Wisconsin, like many states, is utilizing federal American Rescue Plan Act funds to support resiliency in the meat processing industry.
On Friday, the application period closes for the Meat and Poultry Supply Chain Resiliency Grants.
In the first round of these grants — the state budget outlined $200,000 in each year of the biennium for Meat Processor Infrastructure Grants — DATCP received 100 applications requesting more than $4.4 million in funding. The first recipients of these grants were announced on May 5.
Recognizing the high demand for the grants, the Evers administration created the Meat and Poultry Supply Chain Resiliency Grants, investing up to $10 million in ARPA funds to continue to grow Wisconsin’s meat processing industry and improve the long-term viability of the state’s livestock industry. Through this grant, meat processors in Wisconsin have the ability to apply for grants of up to $150,000. Applications for the grant were released in May, and the application period will close this Friday, Aug. 19.
Another key initiative to watch: the Meat Talent Development Program.
The $5 million program aims to help attract students to meat careers, provide financial support to students in Wisconsin meat processing training programs, support program development, and connect the meat processing industry with potential employees. DATCP has been working collaboratively with stakeholders, universities, technical colleges, high schools, meat processors, and groups representing farmers to develop the program.
After months of development, DATCP has launched the “Meat Pathways” website, a critical component of this program. The website is designed to help job seekers identify careers in the meat industry that fit their talents and ambitions as well as connect them with employers. This unique tool will be used to attract new talent to Wisconsin’s meat industry and garner interest in careers that support the industry. The new website is available at https://meatpathways.wi.gov/.
DATCP has also been working closely with universities and technical colleges to develop or build on meat processing educational opportunities. Recently, DATCP announced that the Meat Talent Development Program will be providing tuition reimbursement for Wisconsinites that complete a Hazard Analysis Critical Control Points (HACCP) training hosted by UW-Madison today and tomorrow. Participants that complete the training will receive a certificate of completion and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat and Poultry HACCP Alliance.
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