In 2025, the health, nutrition and wellness stories that drew the most interest from ACF Chef's Table SmartBrief readers highlighted how nutrition, policy and kitchen practice are increasingly intertwined. This year's most-read headlines focused on ingredient choices with broad implications -- from the renewed use of traditional fats and the push away from seed oils to evolving dietary guidance and expanded scratch cooking in institutional kitchens. Together, these stories underscore how chefs and foodservice leaders are navigating wellness not as a trend, but as a responsibility shaped by both science and consumer trust.

Here are the top health, nutrition and wellness stories of 2025 in ACF Chef's Table SmartBrief.

Steak 'n Shake is transitioning from vegetable oil to beef tallow for cooking its shoestring fries, aiming to enhance flavor and quality. The switch will be implemented at all 436 locations by the end of next month. The move reflects a renewed interest in traditional cooking methods and a growing trend to cater to consumers who are avoiding seed oils.

True Food Kitchen has announced that it will eliminate seed oils across all 46 locations, using only avocado and olive oils. The transition, which goes into effect in February, has been in the works since 2022.

The current administration is considering reinstating the food pyramid as a central visual in the upcoming US Dietary Guidelines. While details are still being finalized, sources suggest the new pyramid would emphasize protein and whole foods, but nutritionists express concern over the simplicity of the new guidelines.

Saucon Valley School District in Pennsylvania has transitioned half of its meals to scratch cooking and aims to increase that percentage to 80% in the next school year. Chef Bill Scepansky of Smart Partners is training school nutrition professionals on scratch cooking techniques and sourcing fresh produce for the district.

Registered dietitian Natalie Rizzo discusses the nutritional differences between salmon and chicken, highlighting that both are good protein sources with unique benefits. Salmon provides unsaturated fats, particularly omega-3 fatty acids, which are beneficial for heart and brain health. It also provides vitamins D and B12. Chicken breast, on the other hand, is a leaner option with lower fat content, making it ideal for those seeking to minimize calorie intake while still gaining protein. Rizzo emphasizes that the choice between these proteins should align with individual health goals and dietary preferences.

Join ACF chefs, Michael Thrash and Rocco Paradiso, on Wednesday, Jan. 21, 2026, at 2 p.m. ET, as they explore the ACF 2026 Trends Report and discuss some of the culinary trends we can expect to see grow in the upcoming year. From the continued growth of emerging flavors from around the globe, to the resurgence of afternoon tea, to meat back on the rise and the center of the plate, these chefs will discuss all of trends shaping ACF's featured content for 2026. We hope you'll tune as these chefs kick off the first ACF Chef's Table Webinar of the new year with a conversation around these exciting topics. Register today.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.