False claims are circulating online that the Norwegian men's national soccer team is distrustful of American food quality and has brought its own food to the 2026 World Cup. The team is based in Greensboro, North Carolina, for the tournament, which is co-hosted by the U.S., Canada, and Mexico.
The team has indeed shipped certain products from Norway, but head chef Aron Espeland stated that the reasons are to maintain consistency in players' diets and provide a sense of home, not due to concerns about quality. Nutrition experts note that this practice is common among elite international athletes.
"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." He added that the team has had access to high-quality local ingredients and has combined them with Norwegian products to ensure continuity and comfort for the players.
Social media posts alleged that the team brought 1,000 kilograms (2,200 pounds) of food from Norway. Espeland confirmed the actual amount is approximately 580 kilograms (1,276 pounds). This shipment includes Norwegian salmon and trout, halibut, Norwegian brown cheese, and Jarlsberg cheese.
Contrary to some social media claims, the team did not bring oranges from Norway. Espeland clarified that players are served freshly squeezed orange juice daily, made from locally sourced oranges.
Bringing food and chefs to international competitions is a practice seen in other national teams. For example, Argentina and Uruguay brought significant amounts of meat to Qatar in 2022, and the U.S. squad brought staple food items to Brazil in 2014. Experts explain that such measures are standard for elite athletes competing internationally.
Rafaela G. Feresin, an associate professor of nutrition at Georgia State University, stated that these practices are aimed at eliminating variability during competition rather than evaluating local food quality. "Interpreting this practice as a lack of trust in the host nation’s food system misunderstands the purpose of high-performance nutrition," Feresin said.
Sports dietitian Amy Goodson, who has worked with professional sports teams, echoed this sentiment, emphasizing that bringing food is about "control, consistency, and performance." She explained that nutrition is a critical performance variable at the World Cup level, directly impacting energy, recovery, and decision-making, making fueling consistency vital when margins are slim.