Wine’s Footprint, From the Soil to the Atmosphere
The impact of global warming, and its effects on the environment, continues to attract worldwide attention every day (whether embracing, doubting or refuting the headlines).
Changes are afoot in our perception of global warming and climate change, be it short-term (cyclical) or long-term (the end of the world as we know it). Being “green” has impacted our daily lives.
As we are all well aware, one of the major culprits contributing to this trend is the buildup of greenhouse gases in the atmosphere. Of the six greenhouse gases, the one that contributes the most to global warming and the resulting climate changes is carbon dioxide. The greatest source of the increase of carbon dioxide in the atmosphere are fossil fuel combustion and deforestation, which have caused an alarming 30 percent increase in CO2 levels since the advent of the Industrial Revolution.
Science and the popular media have coined a very precise phrase to measure the impact of the multiple CO2-emitting human activities we engage in during the course of our daily lives: carbon footprint. This is simply the number of pounds of carbon dioxide emitted into the atmosphere by a particular product or process. Americans are the worst offenders, with an average carbon footprint of 20 tons annually, compared to a worldwide average of five tons.
As the focus of this column is wine-related, what is the correlation of global warming to the wine industry? Wine is a rather natural agricultural end-product.
But consider the carbon producing aspects of wine, from the vineyard to the winery to the retailer. Fertilizers, pesticides, herbicides, labor, wooden barrels, glass bottles and various forms of transportation all have a definable carbon footprint.
The good news: according to a study commissioned by the American Association of Wine Economists, the overall impact of wine on the atmosphere is minor. In fact, wine is relatively eco-friendly and green (relatively being the operative word).
The bad news: there still exists a larger than expected overall footprint.
Let’s break wine’s carbon footprint down into its primary elements. According to the study, the highest footprint in the entire growing-to-delivery chain is not at the beginning or middle of the chain, but at the end. Ironically, the footprints of 1) organic and biodynamic growing methods versus more conventional chemical-based methods; 2) the production of glass; and 3) the oak felled for barrels were not very significant. Surprisingly, the carbon footprint is more pronounced in the transportation of the wines − from the truck, ship and/or airplane that is utilized for transportation.
In the study, three bottles of wine of equal weight – one each from California, France and Australia – were virtually tracked from the vineyard to a retail store in New York.
The California wine was shipped to New York by refrigerated truck from the winery to the retailer; the French wine was shipped by truck from the winery to a French shipping port, transported to New York by refrigerated container and then by truck to the retailer. Similarly, the Australian wine was trucked to an Australian shipping port and eventually trucked to the retailer.
Which had the greatest carbon footprint? The footprint of the French bottle was 2.9 pounds of carbon emissions. The Australian footprint was slightly higher. The footprint of the California bottle was 5.7 pounds – nearly double the emissions level of the French bottle.
The reason is clear – if you can see it through the smog. It’s not necessarily the miles in transporting goods, it’s the means. Shipping emissions are less than half those of over-the-road trucks. (Even worse are airplanes, which generate a footprint four times greater than trucks.)
If you are eco-conscious then I suggest you consider carbon footprints in your purchasing decisions for all consumer products. Here’s a thought: drink local wines from Long Island or upstate New York.
Step up to the challenge and reduce your 20-ton carbon footprint. Your eco-waistline will appreciate the effort.
Nick Antonaccio is a 45-year Pleasantville resident. For over 25 years, he has conducted wine tastings and lectures. Nick is a member and program director of the Wine Media Guild of wine journalists. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
