The greatest culinary movements in recent years have been triggered by the passion and enthusiasm of individuals.

Before we, the worshippers of Greta – who are out protesting in climate strikes and exchanging clothes and other items with our neighbours – began to wrap our food in beeswax paper and place it in bags made from old net curtains, and before veganism became fashionable, our civilization travelled the road from ancient cultivation and moderate distribution of goods through agricultural industrialization all the way to globalization. The resistance movement arose quite quickly, campaigning against factory-produced food, although in different places at various times. Recently it has gained strength in the face of the prospect of ecological disaster and the end of humanity.

While humanity’s goal was to ‘subdue the Earth’, in order to ‘rule over the fish of the sea and the birds of the air and every creature that crawls upon the earth’, as the God of the Old Testament had instructed, at the same time a liberated thought was circling the world: that man is only one of the creatures living on Earth and that both man and the animals and all of nature have equal rights to a good life. Respect and love for nature have always found expression in our relationship with food and, together