UPDATE: The University of Vermont (UVM) has just launched its innovative “better burger” at the Davis Center cafeteria, aiming to provide students with a more sustainable meat option. This new burger, which combines 70% local Vermont beef with 30% roasted mycelium—the root structure of mushrooms—promises to significantly reduce the environmental impact associated with traditional beef consumption.
UVM Executive Chef Dan Miele emphasized the environmental benefits of using mycelium, stating, “They grow fast, they don’t require a lot, they just keep producing.” This approach not only maximizes burger production but also minimizes the overall carbon footprint. The “better burger” concept emerged from training chefs at the Culinary Institute of America, where they discovered a product by 50cut, which offers a similar beef and mycelium blend.
The “better burger” has been available since January 2026 and has quickly become the default option at the Davis Center. Chef Miele noted that approximately 70% of burger sales have been for this new item. While many students are embracing this shift, the response has been mixed. “There’s some people who absolutely love it, and some people who still opt for the 100% ground beef which we still do offer,” Miele added.
In terms of taste, the “better burger” may surprise many. Chef Miele pointed out that it tends to stay juicier for longer compared to traditional beef patties. “When they feel medium, they’re actually done,” said David Workman, a 20-year dining services veteran. Students like Avery Schunk shared their experiences, stating, “I don’t really know what beef tastes like, so for me there’s no impact.”
As UVM prioritizes sustainability in its dining services, this new burger initiative reflects a growing trend in university cafeterias aiming to reduce meat consumption. The university continues to offer 100% beef options for those who prefer it, ensuring all dietary preferences are catered for.
What happens next? As the “better burger” gains popularity, UVM will monitor student feedback and sales data to assess its long-term success. The community is encouraged to try this new offering and share their opinions, as student engagement plays a crucial role in shaping the future of campus dining.
Stay tuned for more updates as UVM leads the way in sustainable dining initiatives.
