Call: Resource-efficient eco-innovative food production and processing

• Health, demographic change and wellbeing;
• Food security, sustainable agriculture and forestry, marine and maritime and inland water research, and the Bioeconomy;
• Secure, clean and efficient energy;
• Smart, green and integrated transport;
• Climate action, environment, resource efficiency and raw materials;
• Europe in a changing world - inclusive, innovative and reflective societies;
• Secure societies - protecting freedom and security of Europe and its citizens.

Responding to the challenge of an aging population, research and innovation (R&I) under Horizon 2020 is an investment in better health for all. It aims to keep older people active and independent for longer and supports the development of new, safer and more effective interventions. R&I under Horizon 2020 also contributes to the sustainability of health and care systems.

Leadership in enabling and industrial technologies (LEIT) includes the parts of Horizon 2020 focusing on new opportunities for industrial leadership in Key Enabling Technologies (KETs), ICT and space. These are areas of key industrial competences determining Europe’s global competitiveness. Aiming at new and breakthrough technologies, this part of the programme will contribute to boosting competitiveness, creating jobs and supporting growth. It will help to achieve the EU Industrial policy1 goals and represents an important component of the EU Strategy for Key Enabling Technologies.

To remain competitive, limit environmental degradation and optimise the efficient use of resources, the development of more resource-efficient and sustainable food production and processing, throughout the food system, at all scales of business, in a competitive and innovative way is required. Current food production and processing systems, especially in the SME sector, need to be revised and optimised with the aim of achieving a significant reduction in water and energy use, greenhouse gas emissions and waste generation, while at the same time improving the efficiency in the use of raw materials, increasing climate resilience and ensuring or improving shelf life, food safety and quality. New competitive eco-innovative processes should be developed, within the framework of a transition towards a more resource-efficient, sustainable circular economy.