LocalMCap_ProjectNarrative_Expansion_Compliant.docx

OMB Control Number: 0503-0028 Exp. Date: November 2025

Local Meat Capacity Grant Program

PROJECT NARRATIVE TEMPLATE - PROCESSING EXPANSION PROJECTS

For applications ranging from $100,000 to $5 million for Processing Expansion Projects to support a wide range of activities to increase and diversify processing capacity. Applicants requesting $10,000 to $250,000 for equipment-only projects may use the SEPARATE simplified application form. Thoroughly review the Local Meat Capacity Grant Program Request for Applications before completing this form.

Applicant Information Applicant Organization This must match box 8 of the SF-424.

Name:

Email:

Phone:

Fax:

Mailing Address:

Type of Applicant Select applicant type:

☐ For-Profit Organization (Other than Small Business) ☐ Nonprofit Entity ☐ Small Business ☐ State or Local Government ☐ Tribal Government or Entity Distressed Communities Index Using the Distressed Communities Index Map, provide the community distress score for the county(ies) benefiting from your project. Insert additional lines as needed.

County 1:

Distress Score 1:

County 2:

Distress Score 2:

Reduced Match Qualification The applicant organization meets the requirements as outlined in the RFA to qualify under one the following designations. See Appendix A of this form for more information. Select all that apply:

Historically Underserved Farmers and Ranchers ☐ Limited Resource Farmer and Rancher: Self-Determination Tool ☐ Beginning Farm or Rancher ☐ Socially Disadvantage Farmer or Rancher ☐ Veteran Owned Farmer or Rancher ☐ N/A SBA Designations for Non-farm Businesses ☐ SBA Small Disadvantaged Business ☐ SBA Veteran-Owned Small Business ☐ SBA Women-Owned Small Business ☐ N/A Authorized Organization Representative (AOR) This must match box 21 of the SF-424.

Name:

Email:

Phone:

Fax:

Mailing Address: ☐ Check if same as #1 Project Coordinator or Director This person should be a different individual than the AOR.

Name:

Email:

Phone:

Fax:

Mailing Address: ☐ Check if same as #1 Current Inspection Status Please select the inspection program under which your plant currently operates. If your facility intends to apply for inspected status during this project, please select “other” and briefly explain.

☐ State Meat and Poultry Inspection (MPI) program ☐ Federal-State Cooperative Inspection Program/Talmadge-Aiken Program ☐ Cooperative Interstate Shipment (CIS) program ☐ FSIS Grant of Inspection (GOI), including conditional and permanent ☐ Voluntary FSIS or state inspection of non-amenable species ☐ Other (please specify):

Operations Identifier Provide the applicant’s USDA facility and/or establishment identifier if you have one.

Facility Number:

Establishment ID:

Other (please specify):

What type of species are slaughtered and/or processed at the facility?

Select all that apply.

☐ Livestock ☐ Poultry ☐ Non-amenable Species ☐ Animal byproducts ☐ Other (please specify): Click or tap here to enter text.

Current Capacity Enter the data that applies to current business operations.

Number of head or birds processed annually:

Volume of carcasses or animal byproducts processed annually:

Number of full-time employees:

Number of part-time employees:

Business Operations Describe the current business operations including services being offered, geographic focus area, business relationships with local producers, market outlets, and more.

Click or tap here to enter text.

Grant Project Information

PROJECT TITLE

Provide a descriptive project title in 15 words or less.

Click or tap here to enter text.

Project Abstract SUMMARY Provide a project summary of 250 words or less suitable for sharing with the public, if funded. The summary provides a description of your project purpose, facility needs and expected outcomes. Use this same summary for the Project Abstract Summary submitted in Grants.gov.

Click or tap here to enter text.

Background Information Describe the need for grant funds, current challenges, and include data and/or estimated data when possible. Please describe your proposed project, along with business model, worker safety measures, market impact and opportunities, and community impact and support. Refer to Section 6.1, Evaluation Criteria, in the RFA for more details on the topics which this section should address.

Click or tap here to enter text.

Project activities Please select the type of project(s) you are requesting funding for:

☐ Expanding processing capacities to increase production volumes, process additional meat and poultry species, or add new value-added product types ☐ Upgrading processing and manufacturing equipment ☐ Increasing packaging and labeling capacity ☐ Increasing cold storage capacity ☐ Improving slaughter and humane handling infrastructure ☐ Installation of holding pens or wastewater management structures, or other improvements that do not require breaking new ground or constructing new facilities ☐ Purchasing equipment or upgrading facilities for rendering carcasses and animal byproducts ☐ Designing and building of on-premise retail space ☐ Developing, customizing or installing equipment that reduces greenhouse gas emissions, increases efficiency in water use, improves air and/or water quality, and/or meets one or more of USDA’s climate action goals (see https://www.usda.gov/climate-solutions/climate-adaptation-usda) ☐ Purchase or upgrade equipment to improve worker safety ☐ Modernize equipment or facilities to ensure food safety ☐ Hiring consultants to develop Hazard, Analysis, and Critical Control Points (HACCP) plans or to develop and provide employee training ☐ Training on the use of all equipment purchased under the grant and associated new processes ☐ Staffing or operational costs specifically tied to the proposed expansion project ☐ Other: Click or tap here to enter text.

Project Beneficiaries Describe who and how many producers will benefit from the project, including but not limited to local and underserved producers. Refer to Section 6.1, Community Impact & Support, in the RFA for more details on the topics which this section should address.

Click or tap here to enter text.

Project Objectives List your goals and objectives for this project, relating them directly to the issues mentioned above and the Work Plan below. Add Objectives as needed.

Objective 1: Click or tap here to enter text.

Objective 2: Click or tap here to enter text.

Objective 3: Click or tap here to enter text.

Objective 4: Click or tap here to enter text.

Work Plan Develop a work plan using the table below. The task descriptions should clearly explain the work necessary to complete the project. Insert lines as needed.

Key Staff and Experience List key staff, plus their role and experience relevant to this project. Add rows as needed.

Project Outcome Indicators The tables below list Local MCap project outcome indicators. Enter the number and unit of measurement (e.g. lbs.) in the Estimated Number column. If an indicator does not apply to your project, check “Not Applicable (N/A).” Note: Your application should demonstrate how your proposed activities will achieve these outcomes.

Outcome #1: Increased Meat and Poultry Processing Capacity

Outcome #2: Increased Viability of Local/Regional Producers and Processors

Budget Information Budget Summary Table The budget must show the total cost for the project. The information must match the information from the SF-424A-Budget Summary.

Budget Narrative Use the tables below to further describe the budget categories.

Personnel Describe and justify the level of effort that will be dedicated to this project. Insert additional lines as needed.

(# of hours OR % FTE) Funds Requested

Personnel Subtotal: $ Personnel Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Personnel 1:

Personnel 2:

Personnel 3:

Fringe Benefits Provide the fringe benefit rates for each of the project’s salaried employees that will be paid with grant funds. Insert additional lines as necessary.

Fringe Benefits Subtotal: $ Travel Explain the purpose for each trip request. Insert additional lines as needed.

Travel Subtotal: $ Travel Justification Describe each trip and how it will help you achieve the objectives and outcomes of the project.

Trip 1 (Approximate Date of Travel MM/YYYY):

Trip 2 (Approximate Date of Travel MM/YYYY):

Trip 3 (Approximate Date of Travel MM/YYYY):

Equipment Describe and justify any special purpose (meat or poultry processing) equipment to be purchased under the grant. Only list equipment that costs $5,000 or more. Insert lines as needed.

Equipment Subtotal: $ Equipment Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Equipment 1:

Equipment 2:

Equipment 3:

construction Describe and justify costs related to building or facility upgrades, including improvements, re-arrangements, and/or alterations to a facility that are required to use a space more effectively and to accommodate new or upgraded equipment and processes.

Construction Subtotal: $ Construction Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Construction 1:

Construction 2:

Construction 3:

Supplies List the supplies costing less than $5,000 per unit and describe how they will support the project.

Supplies Subtotal: $ Supplies Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Supply 1:

Supply 2:

Supply 3:

Contractor/Consultant Provide a list of contractors/consultants, detailing out the name, hourly/flat rate, and overall cost of the services performed.

Contractual/Consultant Subtotal: $ Contractor/Consultant Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Contractor/Consultant 1:

Contractor/Consultant 2:

Contractor/Consultant 3:

Other Include any expenses not covered in any of the previous budget categories. Be sure to break down costs into cost per unit.

Supplies Subtotal: $ Other Justification Describe each line item in the table and how it will help you achieve the objectives and outcomes of the project.

Other 1:

Other 2:

Other 3:

Indirect Costs Indirect costs (also known as “facilities and administrative costs”—defined at 2 CFR §200.1) represent the expenses of doing business that are not readily identified with a particular grant, contract, or project function or activity, but are necessary for the general operation of the organization and the conduct of activities it performs.

Indirect Subtotal: $

Appendix A: Reduced Match Qualification Information and Definitions definitions for Historically Underserved Farmers and Ranchers Limited Resource Farmer and Rancher: To determine eligibility, visit the following website - Self-Determination Tool Beginning Farmer or Rancher: Individual or entity that has not operated a farm or ranch for more than 10 years and substantially participates in the operation.

Socially disadvantaged Farmer or Rancher: Individual or entity who is a member of a socially disadvantaged group. A socially disadvantaged group is a group whose members have been subject to racial or ethnic prejudice because of their identity as members of a group without regard to their individual qualities. Socially disadvantaged groups consist of the following:

· American Indians or Alaskan Natives

· Asians

· Blacks or African Americans

· Native Hawaiians or other Pacific Islanders

· Hispanics.

For an entity, at least 50 percent ownership in the farm business must be held by socially disadvantaged individuals.

Veteran Farmer or Rancher: is a producer who served in the United States Army, Navy, Marine Corps, Air Force, or Coast Guard, including the reserve component thereof, was released from service under conditions other than dishonorable, and has not operated a farm or ranch or has operated a farm or ranch for no more than 10 years or who first obtained status as a veteran during the most recent 10-year period.

definitions for the SBA designations for non-farm business SBA Small Disadvantaged Business: The firm must be 51% or more owned and controlled by one or more disadvantaged persons. The disadvantaged person or persons must be socially disadvantaged and economically disadvantaged. The firm must be small, according to SBA’s size standards (see table below). For the purposes of this designation, disadvantaged persons is defined as per eCFR :: 13 CFR 124.103 -- Who is socially disadvantaged?:

Those who have been subjected to racial or ethnic prejudice or cultural bias within American society because of their identities as members of groups and without regard to their individual qualities. The social disadvantage must stem from circumstances beyond their control.

See Small Disadvantaged Business (sba.gov) for more information.

SBA Veteran-Owned Small Business: Must be considered a small business, as defined by the size standard (see table below). Have no less than 51% of the business owned and controlled by one or more veterans. For those veterans who are permanently and totally disabled and unable to manage the daily business operations of their business, their business may still qualify if their spouse or appointed, permanent caregiver is assisting in that management.

See Veteran contracting assistance programs (sba.gov) for more information.

SBA Women-Owned Small Business: The business must be a small business according to SBA size standards (see table below); must be at least 51% owned and controlled by women who are U.S. citizens; and have women manage day-to-day operations who also make long-term decisions.

See Women-Owned Small Business Federal Contract program (sba.gov) for more information.

SBA Small Business Size Standards for Eligible Entities

For more information visit: https://www.sba.gov/size-standards/index.html image1.png