Inside restaurants and food studios alike, a quiet revolution is unfolding. Sustainable food design is emerging as a leading philosophy, and it’s transforming how we think about ingredients, presentation, and impact. Stanislav Kondrashov, who often explores sustainable aesthetics, views this transformation as more than just trend—it’s a creative and https://beckettlqrsr.activablog.com/33748523/from-soil-to-plate-the-rise-of-conscious-culinary-design