As AI becomes more prevalent, its role in nutrition and health is increasingly significant, panelists said at the Food Is Medicine Conference. AI can deliver personalized nutrition recommendations, enable early dietary interventions and optimize food processing, but it also poses challenges such as misinformation and environmental impact, prompting collaborations like Google's partnership with the Tufts Food is Medicine Institute to ensure accurate public nutrition information.

Independent restaurants across the US are preparing for a surge in business during the World Cup, with many transforming their venues to attract soccer fans, even if they are not typically sports bars. Restaurants such as Pier 6 Seafood & Oyster House in Houston and El Lugar in New York City have invested in outdoor patios, large screens and themed menus. The tournament, expected to generate $7.5 billion in consumer spending, presents a significant opportunity for restaurants to boost sales and build community.

Chef Ed Szymanski of New York City shares his method for perfect pan-roasted salmon in 10 minutes, emphasizing the importance of crispy skin, not overcooking, and a complementary sauce. Szymanski advises keeping the salmon skin side up in the fridge to dry out the skin, using a hot pan, and basting with hot oil. He pairs the salmon with a lemon caper brown butter sauce and sautéed spinach with Dijon mustard.

School meal advocates and former officials are raising concerns about a US Department of Agriculture plan to relocate staff overseeing federal nutrition programs, warning it could disrupt services and weaken support for states and schools. SNA leaders say the changes could erode critical relationships and expertise needed to implement school meal programs and new nutrition standards.

Dr. Christopher Labos, a cardiologist and epidemiologist, examines evolving perspectives on alcohol consumption and health. Labos explains that recent dietary guidelines suggest reducing alcohol for better health but stop short of specific limits. He debunks the French paradox and the J-shaped curve, which once suggested moderate alcohol might be beneficial, by highlighting issues such as confounding variables and reverse causation. Mendelian randomization studies show no cardiovascular benefits from alcohol. Labos also discusses the failure of the MACH study, which aimed to clarify alcohol's health effects, and emphasizes that alcohol is a carcinogen linked to several cancers and obesity.

The Culinary Institute of America is piloting MattsonIQ, an AI-powered platform developed by Mattson, to enhance menu innovation and culinary education. The pilot aims to understand how AI can support creativity without replacing the instincts that define great chefs, says CIA Provost Jeroen Greven in a Q&A with SmartBrief. "AI should expand and challenge your thinking, not replace it. It can help generate options, suggest combinations, or push you out of a creative rut. But the chef still defines what belongs on the plate," Greven says.

Denver chefs are meeting Colorado's worsening drought with innovative approaches in the kitchen. Facing limited produce options and rising costs, chefs like Paul Warthen of Potager are reimagining menu planning, shifting toward crops that require less water, and adopting creative preservation methods, such as dehydrating winter radishes for unique pasta dishes and fermenting greens. At SAME Cafe, staff are freezing and pickling surplus produce to extend its use through the year. These adaptations showcase a spirit of resilience and resourcefulness, allowing restaurants to continue highlighting local ingredients despite environmental constraints.