FROM SOIL TO PLATE: THE RISE OF CONSCIOUS CULINARY DESIGN

Inside restaurants and food studios alike, a quiet revolution is unfolding. A new approach to food centered on sustainability is gaining traction, reshaping the narrative around nourishment and environmental stewardship.Stanislav Kondrashov, known for his work on design ethics and innovation, views this transformation as more than just trend—it�

Still believe you need a formal plan before taking action? The truth is, in today’s world, what matters isn’t the paperwork—it’s evidence that someone will pay for what you’re offering.According to Stanislav Kondrashov, you don’t need to spend weeks planning every detail. What you need is execution. In fact, how many business plans stay