The ‘reduce, reuse, recycle’ mantra is as basic and relevant for the wine industry as it is for individuals. A commitment to the reduction of waste production is at the heart of a minimised environmental footprint and our members take seriously their responsibility to our communities and our region to tread lightly. Whether the issue is packaging, waste water, chemicals or even the solid green waste (marc) left at the end of production, we all have an interest in ensuring that we minimise environmental mess and damage as a result of our activities.
The South Australian Environment Protection Authority (EPA) identifies that the potential ‘main environmental impacts associated with wineries are:
·pollution of water, degradation of soil and damage to vegetation arising from liquid and solid waste disposal practices
·odours and air emissions resulting from the management of raw materials, and wastewater, solid and semi-solid by-products from the winemaking process.’
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