On the 28th of March, the ASAP Career team will organise a visit to the Enci branch in Maastricht. The total visit will take approximately 2,5 hours. A maximum of 11 people is allowed. If you would like to participate in this event, please send a quick email to [email protected] before March 10!
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By Danielle S.G. Drost Monday the 10th of October marked the kick-off of the first events organised by the various departments of ASAP. Already around 10:00 o'clock in the morning did the Urban Garden team head off to the garden, to face the task that had been waiting for them for weeks: the taming of the wild and weedy wilderness. More than twenty ambitious hands went to work under the supervision of one very energetic dog, and results were booked (as one can clearly see from the picture below). From 13:00 o'clock on, a large group of us went to the Vrijthof to approach passersby and ask them to participate in a (pretty difficult) quiz on the negative impacts of plastic bottle use. By encouraging participants to first study our informative poster before starting the quiz, we tried to inform people in a playful way, which seemed to work. The prize for those who managed to answer at least 9 out of 13 questions correctly was a colourful, sustainable Dopper bottle. From the 80+ participants (!), about 25 people managed to go home with a brand-new Dopper (See for more pictures the next post). The results of the quiz will soon be posted on this website. After two hours, the sun had been forced to give way to thick, grey clouds accompanied by a cold drizzle. With only two hours and more than 17 bottles left, a steep drop in the motivation curve was lurking. Optimism was renewed when some of the (very tasty) results of the vegan cooking class were unexpectedly delivered. The day was concluded by a not-in-a-pub-pub quiz, whereby students were encouraged to show off their knowledge while enjoying some not-too-chilled canned beer. As we would say in Dutch: het was een geslaagde dag.
We want to thank Dopper and ICIS-MUST for their sponsoring and support, and all the active ASAP members for their energy and enthusiasm! By Danielle S.G. Drost
Today (10th of October, 2016), ASAP will be raising awareness on the downsides of plastic (water) bottles, as well as promoting the use of reusable bottles. From 13:00 h. on, you can find us on the Vrijthof, where you can recognise us by our green t-shirts! Fill in our survey and try our Plastic bottle quiz and win one of the 30 free Doppers (made available by Dopper), a wooden USB-stick (made available by ICIS-MUST) or other great sustainable prizes! Find more information on: http://www.dagvandeduurzaamheid.nl/activiteiten/activiteit.php?ID=1923 Special thanks to Nataly Arevalo, who helped design this poster. By Marieke de Groene
Originally posted: February 18, 2016 ASAP visited the Maastricht bakery the ‘Bisschopsmolen’ on February 16, where we were welcomed with delicious fruit pie (vlaai in Dutch) and coffee. What was up next however was the creation of our very own vlaai. We started rolling the dough, after Danny demonstrated how to knead dough into perfection, and formed a round vlaai basis. Afterwards, we were able to fill our pies with cherry or apple jelly. We had a lot of fun discovering what the process of making a vlaai entailed. After the filling of the pies, the final dough layer on top of the vlaai showed the artistic talents hidden inside of us. From adorations to lovers, to ASAP logo vlaai, to crazy designs, all of our pies were now very personalized. New baking talents were discovered and led to some sustainability vlaai chefs: So where does sustainability fit into this visit of pie-consuming deliciousness? The Bisschopsmolen was the first bakery in the Netherlands to work with 100% spelt wheat. So unlike some breads which claim they are made out of spelt (which is then usually just 25% of spelt), all of the products at the Bisschopsmolen are completely made of this medieval wheat species. Also, all of the raw materials are bought from local suppliers which have a close relationship with the Bisschopsmolen. Finally, the bakery process at the Bisschopsmolen is a slowfood process which means that while a regular ‘fastfoodbread’ takes 135 minutes to create, the landbread at the Bisschopsmolen takes 1305 minutes to make. This slow process contributes to higher nutritious and tastiness levels. We would like to thank Olav, Monny and Frank for sharing their story and continuing with their passion even when everyone else thought they were crazy for their sustainable concept. It was an inspirational, creative and delicious visit! Visit the ‘Bisschopsmolen’ bakery website: http://www.bisschopsmolen.nl/ |
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