URGENT UPDATE: The University of Vermont (UVM) has just debuted its innovative “Better Burger” at the Davis Center cafeteria, aiming to provide a more sustainable meat option for students. This new offering combines 70% local Vermont beef with 30% roasted mycelium—mushroom roots—significantly reducing the environmental impact of traditional beef consumption.
UVM Executive Chef Dan Miele confirmed that this blend not only cuts down on beef usage but also maintains a juicy and tender texture. “They grow fast, they don’t require a lot, they just keep producing,” Miele explained, highlighting the advantages of incorporating mycelium into the burger. The initiative stems from recent training sessions at the Culinary Institute of America, where UVM chefs discovered the company 50cut, known for its beef and mycelium patties.
The “Better Burger” has been the default option at the Davis Center cafeteria since its launch in January 2026. It has garnered mixed reviews from students, with approximately 70% of sales leaning towards the new burger. While some students rave about its unique taste, others remain loyal to the traditional beef patty, which is still available upon request.
UVM freshman Avery Schunk shared her experience, stating, “I don’t really know what beef tastes like, so for me there’s no impact.” This sentiment reflects the growing trend among younger generations seeking alternative protein sources. Chef Miele noted that the feedback varies: “There’s some people who absolutely love it, and some people who still opt for the 100% ground beef.”
The introduction of the “Better Burger” is particularly significant in light of increasing environmental concerns surrounding meat production. By blending local beef with mycelium, UVM aims to set a precedent for sustainability in campus dining and beyond.
As this initiative unfolds, students and faculty alike are encouraged to weigh in on their experiences, contributing to a broader conversation about food sustainability. With a growing interest in plant-based diets and sustainable practices, UVM’s innovative approach to dining could influence other institutions to follow suit.
Stay tuned for updates on how the “Better Burger” is impacting student dining choices and the campus environment. As more students try this sustainable option, it will be interesting to see if the shift towards alternative proteins continues to grow.
