Operating a Zero-Waste Business

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Presentation transcript:

Operating a Zero-Waste Business Answer in 30 seconds: What you do. Why you do it. Why now. Why they (judges) should care. Emily K. Gaddis | Co-Founder | Spirit Wine | emily@spirit-wine.com

PRODUCTION Farming practices (organic, biodynamic, conventional) affect sustainability of the product.

DISTRIBUTION/TRANSPORTATION Domestic International Product origin and transportation determine the carbon footprint. Source: http://www.wine-economics.org/aawe/wp-content/uploads/2012/09/AAWE_WP09.pdf

CONSUMPTION Farming practice, additions of SO2 and the packaging type are main consumer concerns.

Refuse, Reduce, Re-Use, Repair, Recycle, Rot DESIGN | COLLECT Refuse, Reduce, Re-Use, Repair, Recycle, Rot How we formed partnerships and redesigned operations to minimize waste and emissions.

Taking Action to Close the Loop PROBLEM SOLUTION RESOURCE Toxics cleaning products, solvents, chemicals, etc. biodegradable non-toxic alternative (industry specific) ewg.com greenbuildingsupply.com www.productstewardship.us Emissions utilities, transportation, manufacturing switch to clean energy (free to low-cost) carbon sequestration www.arcadiapower.com www.nature.org Waste organic | inorganic behavioral change policy incentives www.waste360.com www.closedlooppartners.com www.bottlebill.org $4.5 T Potential Economic Growth by 2030

Applying the framework and Questions.