Burger made using AI named the ‘greenest burger in Britain’

A quarter-pounder has been crowned ‘Britain’s greenest burger’ after being awarded an ‘A Carbon Rating’ by My Emissions.

Manufactured with the help of AI by North Yorkshire-based Myco, the Hooba burger is made with vertically farmed oyster mushrooms.

John Shepherd, Myco co-founder said: “Sustainability is at the heart of our business, and our goal is to create mouthwatering plant-based products that encourage people to eat less meat, as that’s one of the biggest factors fuelling the climate crisis.

“Meat-based burgers can be really bad for the planet, and My Emissions found that simply switching to a Hooba burger can save over 1.65kg in carbon – that’s as much as a train journey between Paris and London.

“So to receive an A rating for our Hooba burger feels like a real reward for our team’s hard-work in creating a product that is genuinely helping our planet.

Bosses are also eager for other manufacturers to follow suit.

John added: “While it is great to be recognised, what we really want is for the food industry to up its game and for other manufacturers to put more emphasis on sustainability.

“We would love it if someone came along and also pushed the boundaries around sustainability as ultimately we all need to do more.

“We’ve shown that you can create delicious food that doesn’t come at the expense of our planet, and we hope our unique production process can act as a blueprint for others in the future.”

The manufacturing process involves using AI to help grow thousands of mushrooms inside Myco’s 20,000sqft production site in Leeming Bar.