To seed oil or not seed oil

Seed oil is to 2025 as gluten free was to the 2010s. I get inquires on the daily at my restaurants about the type of oil we use and whether or not we are seed oil free. After a bunch of research, and a book called The Big Fat Surprise by Nina Teicholz. I decided to make the jump. Not only in my personal life but also at one of my restaurants. ( I will have a follow up post about this book)

Eye opening book about how the food industry was highjacked by one man's opinion

Why no seed oil in the first place? From my neurobiology and pre-med background, you learn that as a future doctor, your job is to 'do not harm' to your patients. As a chef, I follow that same philosophy but extending it to the land and nature. The commitment to an oil like Zero Acre would achieve both. None it would protect the health of my guests while helping protect the environment. Win-Win, right? Not really. Truth is, most people want the best but don't like the cost of products that are sustainable, health, and equitable to those whole produce it.

The biggest issue with going seed oil free at the restaurant level is the cost. Ultimately, restaurants are a business and need to make money. By far the greatest usage of oil is the fryer using anywhere between 50-75lbs of oil. A typical jib (35 lb/5 gallon) container of canola oil oil cost as little as $35. Options like beef tallow and coconut oil are not considered because they are usually not available in that quantity. Palm oil and avocado oil would be the next best options. (We will get into palm oil later.) Avocado is a great option but still transfers flavor and maybe be an allergen for some guests.

The best option I found is a cultured oil called Zero Acre. However, it cost almost 6x that of canola oil.

Seed free oil from sugar cane

On an average week, my 165 seat restaurant is using 3-4 jibs. That's around $800/week and $41000/year. If I were to use a cheaper oil like canola, I would pay a quarter of that saving over 30k! That could be used to pay my guys more, make some much needed improvements, and start to pay back my investors.

What are y'alls thoughts on seed free oil in restaurants. Do you think it is fair to pass on the cost to the consumer and do you think most consumers even care?