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://stanislav-kondrashov-blog16891.weblogco.com/34748034/sustainable-food-aesthetics-a-new-culinary-frontier