The European Green Deal includes measures to promote res¬ource efficiency by turning to a circular economy, limiting climate change, halting biodiversity loss and controlling pollution. It covers all sectors of the economy, especially transport, energy, agriculture, construction and industries such as steel, cement, textiles and chemicals.

New technologies and innovations will serve as a key for achieving the goals of the Green Deal. “Horizon Europe” is expected to play a leading role in determining additional public and private research investment. At least 35% of its budget will fund new climate solutions that are relevant to the implementation of the Green Deal.

Agriculture and food will play a key role in achieving the European Green Deal. The European Green Deal is expected to lead to job losses, but at the same time will create opportunities for the green sectors. This change could also affect agriculture.

The European Green Pact contains a roadmap for more efficient use of resources by moving to a clean, circular economy and halting climate change, reversing the trend towards biodiversity loss and reducing pollution. The necessary investments and available financial instruments and how to ensure a fair and inclusive transition are all outlined and explained.

The green economy is an approach to achieving sustainable development. It requires avoiding growth models related to the usage of many resources, requires the implementation of sustainable consumption and production models and the reinvestment of value added in resource-rich developing countries. The green economy, and in particular the circular economy, is looking for a balance between economic growth, social development and environmental health. A green economy is defined as an economy that enhances people's well-being, reduces inequalities in the long term, and does not expose future generations to environmental risk and scarcity (UNEP).

The process of building it involves moving to low carbon economic activities. In rural areas, the idea of a green economy is key to enhancing „decent employment” opportunities. This is another modern global concept, defined by the UN as a form of employment that respects the fundamental rights of workers and the rights of workers in terms of conditions, safety and remuneration, and respect for the physical and mental well-being of the worker in the performance of his or her duties. Decent employment is expected to increase resource and labor productivity and help eradicate poverty and social exclusion.

Eco-friendly capabilities are needed to adapt products, services and processes to climate change and the related requirements and regulations. The European Centre for the Development of Vocational Training defines green skills as "the knowledge, abilities, values and approaches needed to live, develop and support a sustainable and resource-efficient society". These skills will be needed in all sectors and at all levels of the workforce.

(Source: Publication created under the Future Agricultural Leaders project)

“Green entrepreneurship” is an activity that consciously addresses an environmental and / or social problem / need through the implementation of high-risk entrepreneurial ideas that has a positive net environmental impact and is financially sustainable at the same time.

Preventing and remedying environmental damage and moving to a low carbon economy is a challenge for society, which also offers new business opportunities for companies. However, eco-innovation, like all other types of innovation, needs a conducive environment for its successful development, and environmental innovators depend on the support available to develop their ideas and on the access to finance for their implementation. The development of green entrepreneurship benefits by its proximity to knowledge institutions, as well as by the availability of skilled labor and industry links that facilitate cross-sectoral cooperation; it is these conditions that enable the emergence of eco-innovation clusters.

Agritourism is a concept that was formed by two terms: agriculture and tourism. Agritourism gives farmers the opportunity to diversify their holdings and generate additional income by providing tourist services to their farms. Thus, they provide additional passageways to their low income from farming and maintain the viability of farms and rural communities. Carrying out tourism-related activities on farms supports and promotes agricultural resources, traditions and culture. Agrotourism is a successful example of sustainable tourism, which has become increasingly important in recent years.

Agritourism develops in functioning farms in which the main activities are agricultural and are carried out in a predominantly unchanged agricultural environment. A distinctive feature of agritourism is the interaction between people, namely the direct contact between tourists and the farming family and its members.

There is still a lack of regulation and definition of what constitutes this authentic agritourism and how it differs from other forms of rural tourism. The incomplete, misleading picture or general misunderstanding of what we associate with agritourism makes it difficult to ensure targeted promotion, strategic marketing and consistent research in the field.

According to Eurostat, by 2016 about 30% of EU farms are run by women, and this is a sign that the number of women in agriculture has been increasing slowly but steadily in recent years. However, the increase is not widespread and the situation in each of the Member States of the EU is different. While in Lithuania and Latvia almost half of the farms are run by women, in Finland, Malta, Germany, Denmark and the Netherlands the share does not exceed 10%. Bulgaria is in the middle of the ranking (25%) but below the EU average of 28%.

Women in rural Europe are not a homogeneous group: they have different roles and activities in farms and family businesses, outside the agricultural sector, in the household or in the community. Their needs and interests are also different, especially in terms of age, educational level, family composition and age of their children. There is also no statistics regarding the gender: data is collected for other purposes and the information is not well targeted or comparable. Only Eurostat allows comparison of statistics for the agricultural sector with the division of men and women.



It outlines the following picture:

* A large percentage of women assist their spouses without being business partners;

* The unemployment rate in rural areas is much higher than in urban areas and affects women more than men;

* A significant percentage of women working on farms are hired for temporary work and often have other temporary work outside of agriculture;

* Many women do seasonal work, sometimes in the shadow economy;

* An increasing proportion of them are migrants.



The commitment to tackling gender disparities in the EU is enshrined in the Common Agricultural Policy (CAP). When developing their rural development programs for the period 2021-2027, Member States will have to specifically consider the situation of women in them. Farmers make a major contribution to the disqualification of agriculture and added value to rural areas, and this role must be duly taken into account. There are also various infrastructure requirements that need to be met to attract young women, such as child and adult care.

(Source: A publication created under the project Future Leaders in Rural Development farm", with author Tihomira Trifonova)

Growing plants for use as food in urbanized areas with the purpose of generating income. Its distinctive feature is that it is integrated into the city's economic and environmental system. This means using urban residents for labor, using typically urban resources (such as organic waste in the form of compost and urban waste water for irrigation), direct links with urban consumers, direct impact on urban ecology (positive and negative), formation of part of the urban food system, competition for land with other urban functions, influence from urban policies and plans. Urban farming is considered different from traditional farming. According to analysts, this is reflected in the way it uses cultivation technologies, makes cultivation choices and markets them. These are new technologies other than those used in agriculture. Often, due to soil pollution in urban areas, it relies on alternatives including hydroponics and aquaponics.

Urban food production has become a global trend and continues to grow. It enjoys a good image, is perceived as stylish and is claimed to be the future of food. New smart gardening brands are burgeoning at a rapid pace worldwide.

But what makes urban agriculture so irresistible and at least at first glance better than
the traditional in the age of urbanization? Five basic features:

- Productivity;

- Increasing availability of bioproducts;

- Suitable for small spaces;

- Sustainability;

- Having fresh produce throughout the year;

(Source: Future Leaders in Agriculture Campaign)

Wellbeing and good quality of life are not only the result of technological advancement, but also of positive social change. Often these are practical solutions that improve our standard of living, health, education, civic participation. In this sense, innovation in rural areas is difficult to classify as good, important or resourceful. Sometimes small decisions make our everyday life easier and more open. Social innovation is a response to a social challenge. It alters customary practices to bring some common benefit to the community; introduces new solutions to problems in rural areas, and in particular those with physical handicaps (eg remote mountainous areas); limited access to infrastructure (road transport networks, electricity and telecommunications networks, including the Internet); low-income population at risk of poverty or social exclusion, or high dropout rates. Social innovation follows logic and mechanisms different than market innovation. Rural areas generally do not have much capacity to develop genuine technological or market innovation, and therefore the social dimension, namely the social type of innovation, should receive more attention there.

When an innovation is social, it prioritizes community development over territory development. This means that addressing needs, involving all groups, the common good and good environmental status are more important to it than profitability and market success. The specific problems and needs of rural areas usually require cooperation - closer cooperation between business, local government and the civil sector. Traditionally, they are seen as functioning separately, but the new understanding changes that point of view.

The Leader Local Action Group model takes the roles and responsibilities of these countries. LAGs, organized as tripartite (citizens, authorities, business) rural development partnerships, are a good example of how different spheres can co-operate without any particular problems. They join forces at different stages, ranging from identifying local needs through their role as mediator, providing a negotiating platform to a key participant in local government that pushes development in many areas of rural life.

(Source: Publication created under the Future Agricultural Leaders project)

The EU policy on health across the agri-food chain has three main objectives:

- Ensure that food and feed are safe and nutritious;

- Ensure good animal health and welfare and plant protection;

- Providing adequate and transparent information on the origin, content / labeling and use of food. It is applied at every stage of the production process- from farm to table. The task of providing healthy food is cross-border because most of the food crosses EU borders. The EU is a common market: goods (including food) are sold freely throughout the Union. This gives consumers much more choice and lower prices due to increased competition, but at the same time requires rules for quality and safety. Thanks to these rules, European citizens enjoy some of the highest safety standards in the world. Mandatory checks are being made throughout the agri-food chain, which must ensure that plants and animals are healthy and that the food and feed produced is safe, of high quality, properly labeled and complies with the strict EU standards.

Five of the seven biggest risk factors for early mortality in the EU are related to what we eat and drink: high blood pressure, cholesterol, body mass index, inadequate consumption of fruits and vegetables and alcohol abuse. All this makes the EU food policy a world leader.

Labeling rules make it easier for consumers to differentiate between organic foods, quality products or foods produced in a specific way. Specific EU logos are used for products related to geographical origin: 'protected designation of origin' and 'protected geographical indication' or for products produced in the traditional way: 'traditional specialty guaranteed'. The EU Organic Farming logo can be affixed to all packaged organic food in the EU and guarantees compliance with organic production standards.

(Source: Future Leaders in Agriculture Campaign)

Agro-ecology is agricultural practice that makes the best use of natural resources without damaging them. It works with local ecosystems and improves soil and plant quality with the help of available biomass and biodiversity without being damaging them with chemicals. Farmers use the knowledge of their ancestors and their customers. Instead of the conventional mono-cultural industrial approach that relies on outsourcing, a mosaic of sustainable, regenerative agricultural systems is being developed to improve life in small farms, create diversity, to make food production resilient to a changing and unpredictable climate, and enough food with growing biodiversity. The idea is for local producers not to be isolated, but to fall into the center of the food chain, by providing food for the local communities. Agroecology includes the entire food system - production, distribution, consumption. For farmers, this means using agricultural practices that seek to mimic natural processes and reduce the need for external additives. Local agricultural knowledge is used for this purpose. Agro-ecology places a strong emphasis on supporting the local economy and creating jobs that require special skills. The basic principles of agro-ecology are the recycling of nutrients and energy within the farm, the interaction between the crops and animals, the diversification of species hence the genetic resources. By using organic matter and improving the soil quality, farmers achieve better growth. The system requires extensive knowledge that the farmer has gained through experimentation and study and understanding of local conditions.

One of the key points is a gradual increase in farm productivity as opposed to an increase in one crop. This is beneficial for the farmer as it provides him with different sources of income, reduced risk of crop failure, more varied food. Agro-ecology is built on close links between producers and consumers. An important aspect of the agro-ecology is short-distance sales.

(Source: Future Leaders in Agriculture Campaign)

Each year, in the European Union, 88 million tonnes of food waste are generated, making it 173 kg per person. Food is wasted on every step of its way- from the producer to the final consumer - on farms, in production, in shops, in restaurants and at home. However, the largest losses are recorded by households (they account for about 53% of food waste) and the processing business (19%).

According to a 2015 Eurobarometer survey, food labeling terms are unclear to consumers - only 47% understand the "best before" designation, and 40% are familiar with the meaning of the "use by" label. This leads to unjustified food waste.

The food that is discarded should have been in first place produced, for which limited resources such as water, soil, energy, working hours were used. According to estimates by the United Nations Food and Agriculture Organization (FAO), junk food is responsible for 8% of human activity's greenhouse gas emissions. For each kilogram of food produced, 4.5 kg of carbon dioxide are released into the atmosphere.

Waste also has an ethical aspect: FAO estimates that nearly 800 million people around the world are not eating well. Eurostat, on the other hand, points out that in the EU in 2014, 55 million people (9.6% of the population) could not afford quality food every second day.

The European Parliament has adopted a report proposing a series of measures to reduce food waste in the EU by 50% by 2030. This is an objective that MEPs have already endorsed when they voted on the legislative set of rules on waste. The new text, drafted by Biljana Borzan (S&D, Croatia), recommends VAT relief on food donations and more clarity on 'best before' and 'use by' labels.

How you can reduce food waste as consumers:

• When shopping, prepare lists of essentials

• Check the expiration date and familiarize yourself with the meaning of the details on the labels

• Store food as instructed on the package

• Place new foods at the bottom of the refrigerator / cabinets

• Use what is left over from the previous meal

• Freeze food

(Source: European Commission)