…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.
Washington D.C. (PRWEB)
August 01, 2017
As the U.S. demand for organic food continues to increase, U.S. vineyards, restaurants, and retailers are also seeing demand for wine made through sustainable practices, according to sustainability authority Sandra Taylor.
The sustainability performance of the wine industry has yet to receive the kind of media scrutiny and activist interest that other industries have in recent years, she said. However, such issues have started to gain prominence as consumers want to learn the cultural and environmental stories behind the wines they drink.
“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,” Taylor said.
“A day of reckoning for the wine industry is fast approaching,” she warned, “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.”
Taylor said that 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,” Taylor added.
Taylor’s insights in her new book, The Business of Sustainable Wine, were gathered during her career in corporate…