it Giro d'Italia
WorldTeam Men 08 mei '26 - 31 mei '26
18/21 Cassano d'Adda › Andalo 202km
19/21 Fai della Paganella › Pieve di Soligo 171km
20/21 Feltre › Alleghe (Piani di Pezzè) 151km
fr Alpes Isère Tour
Development Team 27 mei '26 - 31 mei '26
1/5 Charvieux-Chavagneux › Charvieux-Chavagneux 133km
2/5 Saint-Martin de Vaulserre › Bourgoin-Jallieu 134km
3/5 Arandon-Passins › Corbas 153km
fr Boucles de la Mayenne - Crédit Mutuel
WorldTeam Men 28 mei '26 - 31 mei '26
1/4 Laval (Espace Mayenne) › Laval (Espace Mayenne) 5km
2/4 Saint-Berthevin › Château-Gontier-sur-Mayenne 172km
3/4 Aron › Pré-en-Pail-Saint-Samson 215km
it Giro d'Italia Women
WorldTeam Women 30 mei '26 - 07 jun '26
1/9 Cesenatico › Ravenna 139km
2/9 Roncade H-Farm › Caorle 156km
3/9 Bibione › Buja 156km
at Oberösterreich Rundfahrt
Development Team 04 jun '26 - 07 jun '26
1/4 Linz Hauptplatz › Pöstlingberg 4km
2/4 Eferding › Reichersberg 187km
3/4 Paneum Asten › Bad Schallerbach 156km
fr Tour Auvergne - Rhône-Alpes
WorldTeam Men 07 jun '26 - 14 jun '26
1/8 Vizille › Saint-Ismier 140km
2/8 Saint-Martin-Le-Vinoux › Le Puy-en-Velay 237km
3/8 Perreux › Perreux 28km
be Circuit Franco-Belge
WorldTeam Men 10 jun '26
1/1
dk Copenhagen Sprint
WorldTeam Women 13 jun '26
1/1 Roskilde › Copenhagen 156km

Sealed bags as trick for good nutrition

Marcel Hesseling ensures that Team LottoNL-Jumbo’s riders have the correct nutrition at the right moment. Here is how he does it during the Tour de France.

 

“Daily Fresh sponsors the hot meals and the recovery meals on the bus. I make the menus and Daily Fresh then knows what ingredients they can use. In addition, I keep in mind the length and severity of the stage. For heavy mountain stages, the riders need to eat more, especially extra carbohydrates. That is taken into account in the selection of the meal components. We select easily digestible ingredients that contain the most carbohydrates per unit of weight, such as white rice, white pasta of small pancakes."

 

“Daily Fresh Food prepares a large part of the nutrition the riders eat during the Tour on site in Geleen. By means of a special cooking technique, the food is prepared in sealed bags. This has the advantage that the nutritional value is better preserved and that the food retains its taste. Especially important, this safe technique guarantees food safety. So we are no longer dependent on how clean the kitchen of the hotel is."

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