Improving athletes' performance while simultaneously working to protect the environment: this is the idea behind the International Ski and Snowboard Federation's (FIS) Food for White Winters project. The project brings together researchers, chefs, sustainability experts, and athletes, including three-time Olympic cross-country skiing champion Charlotte Kalla and two-time Olympic medalist in alpine skiing André Myhrer. The goal: for everyone involved to find the best food options to reconcile adequate nutritional intake with a reduced environmental impact.
Less meat, more local
Seven priorities are cited. Reducing food-related greenhouse gas emissions (unsurprisingly), but also promoting health and athletic performance through smarter food choices, preserving flavor and enjoyment, using more plant-based products (meaning less meat, but of higher quality), favoring fiber-rich foods and vegetables, using ingredients that are easy to cook and store, and finally, promoting local products. The first meals based on these principles were served to athletes, coaches, and volunteers during the World Cup event in Åre, Sweden, from March 13 to 15.
On the menu: cream of mushroom soup, salads, blueberry cake, sourdough bread, local cheese, etc. This experiment will be the subject of a full report, but the FIS has shared some initial findings. For volunteer meals, the climate impact was reduced by 10% compared to 2025 thanks to an emphasis on vegetables, legumes, whole grains, and local products. For athletes, portions contained 50 grams less meat, which reduced the impact by approximately 20%. A good or bad diet isn't defined by the presence or absence of meat. It's entirely possible to feel satisfied and reach an elite level without eating meat. " recalls Linda Bakkman, one of the experts associated with this test.
Food production accounts for a quarter of global emissions
By pushing to offer dishes adapted to winter and meeting the specific nutritional needs of athletes, the FIS aims to lead the way and set an example. Sustainable development must translate into concrete actions. explains Susanna Sieff, director of sustainable development at the federation. By testing science-based nutritional principles at our World Cup events, we are turning our ambitions into practical solutions. Based on the results obtained, we intend to continue developing our nutritional recommendations for all FIS events and, we hope, gradually extend the Food for White Winters approach to the entire FIS network and beyond. »
« With Food for White Winters, we have the opportunity to test and demonstrate that sustainable food choices can provide energy, strength, and flavor, while reducing the climate impact that threatens our winters. “Food production accounts for more than a quarter of global greenhouse gas emissions,” says André Myhrer. This represents a major lever to pull, therefore, in an attempt to preserve the future of winter sports.
