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Find a way to bring your sustainability work home with you and connect with others in your community. In this line of work, I truly think you need to bring your work home with you.

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Waste haulers often make the most money on the large dumpsters with empty space, so focusing on Zero Waste is a chance to save money by right sizing waste containers. There are also examples of places where data does exist, but vardenafil vilitra 60 mg it’s messy. When we wanted to start collecting detailed water data, measurements were read manually from analog meters and then typed into Excel. There’s lots of opportunity for error in a process like that, so we installed smart meters at all our production facilities. This data automation project will be huge for us.

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It will allow us to identify a lot more opportunities and to make smarter decisions. I managed national energy efficiency campaigns with the Alliance to Save Energy for several years in Washington DC before going back to school to get a Masters in Sustainability Management from the Kogod School of Business at American University. After graduating I was accepted as an EDF Climate Corps fellow and was able to put my experience to use as a fellow for Jackson Family Wines. Once I started working in the wine industry, I never looked back. It had been the most fun I’d ever had at work, and the most work I’d ever done. The California Sustainable Wine Growing Alliance has some incredible resources. When I first came out here, I was able to read 400 pages of PDFs they had put together which was essentially a how-to guide for what I do now. This included, things like how to conduct energy and water audits in a winery and interactive Excel tools for calculating the return of various projects specific to wine.

This will be my first year going to the Sustainable Brands conference.

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In the vineyards we are increasing our sequestration through the addition of compost and reductions in tillage. We also own a lot of land in its natural state, only 50% of the land we own is planted to vineyard. We are doing a detailed GIS project to see if we can sequester more carbon on that land through the application of compost there too. One of our largest projects so far will be released in two weeks; it’s an internal dashboard that displays all of our sustainability data in pretty close to real time. Everyone will be able to see each facility’s energy use, water use, solar generation, waste generation, and production metrics (gallons of wine made).

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Managers can use that data to make better decisions, and we can also use the dashboard to create rankings in terms of production ratios such was water use to wine produced. We have to normalize things so that the biggest wineries don’t always rank the highest since absolute savings for them can be pretty high. I love this project because we’re putting real time measurement metrics behind all of our sustainability initiatives, which makes it easier to identify opportunities and call out hot spots that need more attention. Sharing this data with everyone also makes it everyone’s responsibility to help improve company-wide sustainability. This ties into our second sustainability report, which we are releasing an updated chapter of each month this year. I do a lot of work on operational efficiency, cost savings, and optimization but at the sustainable brands conference I’ll be able to learn a lot about how to tell our story in a way that’s compelling to customers.

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Unfortunately, when my fellowship was over my manager didn’t have any openings on his team, so he reached out to his contacts in the space letting them know I had done great work on a water efficiency project for him. One of those wineries reached out and hired me so I had the opportunity to lead sustainability efforts with Francis Ford Coppola for two years. When my old manager from Jackson Family Wines let me know they had a new opening, I jumped at the chance to return. My manager has been a true mentor to me for years and has really supported my growth in the industry since the beginning. Don’t just follow your passion, find ways to be useful. If sustainability can be seen as a way to unlock growth instead of just cutting costs, that’s going to be huge.

There’s a big movement to push sustainability certification in Sonoma county and in the wine industry to get wine certified in the same way that fair trade coffee is.

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The more value you can bring to the table, the more influence you end up having which helps advance sustainability as quickly as possible. We have a lot of ground we need to catch up on. Currently, I’m a huge fan of the Sustainable Nation podcast. They interview senior sustainability leaders and I’d recommend it to anyone interested in learning about careers in sustainability. I think it is incredibly impactful to get involved in local efforts where ever you live. There’s currently certification for wineries and vineyards themselves, but this is going to be the first vintage that the California Sustainable Winegrowing certification can be put on a wine bottle.

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In our inaugural report in 2016 we announced our very ambitious goals for 2021: 33% reduction in water use intensity, 50% of winemaking electricity coming from on-site renewables, and reducing greenhouse gas (GHG) intensity by 25%. To be successful requires being able to work with people across the organization. Most sustainability professionals have an amazing job, but very little actual authority, so convincing others to help you is a key requisite for success. Secondly, understanding efficiency is one of the simplest but most powerful concepts. Using that as a framework, it helps to always have an open mind to understand why things are done the way they are and imagine alternate ways to accomplish the same goal.

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Wine is a tricky area to do this in because there are plenty of areas where we can embrace efficiency, but within the wine world you also need to respect the winemakers as artists and ensure they have room to experiment and innovate so we can all enjoy the fruit of their labors. One of the things I love about working in sustainability in general is that a lot of the initial concepts are deceptively simple, but as you dive in to implementing them, you need to constantly learn and adapt to make initiatives successful, and it’s fascinating where that takes you. For example, I came to this job with almost no knowledge of carbon sequestration and now it’s a big part of what I do. There are so many things I love about my job specifically, but I think my absolute favorite is that I get direct contact with the wonderful people who work on site every day. I also love that Jackson Family Wines has been very data driven about sustainability. Having that product certification helps provide confidence to wine drinkers that they are supporting responsible, quality wine making that is better for the planet.

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The Soma Sustainable Enterprise Conference is a local conference that focuses on wine and sustainability.

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We’ve been implementing more and more ways to collect data and now we can start to use it to make better decisions, which is really exciting. One of the other things I love is that as a company we’re really focused on producing high quality wine, not producing at the lowest cost, which I think is also such a great way to talk about sustainability. Sustainability and making quality wine are both all about finding the best ways to utilize your resources. For example, we don’t care about having “heavy vines” which is a method of production that maximizes the number of grapes on the vine, we care about having healthy soil because we want to have high quality grapes. That lets us as a company have a different conversation about what we optimize and what it means to be a successful company.

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Collecting data, analyzing data, and making it actionable are the hardest parts of my job. This big dashboard project has really been a lot of “data janitorial work” spending time on ensuring we have reliable, consistent, integrated data. Sometimes that meant collecting data where it didn’t exist before, other times cleaning up the collection process, and still others finding ways to fill in holes or other strange aspects. A lot of our facilities simply had no data collection on certain things until recently. Take waste for example, most facilities have a waste disposal container. One of my very favorite books is Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming by Paul Hawken, I can’t recommend it highly enough.

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You know how big the container is and how much you pay to have it emptied regularly, but you have no idea how full the container is at each pickup so you have no idea what volume of waste you’re disposing of. You can try to do a waste audit, but that just gives you a snapshot in time, there’s no trend history. We created a waste database with specific metrics for each site. We’ve got a named ‘waste czar’ at each site who tracks how full the containers are at each pickup (25% full, 80% full, etc). Since we know the volume of each container, we can calculate the volume of our waste.

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We then use the EPA’s volume to weight metrics to estimate the weight of our waste and recycling. We also periodically confirm that we’re using the right multiplier for each type of waste by having our haulers drive an empty truck on a scale, then fill the truck and get weighed again. We are really careful about that because our loads tend to be heavier than EPA averages because of how much glass we recycle. With pomace we are able to measure the actual weight with scales at our wineries so we get exact weight measurements for those. I would love to see scales integrated with the waste removal trucks, it’s not logistically difficult to do, but many haulers don’t want to make that investment.