URGENT UPDATE: The University of Vermont (UVM) has just unveiled its innovative “Better Burger” at the Davis Center cafeteria, marking a significant shift towards more sustainable dining options for students. This new burger, composed of 70% local Vermont beef mixed with 30% roasted mycelium, aims to reduce meat consumption and environmental impact.
UVM Executive Chef Dan Miele emphasized that this unique blend not only supports local agriculture but also enhances the sustainability of campus dining. “They grow fast, they don’t require a lot, they just keep producing,” Chef Miele stated about the mycelium, which helps maximize burger volume while minimizing environmental footprint.
The “Better Burger” concept originated from UVM’s culinary training at the Culinary Institute of America, where chefs discovered the innovative company 50cut, known for its beef and mycelium patties. UVM chefs adapted this idea, opting for a 70:30 ratio to incorporate local beef while ensuring a sustainable alternative.
Since its launch in January 2026, the “Better Burger” has been the default option at the Davis Center, generating mixed reviews among students. “There are some people who absolutely love it, and some who still opt for the 100% ground beef,” Chef Miele noted. Despite the varied responses, approximately 70% of sales have favored the new burger, indicating a growing acceptance of sustainable options.
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 a broader trend among students who may prioritize sustainability over traditional meat options.
While the “Better Burger” has been well-received for its juiciness and tenderness, evidenced by long-time dining services employee David Workman, who remarked that “when they feel medium, they’re actually done,” it remains to be seen how this initiative will shape UVM’s dining landscape moving forward.
As UVM continues to champion sustainability, students now have the opportunity to enjoy a delicious burger that aligns with environmental values. Those who prefer the classic beef experience need to specify their choice, but the growing popularity of the “Better Burger” signifies a potential shift in student preferences.
Stay tuned for more updates as UVM monitors the response to this groundbreaking initiative and considers further sustainable options in the future.
