AUDIO: Sustainable wine – she hopes more will drink to that
August 8, 2017
• Says “greener” wines secure jobs, reduce environmental impact
• “A day of reckoning for the wine industry is fast approaching”
As demand for organic food continues to increase, vineyards, restaurants, and retailers are also seeing demand for wine made through sustainable
practices, says Sandra Taylor, who advises companies on sustainability issues and practices.
“It requires a real commitment by the winery to be sustainable,” says Ms. Taylor. “It’s not simple [but] there are resources that are available to them.”
She says the sustainability performance of the wine industry has yet to receive the interest that other industries have in recent years.
“A day of reckoning for the wine industry is fast approaching,” she warns, “judging by the increasing number of complaints over land use, objection to permits for new vineyards, water rights disputes, protests over pesticide spray drift, and legal actions that producers face as a result of the health impacts of chemical use in vineyards.”
(Sandra Taylor talks about how the wine industry can increase sustainability in today’s exclusive CVBT Audio Interview via Skype. Please click on the link below to listen now or to share and download.)
Consumers, especially Millennials and women, are increasingly concerned about where their food comes from and pay greater attention to whether it’s produced in a responsible way, Ms. Taylor says.
“But the area where I think they [wineries] are lacking is figuring out how to communicate and educate consumers about what is sustainable wine,” she says.
Ms. Taylor says some in the wine industry are already working to do the right thing, like protecting the environment and implementing sensible business practices.
“But more must be done in wine regions globally to embrace higher sustainability standards, treat their employees and community with care, and reduce their role in climate change,” Ms. Taylor says .
Sandra Taylor has put her insights into a new book, “The Business of Sustainable Wine” (Board and Bench Publishing, August 2017).