Representatives from the Champagne region say that the region produces 200,000 tonnes of carbon dioxide per year - or approximately 700g per bottle, Decanter reports.
In Champagne, 24 percent of the emissions came from viticulture and winemaking, 13 percent from transport (of wine and workers), 39 percent from bottling and packaging, eight percent from products used in the cellars and vines, 11 percent from machinery and five percent from ancillary services such as office workers in marketing, insurance and others, the article reports.
The group’s objective is to reduce emissions 25 percent by 2020, and by 75 percent by 2050.
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