UPDATE: The University of Vermont (UVM) has introduced a new sustainable meat option called the “Better Burger” at its Davis Center cafeteria. This innovative burger, which debuted in January 2026, combines 70% local Vermont beef with 30% roasted mycelium, or mushroom roots, aiming to reduce the environmental impact of traditional beef consumption.
UVM Executive Chef Dan Miele emphasized the importance of this initiative, stating, “They grow fast, they don’t require a lot, they just keep producing.” The incorporation of mycelium not only enhances sustainability but also maximizes the volume of burger produced, significantly decreasing the campus dining hall’s carbon footprint.
The “Better Burger” concept emerged from training sessions at the renowned Culinary Institute of America, where UVM chefs discovered a company called 50cut, specializing in half beef and half mycelium patties. Miele explained, “When we saw this product, it was really important to still incorporate our local beef program into it,” leading to the unique 70-30 ratio.
Students have been enjoying the “Better Burger” as the default option for about a month. While some praise its juiciness and flavor, others remain loyal to traditional ground beef, with approximately 70% of burger sales now coming from the new offering. “There are some people who absolutely love it, and some who still opt for the 100% ground beef,” Miele noted.
Feedback from students has been mixed but generally positive. UVM freshman Avery Schunk shared her experience, mentioning that her family’s limited beef consumption means she doesn’t perceive a significant taste difference. “I don’t really know what beef tastes like, so for me there’s no impact,” she said.
This initiative reflects a growing trend towards sustainable dining options in educational institutions. With the focus on local sourcing and ecological mindfulness, UVM is leading the way in addressing climate change through innovative culinary practices.
As the popularity of the “Better Burger” continues to rise, UVM’s dining services are closely monitoring student preferences. The decision to offer both the sustainable burger and traditional options ensures that all students can find a choice that meets their dietary needs.
Stay tuned for more updates on campus dining innovations as UVM continues to explore ways to enhance sustainability while catering to diverse student preferences.
