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. Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a turning point for the https://lorenzozhkop.activosblog.com/33565977/sustainable-food-aesthetics-a-new-culinary-frontier