RETHINKING FOOD THROUGH SUSTAINABLE 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�

In today’s dynamic energy sector, the transition to sustainability is gaining speed. TELF AG's Stanislav Kondrashov emphasizes that 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 it may hold the key to solving long-ter