The Better Burgers campaign aims to inspire chefs, food service and students to transform the iconic resource-intensive American hamburger into a delicious force for better health, environmental sustainability, animal welfare and economic opportunity for family farmers and ranchers. We provide education, resources, and technical assistance to make it easier for institutional dining facilities to find, serve and afford better beef that supports local farmers and regenerative agricultural methods. We also provide tools and guidance to student advocates for better meat.
Better burgers can be made in a number of ways. They all start with using domestic, organic and/or grass-fed beef from well-managed animals raised humanely on pasture without the use of routine antibiotics or hormones. You can make them even better by replacing 30-50% of the meat with mushrooms or veggies. By using less meat, you can cut a burger’s carbon footprint and afford better quality, healthier, third party certified beef. Better veggie burgers can be made using all organic veggies, legumes & grains, ideally from local and regional producers.
The Better Burgers campaign is inspired in part from the James Beard Foundation, Menus of Change and the Mushroom Council’s blended burger initiatives. This multi-year campaign has the potential to rapidly grow the market for domestically produced, grass-fed meat and educate and mobilize food service professional, chefs, campus dining (both school and business), restaurants, students —and government officials––around the broader benefits of LESS and BETTER meat. We seek allied and institutional partners as well as financial support to scale this initiative. Please Join Us!
If you would like to join the campaign, support the effort or get involved, please contact us.
Friends of the Earth works at the nexus of environmental protection, economic policy and social justice to fundamentally transform the way our country and the world value people and the environment. We are part of a global grassroots environmental network with more than 70 member organizations worldwide. Our Good Food, Healthy Planet Campaign aims to reduce the harmful impacts of industrial agriculture by reducing consumption of factory-farmed, grain-fed animal products and increasing access to and availability of regenerative, grass-fed meat and organic plant-based foods.
Turning Green engages and empowers youth from K-12 and higher education in the transition from conventional to conscious living, mobilizing action to sustain a healthy and just planet. This global student-led movement is devoted to education, advocacy and leadership development around environmentally and socially responsible choices for individuals, schools, and communities. One of its signature programs, The Conscious Kitchen, is a paradigm shifting new model for school food service, transitioning school meals from pre-packaged, processed food to chef-prepared, scratch-cooked meals, based on five attributes: Fresh, Local, Organic, Seasonal and Non-GMO (FLOSN).