Dear Restaurants: Please Rethink Using Animal-Based Oils for Your Fries

When I walk into a local restaurant, I always hope I’ll find something on the menu I can enjoy. As a vegan, that’s not always easy — but for a long time, there was one safe haven on nearly every menu: the fries. A side of fries felt like a simple, dependable option. Potatoes, oil, and a little salt — how much simpler can it get?

But recently, I learned that a restaurant I’ve supported for years switched to using beef tallow to fry their potatoes. Just like that, a once-inclusive, plant-based option was suddenly off-limits for not only me, but for many others too. And honestly, it’s disappointing — because this choice has wider consequences than most people realize.

So, I want to speak directly to restaurants: I’m asking you to reconsider using animal-based oils, and to return to plant-based frying. Here’s why.

Inclusivity Matters

When you use animal-based oils like beef tallow or lard, you unintentionally exclude entire groups of potential customers:

• Vegans and vegetarians
  
• People with dietary restrictions for religious reasons (kosher, halal, Hindu, etc.)
  
• Those with heart or cholesterol concerns
  
• People with allergies to certain animal fats
  

Plant-based oils are naturally inclusive — they welcome everyone to the table. In an era where many restaurants are striving to be more welcoming and accessible, this small change can have a significant impact.

Healthier for Everyone

While beef tallow has gained some nostalgic popularity in recent years, the truth is: it’s loaded with saturated fat and cholesterol. Many diners today are more health-conscious than ever, seeking options that don’t compromise their wellness goals.

Plant-based oils — such as canola, sunflower, avocado, or rice bran — offer the same crispy texture and golden color without contributing to cholesterol or saturated fat intake in the same way. They provide a balance between flavor and health that benefits everyone.

Smart Swaps: Better Plant-Based Oils for Frying

The good news is that restaurants don’t have to sacrifice taste or texture to move away from beef tallow. There are plenty of excellent plant-based oils that produce fries every bit as crispy, flavorful, and golden as animal-based fats:

• Sunflower oil: neutral flavor, high smoke point, ideal for commercial fryers
  
• Canola oil: widely available, light flavor, affordable
  
• Rice bran oil: crisp texture, mild flavor, high smoke point
  
• Avocado oil: premium option, very high smoke point, healthy fat profile
  
• Peanut oil: rich flavor, excellent for frying (with allergy considerations)
  
• Soybean oil and corn oil: common in commercial kitchens, neutral taste, cost-effective
  

With these options readily available, switching to plant-based oils is both practical and beneficial.

The Environmental Cost

There’s no getting around it: animal agriculture, including beef production, comes with a heavy environmental footprint.

• Higher greenhouse gas emissions
  
• Increased water consumption
  
• Deforestation for grazing land and feed crops
  

By using plant-based oils, restaurants can reduce their environmental impact — a move many consumers increasingly value. Sustainability matters to a growing segment of diners who actively choose businesses that share their values.

Protecting Trust and Transparency

Many people assume fries are naturally vegan or vegetarian unless told otherwise. Learning after the fact that you unknowingly consumed animal products can feel like a violation of trust — and that trust is hard to rebuild.

Restaurants that clearly label their ingredients and commit to plant-based oils build long-term customer loyalty. Transparency is no longer a luxury; it’s an expectation.

Business Opportunity

This is also a smart business decision. Plant-based and flexitarian eating is on the rise. By ensuring your fries are cooked in plant-based oils, you’re not limiting your audience — you’re expanding it. More customers, more repeat visits, and stronger community goodwill.

Several national chains have already recognized this shift, offering plant-based frying oils without sacrificing taste or quality. It’s entirely possible to serve crispy, golden fries that satisfy every palate, without excluding anyone.

It’s a Small Change That Makes a Big Difference

I understand the nostalgic appeal of beef tallow. But in today’s diverse dining world, small choices have big ripple effects. Using plant-based oils keeps your menu open to more people. It shows respect for your customers’ diverse needs, it supports public health, and it’s better for the planet we all share.

As a loyal customer, I’m not writing this to criticize, but to encourage. I want to continue supporting local restaurants that I love — but I also hope they will take steps toward greater inclusivity. Changing your frying oil might feel minor in the kitchen, but for many of us, it means everything.