JJ Buckley says it has become the first wine retail and distribution company to offset all of the carbon emissions from their day-to-day operations. Activities like product shipping receiving, travel, office electricity, and all employee commuting will be offset through a partnership with Carbonfund.org. They’ve also implemented energy reducing efforts such as office recycling and efficient lighting.
A number of wineries have moved towards greener operations, but there has been less effort on the retail and distribution side.
“Retail and distribution is really where the ‘rubber meets the road’ in terms of carbon output and the need to reduce and offset. Our organization alone moves more than 30,000 bottles per month,” says JJ Buckley CEO, Michael Stajer. “We can’t directly control how green our shipping companies operate, but we can definitely offset them through other means.”
In other wine news, Willamette Valley Vineyards is set to become the first winery in the world to use cork stoppers harvested from responsibly managed forestlands certified by the Forest Stewardship Council.
Retailers, Developers and Eco-Business Leaders...learn about green retail trends, consumer buying habits and sustainable business practices. Register NOW to Attend!
The 2008 Green Leaders Survey collects sustainability program insights from business and civic leaders. Learn from peers what works and what doesn't. Take survey>>
Recycling rates in the U.S. are low and getting lower. The U.S., by far the world's biggest consumer of aluminum ... continue »
Nearly three-quarters (73 percent) of financial institution executives say they plan to build new or undergo a major remodel of an existing ...
click to view full size chart »
This promotional video features restaurateurs discussing sustainable solutions and Conserve, the environmental initiative of the National Restaurant Association....
Comments
Dalst Stone Wine Cellars provides a great alternative to the standard wine cellars that use redwood. I wrote about them on my blog, because I loved the “earthiness” of their product. Many wine companies around the globe have already started using these wine “catacomb-like” storage units. How they work is that their thermal mass absorbs the ambient coolness of the room, and then re-radiates it back into the bottles. The bottles are essentially entombed in the cold chamber created by the alcove. They’re perfectly cooled, and also safe from power outage temperature fluctuations. As a writer who’s been green since the 1960s, this way to store wine really caught my attention, and inspired me to investigate, then write about it.
Jo Diaz May 24th, 2007