South Carolina Schools Embrace Blended Meat to Cut Emissions and Boost Nutrition

Joyn Foods has secured approval for its blended meat products in South Carolina schools. The company's 50Cut range—made from beef, mushrooms, and mycelium—will now be available through the state's purchasing system. This move could cut the environmental impact of school meals while improving nutrition for millions of students.

Joyn Foods, previously known as Mush Foods, grows mycelium on organic substrates in a controlled environment. The process takes just eight days and requires no farmland. By blending this mycelium with beef, the company creates meatballs, burgers, and mince under its 50Cut label.

The blended meat uses over 95% less land and 99% less water than traditional beef. It also reduces saturated fat, cholesterol, and sodium in school meals. At the same time, the mushrooms and mycelium add complete protein, dietary fibre, and essential nutrients like potassium, iron, and vitamin D.

South Carolina's approval came after tastings in Berkeley County schools. Students in grades K-12 preferred the 50Cut products over regular beef, with 96% approving the meatballs and 92% the burgers. Even younger children in grades K-2 gave an 84% approval rating.

The South Carolina Purchasing Alliance (SCPA) bid now allows all school districts in the state to buy Joyn Foods' products. This could pave the way for wider adoption, as the National School Lunch Program serves nearly 30 million meals daily across the US.

The SCPA approval means Joyn Foods' blended meat can now reach more schools through simplified procurement. With high student approval and a much lower climate footprint, the products offer a practical way to make school meals healthier and more sustainable. The decision may also encourage other states to follow South Carolina's lead.