World's Premium Hotel Chain Abolishes Seed Oil Usage First
Let's cut the crap and dive right into it! Brian De Lowe, co-founder and president of Proper Hospitality, isn't screwing around when it comes to wellness. With 13 design-forward hotels across the US, he's built an empire around five badass pillars: movement, recovery, nourishment, rest, and connection. But it's the nourishment pillar that just got a major upgrade.
Brian's had a brainwave: they've been using seed oils in their kitchens, and that ain't right. After all, he's been seed oil-free for years. So, he huddled up his chefs and made a switch to seed oil-free kitchens across their flagship brands, Proper Hotels and By Proper. They're the first national hotel brand in the world to pull this off, and they did it in partnership with Zero Acre Farms.
Zero Acre Farms' oil, called Zero Acre Oil, is a game-changer. It's made from fermented sugarcane and boasts a high smoke point and low environmental impact. According to Jeff Nobbs, co-founder and CEO of Zero Acre Farms, their production method uses 99 percent less water than olive oil and 87 percent less land than canola oil. And, says Brian, it tastes great.
The seed-oil free movement's been making waves lately, with RFK, Jr. ranting about seed oils being harmful to human health. But De Lowe's not playing politics or marketing bullshit here. For him, it's about providing his guests with the best.
Known as "the hateful eight," the seed oils that have gotten the boot include canola oil (a.k.a. rapeseed oil), corn oil, grapeseed oil, soybean oil, sunflower oil, safflower oil, rice bran oil, and peanut oil. These are commonly used in restaurant cooking, baking, and deep-frying because they have a high smoke point and are cheap. But seed oils are put through a process where they're stripped of their nutritional value.
Fears about seed oils stem from the process they undergo: pressed, bleached, heated, processed with solvents, and highly refined. It's not the seeds themselves that are bad; it's the process.
But don't fret if you're dining out and want to lessen your exposure to seed oils. Grilled, roasted, or steamed dishes are less likely to be cooked with seed oils. If you ask the server about the types of oils used in the dish you plan to order, they might be able to substitute a seed oil-free alternative. Look for a restaurant that identifies as "seed-oil free," consult a third-party certifier like The Seed Free Alliance or Seed Oil Scout, which saw its user base skyrocket from 100,000 to 1.5 million last year.
Brian De Lowe's a wellness innovator through and through. He founded the first Proper Hotel in San Francisco in 2017, and his goal was simple: to fill the gap in the market. "Boutique hotels had good programming and cultural ties," he says. "Luxury hotels had great service and amenities. But there weren't hotels that had both."
The Proper's for guests who can afford luxury hotels but want a vibe with a cultural connection. He launched The Proper Club, a wellness membership club, to give local communities access to Proper's wellness facilities, wellness classes, movement studios, recovery suites, live bands, speaker programming, cultural events, nutrition workshops, and more.
So, there you have it – Proper Hospitality steps up their game by embracing the seed-oil free movement. It's all about prioritizing their guests' wellness and setting a new standard in the hospitality industry for wellness-focused dining experiences. You go, Proper!
In light of the seed-oil free movement gaining traction, Proper Hospitality, under the guidance of wellness innovator Brian De Lowe, has made a significant shift towards seed oil-free kitchens across their flagship brands. This decision, a partnership with Zero Acre Farms, not only benefits the health-and-wellness aspect of guests but also promotes fitness-and-exercise by using a sustainable, high-quality oil derived from fermented sugarcane. Furthermore, this lifestyle change aligns with the seed oil-free movement's goal of prioritizing science-based nutrition for overall well-being.
