Norway’s World Cup Dietary Choices Clarified

Norway is participating in the World Cup for the first time since 1998, and there are false claims circulating online about the team’s dietary choices in the U.S. The debate revolves around the quality of American food, with some erroneously asserting that Norway’s team mistrusts U.S. food so strongly that it brought supplies from home. The team’s base is Greensboro, North Carolina, during the 2026 tournament, co-hosted by the U.S., Canada, and Mexico.

Clarifying the Claim

The allegation that the Norwegian men’s national soccer team brought its own food due to distrust of American food quality is incorrect. The team did bring certain Norwegian products; however, the reason stems from a desire for dietary consistency and familiar flavors, as explained by Aron Espeland, the head chef. Other ingredients are locally sourced. Nutrition experts note that such practices are commonplace among elite athletes competing internationally.

“When athletes are competing 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 shared the positive experience of sourcing high-quality ingredients in the U.S., emphasizing a mix of local and Norwegian items to maintain continuity and home comfort for players during the tournament.

Actual Imports

Claims circulating online state the team imported an exaggerated quantity of 1,000 kilograms of food. Espeland clarified that the actual amount is about 580 kilograms. This includes:

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

Despite rumors, the team did not import oranges from Norway. Players receive freshly squeezed orange juice made with locally sourced oranges each morning.

Global Practices

Other teams have historically brought their own chefs and food supplies. For instance, in Qatar 2022, Argentina and Uruguay both imported large amounts of meat. The U.S. team in Brazil 2014 carried items like oatmeal, Cheerios, and A1 Steak Sauce. Experts indicate that such practices aim at maintaining routine and reducing risk from unfamiliar foods.

“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, an associate professor of nutrition 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 with experience working with professional teams, added that controlling food intake revolves around ensuring consistency and performance, not distrust.

“Nutrition is a performance variable at the World Cup level,” she said. “These athletes train, travel, and compete with elite intensity, often multiple times in a short window, while managing weather and time zone changes. What they eat directly impacts energy availability, hydration status, recovery, immune function, and even decision-making on the field. When margins are razor thin, fueling consistency becomes critical.”