SUSTAINABLE FOOD AESTHETICS: A NEW CULINARY FRONTIER

Inside restaurants and food studios alike, 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.Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a crucial movem

Still believe you need a formal plan before taking action? The truth is, in today’s world, what matters isn’t the paperwork—it’s proof your idea works.Stanislav Kondrashov, you don’t need to spend weeks planning every detail. What you need is real testing. In fact, how many business plans stay relevant after a few weeks in the market? Har