UVM Debuts 'Better Burger' with Sustainable Meat Mix

New patty uses 70% local Vermont beef and 30% mushroom roots to reduce environmental impact.

Published on Feb. 16, 2026

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The University of Vermont has introduced a new 'better burger' option at its Davis Center cafeteria, made with a blend of 70% local Vermont beef and 30% roasted mycelium (mushroom roots). UVM Executive Chef Dan Miele says this more sustainable meat option helps reduce the dining hall's environmental footprint while still providing a juicy, tender burger experience for students.

Why it matters

As colleges and universities look to offer more eco-friendly food options, UVM's 'better burger' represents an innovative approach to reducing the carbon impact of beef consumption on campus. The mycelium-beef blend provides a middle ground for students who want a more sustainable meat choice without sacrificing taste or texture.

The details

UVM developed the 'better burger' after chefs received training at the Culinary Institute of America and learned about a company called 50cut that produces half-beef, half-mycelium patties. To keep their local beef program involved, UVM settled on a 70/30 ratio of Vermont beef to mycelium. Chef Miele says the 'better burger' stays juicier for longer than a traditional all-beef patty.

  • The 'better burger' debuted at the Davis Center cafeteria in January 2026.
  • It has been the default burger option for about a month.

The players

Dan Miele

UVM Executive Chef who oversaw the development of the 'better burger' option.

David Workman

20-year UVM dining services employee who says the 'better burger' is very tender.

Avery Schunk

UVM freshman who doesn't notice much difference in taste between the 'better burger' and a traditional all-beef patty.

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What they’re saying

“They grow fast, they don't require a lot, they just keep producing, so switching and using more of that product to help maximize the volume of burger that we're getting, is just driving down the footprint on the environment.”

— Dan Miele, UVM Executive Chef (WCAX)

“When they feel medium, they're actually done. They're really very tender.”

— David Workman, 20-year UVM dining services employee (WCAX)

“I don't really know what beef tastes like, so for me there's no impact.”

— Avery Schunk, UVM freshman (WCAX)

What’s next

UVM plans to continue offering the 'better burger' as the default option at the Davis Center cafeteria, and will monitor student feedback to potentially expand the sustainable meat blend to other dining locations on campus.

The takeaway

UVM's 'better burger' represents a creative approach to reducing the environmental impact of beef consumption in college dining halls, blending local meat with mushroom-based mycelium to provide a more eco-friendly option without sacrificing taste or texture.