FIS tests lower-impact meals at Åre World Cup

FIS presented its Food for White Winters initiative at the Åre Alpine World Cup, testing meals intended to meet sporting nutritional needs while reducing environmental impact. Researchers, chefs and athletes worked with Swedish institutions, including the Stockholm Resilience Centre and agricultural university, to develop the dishes.

The project prioritised local and seasonal ingredients, vegetables, legumes and whole grains, with smaller meat portions. Preliminary analysis indicated approximately ten percent lower climate impact for volunteer meals and twenty percent for athlete food, whose portions contained around fifty grams less meat than previous guidance.

Charlotte Kalla and Andre Myhrer contributed alongside the Swedish alpine team. Researchers planned to assess nutritional content, emissions and participant experiences, with findings supporting future FIS dietary and sustainability guidelines.