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Sustainability

Sustainability. Maurizio Ugliano November 2012. A very complex picture. Data from different studies indicate variable impact of a wine bottle. Typically values sit around 3,3 kg CO 2 eq./bottle Values in the lower end still indicate 1.28 kg CO 2 eq./bottle

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Sustainability

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  1. Sustainability Maurizio Ugliano November 2012

  2. A very complex picture • Data from different studies indicate variable impact of a wine bottle. • Typically values sit around 3,3 kg CO2 eq./bottle • Values in the lower end still indicate 1.28 kg CO2 eq./bottle • Variability also due to wether different factors are considererd or not (e.g. delivery of bottles, purchase trip, etc)

  3. Does closure matter? Probably around 1%

  4. Sustainability in synthetic closures Novel technologies to reduce amounts of raw materials (plastics, ink, silicone) Carbon emission strongly dependent on production of raw materials Scrap reduction Packaging Production Energy consumption also important Plant and office lighting, heating/cooling, etc Renewable energy Water consumption Shipment Recycling Fault rate

  5. Raw materials and packaging 16% reduction in 2010-2011 13% reduction in 2010-2011 22% reduction in 2010-2011 25% reduction in 2010-2011

  6. Energy and water consumption Very minor decrease but now 100% renewable Ongoing decrease 18% reduction in 2010-2011

  7. Overall evolution 2011 0.4 g CO2 eq./closure 2007 1.7 g CO2 eq./closure 1.3 g CO2 eq./closure Raw materials 1.4 g CO2 eq./closure Manufacturing 10.2 g CO2 eq./closure Packaging 11.7 g CO2 eq./closure Transport 11 g CO2 eq./closure 16 g CO2 eq./closure Lowest reported for a wine bottle is 1.28 kg CO2 eq./closure

  8. Recycling In France In the US

  9. Other things to consider… Viticulture and consumers transport have great impact Lighter bottles could allow major improvements Food miles deceiving, as transport mode is important (e.g. local truck transport can have higher impact than trans- continental ship transport)

  10. Incidence of wine faults What is the influence of consumers rejection of a faulty wine on life cycle assessments? • If we assume that rate of taint (e.g. cork taint) is 3.5% and that 35% of consumers will reject the tainted wine, then fault has a higher impact than the actual closure production • Sensory assessment of raw materials and finished products + consistent closure-to-closure and batch-to-batch performances major priority at Nomacorc

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