Seed oil is to 2025 what gluten-free was to the 2010s. More and more, I get asked in my restaurants: “Do you use seed oils?” or “Are you seed oil free?” It’s no longer a fringe question—it’s mainstream. And I get it.
After doing a ton of research and reading The Big Fat Surprise by Nina Teicholz (eye-opening stuff, by the way), I decided to make a shift—not only in my personal diet but in one of my restaurants. I’ll post a follow-up review on the book soon, but the gist? The food industry has been hijacked by one man’s opinion, and we’ve all been living with the consequences.
Why Go Seed Oil Free in the First Place?
With a background in neurobiology and pre-med, I was trained with a simple but powerful motto: “First, do no harm.” As a chef, I’ve adopted that same mindset—except I apply it to both people and the planet.
Seed oils, such as canola, soybean, sunflower, and corn oil, are cheap and everywhere. But their high omega-6 content and industrial processing raise concerns about long-term health effects. From inflammation to potential links with chronic disease, the more I dug in, the more I felt uncomfortable continuing to serve them.
Then I found Zero Acre oil—a seed oil-free, cultured oil made from sugarcane. It checked every box: healthier for guests, better for the environment, and not tied to industrial farming practices. Seemed like a no-brainer.
Until I looked at the cost.
The Real Cost of Going Seed Oil Free
Here’s the reality: restaurants run on razor-thin margins. The biggest oil expense? The fryer. A typical fryer setup uses 50–75 lbs of oil per week. For context:
- A 35 lb (5-gallon) container of canola oil costs about $35
- Zero Acre oil costs nearly 6x that
At my 165-seat restaurant, we go through about 3–4 jibs per week, meaning:
- Weekly cost for Zero Acre: ~$800
- Annual cost: ~$41,000
- Switching to canola: ~$10,000/year
- Savings of $30,000+
That’s money that could go toward paying my team more, upgrading kitchen equipment, or repaying investors. In a tough industry, every dollar counts.
Why Not Just Use Other Oils Like Avocado or Palm?
Avocado oil is a step up from seed oils and has a decent smoke point, but:
- It carries flavor (which doesn’t always work)
- It’s a known allergen for some
- It’s still pricey for bulk frying
Palm oil? A mixed bag. There are ethical sourcing concerns and long-term sustainability issues, which I’ll dive into in a separate post.
Beef tallow or coconut oil? Hard to source in commercial quantities and not realistic for consistent use.
What’s the Solution for Restaurants?
For now, Zero Acre is the best option I’ve found in the seed-oil-free category. It’s clean, sustainable, and performs well. But the economics are tough.
So here’s the million-dollar question:
Do guests care enough to pay for it?
In my experience, some absolutely do. But most? They care more about taste, consistency, and price. We can explain the benefits all day long, but if the cost of that oil gets passed down as a $2 surcharge on fries, does the message still land?
Do Consumers Care About Seed Oil Free Restaurants?
It’s a question I wrestle with daily. People say they want sustainability, wellness, and transparency—but often choose based on price. I’m not judging—we all do it sometimes. But until demand is strong enough to shift the supply chain and bring costs down, it’s hard for small restaurants to absorb the difference.
I’d love to see more discussion around this. As more chefs and food businesses experiment with seed oil free cooking, maybe we’ll reach a tipping point. Maybe suppliers will respond. But for now, it’s a balancing act between integrity, economics, and guest expectations.
Your Turn: What Do You Think?
Should restaurants go seed oil free, even if it raises costs?
Would you pay more for fries or fried chicken made with better oil?
Let me know your thoughts—seriously. Leave a comment, send me a DM, or stop by the restaurant and tell me what you think.