It should come as no surprise to anyone that the University of Alabama provides their athletes with a state-of-the-art nutrition program with meals catered around high quality protein and fresh and farm-to-table produce, but Alabama fans who want to get a closer look will now have an opportunity to do so.
‘Sports Dissected by COISKI’ on YouTube in their series AthlEATS stopped by Tuscaloosa to chronicle all the comings and goings within the athletic dining hall for the Crimson Tide:
Among the highlights from the video are the showing of the football team’s separate dining floor from the rest of the sports to ensure efficient service for all.
Football sous chef Micah Forehand reveals what a road game operation looks like, stating that her goal is to try to bring the facility at UA effectively with them when they travel in order to minimize disruptions with the athletes.
Perhaps the most impressive factor was the conversation with the Executive Chef for the football team, Evan Culpepper. Culpepper, who works under the larger Bon Appétit umbrella in order to prepare the Crimson Tide’s meals, talked about how Bon Appétit sources at least 20 percent of their ingredients from local farms, but the percentage in Tuscaloosa is actually much higher.
According to Culpepper, 54 percent of the total ingredients used in meals for the Crimson Tide come from a local farm, while 75 percent of the protein does the same.
It’s a fascinating insight into what goes into the bodies of the most elite college athletes in the entire nation.
Michael Brauner is a Senior Sports Analyst and Contributing Writer for Yellowhammer News. You can follow him on Twitter @MBraunerWNSP and hear him every weekday morning from 6 to 9 a.m. on “The Opening Kickoff” on WNSP-FM 105.5, available free online.
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