Because Norway is better at the first point; World cup participation Since 1998, false claims about what the team eats have also gained attention online.
This complaint focuses on the quality of American food. Specifically, the theory is that Norwegians don’t trust American food so much that they bring food from home to avoid eating it. The Norwegian team will be based in Greensboro, North Carolina, during the 2026 tournament, which is co-hosted by the United States, Canada and Mexico.
It’s true that the team shipped certain products from Norway in preparation for the World Cup, but the reason for that has nothing to do with quality concerns.
Norwegian fans perform a rowing ceremony before the Soccer World Cup Group I match between Senegal and Norway on Monday, June 22, 2026, in East Rutherford, New Jersey, near New York. (AP Photo/Yuki Iwamura)
Let’s take a closer look at the facts here.
Claim: The Norwegian men’s national soccer team brought their own food to the 2026 World Cup because they don’t trust the quality of U.S. food.
Fact: This is false. Head chef Aaron Espeland said the team introduced several products from Norway to maintain consistency in the players’ diets and provide a taste of home. Other ingredients were also locally sourced. Nutrition experts say this practice is common among elite athletes who play internationally.
“Consistency is important when athletes compete at the highest level,” Espeland said. “Athletes become accustomed to certain products and flavors, and familiar foods can contribute to both nutrition and overall health during rigorous competition.”
“Overall, the team’s culinary experience in the U.S. was great. We had access to high-quality local ingredients, and our approach was to combine them with carefully selected Norwegian ingredients, which helped create continuity during the tournament and a sense of home for our players.”
Many of the claims circulating online are that the team brought in 1,000 kilograms (2,200 pounds) of food from Norway for the World Cup. Espeland confirmed that the amount was actually about 580 kilograms (1,276 pounds). This 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 is support staff It included 3 chefs and had not brought any oranges from Norway, despite social media posts claiming otherwise. Espeland said the players will be provided with freshly squeezed orange juice made from locally grown American oranges each morning.
Many other teams have traveled with their own chefs and brought their own cuisine to past World Cups. For example, Argentina and Uruguay each brought Thousands of pounds of meat will be shipped to Qatar in 2022. The U.S. national team traveled to Brazil in 2014. Serve with oatmeal, Cheerios, peanut butter, and A1 Steak Sauce.
Experts say such behavior is not uncommon among elite athletes who compete in different countries. Reasons include maintaining routine and consistency, reducing the risk of side effects, providing cultural familiarity, and accommodating personal preferences.
Norway players pose before the Soccer World Cup Group I match between Iraq and Norway in Foxborough, Massachusetts, near Boston, Tuesday, June 16, 2026. (AP Photo/Charles Krupa)
“Interpreting this practice as a lack of trust in one’s own 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 assess the quality of local food; it is to eliminate unnecessary variation during competition. Bringing chefs and familiar ingredients to major tournaments is standard performance-driven logistics.”
Amy Goodson, a sports nutritionist who has worked with professional teams such as the Dallas Cowboys and Texas Rangers, explained that bringing food to international competitions is more about “control, consistency and performance” than mistrust.
“At the World Cup level, nutrition is a performance variable,” she says. “These athletes train, travel, and compete at elite intensities, many times over short periods of time, while dealing with changes in weather and time zones. What they eat has a direct impact on energy availability, hydration status, recovery, immune function, and even on-field decision-making. When margins are so thin, consistency in fueling becomes critical.” ___
Find AP fact checks here: https://apnews.com/APFactCheck.
