Green Transition Food Processing Africa

The EU-funded research and innovation program “Green Transition Food Processing Africa” supports the development of sustainable and safe food processing methods in African regions with a total budget of up to €11,000,000 per project. Over a period of 36 months, it supports multi-actor consortia consisting of researchers, food processors, farmers, NGOs, and other actors in the food system from EU member states, associated, and African countries. The focus is on underutilized crops such as legumes, millet, or yam, innovative biotechnologies, and circular economy approaches to minimize post-harvest losses and produce high-quality, nutrient-rich products. The funding rate is 100% of eligible costs (personnel costs, material and travel expenses, project management, third-party support) – excluding real estate acquisition and retrospective costs. Submissions are possible until April 14, 2026, with a single-stage evaluation process and a maximum funding of €11 million per project.

The aim is to support small and medium-sized enterprises, non-profit and public institutions, as well as educational providers and founders in developing innovative approaches for sustainable value chains and ensuring food security. A consortium with at least three independent legal entities from African countries following the multi-actor approach is required. The evaluation is based on excellence, expected impact, and quality and efficiency of implementation. Accompanying documents to be submitted include a project description application part, technical annex, financial plan, CVs, and an ethics self-assessment. The results are to be disseminated through targeted dissemination and communication activities, synergies with EU initiatives such as the Global Gateway are to be utilized, and outcomes transferred into practice to contribute in the long term to resilient, climate-friendly food processing in Africa.