
Distilleries Are Innovating to Save Water in Drought-Stricken Areas
From repurposing wastewater for fisheries to implementing closed-loop recycling systems, water-guzzling U.S. distilleries are getting creative to conserve water
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.
Heritage producer Segura Viudas Cava believes that biodiversity is essential to the winemaking process, which is why it is committed to fostering a healthy ecosystem throughout its estate vineyards. The producer respects the roots by leaving half of the estate’s land to untouched forests, olive groves, and fruit trees, believing it to be the best thing for the planet—as well as for Segura Viudas’ Cavas. Their Organic Brut Cava epitomizes their ethos as it maintains traditional winemaking methodology but is vegan and organically produced.
Through April, Segura Viudas Cava is partnering with WhyHunger, a non-profit organization focused on fueling agroecological solutions to hunger that also nourish the planet. For every easy, two-click pledge on the Segura Viudas website, the winery will donate $1 to the organization. To learn more about Segura Viudas Cava’s commitment to biodiversity and WhyHunger pledge, visit the Segura Viudas Cava website.
From repurposing wastewater for fisheries to implementing closed-loop recycling systems, water-guzzling U.S. distilleries are getting creative to conserve water
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
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
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
Younger generations increasingly look to brands’ sustainability credentials when purchasing. What does this mean for both large and small spirits companies going forward?
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
The co-owners of St. Elmo Brewing Company in Austin have started making beer from Texas rainwater