**Background:** The primary purpose of food provision at the Olympic and Paralympic Games (OPG) is to ensure safe, appealing food suitable for athletes, support staff, and officials of diverse ages and cultural backgrounds. A previous historical review (Pelly et al., 2011) summarized food provision at summer Olympic Games up to 2000. Since then, significant advances in sports nutrition science, increased demand for therapeutic diets (e.g., food allergies, intolerances, gluten-free), growth of the Paralympic Games (from 400 to over 4000 participants), and emerging global challenges such as COVID-19 and environmental sustainability have transformed the landscape. This meta-narrative review aimed to identify, organize, and map the literature on food provision at summer and winter OPG and similar major competition events (Commonwealth Games, Pan American Games, Asian Games, Universiade) from 2000 to 2021.
**Methods:** The review used an adaptation of a meta-narrative approach guided by six principles: pragmatism, pluralism, historicity, contestation, reflexivity, and peer review. The search strategy included four steps: (1) a systematic database search of Scopus, Web of Science, PubMed, SPORTDiscus, and ProQuest Dissertations and Theses using terms such as 'Olympic*', 'Paralympic', 'Commonwealth Games', combined with 'catering', 'foodservice', 'food provision', 'nutrition', 'HACCP', 'sustainability and food'; (2) a search of the Olympic Studies Centre for official reports; (3) review of reference lists for snowball sampling; and (4) a Google search for media articles. Inclusion dates were January 2000 to July 31, 2021. Ten types of evidence were included: primary research studies, review articles, edited book chapters, theses, conference papers/abstracts, IOC reports, organizing committee food vision and post-Games reports, independent professional reports, media, and periodicals. Data were extracted using a standardized form; emerging narratives were discussed, recorded, and refined iteratively. Research assistants independently extracted data, cross-checked by the first and second authors.
**Key Results:** From 2821 initial records, 229 sources were included: 13 primary research studies, 12 reviews, 14 conference abstracts/papers, 5 book chapters, 42 periodicals, 113 media articles/reports, 2 theses, 21 official reports, and 7 menu reviews. Eleven narratives emerged: description of meals/menus/food, vision of food provision, food safety, catering company involvement, sponsorship/contracts with food companies, athlete perspective, stakeholder perspective, athlete food intake, nutrition input in food provision, food environment, and sustainability. These were synthesized into four overarching themes: (1) Scope, experience of caterers, role of sponsorship and outcomes of food provision; (2) Food safety, security and risk of illness (including COVID-19); (3) The role of nutrition in food provision (including dietary trends and variability in nutrition servicing); and (4) The increased global focus on environmental sustainability. Most primary research (92%) and conference papers (93%) came from Australia focusing on nutrition input or stakeholder perspectives. Review articles from China (50%) focused on food safety. Since 2008, the menu for summer and winter OG has been reviewed by PINES (Professionals in Nutrition for Exercise and Sport), resulting in 7 unpublished reports and 2 peer-reviewed publications. Events with large-scale international caterers (Aramark, Sodexo, Delaware) received more positive expert reports. The Sochi 2014 Winter OG were labeled the 'Hunger Games' due to poor variety. The Rio 2016 OG had significant issues including lack of signage, labelling, and food quality. COVID-19 led to plexiglass dividers, gloves, and capacity limits at the Tokyo 2020 OG. Food safety concerns at Tokyo also included radiation from Fukushima. Approximately 13% of elite athletes reported following a diet for specific food allergies or intolerances. No official report could be located for Rio 2016 OG. Only one media article specifically addressed the Paralympic Games.
**Clinical Implications:** The OPG food environment represents a unique opportunity to positively influence dietary choices, cultural competence, and social inclusion among athletes and teams. The integration of sports nutrition expertise into planning and operational stages yields better outcomes for athlete-appropriate food provision. The development of a standardized food and nutrition framework integrated into food vision and catering policy could address safe food and doping concerns, cultural suitability, nutritional content, dietary trends, sports performance suitability, sustainability, waste management, and procurement. The evidence supports the need for early involvement of experienced caterers and nutrition experts, consistent menu review processes, and attention to therapeutic dietary needs. The COVID-19 pandemic has introduced lasting changes to food delivery models. Future research should focus on Paralympic and winter Games, the impact of policy on the OPG food environment, and the intangible legacies of food provision including development of global nutrition expertise and sustainable practices.