Large-Scale Innovation Grants
Our large-scale funding grant competitions were available to support innovation and the development of new products or processes to make our food systems more sustainable.
Collaborative Research and Development Grants
Our collaborative R&D grants were available to fund large-scale innovation projects to help the transition to net-zero and deliver improved productivity and sustainability.
Up to £500,000 was available in round one, and up to £350,000 in our second round of funding. Projects could last between 12 and 24 months.
All projects required collaboration with the leading research organisations in the region. Businesses were required to partner with either Niab, University of Kent, University of Greenwich or Canterbury Christ Church University.
Proposals had to demonstrate the potential to positively impact the Kent and Medway economy and at least 75% of the activity had to be carried out in the region.
Collaborative Grants Awarded
Successful Projects
Discover the innovative R&D projects supported by Growing Kent & Medway funding to boost collaboration with leading cutting-edge research facilities.
Prototyping and Demonstrator Fund
Businesses could apply for a share of up to £750,000 for the development and demonstration of innovative new technologies in the horticultural food and drink supply chain.
The competition aimed to support business-focused innovative technology development, with an emphasis on industrial prototyping and demonstration.
Applicants were required to have a detailed plan to commercialise their technology or product and to deliver a demonstration of their technology in a real-world operational environment.
Grants of between £50,000 and £150,000 were available.
Prototyping & Demonstrator Funds
Prototyping Projects
Automation, robotics, and artificial intelligence will be harnessed to control pests and diseases in fruit and vine crops in two of the research projects. Two further projects will use advances in biotechnology to test the by-products of horticultural crops to create new sustainable food ingredients.
