Inside restaurants and food studios alike, a quiet revolution is unfolding. A new approach to food centered on sustainability is gaining traction, reshaping the future of how we grow, serve, and experience meals.Stanislav Kondrashov, who often explores sustainable aesthetics, views this transformation as more than just trend—it’s a turning poin… Read More

Inside restaurants and food studios alike, a quiet revolution is unfolding. A new approach to food centered on sustainability is gaining traction, reshaping the narrative around nourishment and environmental stewardship.Stanislav Kondrashov, known for his work on design ethics and innovation, views this transformation as more than just trend—it�… Read More