Understanding Norway’s Approach to Nutrition at the World Cup

Norway’s national soccer team has made a significant impact during its first World Cup appearance since 1998. However, false claims have surfaced regarding the team’s food choices during the tournament. These allegations revolve around a supposed distrust of American food quality, suggesting that Norway’s team brought its own food to avoid U.S. products. The team is based in Greensboro, North Carolina, for the 2026 World Cup, jointly hosted by the U.S., Canada, and Mexico.

Addressing the Claims

Contrary to the circulating claims, the Norwegian team did bring certain foods from Norway, but not out of distrust for American food. The purpose was to maintain dietary consistency and offer players a taste of home. Aron Espeland, the team’s head chef, explained that while some products were brought from Norway, local ingredients have also been sourced. Nutrition experts confirm that this practice is common among teams competing at the highest levels internationally.

When athletes compete at the highest level, consistency is important, Espeland said. The players are used to certain products and flavors, and familiar foods can contribute both to nutrition and overall well-being during a demanding competition.

Espeland commented on their experience in the U.S., stating that the team has enjoyed excellent access to high-quality local ingredients. The imported Norwegian products aim to provide a sense of continuity and home for the players during the tournament.

Facts and Figures

Many online claims state that Norway’s team imported 1,000 kilograms of food. However, Espeland clarified the actual quantity is about 580 kilograms. This includes:

• 300 kilograms of Norwegian salmon and trout
• 100 kilograms of halibut
• 80 kilograms of Norwegian brown cheese
• 100 kilograms of Jarlsberg cheese

The team has not imported oranges from Norway. Freshly squeezed orange juice, made from U.S.-sourced oranges, is served to players daily.

Global Practices

Norway is not alone in this practice. Other teams have also brought their food to past World Cups. Argentina and Uruguay transported thousands of pounds of meat to Qatar in 2022. The U.S. team took oatmeal, Cheerios, peanut butter, and A1 Steak Sauce to Brazil in 2014. According to experts, these measures ensure routine, reduce adverse reactions, and accommodate personal preferences.

Interpreting this practice as a lack of trust in the host nation’s food system misunderstands the purpose of high-performance nutrition, remarked Rafaela G. Feresin, an associate professor of nutrition at Georgia State University.

The aim is to minimize variability during competitions, not to evaluate local food systems. Bringing chefs and familiar ingredients aligns with performance-driven logistics at major tournaments.

Amy Goodson, a sports dietitian, highlighted that the focus is on control, consistency, and performance rather than distrust. She noted that nutrition significantly impacts energy levels, hydration, recovery, immune function, and decision-making, all critical for athletes performing at the World Cup level.

Further details on the claims can be verified through AP Fact Checks, available here.