Office from Leicester who now works for the Olympic Delivery Authority, has set out to change the food on offer at the Olympics site. She wants to bring in locally sourced ingredients, free range eggs and meat and make sure there are alternatives to the traditional breakfast fry up with chips.

Sheila joined her on a tour of a canteen inside the Olympic Park to meet the workers and caterers and find out if the Olympic project can indeed change the diet of thousands of men.