‘Meat and veg’ burger targeted at environmentally sensitive students

A business specialising in the sale of pasture-fed meat produced in regenerative farming systems has collaborated with the University of Exeter to manufacture a “burger” made from equal parts beef and plant-based ingredients.

Farm Wilder plans to market its “50/50” burger to students at the university in the next few weeks and roll it out to other universities and public institutions.

See also: Farmers’ fury as Exeter City Council axes meat products

The non-meat ingredients include a butterbean mix and a wheat protein.

Luke Dale-Harris, of Farm Wilder, said the burger will allow the business to sell into markets normally inaccessible for organic and “properly” sustainably produced food.

“The 50/50 burger will allow us to provide premium quality meat with strong environmental credentials at a price point suitable for public procurement,” he said.

“It means that environmentally beneficial meat, often seen as a luxury product, can be made more widely available.”

It is also possible that the opportunity to eat “less, but better” red meat in burgers may stave off attempts by more student unions to press for solely “plant-based” catering in their canteens.

‘Confusion’

However, one organisation representing beef farmers is concerned that marketing a product that does not contain mostly meat as a burger will cause confusion.

Neil Shand, chief executive of the National Beef Association, said the “demonisation” of beef is wrong.

“The government’s own guidance is that beef is a valuable source of protein and nutrition,” he said.

Mr Shand also called into question the University of Stirling’s recent vote to ban meat and dairy products from its campus by 2025.

“Only 100 people were at that meeting, out of a student roll of 1,698, and of those 100 the majority voted to ban meat and dairy products. That’s hardly a fair representation of the views of all students on this issue,” he said.