True Food Kitchen Eliminates Seed Oils, Paving the Way for Healthier Dining Options

True Food Kitchen Eliminates Seed Oils, Paving the Way for Healthier Dining Options

True Food Kitchen is dedicated to its mission: Make America Healthy Again. This Arizona-based restaurant chain has pursued this goal since Dr. Andrew Weil partnered with restaurateur Sam Fox to launch the first location in 2008.

According to Daniella Voysey Olson, chief growth officer of True Food Kitchen, the philosophy revolves around the belief that food can deliver both flavor and health benefits. “We believe that food can be both good and good for you,” Olson stated in an interview.

As part of this commitment, all 47 True Food Kitchen locations across 18 states have officially become 100% seed oil-free as of this week.

A Long-Term Commitment to Healthy Ingredients

“This is not a trend. This is a long-term promise,” Olson emphasized. From the onset, True Food Kitchen has focused on serving whole, minimally processed foods. Olson described this dedication as a nearly two-decade commitment to providing customers with meals that are both enjoyable and nutritious.

Dr. Andrew Weil has been a prominent advocate for utilizing heart-healthy oils such as olive oil and avocado oil. Olson revealed that it was Weil who suggested completely eliminating industrial seed oils from True Food Kitchen’s menu.

Elimination of Seed Oils: A Complex Process

In 2022, True Food Kitchen took significant strides in refining its cooking practices. “We moved away from cooking with any seed oils and transitioned to 100% avocado oil and olive oil,” Olson announced. However, achieving a fully seed oil-free menu proved to be a complex and meticulous process.

Olson detailed the extensive efforts required to identify and remove hidden sources of seed oil that had been ingrained in their recipes. “It’s been a multi-year effort to weed out all the different hidden sources of seed oil across the hundreds of ingredients we use in our restaurants,” she explained.

One surprising example of seed oil lurking in unexpected places was in dried cranberries, a key ingredient in the restaurant’s popular chopped salad. Unable to source oil-free dried cranberries, the team opted to replace them with royal raisins, highlighting their commitment to maintaining ingredient integrity.

The Shift in Fast-Casual Dining

True Food Kitchen’s decision reflects a broader trend in the fast-casual dining sector. Recently, the Illinois-based chain Steak ‘n Shake announced its plans to begin cooking fries in “100% all-natural beef tallow” by the end of February, hinting at a rising awareness of the implications of seed oils in American cuisine.

Chef Andrew Gruel, a vocal critic of seed oils, noted that the shift among restaurants demonstrates a growing consumer demand for healthier options. “People have researched the effects of seed oils, tried the alternatives, and are now demanding their favorite brands make the switch,” he stated.

Challenges in Adopting Seed Oil-Free Practices

When asked why more restaurants have not yet adopted seed oil-free practices, Olson pointed out the financial implications. “There’s a cost impact. That’s an investment that we’ve chosen to make for our guests and our brand,” she explained.

Additionally, she described the challenge of identifying seed oils hidden in various ingredients, including spices and sauces. For example, even products labeled as using avocado oil might still contain canola oil, complicating the transition.

Ultimately, True Food Kitchen’s endeavors involve revising their supply chain, creating new recipes, and often bringing cooking processes in-house. This requires considerable investment in time, labor, and resources.

A New Era for Restaurant Dining

Laura Abshire, director of food and sustainability policy with the National Restaurant Association, highlighted True Food Kitchen’s efforts as reflective of consumer preferences. “The options give consumers the opportunity to choose dishes that align with their dietary preferences while trying flavors and dishes they can’t always make at home,” Abshire noted.

Vani Hari, a food advocate, expressed optimism regarding the implications of True Food Kitchen’s seed oil-free menu. According to her, this marks the beginning of a transformative phase in the restaurant industry—one that prioritizes healthier fare.

Gruel echoed this sentiment, expressing hope for the industry’s evolving trajectory. “The market has spoken,” he declared.