
Winemakers Are Reimagining Grape Waste as a Resource
Discarded grape pomace, free-run press juice, and dropped fruit can all become key ingredients in other revenue-driving products, from cosmetics to vermouth
There’s arguably no issue more urgent to the future of our world—and the drinks industry—than climate change. As agricultural products, wine, spirits, and beer are particularly susceptible to our planet’s changing climate—and producers have responded by taking decisive action.
In SevenFifty Daily’s Sustainability Hub, we profile the people, movements, and companies spearheading climate action. From widespread organic farming practices and reimagined zero-emissions production facilities, to packaging and transportation innovations aimed at lowering the industry’s carbon footprint, we’ll be reporting on the inspiring initiatives driving change at local and global scale.
Discarded grape pomace, free-run press juice, and dropped fruit can all become key ingredients in other revenue-driving products, from cosmetics to vermouth
Environmental, social, and governance metrics will soon be the global standard to which the wine industry will need to comply
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
With environmental integrity ranking high among consumer priorities, how can drinks brands work with nonprofits to make a meaningful impact?
Supply chain disruptions and calls for more sustainable options have put this seasonal staple in the spotlight—yet demand for value-added packaging remains high
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
Grain de Sail, the first commercial exporter of wine by sail freight, shows that sail ship transport isn’t always a green gimmick, but can offer a viable—and scalable—alternative to conventional cargo
The spirits industry has long struggled to lower its carbon footprint—but that’s changing as producers adopt new approaches to curb emissions
The 2021 vintage underscored the many challenges that southern French producers are facing amidst climatic extremes and rising temperatures. How will it impact their rosés?
Perfect presentation is more than great garnishes, and with the right tools it can be sustainable and cost-effective, too
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
From small producers to large cooperatives, a paradigm shift in farming practices is taking root in this conservative corner of northern Italy
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
Throughout its vineyards, cellar, and business model, this leading New Zealand winery is taking a holistic approach to sustainability and leading by example
A new generation of products aims to shrink the carbon footprint of wine, spirits, and beer for a more sustainable future
Better materials, vineyard longevity, higher quality, and increasing consumer demand are creating a healthier bottom line for organically farmed wines
Inspired by late Japanese farmer Masanobu Fukuoka, this fully hands-off method of viticulture is attracting a few intrepid global producers
Domaine Dujac’s Diana Seysses explains how producers can become key players in the future of green fuel by working together to trap CO2 during vinification
A new certification program aims to define this carbon-capturing farming practice, which some believe could transform vineyards and combat climate change
According to the British wine author and critic, it’s U.S. producers—not European—who are truly progressive when it comes to sustainable viticulture
Hit harder than most wine regions by rising temperatures and drought, this small country emerges as a global leader in responding to the climate threat
From new energy sources to landfill diversion, craft beer is transforming into an environmentally-friendly industry
Winemaker Dan Petroski and other wine industry experts discuss research on what can be done now to preserve Napa Valley
Winemakers discuss three ways to take environmental efforts to new heights
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
Confronted with an epic drought, producers discuss their strategies for moving toward a more sustainable future
6 tips, from small substitutions to big changes
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