URGENT UPDATE: The University of Vermont (UVM) is revolutionizing campus dining with the launch of its new “Better Burger,” a sustainable meat option now available at the Davis Center cafeteria. This innovative burger, composed of 70% local Vermont beef and 30% roasted mycelium—the root structure of mushrooms—aims to significantly reduce environmental impact while serving students.
UVM Executive Chef Dan Miele confirmed that this blend not only lowers the carbon footprint of their dining services but also enhances the burger’s juiciness compared to traditional beef patties. “They grow fast, they don’t require a lot, they just keep producing,” Miele stated, emphasizing the benefits of mycelium in the burger mix.
The “Better Burger” initiative stems from a recent collaboration with the Culinary Institute of America, where UVM chefs were introduced to 50cut, a company specializing in beef and mycelium patties. Miele noted, “When we saw this product, it was really important to still incorporate our local beef program into it.” This led to the unique 70-30 ratio that defines the “Better Burger.”
Since its debut in January 2026, the “Better Burger” has become the default option at the Davis Center, with mixed reviews surfacing among students. Approximately 70% of sales have leaned toward this new offering, indicating a significant shift in student preferences. However, students craving a classic beef burger have the option to request the traditional version.
Freshman Avery Schunk shared her perspective, 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 are increasingly open to alternative protein sources.
While the UVM dining team is excited about the sustainability aspect of the “Better Burger,” they are also aware of the varying tastes among students. Chef Miele remarked, “There’s some people who absolutely love it, and some people who still opt for the 100% ground beef which we still do offer.”
As the dining services continue to promote this new burger, the focus will remain on both sustainability and student satisfaction. With the growing demand for environmentally responsible food options, UVM’s “Better Burger” could serve as a model for other institutions looking to make similar shifts in their dining programs.
Stay tuned for more updates on how UVM’s dining initiatives progress and how they impact student life on campus.
