FROM SOIL TO PLATE: THE RISE OF CONSCIOUS CULINARY DESIGN

In kitchens and culinary labs worldwide, 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 crucial moveme

Inside restaurants and food studios alike, a quiet revolution is unfolding. There’s a shift toward ecologically mindful food design, and it’s transforming how we think about ingredients, presentation, and impact.Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a crucial movement merging