Challenge Participants

Student Groups

Bates College
Cal Poly SLO
Claremont McKenna College
Clemson University
Colegio Nueva Granada
Derrysfield School
Furman University
Iona Prep

Jomo Kenyatta University of Agriculture and Tech
Mt. Everest Academy
North Central College
Ohio State University
Proctor Jr/Sr High School
Riverbank High School
Sprouts Cooking Club

Stony Brook University
University of Florida Gainesville
University of North Carolina Asheville
University of Virginia
University of Wisconsin Stevens Point
University of Wisconsin Milwaukee

Food Service

Bon Appétit Management Company

B35, B33, B42, B82 Cafés,

South San Francisco*

Happy Valley Meat Company

MIT Simmons Hall*

Mt. Angel Abbey*

Cloud Café Santa Clara*

Paula LeDuc Catering

Nour from Nature

*Bon Appetit Management Company

Restaurants

Namu Gaji
Oasis Vegetarian Cafe

The Shakedown Cafe
The Honest Bison

Williamette Valley Country Club

The burgers were fantastic! The burgers were a 60% local beef (Lonely Lane Farm to Fork) and 40% local shiitake mushroom (Yamhill Farm to Fork). The guests loved and some even raved about them. Mushroom and burger is a winning combination! We sold out of them. We will be blending more beef and local produce soon! Paul Lieggi

Mt. Angel Abbey

In order to improve the health of people and the planet, we need to shift our diets away from industrially produced meat and support the livelihoods of farmer and ranchers that are caring for the land. The Better Burger Challenge is a simple, tasty way to make that shift. Chef Cal Peternell

We did a Falafel burger. It is basically just ground beef mixed with hummus, and topped with tzatziki sauce after it was cooked. The students loved it. We sold about 50, which is good for a grill special! It was simple, and a clever idea to create a better burger.

Brian McCarthy

MIT