In a bold move, Health and Human Services (HHS) Secretary Robert F. Kennedy Jr. is spearheading the "Make America Healthy Again" initiative, signaling a significant shift in the U.S. dietary landscape. On March 20, 2025, this initiative aims to revamp dietary guidelines and reform food industry practices, particularly focusing on the alarming rise of ultra-processed foods, which Kennedy identifies as a major contributor to the health crisis plaguing Americans, especially children.
During a Senate confirmation hearing, Kennedy underscored the critical need to eliminate ultra-processed foods from school lunches, asserting that these products are “making them sick.” This assertion highlights a broader concern about how dietary choices influence public health. Furthermore, Kennedy has been advocating for the removal of harmful additives, including food dyes, from children's diets.
One of the central pillars of his initiative is the push for fast-food chains to adopt beef tallow, a rendered form of beef fat, as a cooking medium instead of seed oils. Kennedy controversially claims that seed oils are “poisoning us,” prompting a lively debate among nutritionists and health advocates.
In contrast to Kennedy's stance, many nutritionists argue that seed oils, derived from vegetable sources, are healthier alternatives due to their unsaturated fat content. This viewpoint reflects an ongoing disagreement in dietary science about the benefits and risks associated with different types of fats.
Steak ‘n Shake is among the first to respond, having recently transitioned to beef tallow in their French fries, dubbing the change as “RFK’ing” their menu. This innovative move is expected to encourage other restaurants to re-evaluate their cooking practices, following Kennedy’s appeal.
Kennedy has voiced concerns about the obesity epidemic and chronic diseases in America, stating, “We are poisoning ourselves. And it’s coming principally from these ultra-processed foods.” This heartfelt declaration was made during an appearance on Fox News with Sean Hannity, where he linked dietary habits to significant health trends affecting the nation.
In line with the push for beef tallow, other popular chains like Popeyes, which uses natural beef tallow for its fries, and Buffalo Wild Wings, which employs beef shortening for some items, are paving the way for a potential shift in the industry. Smashburger also combines beef tallow and canola oil in its frying process, showcasing a growing trend towards reintroducing traditional cooking fats.
Despite the enthusiasm surrounding beef tallow, several critical factors come into play regarding its broader adoption in the food industry. Price is a significant consideration—the average cost for beef tallow hovers around $6 per kilogram, outstripping the $4 per liter price tag of vegetable oils. This could deter some restaurants from making the switch, particularly smaller establishments grappling with tight profit margins.
Moreover, ethical and environmental concerns surrounding animal-derived ingredients like tallow could influence public response, particularly among vegetarians and health-conscious consumers who may find such a switch unappetizing. These factors could significantly affect how restaurants market their offerings and adapt their menus.
Critics of Kennedy’s initiative are raising alarms, particularly concerning the high saturated fat content in beef tallow, which they assert could increase the risk of heart diseases. They often reference guidelines from the American Heart Association, which suggests limiting saturated fat intake as a means of promoting heart health.
As Kennedy continues to champion the “Make America Healthy Again” initiative, he poses a unique challenge to the food industry, spotlighting the need for nutritional reform and proactive measures against the pervasive influence of ultra-processed foods. “I am not against the food industry, but I want it to adapt to healthier standards,” he stated, emphasizing the urgent need for dietary changes aimed at improving public health.
With the introduction of beef tallow, the implications for the restaurant sector are profound. A shift in consumer perception could affect how chains design their menus in a more health-conscious manner, embracing traditional cooking techniques and ingredients. If successful, Kennedy’s initiative might reshape not only individual dietary habits but also commercial practices across the U.S.
As the initiative unfolds, industry stakeholders, from large restaurant chains to small independent eateries, will likely be watching closely. The transition to more traditional cooking fats like beef tallow could represent both an opportunity and a challenge within a rapidly evolving food landscape shaped by the quest for improved public health.
The dialogue between tradition and modern dietary science continues, as Kennedy urges Americans to rethink their food choices and advocate for a future where health and nutrition are paramount.
