BREAKING: The University of Vermont (UVM) has just introduced a groundbreaking “Better Burger” at the Davis Center cafeteria, designed to offer students a more sustainable meat alternative. This innovative burger is composed of 70% local Vermont beef and 30% roasted mycelium, a mushroom root that enhances sustainability by reducing the overall beef consumption in the dining hall.
UVM Executive Chef Dan Miele emphasized the environmental benefits, stating, “They grow fast, they don’t require a lot, they just keep producing.” This shift aims to significantly lower the cafeteria’s carbon footprint while maintaining a high-quality dining experience.
The “Better Burger” concept emerged from culinary training at the Culinary Institute of America, where UVM chefs discovered a company called 50cut, which specializes in half beef and half mycelium patties. “We wanted to incorporate our local beef program into it, so we developed a different ratio,” Chef Miele explained, leading to the unique 70:30 blend.
Since its debut in January 2026, the “Better Burger” has become the default option at the Davis Center, sparking a mix of reactions from students. Chef Miele noted that approximately 70% of sales have favored the “Better Burger,” while some students still prefer the traditional 100% ground beef. “There are some who absolutely love it, and some who still opt for the 100% beef, which we still offer,” he added.
Student feedback has varied, with freshman Avery Schunk mentioning her family’s limited beef consumption, stating, “I don’t really know what beef tastes like, so for me, there’s no impact.” Meanwhile, long-time dining services employee David Workman highlighted the burger’s superior juiciness, saying, “When they feel medium, they’re actually done. They’re really very tender.”
This initiative aligns with UVM’s commitment to sustainability and local sourcing, presenting a model that could influence dining practices at universities nationwide. As students continue to adapt to this new offering, the university is monitoring feedback closely to refine the dining experience.
Stay tuned for further updates as UVM continues to innovate in sustainable dining practices!
