Eating ourselves towards a resilient now

Our diets will shift toward more plant proteins and other new protein sources. But how can we cultivate and practice our desires to maintain the balance between humans and the planet? According to Arne Hendriks (artist-in-residence at Wageningen University & Research from 2020-2021) we need more space for imagination. Together with several WUR experts he explored how. In this lecture they will show how imagination can contribute to a radically different relationship with food and its production.

Organised by Wageningen University & Research

Tue 5 April 2022 15:00 to 18:00

Venue Impulse, building number 115

Space for imagination

Over the past year, Hendriks collaborated with a number of these experts on projects that open up space for imagination:

  • He worked with Professor Cor van de Weele on counterfactual Dutch miso with the fava beans grown on her family's farm in Zeeland.
  • With Rick Wieggers and Maria Barbosa from Algaeparc, Hendriks started a community of four promising algae species in the field of protein production, CO2 storage, fuel and chemicals. What happened next was surprising for all parties involved.
  • In another project with cultural geographer Clemens Driessen, they investigated whether towers of mycelium waste can contribute to our knowledge and practice towards radical transitions such as the protein transition.

Hendriks collected the process and the outcomes in a special art newspaper that will be presented during the lecture and distributed on Wageningen campus.


  • Stacy Pyett - Program manager Proteins for Life at Wageningen Food & Biobased Research. Pyett believes in an All of the Above approach to tackling the challenge of providing enough healthy proteins for a growing population.
  • Clemens Driessenn - assistant professor Cultural Geography at Wageningen University & Research. Change and the complex of socio-technological shifts involved.
  • Pablo Vanneste - Organic food forester and educator. Eco-literacy, food forests, and his gnome alter-ego.
  • Cor van der Weele - Professor of humanistic philosophy. Farm grown invitro meat and faba bean miso
  • Rick Wieggers - bio process engineer and researcher at Algaeparc. Algae as a source of quality proteins.
  • Arne Hendriks - artist and artistic researcher. Reflections and outcomes of his artistic research at WUR and his different art/science cooperations with WUR scientists.

Practical Information

Date: April 5, 2022

Location: Impulse, Building 115, Stippeneng 2, Wageningen

Time Activity
15:00 - 15:15 Coffee
15:15 - 17:00 Lectures
17:00 - 18:00 Drinks