At Zoo Atlanta, the heart of animal care beats in the kitchen, where a dedicated team is tirelessly preparing meals for an impressive array of over 1,300 animals from more than 220 species.
This animal nutrition kitchen operates discreetly in the back corner of the zoo, resembling any other kitchen gearing up for a lunch rush.
However, what unfolds here is nothing short of miraculous; it is a hub that ensures the unique dietary needs of each animal are met with the utmost precision and care.
Creativity plays a significant role in this culinary operation, as the team strives to mimic the natural diets of animals, ensuring that each meal is not only nutritious but also appealing to the different species.
When issues arise, like those experienced by a young golden-breasted starling, the team quickly adapts to provide essential nutrients.
Dr. Sam Rivera, vice president of animal health at Zoo Atlanta, remembers how the bird’s abnormal leg shape raised concerns among zookeepers.
After diagnosing the issue with weakened bones and adjusting the bird’s diet to include vitamin D and calcium, the changes made in the nutrition kitchen showed results in just weeks.
The importance of this meticulous dietary monitoring is underscored by the fact that a whole herd of goats once experienced rapid weight loss due to nutritional deficiencies, stemming from inadequate hay.
Testing revealed that a recent hay delivery did not meet the zoo’s standards.
Once replaced with higher-quality hay, the goats regained their health, illustrating the potential repercussions of dietary imbalances.
Having keen observers on staff, zookeepers play a vital role as the first line of defense in spotting these issues.
Daily, they monitor the animals for any fluctuations in behavior, appetite, or overall health, making note of any subtle changes that might signal chronic nutritional problems.
Dr. Rivera emphasizes that delays in addressing nutritional deficiencies can have severe consequences, including irreversible damage or even death.
When problems arise, adjustments in the diet are made through recipes, ingredients, and any necessary supplements, all happening in the zoo’s bustling nutrition kitchen.
Each day, nutrition technicians consult calendars and binders filled with detailed recipes to prepare a variety of food items tailored to specific animals.
On weekends, for example, giraffes enjoy a delivery of fresh romaine, while the reptile house sees deliveries of carefully selected vegetables.
Unlike an ordinary kitchen, cooking is rare here; instead, food preparation typically involves raw or frozen ingredients.
A walk-in freezer offers a glimpse into the zoo’s unique food supplies, filled with racks of frozen rodents, whole fish, tubes of meat formulated expressly for carnivorous species, and even treats like knuckle bones for animals.
Dry food storage is also present, stocked with specially manufactured kibbles for various species.
Moreover, surprising items like prenatal vitamins for pregnant gorillas and Centrum gummies for different animals are readily available.
For medication administration, a wall is dedicated to various foods and treats used to hide medications, including peanut butter, honey, and baby food, assisting in ensuring animals take their necessary medicines.
In addition to the nutrition kitchen, bamboo plays a crucial role in feeding specific species within the zoo.
Former bamboo hunter, Daujotas, now works in the kitchen, where he regularly retrieves fresh bamboo from a refrigerated storage area.
With an initiative allowing the public to donate bamboo from their properties, the bamboo hunters investigate new leads to ensure the plants are suitable and safe before harvesting.
Though the zoo no longer houses giant pandas, many animals, including elephants, continue to benefit from freshly harvested bamboo, receiving bundles multiple times a week.
One day, as Daujotas prepares to restock bamboo, he also loads buckets overflowing with vibrant produce destined for the elephants.
As Rivera joins him, they head to the elephant building, which carries a distinct odor indicative of the large animals.
In one area, a dumpster overflows with elephant dung, which is collected and composted, illustrating the interconnected nature of zoo operations.
Kelly, a 7,400-pound female elephant, born in Namibia and brought to the zoo in 1986, is being bathed at the moment, a process that often involves offering incentives of her favorite sweet fruits to facilitate the washing.
The elephants prefer apples, melons, and oranges; when the treat-tossing begins, Kelly quickly devours an orange in a single bite.
After her bath, Kelly is led to the outdoor Savannah viewing area, where the zoo has prepared bundles of vegetation for browsing.
Gathering this browse is a meticulous task, as it mimics an animal’s natural foraging habits and requires collaboration between teams, including those who collect leafy greens to feed the animals.
With partnerships in place, such as the one with Georgia Power, Zoo Atlanta can obtain harvested tree limbs and leaves from areas being cleared for power lines, enriching the animals’ diets with fresh natural ingredients.
As the day winds down, the animals indulge in their meals, and the nutrition kitchen gears up for the following day’s preparation.
The bamboo hunters and browse collectors will once again take to the streets of Atlanta to gather fresh greens, while technicians will resume their critical roles in nurturing the diverse species that call Zoo Atlanta home.
Through dedication and teamwork, the zoo successfully implements its mission of wildlife conservation and education, ensuring every animal receives the best possible nutrition.
image source from：ajc
