Despite the restrictions that disrupt our leisure time during the holiday season, outdoor activities are still good options for enjoying family time. Alpine skiing enthusiasts will have to review their habits in order to adapt to the new health measures in place. Professional tips for eating well during the ski day.

Ski as pandemic

Several ski resorts remain open and welcome fans of this sliding sport while respecting the health plan established by the Association des stations de ski du Québec (ASSQ). And among the preventive measures, in the red zone, there is the closure of cafeterias and food courts in order to limit contact and interior traffic. The chalets and shelters remain open only to warm up, and for a limited time. Alpine skiing enthusiasts should review their habits and take care to find out about the measures in place at the chosen resort since they may differ depending on the center.

Measures adopted in ski resorts

Not all ski resorts in the red zone will be able to welcome skiers inside to eat, but only to warm up for about fifteen minutes. Customers will have the option of eating either outside or in their car. Some stations have been creative in providing food services while adhering to public health guidelines. For example, the Val Saint-Côme and Mont Saint-Sauveur ski resorts have installed foodtrucks to serve customers hot and cold meals outside. Mont Saint-Sauveur has also set up heated marquees and an outdoor BBQ! The Mont Orford ski resort has installed an outdoor food counter as well as fireplaces to help customers warm up. The stations in the orange zone will keep the restaurant areas open to the public.


If you plan to spend the day skiing, it is better to provide several foods to feed the whole family. Nothing beats planning to make sure you have enough food, because the cold and exercising will whet your appetite! Before leaving for the resort, make sure you have a good sustaining lunch to start the day off right and have good reserves to start. Whole grains (100% whole grain toast or oatmeal for example), fruit and a good source of protein (egg, dairy products, cheese, tofu) will make up a balanced breakfast. Some skiers will prefer to have a big breakfast and only bring snacks instead of having lunch. This is an interesting option in this health context!
Lunch & snacks to bring

The closure of cafeterias and restaurants in the red zone can be viewed positively! We will have the opportunity to prepare homemade meals and snacks while saving money knowing that a day of skiing can be expensive for a whole family! As a bonus, what is prepared at home is often much better for your health.


  1. Prepare whole grain sandwiches with enough protein to sustain longer. Two eggs or at least 60 g of meat, poultry, fish will give you enough protein. To prevent the lunch from freezing in the car, it is best to put it in a large insulated bag.
  2. For skiers who want a hot meal, the thermos topped with a meal soup (lentils, minestrone for example) or a stewed dish (chickpea curry, chicken cacciatore, etc.) is always a good option. Be sure to heat the thermos 10 minutes with boiling water before putting food in and heat your meal well before putting it in the thermos. Our in-house tests confirm that the lunch will stay hot for 3-4 hours.
  3. Snacks are convenient and help overcome a lack of energy. Among the snacks that slip into the ski jacket:tender bars (choose those that contain less than 8g of sugar and 4g of fiber or more), dried fruit bars, individually wrapped cheese,small sachets of grilled chickpeas, fig cookies, date energy balls).
  4. Remember to hydrate yourself well even if you are less thirsty than during summer sports. Water fountains may be difficult to access, plan to bring water in reusable bottles. Remember to drink especially in the morning, as the water may freeze in your car after a few hours. You can also carry around a small size of 200 ml of juice diluted with water (Oasis Hydrafruit). On your return, remember to warm up and hydrate yourself with a hot drink (hot cinnamon milk,tisane or onegood hot chocolate) and refuel with a mainly carbohydrate supper such as pasta topped with tomato sauce or a risotto. Have a great day skiing!


  • Energy balls Fit-Fit consist of quality ingredients, no added sugar and no additives. Their ultra-simple ingredient lists reveal the presence of date or fig and nut purees (hazelnut, walnut or coconut). They provide 2 g of fiber per ball. Energy discs are also super practical, as they slip perfectly into the ski jacket. To discover them:  
Group of happy friends having fun. Young people with face mask during COVID-19 coronavirus on a snowy mountain at a ski resort

  • Soft and protein bars SnackTonik come in six varieties. They are made from high quality oatmeal or soy flakes and other ingredients. We love this business founded by the Joubert sisters in Quebec City. The dark chocolate and coconut protein bar provides 7 g of protein and 3 g of fiber. We like the variety on offer, including the tender raspberry bar. The bars are peanut free, dairy free, and vegan.   


  • Yoyos with fruits and vegetables fromde Bear can be found in the organic section of grocery stores. No added sugar and no preservatives, they contain 2 g of fiber and 8 g of sugars per 20 g sachet. Children love them! They certainly represent an alternative to fruit rolls composed mainly of sugar, dyes and palm oil.
Group of happy friends having fun. Young people with face mask during COVID-19 coronavirus on a snowy mountain at a ski resort

► Thanks to Fatima-Zahra Mesnaoui, nutrition intern, for her precious collaboration