UNC Football’s Nutritional Strategy Under Bill Belichick
Not every college football player is thrilled about eating vegetables. Yet, the University of North Carolina’s coach Bill Belichick and his staff are finding ways to ensure their players stay properly nourished.
Utilizing detailed food science, techniques like “micro-chopping” vegetables and adding extra grains and vitamins to batter for frying chicken, the staff aims to give players an edge, especially as the team looks for improvement in the upcoming season. Each athlete, it turns out, has a personal nutrition strategy tailored to their unique biology.
This personalized methodology also includes backup plans for road trips, particularly when they’re in areas with limited access to healthier food options. Records show that during the 2025 season, the team spent around $129,644.38 at fast food or fast casual vendors. However, chief dietitian Amber Linestine Ressa insists that there’s a scientifically-backed reasoning behind this expenditure.
UNC’s head chef, Josh Grimes, previously served in the same role for the New England Patriots under Belichick from 2018 to 2024. When he transitioned to UNC last year, he restructured their nutrition plan based on an NFL-style model, which Belichick believes aligns with Tom Brady’s nutritional philosophy.
Belichick commented on the crossover of nutritional strategies, emphasizing the importance of nutrition and hydration in developing young athletes. He reflected on how various components in the NFL training approach inform how they view college players leading up to the NFL Draft.
Creating a Winning Menu
Nutrition director Amber Reinstine-Ressa and Grimes are focused on creating meals players genuinely enjoy, aiming to keep them dining on campus rather than seeking fast food elsewhere. They prioritize flavor, enhancing nutrition from there.
“If they don’t like it, I need to change my approach for each player,” Reinstin Ressa remarked. “We don’t live in an ideal world, so we must be adaptable to gain their interest. A good majority of our meals are healthy, though.”
When discussing their preferences, players often choose between options like brown rice and bread. Even though brown rice has its merits, sometimes they just want the bread, and that’s okay.
Interestingly, Reinstine-Ressa mentioned that some athletes struggle with whole vegetables. “Some kids come in and see whole green beans instead of the canned ones, and they just won’t go for it,” she explained, noting that many come with limited experiences in food variety. Once players express what they’d enjoy, the kitchen tries to incorporate healthier ingredients without them noticing.
Grimes highlighted that vegetables are often chopped so finely they’re hardly perceptible in dishes, and they use quinoa to enhance the nutritional value of meals. The team has even modified batters for fried foods like chicken, utilizing whole wheat flour and avocado oil for a healthier twist. “We strategically use fried foods as a morale booster; it’s about keeping the players happy,” he added.
When it comes to menu creation, they provided players with option boxes, and interestingly, oxtail was a popular choice. Consequently, it’s become a staple at Team Café, showcasing the staff’s commitment to player preferences.
Leslie Bonci, former chief nutritionist for the Kansas City Chiefs, echoed this idea of “hiding” health in familiar foods to promote better eating habits during her tenure with the team, which aligns with Patrick Mahomes’ early career during significant Super Bowl seasons.
Navigating Fast Food Choices
Linestine-Ressa’s records for the 2025 season revealed that a significant portion of their budget went to fast food, with Al’s Burger Shack at the top of the list, totaling $15,803. She often ordered from Al’s for post-game meals, emphasizing the control they can have over the quality served.
Chick-fil-A and Jersey Mike’s followed closely behind in spending, with Linestine-Ressa noting the practical reasons for choosing these establishments over typical fast-food options. However, staples like McDonald’s and Taco Bell are not on the menu for the team, marking a clear differentiation in her approach to nutrition.
As UNC sets out to improve from a challenging 4-8 record, the creativity and discipline of its culinary team will be vital in ensuring players are energized and ready to perform.
