UPDATE: The University of Vermont (UVM) has introduced a groundbreaking culinary option, the “Better Burger,” at its Davis Center cafeteria. This new offering combines 70% local Vermont beef with 30% roasted mycelium, aiming to provide a more sustainable meat choice for students. This initiative, which debuted in January 2026, is part of UVM’s commitment to reducing its environmental footprint.
UVM Executive Chef Dan Miele emphasized the benefits of mycelium, stating, “They grow fast, they don’t require a lot, they just keep producing.” The incorporation of mycelium not only enhances the burger’s sustainability but also maximizes the available volume of patties. This innovative approach stems from training conducted at the Culinary Institute of America, where chefs discovered the product from the company 50cut that produces hybrid beef and mycelium patties.
The “Better Burger” has been the default option at the Davis Center for nearly a month, and while it has received mixed reviews from students, Chef Miele reported that approximately 70% of burger sales have been for this new item. Some students have expressed enthusiasm for the juicier texture compared to traditional beef patties. “When they feel medium, they’re actually done,” noted David Workman, a 20-year dining services employee.
While many students appreciate the new burger’s taste, others prefer the traditional all-beef option. Freshman Avery Schunk shared her experience, stating, “I don’t really know what beef tastes like, so for me there’s no impact.” Students wishing for the classic beef burger must request it specifically, highlighting a shift in dining choices at UVM.
As sustainability becomes increasingly vital in dining services, UVM’s “Better Burger” represents a significant move towards eco-friendly eating habits. The university continues to encourage students to embrace this new option, which aligns with broader environmental goals.
The “Better Burger” is an urgent response to the demand for sustainable food choices on campus. With its innovative blend of local beef and mycelium, UVM not only supports local agriculture but also addresses the pressing need for environmentally responsible dining solutions.
Stay tuned for further developments as UVM monitors student feedback and the ongoing impact of this initiative on campus dining culture.
