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Interview with Charlotte

Meet Charlotte Kalla

Charlotte Kalla has been part of ÅF for one year. Read about Charlotte and what she has in the pipeline, which is both intensive training and commitment to sport for all by donating equipment in the project #geborttillsport (give away to sport).

The competition season will start shortly – do you feel prepared?
Yes! There are a few weeks of heavy training yet to come before things really kick off. I’d like to get some more skiing practice in, that’s what I’m devoting the most time to now. In a few days’ time I’m going on a training camp on a glacier in Italy.

How will this year’s World Cup differ from the event in previous years?
I’m going to compete in more races in the World Cup season than I have done in the past. My tactic has been to train a little more during the pre-season so that I have accumulated more training hours in total in the run-up to the races.
I need to maintain a high level at all times and collect as many points as possible. That’s the key, as well as focusing on the tours. The particularly important events are in Finland and the Tour de Ski and Ski Tour Canada.

What does your training consist of?
My most intensive training period is between May and November. It’s when I do a lot of roller skiing, running and strength training. I keep my training varied, which is very good from an injuries perspective. For example, I might go for a run – usually for two to three hours – in the morning, and then train double poling in the afternoon. I have 12–14 training sessions per week and one training-free day.

What improvement areas do you have in terms of sport?
There are many different components. The most important thing to me is to have quality in my training sessions. For example, in double poling I think about technique and focus on that. I think that I should develop my skating technique more than my classic style.

What are your thoughts on food?
I eat five meals a day: breakfast, lunch, a snack, dinner and supper. If there is a lot of time between meals I eat some kind of recovery food. It’s very important to create good conditions. Food and sleep are crucial. I eat regular food, traditional Swedish dishes, based on tallriksmodellen.[1]

Besides doing sport you are also involved in the project to donate equipment to help everyone be able to take part in sport #geborttillsport (give away to sport). Can you tell us a bit about it?
I think that it’s a wonderful initiative by Ida Björnstad. I was asked whether I wanted to donate, and for me it was an obvious choice to contribute to this. One of the collection events in the project was in Sundsvall, too, so I also attended.
Sport has meant such an incredible amount to me. Much more than medals in a cabinet. It has shaped me as a person and my values and has given me the opportunity to be part of a community. You grow as a person by setting goals and working really hard for them. Hard work produces results.

What types of technical solutions are there in cross-country skiing that have helped you?
There are so many, everything is constantly developing. Poles are becoming sturdier, more powerful. Waxing is a science in itself. Snow is a living material, so what the wax technicians do is incredibly important to us.
I have the opportunity to help develop both clothing and equipment through the feedback I give. It can be everything from whether the pole straps are comfortable to pressure on the boots.

Can you name something that has revolutionised the sport for you?
I think that carbon ski boots are probably the most important item. And the skis, obviously. Hard to choose. Better materials are constantly being produced.

What do you do in your free time?
I like to be with my friends and family, be out in the countryside and enjoy tasty food. Things like this make me feel energised. At the moment, slow-cooking and stews are at the top of my list, preferably including elk (moose).



[1] The Swedish dietary guideline, literally called the plate model, consists of a plate of food in three sections: one with foods like potatoes, rice, pasta and bread. The second section is made up of vegetables and root vegetables. The third, smaller, section contains meat, fish, eggs and pulses.