URGENT UPDATE: The University of Vermont (UVM) has just launched its innovative “Better Burger” at the Davis Center cafeteria, aimed at creating a more sustainable meat option for students. This new offering combines 70% local Vermont beef with 30% roasted mycelium, a sustainable mushroom root, which drastically reduces the environmental impact of traditional beef consumption.
UVM’s Executive Chef Dan Miele revealed that this approach not only cuts down on beef usage but also capitalizes on the rapid growth and sustainability of mycelium. “They grow fast, they don’t require a lot, they just keep producing,” Miele explained, emphasizing the environmental benefits of this new burger. The initiative was inspired by training sessions at the Culinary Institute of America, where UVM chefs discovered a company named 50cut that specializes in combining beef with mycelium.
The “Better Burger” has been available at the Davis Center since January 2026, and it has swiftly become the default option for diners. Miele reported that around 70% of burger sales have been for this new product. Early feedback has been mixed, with some students embracing the change while others still prefer the traditional 100% ground beef option.
UVM 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 the burger’s appeal to students who might not be familiar with traditional beef flavors. Meanwhile, long-time dining services employee David Workman noted that the “Better Burger” tends to be juicier and more tender than conventional patties.
Chef Miele confirmed there are no significant taste differences for many diners, which is leading to a gradual shift in campus eating habits. “There are some people who absolutely love it, and some people who still opt for the 100% ground beef which we still do offer,” he mentioned, highlighting the ongoing transition in consumer preferences.
As the “Better Burger” continues to gain traction, UVM is setting a precedent for sustainability in campus dining. Students and faculty alike are encouraged to try this innovative alternative, which not only supports local agriculture but also promotes a more environmentally friendly approach to food consumption.
With sustainability at the forefront of the conversation, UVM’s initiative could pave the way for other institutions to follow suit. As more students experience the “Better Burger,” the university will monitor feedback and adapt their offerings accordingly.
Stay tuned for further updates on how this initiative evolves and impacts dining choices at UVM and beyond.
