The 2026 FIFA World Cup, co-hosted by the United States, Canada, and Mexico, has national teams setting up base camps across American cities. At hotels and training facilities, players receive carefully planned meals designed for peak performance.
Teams work with nutritionists and chefs to create balanced menus high in protein, carbohydrates, and hydration options. Meals often include familiar dishes from home countries alongside fresh local ingredients to support recovery and energy needs during matches and training.
Norway’s team, for example, brought its own food supplies and three chefs to its Greensboro, North Carolina base camp. They shipped 300 kilograms of Atlantic salmon and white fish, 116 kilograms of traditional brunost cheese, and 6,000 oranges. The chefs prepare four daily meals for the squad and staff to maintain consistent nutrition and avoid unfamiliar diets.
Other teams follow similar practices. They adapt hotel kitchens or bring specialized staff to serve customized options that match cultural preferences and athletic demands. Stadium events and fan zones feature broader menus with American classics mixed with international flavors, but player catering stays focused on performance.
This approach helps athletes from around the world stay comfortable and ready while competing in the United States.