CARBON MANAGEMENT IN WINE - BEYOND THE FOOTPRINT WORKSHOP

AN IMMERSION INTO CAUSES AND SOLUTIONS

https://www.portoprotocol.com/carbon-management-workshop/

 

WHY THIS WORKSHOP

This workshop arises from an industry’s need to address the climate crisis at scale, collectively, both through mitigation and adaptation measures. To start, wine companies need to understand their dependencies and impacts, the sources of their emissions and, above all, that climate action is accessible, affordable (the opposite - inaction - may be extremely expensive) and a responsibility at the range of organizations of all sizes, regions and profiles.

The Porto Protocol brings an eagle’s eye approach on solutions for wine in a changing climate, an outcome of observing, talking, listening and gathering different perspectives, approaches, innovations, best practices and trends taking place as we speak with many different players across the globe. 

The result is a hands-on approach workshop that digs into the carbon footprint of wine from soil to sip and considers the many options available for a more applied and proactive carbon management. We will deliver a thorough view on wine’s carbon footprint and beyond, gathering experts and producers that will share with you their knowledge and solutions. 

 

OVERVIEW

How ironic is it that the term “carbon footprint” (CFT) was broadly introduced to the world by a major fossil fuel company in the early years of the millennium? It is now a common expression of our daily vocabulary when addressing the climate crisis and our efforts to reduce it, namely the utter need of dropping the use of… fossil fuels.

Whether we are talking about individual or collective CFT, it stands for the estimate of the full climate change impact of something, caused by the release of greenhouse gasses and CO2 in the atmosphere due to human activity. And to reverse this trend, we need to reduce and remove carbon from the air.

In terms of wine value chain, its CFP is thoroughly known, starting with the weight of the bottle that, together with transportation, accounts for approximately 40%, energy consumption throughout production, chemical fertilizers, among other elements.

And if a business is to reduce its CFP, the first step is to understand what it is, why it has become such a ‘major deal’ and how to calculate it. Or is it not?

There are various tools available worldwide. Various approaches. For example, using the Greenhouse Gas Protocol, you can measure per product or the whole business impact. You can measure scope 1 (direct emissions) and 2 (indirect emissions-owned) and/or 1, 2 and 3 (indirect emissions – not owned).

Furthermore, there is no universal tool for measuring the carbon footprint of wines. Different companies, tools, measure in different ways. So how accurate is it to compare the Carbon footprint of different wines, different businesses that have been measured in distinct ways? The costs involved are significant and also vary.

Within this context, is measuring its CFT fundamental for a small (or any size) company to reduce its carbon emissions? Are there other approaches that can positively impact this path? Nevertheless, all steps should be towards lowering the carbon footprint of your business.

 

GOALS:

1. Demystify the concept of assessing and measuring the carbon footprint for all-size wine producers
2. Debate the main challenges and opportunities of the assessment, measuring and mitigation/compensation process
3. Explore practical solutions to manage your Carbon and reduce your carbon footprint

 

EXPECTED OUTCOMES:

Understand the strategic and operational business risks and opportunities related to climate change Identify the key elements that contribute to wine’s carbon footprint Outline the key steps to measuring and understanding the carbon footprint of your business

Understand the carbon cycle and how to do its tracking, calculation, reporting and management Uncover strategies to reduce emissions, save money and avoid high risk exposure Transfer to your business the practical solutions presented at the workshop

 

 

STANDARD LEVEL 

Number of Sessions: 4 | Duration: 1h30 | Starting at: 8h30 PDT / 16.30 BST

 

WEEK	THE TOPIC - TAKE A CLOSER LOOK	HOST
WEEK 1 - CLIMATE CHANGE AND WINE - IMPACTS AND CHALLENGES
OCT 20	Introduction to Porto Protocol Climate Change & Wine Climate Change and its short to long term impact on the wine industry We will explain the climate change phenomenon, how it manifests itself in the wine industry as we speak and its medium to long term consequences for viticulture. Explore how different regions are facing the Climate Changes Sharing first hand experiences	Greg Jones  The Porto Protocol Team
WEEK 2 - CARBON EMISSIONS IN WINE PRODUCTION
NOV 03	The Carbon cycle - The carbon emissions throughout the wine production cycle, from soil to sip.	Diana Seysses
WEEK 3 - CLIMATE ACTION IN WINE PRODUCTION - THE LOW HANGING FRUIT
NOV 17	Showcasing practical solutions to address climate change across the wine value chain, based on the experiences and solutions shared by its members worldwide.  Practical insights and examples on how you can reduce your carbon footprint. Practical session for analysis of a real case - Group Work	The Porto Protocol Team & Guests
WEEK 4 - CARBON ACCOUNTING - THE BASICS
DEC 01 (tbc)	Carbon Footprint - The process of Carbon Accounting Why calculate Understanding the carbon footprint calculation process Identify its main barriers and opportunities  What are the different categories of carbon emissions – ‘Scopes’ How to convert data into greenhouse gas (GHG) emissions Exploring the tool - practical exercise	tbc

 

ADVANCED LEVEL 

ABOUT THE SESSIONS

Nº: 4 | Duration: 2h00 | Starting at: 8h30 PDT / 16.30 BST

 

An immersion into all the elements that contribute to the carbon footprint of your business.

The potential of wine production to manage carbon along the wine life cycle (mitigation, compensation, sequestration)

 

WEEK	THE TOPIC - TAKE A CLOSER LOOK	HOST
WEEK 5 - CARBON MANAGEMENT FROM SOIL TO SIP - VINEYARD
JAN  05	Exploring a Whole Farm Ecosystem Assessment approach for assessing carbon fluxes and carbon sinks based on Nature-based Solutions in the VINEYARD - How to consider carbon as a key factor from an Aagroecological perspective, using a carbon-farming approach to create eco innovative solutions for net-zero emissions products and services Exploring workable solutions	Nuno Gaspar de Oliveira
WEEK 6 - CARBON MANAGEMENT FROM SOIL TO SIP - WINERY
JAN  19	Exploring Carbon emissions and Sequestration opportunities in the WINERY -: the carbon you generate in your fermentation process and ways to capture and recover; Energy Exploring workable solutions	Diana Seysses
WEEK 7 - CARBON MANAGEMENT FROM SOIL TO SIP - PACKAGING AND TRANSPORTATION
FEB 02	Exploring Carbon emissions and Sequestration opportunities from PACKAGING AND TRANSPORTATION. from the provenance of your bottle and other components, to the transportation Exploring workable solutions	The Porto Protocol Team & Guests
WEEK 8 - CARBON ACCOUNTING - A 1st hand tutorial
FEB 19	Exploring a real Carbon Footprint Tool to measure your carbon footprint The certification bodies and process Carbon labelling Exploring the tool - practical exercise	TBC