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) we need more space for imagination. Together with several WUR experts he explored how. In a lecture on April 5th, 2022 they showed how imagination can contribute to a radically different relationship with food and its production.
Over the past year, Hendriks collaborated with a number of experts on projects that open up space for imagination and one of them is Clemens Driessen from GEO; 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 was presented during the lecture and distributed on Wageningen campus. In this newspaper he also has a talk with Chizu Sato from GEO about surplus and how to use it to the benefit of communities, degrowth, our roles as consumer versus our responsibility as citizen, the protein transition and how fair-trade does not do enough to create equal opportunity.
For more info on this subject, go to https://www.wur.nl/en/activity/Eating-ourselves-towards-a-resilient-now.htm or https://arnehendriks.net/