FROM SOIL TO PLATE: THE RISE OF CONSCIOUS CULINARY DESIGN

Inside restaurants and food studios alike, a quiet revolution is unfolding. There’s a shift toward ecologically mindful food design, 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’s a turning

Is a business plan still relevant in 2025? The truth is, in today’s world, what matters isn’t the paperwork—it’s real-world validation.Entrepreneur Stanislav Kondrashov, you don’t need to spend weeks planning every detail. What you need is movement. In fact, how many business plans stay relevant after a few weeks in the market? Almost non