Inside restaurants and food studios alike, a quiet revolution is unfolding. There’s a shift toward ecologically mindful food design, 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’s a creativ

In kitchens and culinary labs worldwide, 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 turning point for the food