International expert review by sports dietitians/nutritionists of the food provision for the Summer and Winter Olympic and Paralympic games (OPG) has occurred since 2008, with inconsistent ratings between events. The aim of this cross-sectional study was to describe outcomes of an evaluation of food provision for the 2020 Tokyo OPG on three separate occasions: Phases 1 and 2 on paper reviews pre COVID-19 (2019) and an onsite (Phase 3) review (2021). A secondary aim was to compare level of experience of sports dietitians/nutritionists for overall rating of the menu. A previously developed survey for review of food provision at past OPG was adapted to include questions relevant to the 2020 Tokyo OPG main dining hall menu, other food outlets, venues and satellite villages. Food provision in the main dining hall on site rated significantly better overall (p = 0.037) and for specific aspects of the menu on site than proposed in 2019. This may be attributed to a long lead in time, fewer numbers attending due to COVID-19, less time spent in the dining hall and a high turnover of food. However, comments suggested less flexibility to modify the menu during the event. Satellite operations and venues were rated `good` for food safety but `poor` for performance, dietary and cultural needs. There was a negative correlation between expert overall rating and years of experience (p = 0.008). Monitoring of food provision at OPG by sports nutrition experts is essential to ensure delivery of suitable food for athletes' health and performance. Summary Sports dietitians/nutritionist evaluated the proposed and actual food provision for athletes at the 2020 Tokyo Olympic and Paralympic Games (OPG). Despite the COVID-19 pandemic, food provision in the athletes' village rated significantly better overall and for specific aspects of the menu on site than proposed in 2019. Extended lead in time for caterers, fewer numbers attending during the pandemic, shorter time spent in the dining hall and a high turnover of food for ensuring food safety may have resulted in better quality overall. However, food at sporting venues and satellite villages did not rate as high as food in the main dining hall and requires future focus. Sports dietitians/nutritionists with more experience rated the overall menu lower, which was reflected in comments comparing to past events and inability to order items outside of the menu while onsite. Overall, the evaluation process and feedback resulted in positive changes to the proposed menu and food provision on site and thus provide valuable information for future organising committees. Future monitoring of food provision at OPG is essential to enable improved delivery of suitable food for athletes' health and performance.
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