More than 10,000 meals are being prepared daily to fuel athletes competing at the 2026 Winter Olympic Games in Italy, with a particular focus on providing both energy and culturally appropriate dining options.
The Milan Olympic Village kitchens alone are serving approximately 3,000 eggs and 450 kilograms of pasta each day, according to organizers. The games are catering to a wide range of dietary needs, including high-protein options for cross-country skiers, lighter meals for bobsleighers and provisions for vegan, celiac, and religiously observant athletes. 24-hour canteens are designed to facilitate athletes combat jet lag and maintain peak performance.
“Food as energy, but also as a universal language and a tool for inclusion,” stated a press release from the Italian Ministry for Infrastructure and Transport. The Ministry emphasized the goal of allowing athletes “to eat as if they were at home, without compromising their preparation or recovery.”
Nutrition experts highlight the critical role of consistent fueling during the intense demands of the Olympic schedule. Olivia Morgan, a dietitian and sports nutrition expert at Mass General Brigham in Boston, explained that maintaining adequate energy intake is paramount. “People don’t realise how much their body needs,” she said, stressing the importance of adapting nutrition to account for travel, new environments, and heightened emotional states.
The specific nutritional needs of winter athletes are also being addressed. Kelly Drager, lead performance dietitian at the Canada Sport Institute Alberta, noted that Nordic sports often require extensive training volumes, even exceeding competition demands. Drager also pointed out that, despite changing weather patterns, winter athletes remain vulnerable to respiratory viruses during peak season.
Carbohydrates are taking center stage on the Italian menus. Morgan emphasized that carbohydrates are “kind of the king” for athletes, countering a common societal focus on protein. “What happens is we just get a ton of protein and not enough carbs, we’re not really able to utilize all of that protein for its designated purpose,” she explained. Pasta and pizza are being prominently featured as carbohydrate sources, alongside local cheeses, cold cuts, fruits, and desserts, to provide an “authentic taste of Italy.”
Beyond specific macronutrient ratios, experts are advocating for a “boring balance” of consistent, balanced meals, five servings of fruits and vegetables daily, and occasional treats. Morgan cautioned against chasing “fancy diets” or supplements, emphasizing that “the real roots of nutrition are in that boring balance.” She added that even small nutritional missteps can have significant consequences for athletes.
However, nutrition is not solely about fuel. Drager underscored the importance of enjoyment and a healthy relationship with food, stating, “The body is not just a machine and food is just not a means to an end.” Individual preferences and cultural considerations are also being integrated into nutritional plans, particularly within the Canadian team.