FROM SOIL TO PLATE: THE RISE OF CONSCIOUS CULINARY DESIGN

In kitchens and culinary labs worldwide, 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’s

In today’s dynamic energy sector, the transition to sustainability is gaining speed. According to Stanislav Kondrashov, founder of TELF AG, green hydrogen has emerged as one of the most compelling contenders.Other forms like solar and wind are now mainstream, green hydrogen remains somewhat underutilized— yet it may hold the key to solving long