Wine and Grape Conference Greener better, vintners told


Speaker describes how being friendlier to the environment has business advantages.


By Susan McIver A


t July’s enology and viticulture conference in Penticton, Angela Nagy gave winery owners tips on how to ‘green’ their wineries. Nagy is CEO of Green Tourism Canada in Kelowna, a third-party certification program which helps tourism operators get recognized for their business action plans.


“These tips will help you save money and gain market advantage,” Nagy said.


“Commitment is the first step. Know why you are doing this. Love of nature? Concern for your grandchildren? Need to meet regulatory requirements? All of the foregoing?” Nagy said.


Setting goals and making an action plan are the next steps.


“Examine your operation to see where you want to reduce your green impact and how you can do it,” Nagy said.


An action plan should include answers to who, what, when and how. Energy often offers the easiest opportunities for savings. Among Nagy’s suggestions are to turn off equipment, including computers and printers, when not in use, replace lights with LED bulbs, take advantage of free assessments and rebate programs.


Savings on water costs depend on whether or not wineries pay a flat fee or are metered. However, savings can always be realized by reducing the amount of hot water used.


“Install low-flow fixtures in showers for staff and hoses used to spray down equipment. Consider heat recovery potentials for processed water,” Nagy said.


Waste minimization provides many opportunities for cost savings. “Rethink, reuse, reduce, restore, recycle and return.”


British Columbia FRUIT GROWER • Fall 2014 15 SUSAN MCIVER


Angela Nagy, CEO of Green Tourism Canada.


Travel and transport offer


opportunities to both save money and offer customers green alternatives. “Tell people about low cost ways to get to your winery such as where to rent bicycles and the possibility of a walking tour,” Nagy said.


She recommends using electric golf carts wherever possible and replacing vehicles with ones that are more


environmentally friendly. Market advantage can be gained in several ways.


Regardless of the way, it is essential to communicate your green story to potential customers. “Make sure consumers know what you are doing and what progress you are making. Tell them using websites, social media, posters and during tours,” Nagy said.


Purchasing may not save money but it will help emphasize your green story.


“Think about stocking your gift shops with items made by local artisans or food producers,” Nagy said.


Her suggestions also include buying FSC certified paper and corks.


Promotion of nature and culture offers significant opportunities for marketing.


“Do you have interesting wildlife on your property? If so, tell your customers about it. Enhance wildlife habitat. Establish viewing sites.” She recommends telling the stories of local First Nations people and early European settlers.


“The more you can offer travellers, the better your business will be,” she said.


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