The Olympic and Paralympic Games (OPG) bring together athletes from over 200 nations, creating unprecedented challenges for the delivery of culturally appropriate, nutritionally adequate, safe, and sustainable food services. There has been variability in food provision at past OPGs and, while improvements have been made by organising committees and caterers, ongoing problems persist. These include financial and infrastructure constraints, food accessibility and availability in different countries, hygiene, infection control and food safety, anti-doping considerations, and environmental sustainability1. Specialised expertise in catering, performance nutrition, menu planning, food safety, cultural responsiveness, and event operations is required for planning and operational success2. Despite the central role of food provision in athlete health and performance, no global framework exists to guide Olympic and Paralympic catering based on systematically collected information regarding cultural, religious, dietary, and sport-specific nutrition requirements of athletes across the world. Therefore, the aim of this study was to establish the first global network of sports nutrition professionals to systematically identify athlete food preferences, eating behaviours, cultural requirements, and travel-related nutrition needs. Key experts (n = 64) experienced with food provision for athletes at major events were identified from five broad regions, representing 74 countries across the globe (Oceania; Africa; Asia; Europe and the United Kingdom; and the Americas, including North, Central and South America and the Caribbean). Experts within their regions were invited to compile information on religious needs, core staple and secondary foods, culturally specific food and menu items, food choices, eating behaviours and travel requirements for athletes from their countries to create the first international repository of athlete cultural, religious, and sport-specific dietary requirements relevant to food service provision. Results suggest that high-protein diets remain one of the most common international dietary trends for athletes, driven by goals related to recovery, muscle development, body composition, and making weight. Plant-based eating, gluten-free diets, intermittent fasting, specialised dietary approaches, and environmental sustainability were reported to be increasingly common, particularly in Western countries. Commercial sport nutrition products and supplements were widely used by elite athletes, while traditional whole-food approaches remained important throughout Central America, South America, and the Caribbean. Regional differences were also observed in staple foods, meal timing practices, religious observances, preferred menu items, and access to specialised sports nutrition products, highlighting the need for flexible and culturally responsive food service models. These findings, together with information on regional food cultures, religious practices, and travel-related requirements, were synthesised through an inductive and iterative process to develop the first globally informed framework for culturally responsive food service design and delivery at the OPG. The framework and repository provide a novel legacy with practical applications for the International Olympic Committee, event organisers, and caterers, and offer long-term benefits for Brisbane 2032 and beyond.