James Beard Foundation announces the second annual Blended Burger Project™

blended burger

From The Blended Burger Project™.

The Blended Burger Project™ is a movement to make burgers better by adopting the Blend, which combines ground meat with chopped mushrooms to create an incredibly delicious burger and other menu items that are healthier for your guests and more sustainable for the planet.

Operators across the country from the college and university, corporate dining, hospital and K-12 segments have made a commitment to the Blend while building more nutritional and more sustainable menus and have re-imagined their burgers to make a true difference for their guests.

The James Beard Foundation is providing these operators, along with chefs across America, the opportunity to win a trip to cook at the historic James Beard House. Operators can develop and menu their own takes on a “better burger” by blending at least 25 percent fresh and chopped cultivated mushrooms into a burger patty for a chance to win. Then, operators can menu their blended burgers throughout the promotion period, Memorial Day through July 31, 2016, send a photo of the burger to James Beard Foundation and promote their burgers to guests via social media.

Diners across America will be casting their votes for their favorite blended burger at JamesBeardFoundation.org.  The five chefs with the most votes will prepare their blended burgers at the historic James Beard House in New York City this October.

Many have perceived this groundbreaking development as an opportunity to change the way Americans eat. This year marks the second annual Blended Burger Project™, and it is an effective way to partner with the James Beard Foundation to show your guests how great taste, better nutrition and increased sustainability can come together to improve the quality of the food you serve and what they eat.

The Blended Burger Project initiative helps bring to life JBF’s now six-years-long Impact Programs initiative that focuses on fostering more health and sustainability in our food system,” said Kris Moon, senior director of strategy and development for JBF. “We’re pleased to partner with the Mushroom Council once again to educate chefs and diners about the virtues of The Blend.”

Some of the nation’s top chefs and restaurateurs have already pledged their participation, including:

  • Hugh Acheson (5&10, The National, The Florence and Empire State South--Georgia)
  • Jenn Louis (Lincoln and Sunshine Tavern, Portland, OR)
  • Jehangir Mehta (Graffiti and Mehtaphor, NYC)
  • Maria Hines (Tilth, Seattle)
  • Alex Seidel (Fruition, Denver)
  • Tim Byres (SMOKE, Dallas)
  • Bernie Kantak (The Gladly, Phoenix)
  • Mike Jenkins (Garces Trading Company, Philadelphia)

As Hugh Acheson, James Beard Foundation award-winning chef, author and Top Chef judge said, “As a proponent of sustainable, healthy foods, I’m thrilled to join the Blended Burger Project. The meaty, umami qualities of mushrooms make them the perfect ingredient to boost a burger’s flavor—and their nutritional and environmental qualities make a great burger even better.”

To join the Project, visit www.jamesbeard.org/blendedburgerproject

More From FoodService Director

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.


Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code