Team Norway Shipped in 2,000 Pounds of Food for the World Cup—Here's What Their Chef Is Making

Key Points

• Team Norway shipped 2,000 pounds of Norwegian staples to ensure comfort and consistency for players.
• Meals focus on nutrient-dense, high-quality ingredients like salmon, halibut and fresh produce.
• Chef Aron Espeland enjoys exploring U.S. artisan bakeries while supporting the team’s nutrition needs.

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Featured Story: I Asked Team Norway’s Chef What He Cooks the Athletes Each Day

You may have seen videos of World Cup tourists taste-testing an array of American foods, from ranch dressing to Raising Cane’s. You may also have seen a story about the opposite: Team Norway’s staff includes Norwegian chefs, and with them, they have shipped over 2,000 pounds of food to keep the team nourished for their World Cup matches.

One of the chefs, Aron Espeland, explains why they shipped food from Norway to the U.S., and hint: it’s not due to a mistrust in the country’s cuisine or ingredients.

“For us, it was about creating continuity rather than replacing local food,” he tells EatingWell. “During a major tournament, every detail matters, and familiar meals help create a sense of routine and comfort for the players. We brought selected Norwegian ingredients because we know exactly how they taste, how they perform in our recipes and because they are foods the players have eaten throughout training camps and international matches.”

The chef notes that the amount of food sent over the Atlantic was necessary when considering the number of players and staff, the length of the tournament, planned menus and each player’s nutritional needs. So what exactly did they ship over? Espeland gives us the breakdown.

“The planning was done by our culinary team together with the Norwegian Football Federation's performance staff,” he says. “We selected ingredients that are staples in our daily meal service, such as Norwegian salmon, halibut, cheese and a few specialty products that are difficult to replicate elsewhere.”

Espeland notes that the culinary team focuses on three pillars when curating meals for Team Norway: each dish should be simple and nutrient-dense and spotlight high-quality ingredients. So for breakfast, you may see a Norwegian footballer fuel their body with oatmeal, eggs or a smoothie. Lunch and dinner, especially before a big game, prioritize foods that will “optimize energy, recovery and hydration.”

“We serve plenty of lean proteins such as salmon, halibut, chicken and beef, together with rice, potatoes, pasta, vegetables, fresh fruit and salads,” the chef lists.

Clearly their process is working, as Norway won its latest World Cup match against Ivory Coast, moving them on to the next knockout round playing Brazil on July 5, keeping the footballers (and chefs) in the competition.

As for what the chef has enjoyed during his time in the States, he shares that discovering local bakeries has been a highlight.

“I've really enjoyed visiting artisan bakeries, tasting excellent sourdough bread and exploring regional specialties,” Espeland says. “Even though we're focused on feeding the team, I always try to learn something new from every place we visit.”

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