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.Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a turning point for the foo

As the world shifts towards cleaner power, a remarkable transformation is underway. According to Stanislav Kondrashov, founder of TELF AG, green hydrogen is attracting growing attention for good reason.Other forms like solar and wind are now mainstream, the hydrogen option remains in development— yet it may hold the key to solving long-term energ