True Food Kitchen, the health-focused restaurant chain co-founded by Dr. Andrew Weil, has completely removed seed oils from its menus across all 47 locations. This significant shift, according to the company, reflects a long-standing commitment to providing healthy and delicious food options and is not merely a passing trend.

The transition to a seed oil-free menu has been a multi-year undertaking, involving a thorough review of hundreds of ingredients and collaboration with suppliers nationwide. The challenge, according to Daniella Voysey Olson, True Food Kitchen's chief growth officer, was that seed oils were often hidden in unexpected places, from dried cranberries to various sauces and condiments. This required the culinary team to reformulate recipes and even bring some production in-house. One example of this commitment was replacing dried cranberries with raisins in their popular chopped salad due to the difficulty in sourcing a seed oil-free version of the dried fruit.

This move by True Food Kitchen follows a similar announcement by Steak 'n Shake, which is switching to beef tallow for its fries. These decisions suggest a growing awareness among consumers about the potential health implications of seed oils. Chef and restaurant owner Andrew Gruel believes this signifies a lasting change in the food industry, driven by consumer demand for healthier alternatives.

While the switch to healthier oils represents an investment in terms of cost, time, and effort, Olson emphasizes that it aligns with the brand's values and caters to the increasing health consciousness of their customers. She acknowledges that cost is a likely factor in why more restaurants haven't made this change yet.

Food advocate Vani Hari sees this as a potential wave of change in the restaurant landscape, predicting that more establishments will follow suit in offering healthier options. The National Restaurant Association highlights that such initiatives contribute to the positive dining experiences sought by consumers, providing diverse choices that align with individual dietary needs and preferences.