New York State Guide to Sustainable Winery Practices September 13, 2018

New York State Pollution Prevention Institute (NYSP2I) Golisano Institute for Sustainability (GIS) Technical problem-solving & applied research & development for manufacturers Professional staff that work exclusively on industrial engagements Operates seven applied sustainability research centers, including New York State Pollution Prevention Institute New York State Pollution Prevention Institute (NYSP2I) RIT led consortium in GIS Established in 2008 Focus on reduction of resource consumption (water, raw material, energy) and elimination of waste and toxics On-Site Technical Assistance, Research & Development, Emerging Contaminants and Green Chemistry, Food Scraps Reduction, and Outreach & Education $4M in annual NYS funding administered through the NYS Department of Environmental Conservation Thanks Chris for the introduction. I appreciate it. As Chris had mentioned, my name is Ken Schlafer and my colleague Dave Fister and I work in the New York Pollution Prevention Institute. We are located in Rochester, NY at RIT in the Golisano Institute for Sustainability. The NYSP2I institute was founded in 2008 and our funding is provided by the Environmental Protection Agency administered by the NYSDEC. In fact, RIT just won a $19.5 million award from the NYSDEC allowing RIT to continue NYSP2I and lead important environmental projects and initiatives across NYS for the next five years.

Impact Across NYS As of September 2017 Impact Over 240+ companies assisted to date Impact Our overall goal and mission at NYSP2I is to reduce the environmental footprint in NYS. We focus upstream with green engineering, water conservation and recycling, energy use, and waste & wastewater reduction. We work with the companies to collect the metrics after successful implementations. As of September 2017, We have supported over 240+ companies and the metrics collected can be seen on the slide. Initially, we work with companies upfront to do an assessment. 1) We listen to their pain points and understand their process. We look for potential opportunities and look for big hitters to reduce high costs when it comes to environmental waste streams. There is no risk or no financial cost at all in the initial screening. 2) In the assessment phase, we work with the company to write a detailed scope of work. NYS will be able to offset a large percentage of the project cost and the company will pay a minimal fee for a project.

NYSP2I Resource Network University Partners Manufacturing Extension Partnership Incubators As you can see from the map, We have great coverage of resources across the state. We have partnerships with 5 partner universities including Cornell University, RPI, Clarkson University, Binghamton University, and RIT. We also have 11 manufacturing extension partnerships or MEP centers throughout NYS.

NYSP2I Capabilities Reduction of Environmental “Footprint” Sustainable Business Practices Food Waste Reduction & Diversion Accelerate Commercialization of Green Products or Processes Research & Development Communication and Outreach Reduction of Environmental “Footprint” – Provide technical resource and assistance to companies to find environmental opportunities that can lead to productivity and efficiency gains, which in turn leads to increased profitability. Typical projects involve one or more of the following: Water conservation and recycling Energy use and renewables Waste reduction Toxic use reduction Sustainable Business Practices - Assists businesses with identifying gaps in sustainable business practices, fostering life-cycle thinking, and gaining sustainability knowledge through the supply chain, Projects typically include: Comprehensive supply chain sustainability assessments to baseline your status and identify opportunities for improvement Voluntary standards/certification assistance (Ecolabels, ISO 14001 (environmental), ISO 50001 (energy), USDA Organic, etc.) Customer scorecard / questionnaire response guidance and assistance Purchasing and supplier program development Sustainability plan and procurement training Food Waste Reduction & Diversion - Guide NYS businesses to a more sustainable food system by providing information and tools necessary to reduce and recover food resources. Accelerate Commercialization of Green Products or Processes Research & Development - NYSP2I’s R&D Program focuses on applied research — research that will lead to near-term solutions to keep New York State companies competitive in the marketplace while reducing their environmental footprint. Communication and Outreach -

New York State Guide to Sustainable Winery Practices Overview Based on the 3 pillars of Sustainability Environmental resources Social resources Economic resources Provides a means of self assessment for the winery operation Provide information on current best practices Focus on reduction of natural resource consumption (water and energy) and reduction in waste and toxics New York State Guide to Sustainable Winery Practices NYS Pollution Prevention Institute

New York State Guide to Sustainable Winery Practices What is Sustainability (depends on who you ask) Enterprise that considers: “3Ps” – People, Planet, Profit “Triple Bottom Line” “Corporate Social Responsibility” “Corporate Citizenship” “Sustainable Growth” Brundtland Commission, “…development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” S Sustainability core Image from : https://en.wikipedia.org/wiki/Triple_bottom_line

Sustainability Planning New York State Guide to Sustainable Winery Practices Workbook Focus Sustainability Planning Water Use and Wastewater Generation Energy Use Material Use Waste

New York State Guide to Sustainable Winery Practices Sustainability Planning Top Management Commitment Developing Business case Understand the Marketplace Establish a Vision and Policy Set Objectives Define & Commit Internal / External Measurements Supplier Selection Measure & Assess Create an action plan (Who/ What / When / What Resources / Communication) Analyze for Improvement Communicate & Report Implement Auditing Training Corrective Action Control & Correct The Sustainability Management Cycle is a tool for planning, implementation, and management that can be followed by any winery hoping to create and utilize a customized sustainability plan.

Understand regulations New York State Guide to Sustainable Winery Practices Water Use and Wastewater Generation Approach Understand regulations Assess current limits (well output, drought impacts) Evaluate baseline (including harvest water demand) Setting Targets / Prioritize Improvements Evaluation Water Use Measure water per case of wine Sub metering areas of water use Wastewater Generation Total Suspended Solids Biological Oxygen Demand Cleaning Chemicals Improvements Water Conservation Strategies: low flow spray nozzles, high pressure spray unit for cleaning press pad equipment, low flow CIP spray balls Water Recovery & Reuse: reuse final rinse water for initial rinsing

New York State Guide to Sustainable Winery Practices Energy Use Approach Track and monitor monthly energy use and cost Understand high energy locations Setting Goals / Prioritize Improvements Possible Energy Initiatives conversion and retrofitting of equipment (insulation, lighting) process redesign (heat recovery) operational changes changes in employee behavior Potential Energy Improvement Areas Refrigeration Lighting Electro-dialysis (tartrate removal) Compressed Air (check for leaks) Ambient Air Cooling (when possible for tartrate removal) Tank Insulation, chiller line insulation

Cleaning: water and chemicals Packaging Barrels New York State Guide to Sustainable Winery Practices Material Use Approach Map Process – Use Input / Output Charts Quantify material in and material out Setting Targets / Prioritize Improvements Look for local sourcing opportunities Investigate biodegradable and recycled packaging Potential Improvement Areas Cleaning: water and chemicals Pre-rinse Cleaning Post cleaning rinse Final rinse Packaging Glass bottles Corks, caps Bag in box Shipping boxes Cans Barrels Cleaning alternatives Repurposing (end of life)

New York State Guide to Sustainable Winery Practices Waste Reduction Source Reduction Product / process change Green chemistry / toxics reduction In-Process Recycling Direct reuse of materials or by-products in process Other Recycling Reuse / repurpose of waste in other applications Anaerobic digestion Treatment and Disposal Safe conversion of waste to environmentally-friendly form Proper disposal LAST RESORT Potential waste reduction Areas Grape Pomace and Seeds Filtration methods Bottles and Glass Cardboard Paper Packaging, Shrink Wrap & Plastic Pallets, Wood Packaging and Bins Natural Cork

New York State Guide to Sustainable Winery Practices Next Steps Call to Action Looking for wineries willing to test drive the workbook and provide feedback Please Contact Chris Gerling if interested in participation Phone: (315) 787-2277 Email: cjg9@cornell.edu

New York State Pollution Prevention Institute Rochester Institute of Technology 111 Lomb Memorial Drive, Bldg. 78-2000 Rochester, NY 14623 Phone: (585) 475-2512 Email: nysp2i@rit.edu Web: www.rit.edu/affiliate/nysp2i/ Thank You