During the Partille World Cup, thousands of meals are served each day. To prepare all the food, approximately 40 tons of raw materials are required, making the meals an important part of the event's sustainability efforts. Through this initiative,Celebrate the Planetthe organizers work together with kitchen staff to serve food that not only tastes good and provides the energy participants need but also has a lower carbon footprint. Protein is a crucial component of the diet for young athletes, but the choice of ingredients and how the food is handled also affect the meals' CO₂ footprints.

A significant part of the work focuses on reducing food waste. Johan Mars and his colleagues at Rosendalskolan encourage participants to start with a smaller portion and take more if they are still hungry.
– We talk to the children when they come in. If they are unsure whether they like the food, they get to taste a bit first. Then they can come back and take more, says Johan Mars.

During the Partille World Cup, there is also a competition aimed at minimizing food waste. By reducing the amount of food that is discarded, emissions related to production, transportation, and waste can be decreased. Food waste currently accounts for an estimated 8–10 percent of the world's greenhouse gas emissions.

In addition to minimizing waste, menus are planned to have a lower carbon footprint. Preparing the right number of portions, choosing ingredients with a lower CO₂ impact, and sorting waste are some of the measures implemented during the tournament. What was previously considered waste can often become a resource through recycling and proper waste management.

The goal of Celebrate the Planetis to reduce the climate impact that an international event with tens of thousands of participants entails. At the same time, the Partille World Cup aims to demonstrate that good food, sustainable choices, and reduced food waste can go hand in hand and provide participants with knowledge they can carry with them even after the tournament.

This week's menu:

Tuesday

Lunch
Chicken panang with rice

Dinner 
Spaghetti Bolognese

Wednesday

Lunch
Sausage Stroganoff with rice

Dinner
Meatballs served with mashed potatoes and lingonberry jam

Thursday

Lunch
Lasagnette

Dinner
Tempura-battered Alaska Pollock served with potatoes, green peas, and cold herb sauce

Friday

Lunch
Taco Friday

Dinner
Crispy breaded chicken served with oven-roasted vegetables and cold garlic sauce

Saturday

Lunch
Chef's special

A hearty salad buffet is served with every meal.