Dispatch
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Agrivoltaics, a new solar paneling system designed to support agriculture while providing green energy, has shown positive results in vineyards around the world—but its high cost and depleted federal funding is slowing its uptake in the U.S.
Biochar is gaining popularity with viticulturists for its ability to sequester carbon and improve soil health, but researchers are still learning when and where it’s most effective
For regenerative viticulture to make a meaningful impact on the wine industry, it needs to be adopted by both boutique wineries and high-volume producers—can it be done?
Vintners may not be able to change the climate, but they’re attempting to control microclimate through innovative new vine orientation and training approaches
As U.S. demand for Mexican beer and spirits fuels industry growth, severe drought in the region complicates that success story and calls for a more sustainable approach
Expanding the state’s bottle redemption program to include wine and spirits is a massive undertaking, raising concerns—and hopes—from California’s beverage industry
Lightweight glass, recycling, and alternative packaging provide steps towards a greener future, but the ultimate solution lies in reuse
As the wine industry reckons with the climate impact of its global transportation network, options multiply for decarbonizing freight and shipping
A draft EU proposal would prohibit the use of pesticides in nature reserves—but for winemakers in the challenging region of the Wachau, is there an alternative?
With environmental integrity ranking high among consumer priorities, how can drinks brands work with nonprofits to make a meaningful impact?
Discarded grape pomace, free-run press juice, and dropped fruit can all become key ingredients in other revenue-driving products, from cosmetics to vermouth
Without the success of the White Oak Initiative—a coalition of distilleries, cooperages, and foresters—there will be too few trees for their current widespread use
Environmental, social, and governance metrics will soon be the global standard to which the wine industry will need to comply
Growers are using trees, hedgerows, and habitats to mitigate climate change, helping not just the environment, but also the health of their vines
The proliferation of closure options in recent years has complicated the choice for winemakers—especially when it comes to sustainability
How the wine world and its suppliers are dealing with the problematic carbon emissions of its favored packaging
The spirits industry has long struggled to lower its carbon footprint—but that’s changing as producers adopt new approaches to curb emissions
From employing regenerative farming to going carbon-neutral—or even carbon-negative—producers large and small are pushing themselves to innovate for the future of the planet
Younger generations increasingly look to brands’ sustainability credentials when purchasing. What does this mean for both large and small spirits companies going forward?
From repurposing wastewater for fisheries to implementing closed-loop recycling systems, water-guzzling U.S. distilleries are getting creative to conserve water
The science behind horses’ impact on soil and vineyard health—and why some growers around the world are bringing back this traditional, yet difficult, way of farming
A new generation of products aims to shrink the carbon footprint of wine, spirits, and beer for a more sustainable future
Winemakers discuss three ways to take environmental efforts to new heights
How brewers, winemakers, and distillers can upcycle by-products, reduce waste, and support eco-entrepreneurs
Beer, wine, and spirits producers in the Pacific Northwest are leading the charge to protect salmon habitats
