Why Restaurants Are Ditching Seed Oils for Butter, Tallow, and Olive Oil

Bala BitesLifestyleJuly 17, 2025

A QUIET CULINARY SHIFT IS UNDERWAY

For decades, seed oils like canola, soybean, corn, and sunflower have dominated commercial kitchens. Not because they’re ideal for human health, but because they’re cheap, shelf-stable, and easy to source in bulk.

Introduced in the early 20th century and marketed as heart-healthy alternatives to saturated fats, these oils became deeply embedded in restaurant operations, often without consumer awareness or consent.

That’s changing.

A quiet but significant shift is underway as more restaurants and chefs rethink the oils they cook with.

Whether motivated by customer demand, evolving science, or a return to culinary roots, a growing number of eateries—from fast-casual chains to independent bistros—are replacing industrial seed oils with more traditional fats like olive oil, avocado oil, butter, and beef tallow.

WHICH RESTAURANTS ARE LEADING THE SEED OIL-FREE MOVEMENT?

True Food Kitchen is a leading example. With 47 U.S. locations, the chain undertook a comprehensive overhaul of its ingredient list to eliminate seed oils, even going so far as to replace dried cranberries that contained seed oil with cleaner alternatives like royal raisins.

Smashburger has also leaned into the change, frying everything—from its burgers to its veggie patties—in beef tallow.

Steak ‘n Shake began transitioning to beef tallow for its fries in select markets such as Ohio, Colorado, and Florida.

Even legacy chains like Sweetgreen briefly pivoted to extra virgin olive oil and avocado oil before some locations reverted back, showing that the movement is still in flux.

Other brands like Outback Steakhouse, Buffalo Wild Wings, and Popeyes are experimenting with beef tallow at certain locations, though practices vary and are often not widely publicized.

The big guns, like Starbucks and McDonald's, are also considering change.

McDonald’s has removed significant seed oils from its standard burgers, though sauces and deluxe items may still contain them. McDonald's still fries their french fries in a canola oil blend.

Meanwhile, Starbucks said they are considering removing canola oil from its food menu.

WHY ARE SEED OILS BEING RECONSIDERED?

The growing backlash against seed oils stems from concerns around their high omega-6 fatty acid content and processing methods, which some studies link to systemic inflammation, metabolic dysfunction, and other chronic health issues.

While mainstream nutrition authorities like Tufts University continue to defend seed oils when used in moderation, advocates of the seed oil-free movement argue that moderation is nearly impossible when these oils are present in most restaurant meals—often hidden in dressings, marinades, and sauces.

The result is a diet skewed towards increased consumption of omega-6 rich processed foods and vegetable oils and less consumption of omega-3 sources, like fatty fish.

A low ratio of omega-6 to omega-3 fatty acids is more desirable for health. It reduces the risk of many of the chronic diseases that plague Western societies.

The problem is our Omega-6 to Omega-3 ratio has been trending decisively higher in recent decades.

On your next blood work panel, ask your doctor to add an Omega-6 to Omega-3 ratio test for your fatty acids.

THE CHALLENGE FOR RESTAURANTS

Switching oils isn’t as simple as changing brands. It requires reworking recipes, retraining staff, adjusting vendor relationships, and in many cases, accepting higher ingredient costs.

Yet for many chefs and restaurant owners, the effort is worth it. The move toward traditional fats is often framed as a return to a more honest, time-tested way of cooking—one that prioritizes nutrient density, flavor integrity, and customer trust.

Some chefs speak openly about the friction involved in the transition, while others let the food speak for itself.

Either way, it’s a sign of rising standards in food preparation and sourcing.

FINDING SEED OIL-FREE RESTAURANTS

As always, technology can help fuel the social change. Apps like Seed Oil Scout and LocalFats crowdsource seed oil-free restaurant data, with Seed Oil Scout alone cataloging over 1,300 listings.

These platforms allow users to search by oil type, cuisine, or dietary preference, making it easier to navigate restaurant choices with intention.

Meanwhile, state-level regulation is beginning to enter the conversation. Louisiana is set to enforce seed oil labeling in restaurants starting in 2028, suggesting this issue is gaining traction beyond grassroots momentum.

Meanwhile states like Texas, Arizona, California, West Virginia, Virginia, Utah, Idaho, and Michigan are considering various levels of ingredient restrictions.

IS SEED OIL-FREE THE NEW FARM-TO-TABLE?

Just as “organic,” “pasture-raised,” and “farm-to-table” became signals of quality and intention, “seed oil-free” could emerge as a new marker of care and culinary craftsmanship.

It is unlikely to be just a passing trend. It is potentially a complete recalibration of what we expect from our food.

And if you are cooking at home, consider the sneaky places seed oils still show up.

Ultimately, the movement is not about perfection, but about reducing the cumulative burden of these ingredients on our bodies.

SUMMARY

A growing number of restaurants are removing seed oils and returning to traditional fats like olive oil, tallow, and butter for better health and flavor.
Concerns around omega-6 dominance in the Western diet are driving the shift, with critics citing links to inflammation and metabolic dysfunction.
Tools like Seed Oil Scout and new regulations (e.g., Louisiana’s 2028 labeling law) are helping consumers make more intentional, seed oil-free choices when dining out.
The seed oil-free movement reflects a larger trend toward intentional, ingredient-conscious cooking.