Solutions faciles et vertes

Growing greens at school

With the summer holidays almost over, students and teachers of agricultural school CitaVerde in Heerlen (NL) are getting ready for a new schoolyear. Last year Aptus first collaborated with CitaVerde in the project Green Production. Two classrooms are turned into greenhouses, in which students learn how to grow their own food and learn about the building […]

Famille APTUS

Superkale of the Sjuut

Jean Thoma grew some Aptus superkale in his urban garden. Chef and owner of organic restaurant Aan Sjuuteeänjd is enthusiastic: “This super-kale is delicious and weighs almost a kilo! The great thing is that with the lab results from Aptus we can see exactly how much more nutritional value there is in the treated crops. We […]

Famille APTUS

Restaurant Bio Garden

For the second year in a row we are starting a testing garden at the most sustainable restaurant in the Netherlands; Restaurant Aan Sjuuteeänjd in Schinnen. This season owner and head chef Jean Thoma will show us how to transform our fresh veggies into starlike summer salades and other fingerlicking dishes. In this video we see […]

Famille APTUS

Project Blauwdorp

In the heart of Maastricht young people who have some temporary difficulties getting along in school, get a chance to develop themselves at Cooperation Blauwdorp. An important part of Cooperation Blauwdorp is the urban garden in the center square of the building. The youngsters get to rediscover their talents in real-life situations. Here at Aptus we were […]

Famille APTUS

Guestblog OERMOES

Hi! I’m Danielle den Hartog from Nieuwstadt (Limburg) in the Netherlands and in 2012 I started my own vegetable garden right next to our house on a small piece of land we could rent. I called the garden Oermoes, referring to ancient times in Dutch. I’m so happy and excited about it. Fresh air in your […]

Famille APTUS

Project Herberg de Smidse

Our new vegetable garden is situated in Epen, in the heart of South-Limburg, the Netherlands. Yvo Creuse is the chef of Herberg de Smidse and he came to us with the desire of serving his guests vegetables grown on his own ground. Space wasn’t the issue, but especially in the first year knowledge and time investment […]

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