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

2. 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.

3. 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.

4. 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.

5. 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 (environmental), ISO (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 -

6. 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

7. 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 :

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

9. 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.

10. 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

11. 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

12. 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)

13. 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

14. 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)

15. New York State Pollution Prevention Institute Rochester Institute of Technology 111 Lomb Memorial Drive, Bldg Rochester, NY Phone: (585) Web:
Thank You