Norway’s World Cup Dietary Choices Explained

As Norway shines in its first World Cup appearance since 1998, online speculation about the team’s dietary choices has emerged. Rumors suggest that the Norwegian team brought food from home because they distrust American food. These claims are inaccurate.

The Claim

Some allege the Norwegian soccer team brought their own food to the 2026 World Cup due to distrust in American food quality.

The Facts

This claim is incorrect. Norway’s team did transport certain foods from home, but not because they distrust U.S. food quality. The team’s head chef, Aron Espeland, clarified that bringing specific products was to maintain dietary consistency and offer familiar flavors to the players. Local ingredients are also used in their meals.

Nutrition experts highlight that transporting familiar foods is common for elite athletes. Consistency is crucial when they compete internationally. Familiar tastes support both nutritional needs and overall well-being during the competition. Espeland expressed satisfaction with the quality of local ingredients available in the U.S., which they use alongside Norwegian products.

Contrary to online claims, the team imported approximately 580 kilograms (1,276 pounds) of food, not the 1,000 kilograms reported. This includes 300 kilograms of Norwegian salmon and trout, 100 kilograms of halibut, 80 kilograms of brown cheese, and 100 kilograms of Jarlsberg cheese. The team did not import oranges. Their freshly squeezed orange juice is made from locally sourced U.S. oranges.

It is not unusual for international teams to bring chefs and foods to tournaments. Argentina and Uruguay took reserves of meat to Qatar in 2022, while the U.S. took items like oatmeal and peanut butter to Brazil in 2014.

Expert Opinions

“Interpreting this practice as a lack of trust in the host nation’s food system misunderstands the purpose of high-performance nutrition,” said Rafaela G. Feresin, a nutrition professor at Georgia State University. “The goal is not to evaluate local food quality; it is to eliminate unnecessary variability during competition.”

Amy Goodson, a sports dietitian, adds that food choices in international competitions are more about control, consistency, and performance. Such practices ensure optimal energy levels, hydration, recovery, immune function, and cognitive performance during demanding tournaments.

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