Antonia Nagy wants to bring organics to the masses. How? With hot dog carts, of course.

“We want to do American fast food,” Nagy said. “You know — organic hot dogs, burgers, milkshakes.”

The idea, Nagy said, is to create “a safe space for people who don’t think they can eat organic.” Rather than adding to the growing number of upscale “slow food” restaurants, Nagy said she wants her customers to feel free to try organic foods in a low-pressure environment.

“The already-converted consumer is already going to be there,” she said. “We want to transition people.”

Hot dog carts are also a low-overhead way to enter the market with high visibility, Nagy said. While she estimated the price tag for opening a single New York City restaurant to be more than $1.5 million, Nagy said a few carts could be done with  just $1 million. Nagy said combining the two could help spread out overhead costs while attracting investors to open franchises across the country.

The proposed business model focuses on developing local distribution networks that support area farms while keeping costs low through “cooperation, co-branding, partnerships, and collaborative techniques,” Nagy explained.