Restaurants Embrace Seed Oil-Free Movement with New Certification

The food industry is experiencing a shift as patrons increasingly support establishments endorsing the Make America Healthy Again initiative. In response, more restaurants are embracing seed oil-free dining options, prioritizing health-conscious choices for their customers.

Despite the growing number of restaurants claiming to be free of seed oil, until now, there was no official means to verify these claims. This gap has been filled by the Seed Oil Free Alliance, an organization established in 2023 to enhance awareness and promote transparency regarding the prevalence of seed oils in our food supply.

Corey Nelson and Jonathan Rubin, the alliance’s co-founders, discovered a significant gap in the market. According to Nelson, there was no certification to confirm that foods were truly seed oil-free. They recognized an opportunity that would benefit both consumers seeking healthier options and businesses facing the higher costs associated with removing seed oils from their products.

The Seed Oil Free Alliance is based in Florida and operates as an independent certification entity. It collaborates with a coalition of public health and nutrition specialists to guide its standards. Nelson said that any credible certifying body must establish certifying standards. These include thorough pre-certification testing along with post-certification monitoring, which allows for verification of a product’s compliance after it reaches store shelves.

All food items and restaurants displaying the Seed Oil Free certification undergo rigorous laboratory tests to guarantee they are free from common seed oils such as soybean, corn, and canola oil. However, they can use alternatives like olive oil, avocado oil, coconut oil, and butter or other refined animal fats.

In some instances, restaurant owners may discover that they inadvertently use ingredients containing seed oils. Nelson explained that the alliance provides flexibility, allowing restaurants to choose whether they want to switch. If a restaurant is not ready to make the transition, no harm done. Often, however, owners decide to adopt the new standards, leveraging the Alliance’s support.

One case study is Erin Leeds, the owner of the Garden Butcher in Boca Raton, Florida. Leeds aimed to be the first restaurant certified seed oil-free but faced setbacks when her avocado oil failed lab tests. She shared, “The tests indicated that not only the oil we were using was problematic, but many other avocado oils showed traces of sunflower oil.”

After more than six months of searching for a cost-effective solution, Leeds finally found success with the assistance of Nelson and Rubin. She switched to using algae oil sourced from a California company. Leeds mentioned, “We bring in two pallets of algae oil every couple of months and use a storage facility to hold them. Where there’s a will, there’s a way.”

Meanwhile, Jennifer Peters was also navigating similar challenges at her Colorado restaurant, Just BE Kitchen. After passing the stringent testing protocols, her establishment became the first restaurant in the United States to receive the coveted certification.

Peters shared her excitement, recalling the call she received informing her that her restaurant had passed testing, especially since it happened during the opening phase of her second location. She stated, “They told me my restaurant was the first that’s seed oil-free certified, which was pretty cool.”

The Seed Oil Free Alliance’s certification process extends beyond restaurants to include food products. For instance, TruBar, a snack product made with natural constituents like cassava flour and brown rice protein, has also achieved certification.

Erica Groussman, the owner of TruBar, expressed her commitment to change, stating, “Although we only had a small amount of seed oil in our snacks, I was determined to make a complete transition.”

While businesses incur fees to obtain certification, Nelson emphasized that the cost is manageable for both emerging brands in the packaged foods sector and smaller, family-owned restaurants. He noted that for consumers, identifying restaurants and packaged foods that are free from seed oils is equally crucial for maintaining a healthy diet.

From a business perspective, however, Nelson acknowledged that removing seed oils from a restaurant’s menu presents a more significant challenge than altering packaged goods. The ultimate ambition of the Seed Oil Free Alliance is to promote and expand the availability of seed oil-free food options, allowing consumers to make informed dining choices.

As this movement gains traction, more establishments are likely to seek certification, thus contributing to a broader shift towards healthier eating practices. For individuals aiming to avoid seed oils, these certifications represent a reliable standard to look for in restaurants and food products alike.

The transition to a healthier food environment is a process that requires collaboration between consumers and businesses. As the Seed Oil Free Alliance gains ground, it stands to make a lasting impact on how people perceive and consume food in America.