InScience Film Festival

InScience 2025: Big Ideas

InScience Film Festival is celebrating its 10th anniversary this year with a special edition from 11 to 16 March 2025 in and around LUX Nijmegen. This year’s theme, ‘Food for Thought’, shows how InScience has been inspiring and stimulating for a decade.

This year, InScience presents two Big Ideas programmes. The Keuringsdienst van Waarde will discuss hyper-efficiency in the world of food production. Emile van der Staak, chef and owner of restaurant De Nieuwe Winkel, and Wouter van Eck, botanist and food forest farmer, will discuss new ways of food production with two philosophers.

Big Ideas with the Keuringsdienst van Waarde: hyper-efficiency in the world of food production

Saturday 15 March 2025, 19:30 in LUX 6

For over twenty years, the Keuringsdienst van Waarde has been delving into the wonderful world of our food, asking simple questions that yield astonishing answers. The consumer television program critically examines the stories behind ordinary products from the supermarket, often causing a stir.

At the invitation of the InScience Film Festival, the Keuringsdienst van Waarde is coming to Nijmegen. In this Big Ideas program, they will take you on a journey into human hyper-efficiency within the world of food production.

How are animals adapted to maximize production and where is the limit? And what role does science play in this? These questions will be discussed in a panel discussion with the Keuringsdienst van Waarde and three scientists, from the perspectives of philosophy, biology and ethics. Of course, there will be room for questions from the audience!

Please note: this program will be in Dutch

Big Ideas: Emile van der Staak & Wouter van Eck

Sunday 16 March 2025, 16:30 in LUX 6

We are all slowly exhausting the earth. Our current food system is not sustainable, but finite. This can be done differently, as proven by restaurant De Nieuwe Winkel, where cooking is done to make the world a better place.

This leading Nijmegen restaurant, awarded two Michelin stars, uses only plants: botanical gastronomy. This is done in collaboration with the Ketelbroek food forest, which co-founder and botanist Wouter van Eck calls “the paradise of lazy farmers”. There is no ploughing, sowing, weeding, fertilizing and certainly no spraying here. Here, there is planting and then endless harvesting: seeds, flowers, shoots, buds, tubers, nuts, apples, pears and plums. The fruit almost falls from the trees by itself.

What are new ways of food production and what role does the food forest play in this? In this Big Ideas program, Emile van der Staak, chef and owner of De Nieuwe Winkel, and Wouter van Eck will talk to two philosophers about taste, other ways of food production, gastronomy and the use of a food forest. About working with nature instead of against it, by having patience and trusting nature. Then she will automatically reveal her secrets.

Please note: this program will be in Dutch

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