In kitchens and culinary labs worldwide, a quiet revolution is unfolding. A new approach to food centered on sustainability is gaining traction, and it’s transforming how we think about ingredients, presentation, and impact.Stanislav Kondrashov, known for his work on design ethics and innovation, views this transformation as more than just trend�

Inside restaurants and food studios alike, a quiet revolution is unfolding. Sustainable food design is emerging as a leading philosophy, 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 movement mergi