At the heart of the 2026 Winter Olympic Games is more than just competition — it is also the food that fuels thousands of athletes daily. “During the Winter Olympic Games, thousands of athletes have breakfast, lunch, and dinner in the facilities. What are they eating, and what role does nutrition play in the competition?” the organisers asked, highlighting the central role of meals in performance.
Across the Olympic villages, over 10,000 meals are prepared every day. In the Milan Olympic Village alone, kitchens serve around 3,000 eggs and 450 kilograms of pasta daily. Athletes can access 24-hour canteens offering balanced meals tailored to their needs: high-protein diets for cross-country skiers, lighter options for bobsleighers, and menus catering to vegans, celiacs, and various religious traditions, according to the Italian Ministry for Infrastructure and Transport.
“Food as energy, but also as a universal language and a tool for inclusion: in villages like the one in Cortina, everything revolves around one principle,” the Ministry said in a press release. “Those arriving from the other side of the world will be able to eat as if they were at home, without compromising their preparation or recovery.”
Nutrition is critical for athletes, especially during the intense activity of the Olympics. Olivia Morgan, a dietitian and sports nutrition expert at Mass General Brigham in Boston, told Euronews Health that energy intake must match performance demands, particularly during periods of travel, routine changes, and heightened emotions. “Making sure, as always, that we’re hitting our intervals throughout the day and keeping to things that we know we enjoy and that work really well for our body and enjoying the really fun things afterwards,” she said.
Winter sports have unique demands, from Nordic skiing to figure skating and biathlon. Kelly Drager, lead performance dietitian at the Canada Sport Institute Alberta, said Nordic athletes often train intensively in summer to prepare for competition. She also highlighted the added challenge of competing during peak seasons for respiratory viruses.
Carbohydrates remain a cornerstone of winter athletes’ diets. “I think protein has been a major focus in society right now, but really, for athletes, carbohydrates are kind of the king,” Morgan said. Pasta and pizza are central to the games’ menus, paired with local cheeses, cold cuts, fruits, and desserts to give athletes an authentic taste of Italy.
Morgan emphasised the importance of routine and balance in nutrition. “We need to eat balanced meals consistently throughout the day, and it’s boring nutrition; nobody wants to listen to it. They want to follow a fancy diet. They want to take a fancy supplement. But the real roots of nutrition are in that boring balance,” she said.
Nutrition experts also stressed that food should not be purely functional. Drager added that enjoyment, cultural preferences, and a positive relationship with food are essential. “The body is not just a machine and food is just not a means to an end,” she said.
At the 2026 Winter Olympics, meals are both fuel for elite performance and a celebration of local culture, ensuring athletes are ready to compete at their best while enjoying the flavours of Italy.
