Main Street Project is creating an innovative system that makes it possible for aspiring farmers or “agripreneurs” to walk a path to prosperity through training, supporting graduates through a business incubator process, identifying financing options, and building a replicable poultry production and delivery system. According to MSP’s website their “model includes more than 14 symbiotically connected agricultural enterprises. Natural, free-range poultry is at the heart of the system because of its benefits to the ecology (think manure instead of chemical fertilizers), the short life cycle of poultry, the familiarity to many immigrant families, and the potential for vertical integration.”
- Main Street Project
- Phyllis Onstad – Retired U of M Extension
- Rob King – Professor, U of M Applied Economics
- Mario Renato Carrillo – Graduate Student, U of M Applied Economics
- Greg Schweser – Associate Director, Sustainable Local Foods, U of M RSDPs
- The SE RSDP provided a consultant (Phyllis Onstad) to review the production training manual for the poultry system. The revised manual will now go through a review process facilitated by Main Street Project.
- Graduate student Mario Renato Carrillo is developing a complete cost profile of the chicken production component, including a range of wholesale and processing costs, as well as a description of the current US and MN wholesale markets for fresh and frozen pasture-raised chicken.
- A U of M Healthy Foods, Healthy Lives Institute 2014 Community-University Partnership Grant has been awarded for the project, "Evaluating Food Safety and Health Impacts of an Alternative Poultry Production Model," under co-investigators Greg Schweser (RSDPs) and Reginaldo Haslett-Marroquin (Main Street Project).
- The collaborative team has also been invited to submit a full application to the North Central Region Sustainable Agriculture Research and Education (NCR-SARE) Research & Education (R&E) program for further evaluation of Main Street Project’s model.
$5,900 for consultant review of production manual
$48,795 - U of M Healthy Foods, Healthy Lives Institute Community-University Partnership Grant