Norway brought its own food to the World Cup. But not because it distrusts US products

As Norway excels in its first World Cup appearance since 1998, false claims about what the team is eating are also grabbing attention online. The allegations focus on the quality of American food - more specifically, that the Norwegians distrust it so much that they brought food from home to avoid eating it. Norway's team is based in Greensboro, North Carolina, for the duration of the 2026 tournament, which is being co-hosted by the U.S., Canada and Mexico. It's true that the team shipped certain products from Norway for the World Cup, but the reason has nothing to do with concerns about quality. Here's a closer look at the facts. CLAIM: The Norwegian men's national soccer team brought its own food to the 2026 World Cup because it doesn't trust the quality of food in the U.S. THE FACTS: This is false. The team brought some products from Norway to maintain consistency in players' diets and provide a taste of home, according to its head chef Aron Espeland. Other ingredients have been sourced locally. Nutrition experts say that such a practice is common among elite athletes who play 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.” He continued: "Overall, the experience of cooking for the team in the U.S. has been excellent. We have had access to high-quality local ingredients, and our approach has been to combine those with a selection of Norwegian products that help create continuity and a sense of home for the players during the tournament.” Many of the claims spreading online say the team brought in 1,000 kilograms (2,200 pounds) of food from Norway for the World Cup. Espeland confirmed that the amount is actually about 580 kilograms (1,276 pounds). That consists of 300 kilograms (660 pounds) of Norwegian salmon and trout, 100 kilograms (220 pounds) of halibut, 80 kilograms (176 pounds) of Norwegian brown cheese, and 100 kilograms (220 pounds) of Jarlsberg cheese. The team, whose support staff includes three chefs, did not bring oranges from Norway, despite social media posts claiming otherwise. Espeland said that players are served freshly squeezed orange juice every morning, made from oranges sourced locally in the U.S. Plenty of other teams travel with their own chef and have taken their own food to past World Cups. For example, Argentina and Uruguay each brought thousands of pounds of meat to Qatar in 2022. The U.S. squad traveled to Brazil in 2014 with oatmeal, Cheerios, peanut butter and A1 Steak Sauce. Such practices are not unusual for elite athletes who compete in different countries, according to experts. The reasons include maintaining routine and consistency, reducing risk of adverse reactions, providing cultural familiarity and accommodating personal preferences. "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. Bringing a chef and familiar ingredients to a major tournament is standard, performance-driven logistics.” Amy Goodson, a sports dietitian who has worked with professional teams including the Dallas Cowboys and the Texas Rangers, explained that bringing food to international competitions is more about "control, consistency, and performance” rather than 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, fuelling consistency becomes critical.”