Great performance starts with great food. Guided by this ethos, the International Ski and Snowboard Federation (FIS) is testing new nutritious meals designed to improve athletic performance and protect the future of winter sports. Insights from the initiative will help shape FIS sustainability guidelines.
Food for White Winters brings together leading researchers, chefs, sustainability experts, and athletes to rethink what’s on the plate for winter sports. Among those involved are Olympic gold medalists Charlotte Kalla and Andre Myhrer, who have joined the Swedish alpine ski team, working alongside experts to help shape the initiative. Created in collaboration with the Stockholm Resilience Centre, PLATE, the Swedish University of Agricultural Sciences (SLU), Eldrimner, and local culinary innovators, the project is grounded in the latest food science, including the EAT-Lancet Planetary Health Diet and the PLATE principles.
Food for White Winters – Key Priorities
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Cut greenhouse gas (GHG) emissions linked to food
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Fuel health and athletic performance through smarter food choices
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Let flavor lead the way
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More plant-based – less meat, better meat
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Fill plates with fiber-rich foods and vegetables
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Use ingredients that are easy to cook and store
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Celebrate local products, food culture, and artisanal craftsmanship
Every meal is designed to bring these priorities to life, combining great taste, high nutritional quality, sustainability, and support for local small-scale food producers.
“Anchoring diets in the best available science is essential if we are to nourish both people and the planet.” – Elin Röös, Science Director for PLATE and researcher at SLU
Why Food Choices Matter for the Future of Winter Sports
Food production accounts for over one-quarter of global GHGs. These emissions accelerate climate change. As the climate warms, snowfall declines and snow melts faster, threatening the future of winter sports.
“With Food for White Winters, we get the chance to test and show that sustainable food choices can deliver energy, strength, and great flavor while also reducing the climate impact that threatens our winters.” – Andre Myhrer, former alpine skier and Olympic gold and bronze medalist
The First Step: From Ideas to Action at the FIS Alpine World Cup in Åre
The first test meals of the project will be presented during the FIS Alpine World Cup in Åre from March 13 to 15, 2026, as part of the Nordic Sustainability Arena. At selected restaurants, athletes, coaches, conference guests, and volunteers will be served meals designed to meet high-performance nutritional needs while reducing environmental impact.