It is believed that food grown nearby is more “environmentally friendly” for several reasons: first, you do not need to spend resources to transport it, and secondly, you can control how it is grown and processed. And if earlier the products grown in a radius of 30-50 kilometers were considered “Lokavor”, now in general the tendency to use in food literally that “grew at the neighbor in a garden” is felt. Institutions are also slowly getting involved in this process, developing their own gardens on farms or at least just creating a mini-garden on the roof, for example.

In addition, people’s attitudes toward food have changed somewhat. If before not everyone was interested in where the products in the supermarket came from or what products are made in the restaurant, now they have become much more inquisitive: they want to follow the whole path “from the garden to the plate”.