“Sustainable wineries attract more consumers,” proclaimed a recent article in Grapevine Magazine. It cited surveys of wine consumers in the U.S., Canada, Sweden and the UK that indicate a willingness to pay more for sustainably produced wine. It can be a challenging, if incredibly worthwhile, step to move to greater sustainability in the wine industry, in craft brewing, and among distilleries. Fortunately, today there are ample options available to help vintners, brewers, and distillers reduce their operations’ carbon emissions.
Ahead of the green curve – How University of Nebraska-Lincoln has diverted 44,000 kg (98,000 lb) of food waste from landfills and reduced Nebraska’s carbon footprint by 95 tons in less than one year!