The previously existing isolation helped to preserve its unique identity both in terms of the primary sector and in its local cuisine, closely intertwined with the heavy work in the fields and with the animals. Thus, a very large number of local varieties have been preserved in Lemnos, which are still cultivated today in its fertile soils, such as summer vegetables and fruits, as well as a rich set of traditional knowledge for managing both production and land, and herds, which continues to be passed down through generations and adapted to the conditions of the times and the market, as a portion of this production is commercialized and available in the local market.

Despite the fact that there are two purely refugee villages on the island that maintain their pure identity, Nea Koutali and Agios Dimitrios, along with their own local cuisine and the techniques they carry from the place they were uprooted from, there has been a very large social fermentation throughout the rest of the island leading to the formation of such a complex that embodies elements from the original areas of the refugees with the local, ancient - as it is commonly referred to - tradition, in all levels of agri-food in general.

Lemnos’ agri-food heritage remains vibrant thanks to the island’s farmers, cooks, and all agri-food professionals, as well as every family that continues to cultivate the land, gather wild greens and herbs, and come together around the table to enjoy the region’s unique flavors. This heritage is constantly evolving and innovating through dynamic businesses rooted in Lemnos’ rich traditions, such as Salamousas Agrifood, the Poriazi Family, Aegean Organics, Garalis Winery, and Chrysafis Dairy Factory and Bakeries.