URGENT UPDATE: The University of Vermont (UVM) has just launched the “Better Burger,” a groundbreaking sustainable meat option, at the Davis Center cafeteria. This innovative burger combines 70% local Vermont beef with 30% roasted mycelium—mushroom roots—to significantly reduce the environmental footprint of campus dining.
Executive Chef Dan Miele explains that this new recipe is designed to lower beef consumption while maintaining quality. “They grow fast, they don’t require a lot, they just keep producing,” Miele stated, discussing the benefits of mycelium. This approach is aimed at maximizing burger volume while driving down environmental impact.
The “Better Burger” concept emerged from training sessions at the Culinary Institute of America, where UVM chefs discovered a company called 50cut that specializes in beef and mycelium patties. UVM’s chefs adapted this model, ensuring local beef remains a staple in the recipe.
While the burger has been served as the default option for about a month, since its debut in January 2026, student reactions have been mixed. Miele reports that roughly 70% of burger sales are now attributed to the “Better Burger,” indicating a significant shift in student preferences.
Student feedback highlights a range of opinions, with some claiming the flavor is indistinguishable from traditional beef patties. Freshman Avery Schunk noted, “I don’t really know what beef tastes like, so for me there’s no impact.” However, students seeking 100% ground beef can still request it, although it remains less popular.
The introduction of the “Better Burger” underscores UVM’s commitment to sustainability and environmental responsibility while meeting the diverse dietary preferences of its student body. Chef Miele emphasizes, “They’re really very tender,” referring to the patties’ juiciness compared to traditional options.
As the demand for sustainable dining options continues to grow, UVM’s innovative approach may set a precedent for other institutions. The community is eager to see how this initiative will evolve and what future developments will emerge from this culinary experiment.
Stay tuned for more updates on how the “Better Burger” influences campus dining culture and student choices at UVM. The shift towards sustainability in food options is not just a trend; it reflects a broader commitment to environmental stewardship that resonates with today’s conscientious consumers.
