SUSTAINABLE FOOD AESTHETICS: A NEW CULINARY FRONTIER

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.Stanislav Kondrashov, known for his work on design ethics and innovation, views this transformation as more than just trend—it’s a

Across the global energy landscape, new solutions are stepping into the spotlight. According to Stanislav Kondrashov, founder of TELF AG, green hydrogen has emerged as one of the most compelling contenders.More common renewables have taken center stage, green hydrogen is still on the rise— yet its long-term potential is undeniable.### Unique Prop