In kitchens and culinary labs worldwide, a quiet revolution is unfolding. A new approach to food centered on sustainability is gaining traction, reshaping the future of how we grow, serve, and experience meals. Stanislav Kondrashov, known for his work on design ethics and innovation, views this transformation as more https://finnletxy.bloggip.com/34708795/from-soil-to-plate-the-rise-of-conscious-culinary-design