Table 1 Description of meta-narratives

1

Description of meals, menus and food

Details of the menu itself including quantities (both meals and ingredients), the menu cycle, menu items, cuisine options, cultural aspects of menu, function of the menu and meal preparation and production,

2

Vision of food provision

Vision for the provision of food for the entirety of the Games or lasting effect post-Games

3

Food safety

All aspects of food safety related to general food safety concerns and to minimising contamination and risk of foodborne disease, doping, and allergens

4

Catering Company Involvement

Information about the catering company, chefs, workload, experience, staffing

5

Sponsorship or contracts with food companies

Details of sponsors providing food at the competition, their input or impact of their involvement

6

Athlete perspective

Athletes’ opinions on the food, catering services, dining hall experience, food preferences, and food choice

7

Athlete food intake

Athletes’ dietary intake or diet quality from menu, quantities consumed

8

Stakeholder perspective

Perspective of dietitians, coaches, organisers, caterers, chefs and other interested parties about the food, menu and catering services

9

Nutrition input in food provision

Dietitian involvement in the provision of the food service (for example, nutrition, labelling, working with caterer, nutrition service to athletes)

10

Food environment

The specific eating environment, information on the type of food service system, meal distribution and service models, procurement and delivery of food

11

Sustainability

Environmental sustainability in the context of food provision such as: plans specifically prior to, during or post-Games, vision of sustainability practices, awareness of sustainability by stakeholders, sustainable food waste and non-food waste (paper and packaging) management associated with food production and meal service