Sustainable Wine
By Sustainable Wine
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Episodes: 193
Description
Sustainable Wine interviews actors from across the wine value chain, mostly winemakers and growers, on key sustainability issues in the wine industry. Head over to www.sustainablewine.co.uk for more news and analyses on sustainability in wine, winemaking and circular economy.
| Episode | Date |
|---|---|
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SWR Member Interview: How to work with nature, not against it
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Apr 02, 2024 |
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What is vitiforestry and how can it benefit the vineyard?
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Mar 19, 2024 |
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SWR Webinar: Why join the Bottle Weight Accord?
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Mar 11, 2024 |
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In brief: What is the SWR Bottle Weight Accord and why should you join?
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Mar 08, 2024 |
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SWR Member Interview: What does the future hold for Margaret River wine?
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Jan 15, 2024 |
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Is trying to communicate sustainability to consumers a waste of time?
|
Dec 11, 2023 |
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SWR Member Interview: Advancing sustainability through direct-to-consumer wine retail
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Dec 04, 2023 |
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SWR Labour Standards Workshop: Developing a human rights management process
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Nov 29, 2023 |
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SWR Global Reference Framework Launch
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Nov 27, 2023 |
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SWR Labour Standards Workshop: Tools and experience from other sectors
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Nov 06, 2023 |
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SWR Labour Standards Workshop: What are labour and human rights?
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Nov 04, 2023 |
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SWR Member Interview: Sustainable and ethical procurement at scale
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Oct 29, 2023 |
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SWR launches the Bottle Weight Accord
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Oct 11, 2023 |
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Fictional case study: What a carbon positive wine would look like from vine to post-consumption
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Oct 03, 2023 |
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SWR Member Interview: How a leading wine company is implementing end-to-end sustainability
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Sep 28, 2023 |
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Carbon insetting and nature enhancement in wine
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Sep 28, 2023 |
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SWR Member Interview: Why cork is making a comeback
|
Sep 25, 2023 |
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Supply chain data collection, how will unified approaches transform sustainability performance?
|
Sep 01, 2023 |
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SWR Member Interview: High quality wines and sustainability in Germany
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Jul 25, 2023 |
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Dourakis Wines: Climate adaptation and indigenous grapes in Crete
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Jul 18, 2023 |
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Wine’s original sin, debunking myths, and debating reality
|
Jul 03, 2023 |
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What will a sustainable vineyard and winery look like in 2030?
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Jul 03, 2023 |
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In the winery: Sustainable design, and building efficiency
|
Jun 29, 2023 |
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In the winery: Energy use and Capturing CO2 – should you do it?
|
Jun 29, 2023 |
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In the winery: Water use
|
Jun 29, 2023 |
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In the vineyard: Agroforestry and regeneration
|
Jun 29, 2023 |
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In the vineyard: Water and irrigation
|
Jun 29, 2023 |
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In the vineyard: How does sustainability regenerate vineyards without organics?
|
Jun 29, 2023 |
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What are the regulatory, business case, and investor drivers for sustainability?
|
Jun 29, 2023 |
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Can sustainability make vineyards and wineries more profitable? Practical examples
|
Jun 29, 2023 |
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Optimising labour and human capital in vineyards and wineries
|
Jun 09, 2023 |
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SWR Member Interview: Learnings from a regenerative organic trial in Paso Robles
|
Jun 02, 2023 |
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SWR Member Interview: Transparency in tackling carbon emissions
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May 19, 2023 |
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Alternative packaging formats and social acceptance
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May 19, 2023 |
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Where are we headed with bottle weight reduction?
|
May 10, 2023 |
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So you understand the need to tackle emissions: How do you get started?
|
May 10, 2023 |
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Strategy in action: Real life examples of climate innovation creating business opportunity
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May 10, 2023 |
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SWR Thought Leadership Series: Crus Bourgeois raising sustainability standards in the Médoc
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Apr 14, 2023 |
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SWR Member Interview: Towards a sustainable, egalitarian, and inclusive wine industry in Argentina
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Mar 28, 2023 |
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SWR Member Interview: Sustainability in the Southern Rhône
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Mar 17, 2023 |
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How is Ridge Vineyards adapting to California’s warming climate?
|
Mar 10, 2023 |
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Randall Grahm’s key sustainability principles in the vineyard: Integrity and differentiation
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Feb 16, 2023 |
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Land stewardship in Napa Valley: In conversation with Spottswoode Winery
|
Feb 16, 2023 |
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SWR Member Interview: The importance of promoting a sustainable culture of wine
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Jan 31, 2023 |
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SWR Member Interview: Insights on how (and why) to become a B Corp
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Jan 20, 2023 |
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The future of Chablis: How is the region responding to climate risks?
|
Jan 10, 2023 |
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SWR Member Interview: A 360° view to sustainability in Mendoza
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Dec 13, 2022 |
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Why join the Sustainable Wine Roundtable? Features and benefits
|
Dec 07, 2022 |
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How wine producers can communicate complexity with Joe Fattorini
|
Dec 06, 2022 |
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SWR Member Interview: Where will the South African wine industry be in 2030?
|
Dec 01, 2022 |
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Sustainable Wine Show: November 2022
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Nov 22, 2022 |
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SWR Thought Leadership Series: Sustainable innovation at scale in Spain
|
Nov 14, 2022 |
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SWR Member Interview: Sustainability in the South African wine industry
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Oct 26, 2022 |
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SWR Member Interview: A common sense approach to sustainability in Fronsac
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Oct 20, 2022 |
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Sustainable Wine Show: October 2022
|
Oct 14, 2022 |
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SWR Thought Leadership Series: How wine retailers can take responsibility, collaborate and engage the supply chain in sustainability
|
Oct 11, 2022 |
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Sustainable Wine Show: September 2022
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Oct 10, 2022 |
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SWR Member Interview: What does a sustainable water strategy look like in the wine industry?
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Sep 21, 2022 |
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SWR Thought Leadership Series: How can wine businesses enable the circular economy in wine distribution?
|
Sep 08, 2022 |
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SWR Thought Leadership Series: Learnings from Argentina with Laura Catena
|
Aug 31, 2022 |
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Wine people: Ensuring the rights and well-being of workers, advancing equality and diversity, and nurturing good relations with neighbouring communities
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Jul 11, 2022 |
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Carbon accounting: Harmonising the metrics and methodologies. Is standardisation a realistic goal?
|
Jul 11, 2022 |
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Consumers say they want sustainable wine; how can retailers deliver?
|
Jul 11, 2022 |
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Wine standards and certification: Clarity, coordination and common cause. How do we make this happen?
|
Jul 11, 2022 |
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How is wine adapting to the climate chaos? And is it moving fast enough?
|
Jul 11, 2022 |
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Breaking out of the bubble: Learning from other industries - key lessons for wine. How standards can guide and incentivise sector-wide transformation.
|
Jul 11, 2022 |
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Packaging: Mitigating glass impacts - is standard size & weight the key?
|
Jul 11, 2022 |
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Vineyard inputs: A new approach to an old debate. Protecting human health, the environment and productivity.
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Jul 11, 2022 |
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Sustainable tourism: How do we link sustainable tourism with sustainable wine?
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Jul 11, 2022 |
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Strategy Panel: Why is sustainability now not a choice but a necessity? What does it mean for wine businesses?
|
Jul 11, 2022 |
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How will the Sustainable Wine Roundtable catalyse change in the global wine industry? And why does it matter?
|
Jul 11, 2022 |
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How can hospitality drive demand for sustainable wine?
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Jun 10, 2022 |
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Does glyphosate have a role in sustainable viticulture?
|
Jun 10, 2022 |
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The shift to sustainable packaging and changing consumer perceptions with Joe Fattorini
|
May 15, 2022 |
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What will be the role of data in driving technology gains for both sustainability and efficiency in vineyards and wineries? (March 2022)
|
Apr 17, 2022 |
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Exploring sustainability in Bordeaux with Wendy Narby
|
Mar 18, 2022 |
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Adapting to climate change in Alentejo
|
Mar 16, 2022 |
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Establishing an industry-wide sustainability framework: Learnings from the Sustainable Restaurant Association
|
Mar 06, 2022 |
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What does circularity and climate change adaptation in the vineyard look like in practice?
|
Feb 25, 2022 |
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Does regenerative viticulture work in cool climates?
|
Feb 08, 2022 |
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Sustainable wine’s year in review and a look ahead to 2022
|
Jan 24, 2022 |
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What’s the future of vineyard sustainability standards and certification?
|
Nov 05, 2021 |
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How to work with grape growers to make them more sustainable
|
Nov 05, 2021 |
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Measuring and managing soil health, and working out how to have healthier, and more climate resilient soils
|
Nov 05, 2021 |
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All the tools in the toolbox: Why we need to move beyond organic vs ‘conventional’
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Nov 05, 2021 |
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Water usage: What can vineyards and wineries do to improve efficiency and reduce their water footprint?
|
Nov 05, 2021 |
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“Regenerative” in agriculture is all the rage. But should it be?
|
Nov 05, 2021 |
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How can viticulture lead on tackling the climate crisis?
|
Nov 05, 2021 |
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Sustainable packaging innovation: A look at the most exciting options, and how they stack up for design, utility and lower impact
|
Nov 04, 2021 |
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Principles in practice: How can retailers and producers engage consumers in sustainable wine formats?
|
Nov 04, 2021 |
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How do we reduce the impact of wine distribution?
|
Nov 04, 2021 |
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How can and will glass reduce its CO2 footprint?
|
Nov 04, 2021 |
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The carbon footprint of packaging, and what should be done about it
|
Nov 04, 2021 |
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Climate change leadership in wine: A conversation with Miguel Torres
|
Oct 13, 2021 |
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The Sustainable Wine Roundtable: Global Media Briefing
|
Sep 23, 2021 |
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Argentina's new era of organic production: How Grupo Avinea is leading the way
|
Jul 16, 2021 |
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Day 2 Session 2 - Misinformation in wine: How transparency and science can change the debate on ‘clean’
|
Jul 12, 2021 |
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BSI Pre-Conference Workshop Session 2 - How do you make the case for investment, and take the first steps?
|
Jul 09, 2021 |
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BSI Pre-Conference Workshop Session 1 - What do we mean by sustainable packaging in wine? What is the business case?
|
Jul 09, 2021 |
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IWCA Pre-Conference Workshop Session 3 - How do you get started working with IWCA?
|
Jul 09, 2021 |
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IWCA Pre-Conference Workshop Session 1 - Why wineries should tackle climate change – and how IWCA can help
|
Jul 09, 2021 |
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Day 2 Session 5 - How do we accelerate effective collaboration around sustainability in the wine industry?
|
Jul 09, 2021 |
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Day 2 Session 4 - How can retailers turn sustainability into an opportunity for the wine industry in the Americas?
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Jul 09, 2021 |
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Day 2 Breakout Session 6 - Migrant labour: Best practices in monitoring conditions, and enhancing human dignity
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Jul 09, 2021 |
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Day 2 Breakout Session 5 - A future where renewable farming energy is the power & organic the new conventional. What does the roadmap look like?
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Jul 09, 2021 |
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Day 2 Breakout Session 4 - Climate adaptation and polyculture in the vineyard, benefits and practices
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Jul 09, 2021 |
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Day 2 Breakout Session 3 - Community engagement and license to operate: How to listen and respond, effectively
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Jul 09, 2021 |
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Day 2 Breakout Session 2 - Lower carbon distribution: Is LOOP et. al. the answer?
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Jul 09, 2021 |
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Day 2 Breakout Session 1 - The black box of soil: What does the latest research say about how to improve soil health
|
Jul 09, 2021 |
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Day 2 Session 3 - Social fairness: How can wine tackle equality well, and meaningfully?
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Jul 08, 2021 |
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Day 2 Session 1 - Lessons from other industries: What can wine learn from other consumer goods about sustainability, transparency and consumer engagement
|
Jul 08, 2021 |
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Day 1 Session 5 - Debate: Organic is big: But is it worse for climate change than lower intervention wine making?
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Jul 08, 2021 |
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Day 1 Session 4 - Packaging innovation: Should wine below $20 even be in a bottle, trends to 2025 and beyond
|
Jul 08, 2021 |
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Day 1 Breakout Session 6 - How can glass reduce its footprint today – and tomorrow
|
Jul 08, 2021 |
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Day 1 Breakout Session 5 - Stories of wine business strategy development on sustainability. Learn from those who already spent the money doing it
|
Jul 08, 2021 |
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Day 1 Breakout Session 4 - How realistic is a chemical free vineyard, does it matter?
|
Jul 08, 2021 |
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Day 1 Breakout Session 3 - What is a circular winery? Is it worth your time and cash?
|
Jul 08, 2021 |
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Day 1 Breakout Session 2 - How does the US wine industry need to adapt to a changing environment, and what role will sustainability play?
|
Jul 08, 2021 |
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Day 1 Breakout Session 1 - Risks in the pipeline: What are the emerging pest and disease threats we face, and how can sustainable approaches tackle them?
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Jul 08, 2021 |
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Day 1 Session 3 - Do we need a global standard on sustainability in wine?
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Jul 08, 2021 |
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Day 1 Session 2 -Targets and implementation: What a credible climate strategy looks like
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Jul 08, 2021 |
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Day 1 Session 1 - Leadership Panel: How can wine businesses turn sustainability into opportunity?
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Jul 08, 2021 |
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Should your wine business become a BCorp? Concha y Toro says yes
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Jun 23, 2021 |
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Different appellations, shared philosophy: How three châteaux in Bordeaux are collaborating on sustainability
|
Jun 03, 2021 |
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Chemical complexity: Why we need to move beyond organic versus synthetic
|
Apr 14, 2021 |
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How to make a Napa wine producer (more) sustainable
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Mar 25, 2021 |
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Climate change and wine: What does the science say?
|
Mar 17, 2021 |
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Key trends in sustainable packaging: BSI’s Jo Griffiths on what they mean for wine
|
Feb 01, 2021 |
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Sustainable closures and corks: A conversation with DIAM’s CEO Dominique Tourneix
|
Jan 16, 2021 |
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The story of sustainability and biodiversity at Chateau Léoube in Provence
|
Jan 14, 2021 |
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The Future of Wine Forum: How do we use sustainability to attract the next generation of wine consumers?
|
Dec 15, 2020 |
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The Future of Wine Forum: Sustainable packaging, how wine will be sold by 2025 and beyond
|
Dec 15, 2020 |
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The Future of Wine Forum: Misinformation in wine - how transparency and science can change the debate on ‘clean’ and ‘natural wine’
|
Dec 15, 2020 |
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The Future of Wine Forum: Biodiversity in the vineyard - how to work with nature, not against it
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Dec 15, 2020 |
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The Future of Wine Forum: In the winery - how circular approaches in the winery can save money and emissions
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Dec 15, 2020 |
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The Future of Wine Forum: What the wine industry can learn about sustainability from other industries
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Dec 15, 2020 |
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The Future of Wine Forum: What should wine industry leadership on climate change look like?
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Dec 15, 2020 |
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The Future of Wine Forum: In the vineyard - what regenerative approaches mean for soil health improvements
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Dec 15, 2020 |
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The Future of Wine Forum: Lessons from Spain - how wine industry can tackle sustainability and climate change
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Dec 15, 2020 |
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The Future of Wine Forum: Social issues in wine - how to improve community empowerment in a wine business
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Dec 15, 2020 |
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The Future of Wine Forum: Logistics and distribution - how will delivery of wine change by 2025?
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Dec 15, 2020 |
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The Future of Wine Forum: Social issues in wine - how to define, and tackle real and potential labour abuses
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Dec 15, 2020 |
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The Future of Wine Forum: In the vineyard - small producers on key lessons learned, opportunities and pitfalls
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Dec 15, 2020 |
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The Future of Wine Forum: Proliferation or consolidation - what is the future of certification in wine?
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Dec 15, 2020 |
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The Future of Wine Forum: Can we agree on a global definition of sustainability in wine?
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Dec 15, 2020 |
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The Future of Wine Forum: How Covid-19 has changed the wine industry
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Dec 15, 2020 |
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Hervé Berland, Château Montrose CEO, on why carbon capture and sustainability matters
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Dec 01, 2020 |
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What can the green revolution in marketing do for sustainable wine?
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Nov 19, 2020 |
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Dave Powell, Torbreck founder, on starting again, making great sustainable Shiraz
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Oct 06, 2020 |
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Morgane Fleury on how to make sustainable champagne, and where its headed
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Oct 06, 2020 |
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Making wine at 57 degrees north: An interview with Martins Barkans
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Oct 06, 2020 |
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Wilco Lam, winemaker at cult NZ producer Dry River, on sustainable wine making in New Zealand
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Oct 06, 2020 |
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Anna Chilton on sustainability in wine, soil health and more
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Oct 06, 2020 |
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Richard Bampfield MW, on why radical transparency might be risky in wine
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Oct 06, 2020 |
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How can climate models and forecasting help winemakers beat climate change?
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Oct 06, 2020 |
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Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable
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Oct 06, 2020 |
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Raymonds Thomsons on consumers and sustainable wine
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Oct 06, 2020 |
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Making sustainable wine in Wales, with Ancre Hill's David Morris
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Oct 06, 2020 |
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Stella Di Campalto on biodynamic winemaking in Tuscany
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Oct 06, 2020 |
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Andrea Felluga on the wines of Friuli, changing weather and sustainability
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Oct 06, 2020 |
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Saša Radikon on natural wine and sustainability
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Oct 06, 2020 |
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Interview with Chris Scott about sustainability trends in Wine
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Oct 06, 2020 |
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Beth Lopez, Vineyard Team and SIP Certified, on sustainable wine in California
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Oct 06, 2020 |
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Forgotten grapes and sustainable winemaking at Gravner, Friuli
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Oct 06, 2020 |
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Sustainable winemaking at Claiborne & Churchill, Edna Valley, California
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Oct 06, 2020 |
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Domaine Tempier interview, on sustainability and a new vineyard
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Oct 06, 2020 |
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Interview with Richard Sanford on Pinot Noir, sustainability and wine making in California
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Oct 06, 2020 |
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Chateau de Pibarnon and sustainable wine experimentation in Bandol
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Oct 06, 2020 |
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Château Durfort-Vivens, great value deuxième Grand Cru Classe Bordeaux
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Oct 06, 2020 |
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Vignelaure, the hidden gem of Provence reds
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Oct 06, 2020 |
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Jean-François Ott at Domaines Ott, on Provence and Bandol winemaking
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Oct 06, 2020 |
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Interview with Eric Boisseaux of Château Vannières, age worthy Bandol
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Oct 05, 2020 |
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Sustainable wine in California - A conversation with Peter Work
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Oct 05, 2020 |
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Bob Lindquist of Qupe wines on California wine sustainability (1 of 3 in series)
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Oct 01, 2020 |
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Domaine de Trévallon, legendary sustainable wine in Provence
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Sep 30, 2020 |
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Pascale Parodi, of Domaine du Gros Noré on sustainable wine making in Bandol
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Sep 30, 2020 |
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Cedric Gravier winemaker at Domaine La Suffrene, on sustainability in Bandol
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Sep 30, 2020 |
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Sustainable wine making at Domaine Tempier, Bandol
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Sep 29, 2020 |
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Château de Bellet, a brief overview
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Sep 29, 2020 |
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Giacomo Conterno on making less but better and sustainable wine making approaches
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Sep 29, 2020 |
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Luisa Rocca from Bruno Rocca vineyard on sustainable wine
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Sep 28, 2020 |
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Frederic Tomayan of Domaine de la Begude on sustainable wine making in Bandol
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Sep 28, 2020 |
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Alan Manley from Bartolo Mascarello on a sustainable ethos and climate change
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Sep 28, 2020 |
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What is a sustainable wine closure? Corks vs. the rest
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Sep 24, 2020 |
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Sustainability from the ground up: The story of Château George 7, Fronsac
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Sep 24, 2020 |
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Trends in sustainable wine: The limits of Natural, the potential of circular approaches
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Mar 27, 2020 |
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What do consumers want from Champagne brands?
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Feb 19, 2020 |
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Consumers demand total transparency in wine. What does this look like?
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Feb 19, 2020 |
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Wine brands have a responsibility to lead on sustainability
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Feb 19, 2020 |
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Bertrand Michat on sustainability at Jaboulet
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Nov 15, 2019 |
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Matthieu Barret, Domaine Du Coulet, on making sustainable Cornas
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Oct 17, 2019 |
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The challenges of being organic in Condrieu
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Oct 15, 2019 |
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How the Crus Bourgeois du Médoc is pushing sustainability practice
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Oct 05, 2019 |