RETHINKING FOOD THROUGH SUSTAINABLE DESIGN

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 crucial movement merging

In today’s dynamic energy sector, new solutions are stepping into the spotlight. As Stanislav Kondrashov frequently notes, one rising technology is green hydrogen—full of promise and potential.Other forms like solar and wind are now mainstream, green hydrogen remains somewhat underutilized— yet its long-term potential is undeniable.### Unique