190611 sustainable wineries assessment&guidebook_final_web

British Columbia Sustainable Winegrowing Program

SUSTAINABLE PRACTICES FOR BC WINERIES

SELF-ASSESSMENT AND GUIDEBOOK

Version 1.0

June 2011

Prepared by Insight Environmental Consulting Ltd. for the BC Wine Grape Council Sustainable Practices Committee

BRITISH COLUMBIA SUSTAINABLE WINEGROWING PROGRAM Sustainable Practices for BC Wineries Self-Assessment and Guidebook Version 1.0 June 2011 Prepared by Insight Environmental Consulting Ltd. For Sustainable Practices Committee BC Wine Grape Council PO Box 1218 Peachland, BC V0H 1X0 Tel: 250-767-2534 Fax: 250-767-0094 Email: [email protected]

Copyright

Copyright 2011, BC Wine Grape Council, PO Box 1218, Peachland BC V0H 1X0. All rights reserved. No part of the technical portion of this publication may be added to, deleted, reproduced, stored in a retrieval system, or transmitted, in any form or by any means whatsoever, without prior permission from the BC Wine Grape Council.

ACKNOWLEDGEMENTS

Research, Writing and Editing

Kellie Garcia, Insight Environmental Consulting Ltd. José Garcia, Insight Environmental Consulting Ltd.

Contributors and Reviewers

Members of the BCWGC Sustainable Practices Committee:

CHAIR: Gary Strachan, Strachan Consulting Brooke Blair, Vincor Canada Hans Buchler, Chair, BCWGC Karen Gillis, Red Rooster Winery Kathy Malone, Hillside Estate Winery

Sandra Oldfield, Tinhorn Creek Vineyards Grant Stanley, Quails’ Gate Winery Chris Wyse, Burrowing Owl Estate Winery Senka Tennant, Terra Vista Winery

Pilot Project Participants:

Trevor Butler, Archineers Aura Rose, House of Rose Winery Darryl Brooker, Cedar Creek Estate Winery David Ledderhof, Quails’ Gate Winery David Paterson, Tantalus Vineyards

Felix Boulais, Clos Du Soleil Winery George Phinitois, Desert Hills Winery Murray Synryk, Poplar Grove Winery Randy Picton, Nk’Mip Cellars Severine Pinte-Kosaka, Le Vieux Pin Winery

Funders

This publication was funded in part by the Investment Agriculture Foundation of B.C. through programs it delivers on behalf of Agriculture and Agri-Food Canada and the B.C. Ministry of Agriculture.

Disclaimer: Agriculture and Agri-Food Canada, the B.C. Ministry of Agriculture and the Investment Agriculture Foundation of BC, are pleased to participate in the production of this publication. We are committed to working with our industry partners to address issues of importance to the agriculture and agri-food industry in British Columbia. Opinions expressed in this publication are those of the BCWGC and not necessarily those of the Investment Agriculture Foundation, the B.C. Ministry of Agriculture or Agriculture and Agri-Food Canada. Funding for this publication also provided by:

INTRODUCTION AND INSTRUCTIONS What the Program Is .......................................................................................................... I

What the Program Is Not .................................................................................................... I

How the Program Was Developed ...................................................................................... II

Mission Statement ............................................................................................................ II

Benefits ............................................................................................................................ II

How to Use the Self-Assessment and Guidebook ............................................................... IV

INTRODUCTION AND INSTRUCTIONS | Page I

What the Program Is

Welcome to the first edition of the Sustainable Practices for BC Wineries self-assessment and guidebook. This self-assessment and guidebook is part of a broader initiative, the BC Sustainable Winegrowing Program (BC SWP), which includes the following components:

• Sustainable Practices for BC Vineyards: Self-Assessment and Guidebook;

• Sustainable Practices for BC Wineries: Self-Assessment and Guidebook;

• Sustainable Practices for BC Winery Hospitality Services: Self-Assessment and Guidebook;

• Online self-assessment and reporting tools, templates, and educational resources such as fact sheets, news articles, and links to helpful web sites;

• Workshops and education events; and

• Province-wide reports, as well as customized reports, comparing the individual participant self-assessment response to regional and provincial data.

‘Sustainable practices’, in the context of this program, refers to grape growing, winemaking, and hospitality service practices that are sensitive to the environment, economically feasible and socially equitable (see Chapter 1 for a more detailed definition of sustainability). Growing grapes and making wine requires inputs of water, energy, land and labour and how these inputs are handled can impact the environment, the pocket book, and employees and neighbours. Table I outlines potential impacts associated with the wine industry.

The sustainable practices outlined in the BC SWP will help growers, winemakers, and hospitality service providers reduce water and energy use, minimize chemical use, build healthy soil, protect air and water quality, reduce wastewater and solid waste production, maintain biodiversity, and enhance relationships with employees, neighbours and the broader community. The practices in this program should also help you to reduce your carbon footprint, which relates to the amount of greenhouse gases produced in our day to day lives through burning fossil fuels or electricity, heating, transportation and other activities. (See Chapter 4 for more information on the carbon footprint). The Sustainable Practices for BC Winemaking self-assessment and guidebook are divided into seven chapters:

Chapter 1 Setting Your Sustainability Foundation

Chapter 2 Building Design and Site Development

Chapter 3 Water and Wastewater Management

Chapter 4 Energy Efficiency Chapter 5 Solid Waste Management Chapter 6 Hazardous Materials

Handling Chapter 7 Social Sustainability What the Program Is Not It is important to note that the BC SWP is not intended to be a comprehensive manual with directions on how to operate a vineyard or winery, or provide winery hospitality services. An understanding of the fundamentals of viticulture, enology and/or hospitality is necessary before participating in this program. The BC SWP assumes that all regulatory requirements are already being met by the grower, vintner, or winery hospitality provider. It therefore does not provide information on the regulatory

Page II | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

requirements of operating a vineyard, winery, or winery hospitality service. The program is meant to take growers, vintners, and hospitality providers beyond what is required by law. The BC SWP is also not intended to bring a grower or vintner up to an organic standard. In some aspects, organic growing will be more restrictive than what is presented in the BC SWP, but in other cases the BC SWP will address aspects that are not dealt with in organic standards. See the Certified Organic Associations of BC website for more information about becoming certified organic (www.certifiedorganic.bc.ca/). The BC SWP is not a prescriptive “one size fits all” program. It acknowledges that each vineyard, winery, and hospitality area is unique and what works at one location may not work somewhere else. It tries to provide information about several practices for a topic that could be considered sustainable based on their application.

How the Program Was Developed The BC wine and grape industry has been aware of sustainable practices for some time and many vineyards and wineries have already adopted practices they learned from other sources (e.g., California, Lodi, and New Zealand sustainable practices programs). The British Columbia Wine Grape Council (BCWGC) identified through its members that a “made-in-BC” sustainable practices program was desired by the wine grape industry. The BCWGC Sustainable Practices Committee initiated the development process by commissioning Insight Environmental Consulting to review existing sustainable practices programs from around the world. The BC SWP was then developed using a number of

compatible programs as a guide and with extensive research conducted by Insight and considerable input from committee members and external reviewers. Contributors consistently expressed the desire to develop a program with substance that provides a concrete set of practices for grape growers, winemakers, and hospitality service providers to adopt at their discretion. Program participation is voluntary to start, with the eventual objective to introduce a certification and auditing system for formal recognition of achievement of the program standards.

Mission Statement The British Columbia Sustainable Winegrowing Program will identify, encourage and promote environmental, social and economical viticulture, enology, and hospitality practices that lead to a viable, competitive and continually improving wine industry in British Columbia. The BC SWP will also establish high and verifiable standards for sustainability and communicate industry achievements to the public.

Benefits The BC SWP will bring many benefits to the industry (see Table II). It will enhance awareness and increase the adoption rate of sustainable practices in viticulture, wine production, and winery hospitality services throughout the province and provide a benchmark to demonstrate ongoing improvement. The practices contained in the program will help users to increase quality while cutting operating costs. The program provides a means of comparing current industry practices within and between regions, to identify areas that need improvement, and to quantify those improvements.

INTRODUCTION AND INSTRUCTIONS | Page III

Table I: Potential environmental and social issues associated with the wine industry.

ISSUE VITICULTURE WINEMAKING PACKAGING & DISTRIBUTION

Water Ecological flows Irrigation dams Groundwater Wastage Salinity Surface runoff Turbidity Wetlands Leakage/spillage of chemicals

Cleaning and sanitation Salinity Surface runoff Turbidity BOD Wastage

Bottle washing Cleaning agents Salinity Surface runoff Turbidity Wastage

Waste Chemical storage Containers Chemical waste Odours Treated posts Wastewater

Chemical storage Cleaning agents Chemical waste Filter material Pomace and lees Stormwater management Wastewater

Adhesives Glass palettes Paper/cardboard/wood Plastics Pallets Printing inks Slip sheets Wastewater

Land-use Biodiversity Erosion Native vegetation removal Nutrient management Pest management Soil salinity/sodicity Soil compaction Soil contaminants Soil microbiology

Biodiversity Composting Groundwater Soil salinity Native vegetation removal

Biodiversity Groundwater Soil salinity

Building construction

Raw materials use Non-renewable energy consumption Greenhouse gas emissions Waste disposal Potable water consumption

Raw materials use Non-renewable energy consumption Greenhouse gas emissions Waste disposal Potable water consumption

N/A

Energy & Emissions

Carbon sequestration Climate change Energy use Emissions from waste Nutrient management Soil carbon Transport

Carbon dioxide Emissions from waste Energy use Fermentation Transport

Emissions from waste Energy use Transport

Community Aesthetics Chemical spray drift/runoff Conflicting land uses Dust Light Noise Odours Labour

Aesthetics Conflicting land uses Dust Light Noise Odours Labour

Aesthetics Conflicting land uses Noise Odours Labour

Adapted from (Jones, nd, p. 7)

Page IV | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

The BC SWP provides a vehicle for formal recognition of industry achievements and communication of those achievements to a growing market of consumers whose buying habits are increasingly influenced by the sustainability of a product.

Table II: Benefits of the BC Sustainable Winegrowing Program.

Category Benefits

Environmental

• Protect natural resources (soil, air, plants, water)

• Reduce inputs (water, energy, fertilizers, etc.)

• Contribute to biodiversity • Minimize the use of harmful

chemicals Economic

• Increase quality while cutting operating costs

• Communicate achievements to consumers

• Contribute to a competitive and continually improving wine industry

Social

• Better relationships with employees and neighbours

• Community involvement • Enhance economic and

social well being of employees

• Provide access to a sustainable product

• Resource and support network for growers, winemakers and hospitality service providers

The BC SWP also provides a support network to grape growers, winemakers, and hospitality service providers. It includes templates and other tools to help assess the relative sustainability of their operations, to simplify record keeping, and to help develop a customized Action Plan. Online access to fact sheets and other useful resources and workshops help keep growers, winemakers, and hospitality service providers up-to-date with the latest practices, research and technology available.

How to Use the Self-Assessment and Guidebook The self-assessment is the key component of Sustainable Practices for BC Wineries. The self-assessment questions reinforce awareness of the environmental, economic and social issues that affect wineries. The scoring system provides a snapshot of areas of excellence and areas that need improvement. The self-assessment is cross-referenced to the guidebook for ease of use. The guidebook is a resource. It provides an introduction to the topics of the self-assessment and lists resources related to each main topic for those who are interested in further detail. The guidebook is organized so that the reader can consult a self contained section on any given topic as needed. Some self-assessment questions may be clear without the assistance of the guidebook, but for others you may need to rely heavily on the guidebook resources. Participation in the program is voluntary and a self-assessment approach will be used until widespread support and adoption is achieved. Third party assessment and certification will eventually be sought to reinforce the credibility of the program and ensure it is setting high and verifiable standards for sustainability. The following is suggested as the best method to complete the program (adapted from (California Sustainable Winegrowing Alliance; Wine Institute; California Association of Winegrape Growers, 2006):

INTRODUCTION AND INSTRUCTIONS | Page V

1. Familiarize yourself with the self-assessment and guidebook components.

Flip through the self-assessment questions and the guidebook to become familiar with the format and scope. Each chapter of the guidebook has numbered sections that correspond to the self-assessment question numbers. For example, information pertaining to question 4.1 in the self-assessment can be found in Section 4.1 of the guidebook. The self‐assessment has been structured as a series of questions on a range of topics. Answers are typically ‘yes’ or ‘no’, with marks allocated to each answer (although other options are available for some questions). The answers have been weighted, using scoring from ‐3 to 3. See Table III for the rationale used for scoring.

Table III: Rationale for scoring system used in BC SWP self-assessments.

Score Rationale

-3 Unsustainable; has significant negative environmental and/or economic impacts. Any score in this area is a red flag for the need to undertake immediate corrective action.

0 Usually for a ‘no’ answer, indicating that the suggested practice is not in use at the operation. Negative environmental or economic consequences are likely if the practice is not implemented. Questions that receive a “0” should be moved to the action plan and addressed.

1 Indicates a sustainable practice that is moderately beneficial. Sustainable practices in this category are usually the “low hanging fruit” that can be implemented relatively easily.

2 Indicates a sustainable practice that is highly beneficial. Sustainable practices in this category usually require moderate effort to implement.

3 Indicates leadership in environmental practice and excellence in environmental performance. Sustainable practices in this category require greater effort to implement and/or have a high impact on the sustainability of the operation.

2. Decide what to assess Every participant must start by working through Chapter 1 Setting Your Sustainability Foundation.

This chapter will help you to understand what sustainability means and how it relates to the wine and grape industry. It will help you collect together information about your operation that will provide the foundation for creating a sustainability mission statement and completing the other chapters of this program.

Once you have completed your self-assessment for Chapter 1, decide which section you would like to focus on next. The chapters do not have to be completed in the order they appear in the guidebook. 3. Do your self-assessment An online self-assessment tool is available at www.bcwgc.org/programs/bc-sustainable-winegrowing-program. We strongly encourage you to do your self-assessment online so that you can access the reporting tools and other resources available to you. Your results will be automatically tabulated and provided in several formats that demonstrate your progress from year-to-year and compare your results to industry averages.

Each participant will have a unique user name and password and your information will be strictly confidential. Please contact the BC Wine Grape Council at [email protected] or 250-767-2534 to request a user name and password.

A hard-copy of the self-assessment is included in the “Assessment” section of this binder. It may be easier for you to first complete your self-assessment by hand and then enter your results online. To complete the self-assessment, read each question carefully and decide if it is

mailto:[email protected]�

Page VI | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

applicable to your winery. If it is, select the score for the scenario that best describes your practice(s) for that particular section. Make sure to refer to the guidebook as you are moving through your self- assessment. Not all questions are applicable to every winery so an “NA” option is available for some questions. It is important to be honest in your answers. The self-assessment is a snap-shot of where you are at a given point in time and the results will help you to focus your energy and money on improving. The self-assessment is not a test that you pass or fail – it is a process that you work through over time. 4. Review your score card and other

reporting tools After completing the online self-assessment, review your score card and other reporting tools (e.g., graphs) by clicking on the “Results” tab. A hard copy of the score card is included in the “Score Card” section of this binder for your reference. 5. Provide feedback The BCWGC Sustainable Practices Committee would like to receive participant feedback (comments, suggestions or corrections) to help improve future versions of these documents. A feedback form is available on the website at www.bcwgc.org/programs/bc-sustainable-winegrowing-program. 6. Develop your action plan Completing the self-assessment and using the reporting tools will help you identify areas that can be improved. Using the

self-assessment, develop an action plan (digital template available online at www.bcwgc.org/programs/bc-sustainable-winegrowing-program, hard copy included in “Action Plan” section of this binder) by clearly identifying areas to improve, and by setting out clear goals to make concrete improvements in your operation. You are encouraged to develop a five year action plan that outlines how and when you plan to implement sustainable practices in your winery. You should address those areas of the self-assessment where a low score was obtained, and then move to questions where the score could be improved. The content and commitments made in your action plan should take into consideration the financial and operational realities of your operations. 7. Begin implementing sustainable

practices Implementing sustainable practices will involve the following steps:

• Getting agency approvals – get any permits required and seek the advice of a professional for more complex projects.

• Securing funding – outside funding sources (e.g., grants) may be able to provide additional resources you need, identify and apply to any programs that may help defray the costs of materials, labour, or consultative services needed to implement the sustainable practices you selected. It is outside of the scope of this program to advise on grant eligibility or to list granting agencies.

• Determining timing – set an implementation schedule and work according to that schedule.

• Assessing technical references – refer to references identified in this

http://www.bcwgc.org/programs/bc-sustainable-winegrowing-program�

http://www.bcwgc.org/programs/bc-sustainable-winegrowing-program�

INTRODUCTION AND INSTRUCTIONS | Page VII

Guidebook and search for specific topics on the Internet.

• Seeking professional advice – ask your winery or viticulture organization to provide contact information for respected professionals and contact government agency resources in your area.

• Securing equipment, materials and other resources – ensure you have the right equipment and materials on hand when you need them.

• Maintaining sustainable practices – ensure any maintenance required to successfully achieve the sustainable practice is undertaken in a timely manner.

• Documenting the Project – document the existing conditions on your property before implementing the sustainable practice.

8. Develop a monitoring program A monitoring program is essential to determine if your sustainable practices are making a difference or if they need to be modified. Aim to do your monitoring every year and keep the results on file. To be consistent and to have comparable results, do your monitoring at the same time each year. The steps involved in monitoring the success of the sustainable practices you implement are:

• Identifying measures of success relative to goals – this can include recording general observations related to your goals, such as an increase in bird numbers, or savings in crop inputs.

• Developing a photo record – note and photograph key changes.

• Making drawings – add the changes you have made to your maps so you can maintain an overview of the activities you have undertaken.

TABLE OF CONTENTS | Page T-1

TABLE OF CONTENTS SELF-ASSESSMENT TABS: SELF-ASSESSMENT SCORE CARD ACTION PLAN GUIDEBOOK TABS: CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION

Introduction ................................................................................................................... 1-1

Creating a Sustainability Mission Statement ................................................................... 1-1

1.1. Mission Statement ................................................................................................... 1-2

Defining Your Resource Base ......................................................................................... 1-2

1.2. Land Base – Mapping and Description .................................................................... 1-2

1.3. Human and Operational Resources ......................................................................... 1-3

Defining Your Processes ................................................................................................. 1-6

1.4. Production Process Diagrams .................................................................................. 1-6

Preparing a Business Plan .............................................................................................. 1-6

1.5. Business Planning .................................................................................................... 1-6

Working with Others to Ensure Success ........................................................................ 1-10

1.6. Working with Industry Associations ........................................................................ 1-10

1.7. Working with Consultants and Environmental Organizations ................................ 1-10

CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT Introduction ................................................................................................................... 2-1

Preliminary Considerations ............................................................................................. 2-1

2.1. Team Selection ......................................................................................................... 2-1

2.2. Green Building Standards and Programs ................................................................. 2-2

Sustainable Sites ........................................................................................................... 2-3

2.3. Site Selection ............................................................................................................ 2-3

2.4. Natural and Semi-Natural Areas .............................................................................. 2-4

Page T-2 | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

Resource Conservation ............................................................................................................ 2-4

2.5. New Technologies ......................................................................................................... 2-4

2.6. Building Materials ......................................................................................................... 2-6

2.7. Water ............................................................................................................................. 2-6

2.8. Energy ............................................................................................................................ 2-6

Waste Reduction ...................................................................................................................... 2-7

2.9. Wastewater ................................................................................................................... 2-7

2.10. Solid Waste ................................................................................................................... 2-8

Pollution Prevention ................................................................................................................. 2-8

2.11. Stormwater .................................................................................................................... 2-8

2.12. Erosion and Sedimentation .......................................................................................... 2-9

2.13. Light Pollution ............................................................................................................... 2-9

Health and Safety .................................................................................................................... 2-9

2.14. Indoor Air Quality ........................................................................................................... 2-9

2.15. Equipment Layout and Workflow Design ................................................................. 2-10

Recommended Resources .................................................................................................... 2-10

CHAPTER 3 WATER AND WASTEWATER MANAGEMENT Introduction .............................................................................................................................. 3-1

Setting Up a Water Conservation Program ............................................................................. 3-1

3.1. Water and Wastewater Assessment and Planning .................................................... 3-1

3.2. Training and Incentives ................................................................................................ 3-3

3.3. Monitoring and Record Keeping .................................................................................. 3-4

Looking at the Big Picture ........................................................................................................ 3-5

3.4. Knowing Your Watershed ............................................................................................. 3-5

Water Quality ............................................................................................................................ 3-6

3.5. Incoming Water Quality ................................................................................................ 3-6

3.6. Wastewater Quality ....................................................................................................... 3-7

Water Conservation ................................................................................................................. 3-7

3.7. Reducing Water Use ..................................................................................................... 3-7

3.8. Recycling and Reusing Water ................................................................................... 3-11

Wastewater Management ..................................................................................................... 3-12

3.9. Pollution Prevention ................................................................................................... 3-13

3.10. Wastewater Treatment .............................................................................................. 3-14

Surface Water Movement ...................................................................................................... 3-14


3.11 Stormwater Runoff ................................................................................................. 3-15

3.12 Drainage ................................................................................................................. 3-15

Recommended Resources ........................................................................................... 3-16

CHAPTER 4 ENERGY EFFICIENCY Introduction ................................................................................................................... 4-1

Setting up an Energy Efficiency Program ......................................................................... 4-1

4.1. Energy Use Assessment and Planning ..................................................................... 4-1

4.2. Training and Incentives ............................................................................................ 4-4

4.3. Monitoring and Record Keeping............................................................................... 4-5

Optimizing Energy Use .................................................................................................... 4-5

4.4. Purchasing ................................................................................................................ 4-5

4.5. Lighting ..................................................................................................................... 4-5

4.6. Space Heating and Cooling ...................................................................................... 4-6

4.7. Water Heating ........................................................................................................... 4-7

4.8. Equipment and Appliances....................................................................................... 4-8

4.9. Refrigeration Systems, Tanks and Lines .................................................................. 4-9

Alternative Energy ........................................................................................................ 4-10

4.10. Renewable Energy Sources .................................................................................... 4-10

4.11. Alternative Fuels ..................................................................................................... 4-10

4.12. Fuel Efficiency......................................................................................................... 4-11

4.13. Responsible Transportation ................................................................................... 4-11


CHAPTER 5 HAZARDOUS MATERIALS HANDLING Introduction ................................................................................................................... 5-1

Setting Up a Materials Handling Program ........................................................................ 5-1

5.1. Materials Assessment and Planning ........................................................................ 5-1



Pollution Prevention/Source Reduction........................................................................... 5-6

5.4. Product Changes ...................................................................................................... 5-6

5.5. Input Material Changes ............................................................................................ 5-6

5.6. Technology or Process Changes ............................................................................... 5-6

5.7. Good Operating Practices ......................................................................................... 5-6


5.8. Sustainable Purchasing ................................................................................................ 5-7

Handling, Storage and Disposal .............................................................................................. 5-8

5.9. Storage .......................................................................................................................... 5-8

5.10. Janitorial Supplies ......................................................................................................... 5-8

5.11. Tires, Batteries, Oils, Paints and Coatings ............................................................... 5-10

5.12. Light Ballasts and Bulbs ............................................................................................ 5-10

5.13. Electronic Waste ........................................................................................................ 5-11

5.14. Analytical Chemicals .................................................................................................. 5-11

5.15. Sanitation Chemicals ................................................................................................. 5-12

5.16. Landscaping Chemicals ............................................................................................ 5-12

5.17. Fuel ............................................................................................................................. 5-12

5.18. Waste Bin Area Housekeeping ................................................................................. 5-13

Health and Safety .................................................................................................................. 5-13

5.19. Employee Safety ........................................................................................................ 5-13

5.20. Emergency Response ................................................................................................ 5-13

5.21. Air Quality ................................................................................................................... 5-13

Recommended Resources .................................................................................................... 5-14

CHAPTER 6 SOLID WASTE MANAGEMENT Introduction .............................................................................................................................. 6-1

Setting Up a Solid Waste Management Program ................................................................... 6-1

6.1. Solid Waste Assessment and Planning ....................................................................... 6-1

6.2. Training and Incentives ................................................................................................ 6-3

6.3. Monitoring and Record Keeping .................................................................................. 6-5

Purchasing ................................................................................................................................ 6-5

6.4. Sustainable Purchasing ................................................................................................ 6-5

Grape Waste ............................................................................................................................. 6-6

6.5. Pomace and Lees ......................................................................................................... 6-6

Wine Production Waste............................................................................................................ 6-8

6.6. Filtration and Fining Materials ..................................................................................... 6-8

6.7. Barrels ........................................................................................................................... 6-9

Packaging Waste .................................................................................................................... 6-10

6.8. Bottles and Other Glass ............................................................................................ 6-10

6.9. Wine Closures and Capsules .................................................................................... 6-11

6.10. Pallets and Other Wood Products ............................................................................. 6-11


6.11. Plastics, Cardboard, Paper and Metal .................................................................... 6-11

Other Waste ................................................................................................................ 6-12

6.12. Food and Beverage ................................................................................................ 6-12

6.13. Landscaping Waste ................................................................................................ 6-13


CHAPTER 7 SOCIAL SUSTAINABILITY Introduction ................................................................................................................... 7-1

Human Resources ......................................................................................................... 7-1

7.1. Staffing and Recruiting ............................................................................................. 7-1

7.2. Employee Orientation ............................................................................................... 7-3

7.3. Employee Handbook ................................................................................................ 7-5

7.4. Internal Communications ......................................................................................... 7-6

7.5. Employee Relations .................................................................................................. 7-6

7.6. Education and Training............................................................................................. 7-7

7.7. Health and Safety ..................................................................................................... 7-8

7.8. Succession Planning ................................................................................................ 7-9

7.9. Documentation and Record Keeping ..................................................................... 7-10

Neighbour and Community Relations ............................................................................ 7-14

7.10. Identifying Potential Concerns ............................................................................... 7-14

7.11. Outreach and Communication ............................................................................... 7-15

7.12. Responding to Complaints ..................................................................................... 7-15


REFERENCES

GLOSSARY


LIST OF FIGURES

Figure 1-1: The interconnectedness of the economy, society and the environment in the concept of sustainability. ............................................................................................. 1-1

Figure 2-1: A replant being undertaken at Tinhorn Creek Vineyards in partnership with The Land Conservancy. ............................................................................................... 2-4

Figure 3-1: Drawing of a typical watershed. ...................................................................... 3-6

Figure 3-2: Heated pressure washer. Cleans concrete floors well or for difficult to clean equipment such as destemmers, presses, or sorting lines. ............................... 3-10

Figure 3-3: Grey water recycling system. This is a small domestic model. Larger models are available........................................................................................................ 3-11

Figure 3-4: Generalized overview of water recycling and reuse. .................................. 3-12

Figure 3-5: An example of the relative contributions of cleaning and processing waste generated by a large winery. ................................................................................ 3-13

Figure 4-1: On demand hot water. This system is sufficient for a small winery or for domestic hot water in a larger winery. .............................................................................. 4-8

Figure 4-2: Rotary phase converter to convert single phase power to three phase. Three phase motors have longer service life and can be more easily speed controlled by using a variable frequency controller. ......................................................... 4-9

Figure 4-3: Filling a tractor with bio-diesel. .................................................................... 4-11

Figure 5-1: Fuel storage area. ......................................................................................... 5-12

Figure 6-1: Machine used to turn compost. ...................................................................... 6-6

Figure 6-2: Plate and frame filter for cellulose pads. Can be used with pads ranging from coarse to nominally sterile. ....................................................................................... 6-8

LIST OF TABLES Table 1-1: Professionals that you may need to consult during design, construction and operation of your winery. .......................................................................................... 1-10

Table 3-1: Range of water use rates for various winery plumbing fixtures and equipment. .......................................................................................................................... 3-2

Table 3-2 Recommended practices for using flow meters to monitor wastewater volumes ............................................................................................................................... 3-5

Table 3-3: Common parameters analysed in influent winery water. ............................... 3-7

Table 3-4: Potential environmental impacts of winery wastewater. ................................ 3-8

Table 3-5: Estimated range of unit water use in litres per case of 750mL bottles. ....... 3-9

Table 3-6: Typical monthly distribution of annual water use. .......................................... 3-9

Table 5-1: The environmental protection hierarchy. ........................................................ 5-4

Table 5-2: Chemicals to avoid in cleaning products. ........................................................ 5-9


LIST OF TEMPLATES AND FACT BOXES

Site Plan Example ........................................................................................................... 1-4

Site Plan Template ......................................................................................................... 1-5

Production Process Flow Diagram Example ................................................................... 1-7

Production Process Flow Diagram Template ................................................................. 1-8

Elements of a Successful Business Plan ....................................................................... 1-9

Winery Site Suitability Checklist ..................................................................................... 2-5

Water and Wastewater Assessment Checklist............................................................... 3-2

Steps For Completing an Energy Audit: .......................................................................... 4-2

Questions To Consider In Ongoing Energy Management Assessments:........................ 4-3

LiveSmartBC: Easy Steps to Save Energy and Money ................................................... 4-7

RETScreen International Clean Energy Decision Support Centre .................................. 4-8

Questions To Consider In a Hazardous Materials and Waste Assessment ................... 5-2

Information to Collect for a Hazardous Materials and Waste Assessment ................... 5-2

10 Ways to Enhance or Improve Your Sustainable Purchasing Program ...................... 5-7

Material Safety Data Sheets (MSDS) ............................................................................. 5-9

Workplace Hazardous Materials Information Systems ................................................ 5-13

Solid Waste Assessment Checklist ................................................................................ 6-2

Waste Reduction and Recycling Program Checklist ...................................................... 6-4

Questions to Consider In Your Purchasing Practices ..................................................... 6-6

Turning Grape Pomace into Power ................................................................................. 6-7

PEFC Certification ......................................................................................................... 6-10

Employee Orientation Checklist ..................................................................................... 7-4

Steps in the Succession Planning Process .................................................................. 7-11

Components of a Written Succession Plan .................................................................. 7-12

SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 SELF-ASSESSMENT | INSTRUCTIONS

1. Familiarize yourself with the self-assessment and guidebook components by scanning throughboth documents

2. Decide what to assess (you must start with Chapter 1 but can choose to complete Chapter 2-7 inany order after Chapter 1 is complete)

3. Do your self-assessment (online or hard-copy)4. Review your scorecard and other reporting tools5. Provide feedback to the BC Wine Grape Council (using online feedback form)6. Develop your action plan based on your score card (focus on your lowest scores first)7. Begin implementing sustainable practices8. Develop a monitoring program

-3 Unsustainable; has significant negative environmental and/or economic impacts. Any score in thisarea is a red flag for the need to undertake immediate corrective action.

0 Usually for a ‘no’ answer, indicating that the suggested practice is not in use at the operation.Negative environmental or economic consequences are likely if the practice is not implemented.Questions that receive a “0” should be moved to the action plan and addressed.

1 Indicates a sustainable practice that is moderately beneficial. Sustainable practices in thiscategory are usually the “low hanging fruit” that can be implemented relatively easily.

2 Indicates a sustainable practice that is highly beneficial. Sustainable practices in this categoryusually require moderate effort to implement.

3 Indicates leadership in environmental practice and excellence in environmental performance.Sustainable practices in this category require greater effort to implement and/or have a highimpact on the sustainability of the operation.

INSTRUCTIONS FOR COMPLETING THE SELF-ASSESSMENT

How to Use the Self-Assessment

For more information, see pages IV to VII of the guidebook.Description of Scoring SystemThe self‐assessment has been structured as a series of questions on a range of topics. Answers are typically ‘yes’ or ‘no’, with marks allocated to each answer (although other options are availablefor some questions).

Your chapter percentage is calculated by dividing your TOTAL score by the TOTAL possible score minus yourTOTAL not applicable scores (e.g., if your total score is 50 and you have a total "NA" score of 20 and the totalscore for the section was 90, your percentage would be 50/(90-20) = 71%).

Some questions allow an "NA" (not applicable) option. You must provide a reason for the NA in thecomments column. Those questions that do not allow an NA option are indicated by shading in the NAcolumn. IF A QUESTION IS "NA" FOR YOUR WINERY, PUT THE HIGHEST SCORE YOU COULD HAVEACHIEVED FOR THE QUESTION INTO THE "YOUR NA SCORE" COLUMN. For example, if you could havescored 0, 2, or 3 on the question, put a "3" in the "Your NA Score" column.The answers have been weighted, using scoring from ‐3 to 3. The rationale for the scoring is as follows:

Enter your scores in the "Your Score" column beside each sub-section (e.g., 1.1.1, 1.1.2, etc.) on the self-assessment. If a question is not applicable, and the NA option is available, enter the highest score youcould have achieved on the question in the "Your NA Score" column.

Add up the scores and put the totals in the TOTAL row (e.g,, 1.1 TOTAL).Transfer your TOTAL section scores and NAs to the score card.

These instructions only apply to completion of the hard copy score card. The online version will automatically calculate your scores for you.

INSTRUCTIONS FOR COMPLETING THE HARD COPY SCORE CARD

NA

-30

12

3

1.1

MissionStatement

1.1

.1A

mis

sion

sta

tem

ent t

hat i

nclu

des

the

purp

ose

of th

e w

iner

y, h

ow th

e pu

rpos

e is

be

ing

fulfi

lled,

and

cor

e va

lues

is p

repa

red.

No

In

prog

ress

Yes

1.1

.2Th

e m

issi

on s

tate

men

t has

bee

n ad

opte

d as

pa

rt o

f the

com

pany

’s p

olic

ies.

N

oIn

pr

ogre

ssYe

s

1.1

.3Th

e pe

ople

who

are

par

t of t

he o

pera

tions

an

d/or

man

agem

ent o

f the

win

ery

(i.e.

, tho

se

iden

tifie

d in

Sec

tion

1.3

) are

mad

e aw

are

of

the

mis

sion

sta

tem

ent.

No

In

prog

ress

Yes

1.2

LandBase‐M

appingandDescription

1.2

.1A

site

pla

n of

the

win

ery

that

incl

udes

the

feat

ures

out

lined

on

page

s 1

-2 a

nd 1

-3 o

f the

gu

ideb

ook

has

been

pre

pare

d.

No

In

prog

ress

/ Pa

rtia

l m

ap

Yes

1.3

1.3

.1A

list o

f the

peo

ple

invo

lved

in o

pera

tions

an

d/or

man

agem

ent o

f the

win

ery

is k

ept.

No

In

prog

ress

/ Pa

rtia

l lis

t

Yes

1.3

.2A

list o

f the

ope

ratio

nal r

esou

rces

(e.g

., m

anua

ls, e

quip

men

t, et

c.) t

hat e

nabl

e w

iner

y op

erat

ion

is k

ept.

No

In

prog

ress

/ Pa

rtia

l lis

t

Yes

1.4

1.4

.1A

flow

cha

rt o

r flo

w c

hart

s (o

r oth

er

sche

mat

ics)

of t

he p

rodu

ctio

n pr

oces

s ha

s be

en c

ompl

eted

.

No

In

prog

ress

Yes

1.4

.2Th

e flo

w c

hart

or c

hart

s (o

r oth

er s

chem

atic

) is

acc

ompa

nied

by

a cl

ear a

nd c

onci

se

desc

riptio

n of

eac

h pr

oces

s.

No

In

prog

ress

Yes

CreatingaSustainabilityMissionStatement

TOTA

L

Hum

anandOperationalResources

ProductionProcessDiagram

s

TOTA

L

TOTA

L

DefiningYourProcesses

DefiningYourResourceBase

CHAP

TER

1 S

ETTI

NG

YO

UR

SU

STAI

NAB

ILIT

Y FO

UN

DAT

ION

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

11 Page SA

1‐1

SELF‐ASSESSM

ENT | CH

AP 1 SUSTAINAB

ILITY FO

UNDA

TION

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

1.4

.3In

puts

and

out

puts

are

list

ed fo

r eac

h pr

oces

s.N

oIn

pr

ogre

ssYe

s

1.4

.4O

utpu

ts th

at a

re re

used

are

dis

tingu

ishe

d fr

om o

utpu

ts th

at a

re lo

st (i

.e.,

was

te).

No

In

prog

ress

Yes

1.4

.5D

etai

ls o

f ann

ual p

roce

ssin

g in

put a

nd o

utpu

t vo

lum

es a

re in

clud

ed.

No

In

prog

ress

Yes

1.5

BusinessPlanning

1.5

.1A

busi

ness

pla

n is

dev

elop

ed fo

r the

win

ery

that

incl

udes

som

e or

all

of th

e el

emen

ts

liste

d on

pag

e 1

-8 o

f the

gui

debo

ok.

No

In

prog

ress

Yes

1.6

WorkingwithIndustryOrganizations

1.6

.1Th

e w

iner

y ha

s a

curr

ent m

embe

rshi

p in

the

loca

l win

e in

dust

ry a

ssoc

iatio

n(s)

and

the

man

agem

ent t

eam

att

ends

thei

r mee

tings

an

d pa

rtic

ipat

es in

thei

r eve

nts.

No

Yes

1.7

WorkingwithConsultantsandEnvironm

entalOrganizations

1.7

.1Co

nsul

tant

s ar

e hi

red

as n

eces

sary

to a

dvis

e on

des

ign,

con

stru

ctio

n, m

anag

emen

t and

op

erat

ion

of th

e w

iner

y (s

ee T

able

1-1

for

exam

ples

of c

onsu

ltant

s).

No

Yes

1.7

.1R

elev

ant e

nviro

nmen

tal

orga

niza

tions

are

con

sulte

d to

hel

p im

plem

ent

envi

ronm

enta

l man

agem

ent p

ract

ices

.

No

Yes

TOTA

L

WorkingwithOtherstoEnsureSuccess

TOTA

L

TOTA

L

PreparingaBusinessPlan

TOTA

L

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

11 Page SA

1‐2

SELF‐ASSESSM

ENT | CH

AP 1 SUSTAINAB

ILITY FO

UNDA

TION

NA

-30

12

3

2.1

Team

Selection

2.1

.1A

team

of p

rofe

ssio

nals

(e.g

., ar

chite

ct,

stru

ctur

al e

ngin

eer,

win

ery

cons

ulta

nt,

finan

cial

adv

isor

) is

help

ing

to d

esig

n th

e w

iner

y or

ass

ist w

ith re

nova

tion

and

expa

nsio

n.

No

Yes

2.1

.2A

pers

on w

ho h

as e

xper

ienc

e in

des

igni

ng

sust

aina

ble

or g

reen

com

mer

cial

bui

ldin

gs is

on

the

desi

gn te

am.

No

Yes

2.1

.3Th

e de

sign

team

is v

isiti

ng o

ther

win

erie

s to

de

velo

p id

eas

for w

iner

y co

nstr

uctio

n,

reno

vatio

n or

exp

ansi

on.

No

Yes

2.2

GreenBuildingStandards&Program

s2

.2.1

A gr

een

build

ing

stan

dard

or p

rogr

am is

bei

ng

used

to g

uide

the

desi

gn, r

enov

atio

n, o

r ex

pans

ion

of th

e w

iner

y (s

ee S

ectio

n 2

.2 in

th

e gu

ideb

ook

for e

xam

ples

) .

No

Yes

2.2

.2LE

ED, L

ivin

g B

uild

ing

Chal

leng

e, o

r Gre

en

Glo

bes

Des

ign

cert

ifica

tion

is b

eing

pur

sued

.N

oYe

s

SustainableSites

2.3

SiteSelection

2.3

.1Th

e qu

estio

ns o

n th

e w

iner

y si

te s

uita

bilit

y ch

eckl

ist (

page

2-5

of t

he g

uide

book

) are

co

nsid

ered

dur

ing

the

site

sel

ectio

n pr

oces

s.

NA

No

Yes

NA

- if n

ot c

onst

ruct

ing

a ne

w

win

ery

2.3

.2A

site

sui

tabi

lity

inve

ntor

y an

d an

alys

is th

at

incl

udes

eco

logi

cal a

ttrib

utue

s, g

eogr

aphy

, cu

ltura

l and

urb

an c

onte

xt, s

lope

, and

or

ient

atio

n of

the

site

is c

ondu

cted

.

NA

No

Yes

NA

- if n

ot c

onst

ruct

ing

a ne

w

win

ery

2.3

.3N

eigh

bour

ing

land

use

s an

d w

heth

er it

is

appr

opria

te to

dev

elop

a w

iner

y at

that

lo

catio

n ar

e co

nsid

ered

.

NA

No

Yes

NA

- if n

ot c

onst

ruct

ing

a ne

w

win

ery

PreliminaryConsiderations

TOTA

L

TOTA

L

CHAP

TER

2 B

UIL

DIN

G D

ESIG

N A

ND

SIT

E D

EVEL

OPM

ENT

Com

plet

e th

is a

sses

smen

t onl

y if

cons

truc

ting

a ne

w w

iner

y or

ren

ovat

ing

or e

xpan

ding

an

exis

ting

win

ery

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

11

Page SA 2‐1

SELF‐ASSESSM

ENT | CH

AP 2 BUILDING DESIGN AND SITE DEV

ELOPM

ENT

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

2.3

.4Th

e si

te is

on

prev

ious

ly d

evel

oped

or n

on-

arab

le la

nd.

NA

No

Yes

NA

- if n

ot c

onst

ruct

ing

a ne

w

win

ery

2.3

.5Th

e si

te is

loca

ted

clos

e to

exi

stin

g in

fras

truc

ture

(e.g

., ro

ads,

pow

er a

nd

mun

icip

al w

ater

).

NA

No

Yes

NA

- if n

ot c

onst

ruct

ing

a ne

w

win

ery

2.3

.6Th

e si

te is

loca

ted

clos

e to

the

wor

kfor

ce to

re

duce

dai

ly tr

ansp

orta

tion

requ

irem

ents

.N

AN

oYe

sN

A - i

f not

con

stru

ctin

g a

new

w

iner

y2

.3.7

The

site

is la

rge

enou

gh fo

r the

pla

nned

fa

cilit

y an

d fo

r fut

ure

expa

nsio

n.N

AN

oYe

sN

A - i

f not

con

stru

ctin

g a

new

w

iner

y

2.4

NaturalandSem

i‐NaturalAreas

2.4

.1D

amag

e to

nat

ural

are

as is

min

imiz

ed b

y se

lect

ing

a su

itabl

e bu

ildin

g lo

catio

n an

d de

sign

ing

the

build

ing

with

a m

inim

al

foot

prin

t.

NA

No

Yes

NA

- if r

enov

atin

g an

exi

stin

g bu

ildin

g on

ly

2.4

.2Pl

ants

dis

plac

ed d

urin

g co

nstr

uctio

n ar

e re

plac

ed w

ith n

ativ

e pl

ants

.N

AN

oYe

s, s

ome

Yes,

mos

t or

all

NA

- if n

o pl

ants

wer

e di

spla

ced

2.4

.3La

nd is

set

asi

de to

leav

e w

ith e

xist

ing

nativ

e pl

ant s

peci

es.

NA

No

Yes

NA

- if t

he p

rope

rty

does

not

hav

e ex

istin

g la

nd w

ith n

ativ

e pl

ants

2.4

.4Pr

evio

usly

deg

rade

d ar

eas

are

rest

ored

to

thei

r nat

ural

sta

te.

No

In p

rogr

ess

Yes

ResourceConservation

2.5

New

Technologies

2.5

.1Th

e de

sign

inco

rpor

ates

app

ropr

iate

exi

stin

g te

chno

logi

es b

ut a

lso

allo

ws

for f

lexi

bilit

y to

in

trod

uce

new

tech

nolo

gies

as

they

bec

ome

avai

labl

e.

No

Yes

TOTA

L

TOTA

L

TOTA

L

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

11

Page SA 2‐2

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ENT | CH


ELOPM

ENT

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

2.6

BuildingMaterials

2.6

.1A

goal

for r

ecyc

led

cont

ent m

ater

ials

(i.e

., to

tal

perc

enta

ge in

stal

led)

use

d in

bui

ldin

g de

sign

is

set

and

mon

itorin

g is

don

e du

ring

cons

truc

tion,

reno

vatio

n or

exp

ansi

on to

en

sure

goa

l is

reac

hed.

No

Yes

2.6

.2A

goal

for r

egio

nal m

ater

ials

(i.e

., to

tal

perc

enta

ge in

stal

led)

use

d in

bui

ldin

g de

sign

is

set

and

mon

itorin

g is

don

e du

ring

cons

truc

tion,

reno

vatio

n or

exp

ansi

on to

en

sure

goa

l is

reac

hed.

No

Yes

2.6

.3A

goal

for r

apid

ly re

new

able

mat

eria

ls (i

.e.,

tota

l per

cent

age

inst

alle

d) u

sed

in b

uild

ing

desi

gn is

set

and

mon

itorin

g is

don

e du

ring

cons

truc

tion,

reno

vatio

n or

exp

ansi

on to

en

sure

goa

l is

reac

hed.

No

Yes

2.6

.4A

goal

for F

SC-c

ertif

ied

woo

d (i.

e., t

otal

pe

rcen

tage

inst

alle

d) u

sed

in b

uild

ing

desi

gn

is s

et a

nd m

onito

ring

is d

one

durin

g co

nstr

uctio

n, re

nova

tion

or e

xpan

sion

to

ensu

re g

oal i

s re

ache

d.

NA

No

Yes

NA

- if n

o w

ood

used

2.6

.5A

goal

for s

alva

ged

mat

eria

ls (i

.e.,

tota

l pe

rcen

tage

inst

alle

d) u

sed

in b

uild

ing

desi

gn

is s

et a

nd m

onito

ring

is d

one

durin

g co

nstr

uctio

n, re

nova

tion

or e

xpan

sion

to

ensu

re g

oal i

s re

ache

d.

No

Yes

2.6

.6Sp

ecifi

c de

sign

str

ateg

ies

are

used

to

min

imiz

e pr

emat

ure

dete

riora

tion

of w

alls

and

ro

of (e

.g.,

shad

ing

scre

ens,

eav

es, o

verh

angs

).

No

Yes

2.6

.7Ty

pe a

nd d

urab

ility

of f

loor

ing

used

in th

e w

iner

y is

car

eful

ly c

onsi

dere

d be

fore

co

nstr

uctio

n, re

nova

tion

or e

xpan

sion

.

No

Yes

TOTA

L

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

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Page SA 2‐3

SELF‐ASSESSM

ENT | CH


ELOPM

ENT

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

2.7

Water

2.7

.1Po

tabl

e an

d no

n-po

tabl

e w

ater

nee

ds a

re

estim

ated

for t

he w

iner

y be

fore

con

stru

ctio

n or

exp

ansi

on.

NA

No

Yes

NA

- if r

enov

atin

g an

exi

stin

g bu

ildin

g on

ly

2.7

.2A

wat

er fi

ltrat

ion

syst

em is

inco

rpor

ated

into

bu

ildin

g de

sign

, if r

equi

red.

NA

No

Yes

NA

- if f

iltra

tion

syst

em n

ot

requ

ired

2.7

.3A

soil/

clim

ate

anal

ysis

is c

ompl

eted

to

dete

rmin

e ap

prop

riate

pla

nts

(e.g

., na

tive,

dr

ough

t-res

ista

nt) t

o us

e at

the

site

.

NA

No

Yes

NA

- if n

ot d

oing

any

new

la

ndsc

apin

g

2.7

.4Th

e irr

igat

ion

syst

em in

stal

led

is th

e m

ost

effe

ctiv

e, re

sour

ce e

ffic

ient

sys

tem

for t

he

land

scap

ing

(drip

vs.

spr

ay v

s. m

ist)

.

NA

No

Yes

NA

- if y

ou a

re n

ot in

stal

ling

an

irrig

atio

n sy

stem

2.7

.5Th

e irr

igat

ion

syst

em is

des

igne

d an

d in

stal

led

to o

pera

te p

rope

rly.

NA

No

Yes

NA

- if y

ou a

re n

ot in

stal

ling

an

irrig

atio

n sy

stem

2.7

.6A

syst

em to

sto

re a

nd tr

eat w

ater

from

win

ery

was

hdow

ns in

the

fall

so it

can

be

reus

ed fo

r irr

igat

ion

in th

e su

mm

er is

put

in p

lace

.

No

Yes

2.8

Energy

2.8

.1A

com

mis

sion

ing

auth

ority

is e

ngag

ed t

o ve

rify

and

ensu

re th

at b

uild

ing

elem

ents

wer

e de

sign

ed, i

nsta

lled

and

calib

rate

d to

ope

rate

as

inte

nded

.

No

Yes

2.8

.2Th

e bu

ildin

g en

velo

pe s

yste

ms

are

desi

gned

to

max

imiz

e en

ergy

per

form

ance

.N

oYe

s

2.8

.3H

igh

grad

e in

sula

tion

mat

eria

ls a

re u

sed

to

insu

late

bui

ldin

gs a

nd e

quip

men

t.N

oYe

s

2.8

.4R

enew

able

ene

rgy

sour

ces

are

inco

rpor

ated

in

to b

uild

ing

desi

gn w

here

pos

sibl

e. (e

.g.,

geot

herm

al, s

olar

, win

d, e

tc.).

No

Yes

2.8

.5B

uild

ing

desi

gn in

corp

orat

es e

quip

men

t tha

t is

the

prop

er s

ize

and

type

for t

he c

apac

ity o

f th

e w

iner

y.

No

Yes

TOTA

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LE PRA

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-30

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uest

ion

Answ

er /

Sco

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easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

2.8

.6In

nova

tive

desi

gn te

chni

ques

are

use

d to

hel

p ke

ep th

e bu

ildin

g w

arm

in th

e w

inte

r and

coo

l in

the

sum

mer

(e.g

., pl

acin

g w

indo

ws

or

louv

ers

at o

r nea

r flo

or le

vel t

o br

ing

in c

ool

nigh

t air,

pla

ntin

g ve

geta

tion

to s

hade

bu

ildin

g).

No

Yes

2.8

.7G

ravi

ty fl

ow is

use

d, w

here

app

ropr

iate

.N

AN

oYe

sN

A - i

f not

app

ropr

iate

for y

our s

ite

2.8

.8Eq

uipm

ent t

o m

easu

re e

nerg

y an

d w

ater

pe

rfor

man

ce is

con

side

red

in b

uild

ing

desi

gn.

No

Yes

2.8

.9D

aylig

ht le

vels

and

out

side

vie

ws

are

enha

nced

whe

re p

ossi

ble.

No

Yes

WasteReduction

2.9

Wastewater

2.9

.1Th

e on

-site

was

tew

ater

trea

tmen

t sys

tem

is

desi

gned

and

inst

alle

d by

a li

cens

ed

prof

essi

onal

.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite

2.9

.2Th

e on

-site

was

tew

ater

trea

tmen

t sys

tem

is

desi

gned

to h

andl

e m

ore

than

wha

t is

prod

uced

on

a re

gula

r bas

is.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite

2.9

.3Th

e on

-site

was

tew

ater

trea

tmen

t sys

tem

is

desi

gned

to h

andl

e pe

ak fl

ows.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite2

.9.4

A w

aste

wat

er p

re-tr

eatm

ent s

yste

m p

rior t

o di

scha

rge

to th

e m

unic

ipal

sys

tem

is in

clud

ed

in th

e bu

ildin

g an

d si

te d

esig

n.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

on-s

ite

2.10

SolidWaste

2.1

0.1

A w

aste

man

agem

ent p

lan

that

est

ablis

hes

goal

s fo

r lan

dfill

div

ersi

on, d

esig

nate

d m

ater

ials

to b

e re

cycl

ed, d

esig

nate

d sp

ecifi

c ar

eas

on s

ite fo

r rec

yclin

g, a

nd id

entif

ied

haul

ers

and

recy

cler

s to

han

dle

desi

gnat

ed

mat

eria

ls is

follo

wed

dur

ing

cons

truc

tion,

re

nova

tion

or e

xpan

sion

.

No

Yes

TOTA

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-30

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3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

2.1

0.2

Exis

ting

build

ings

are

reus

ed (r

emov

ing

elem

ents

that

pos

e co

ntam

inat

ion

risks

and

up

grad

ing

outd

ated

com

pone

nts

as

nece

ssar

y).

NA

No

Yes

NA

- if t

he s

ite d

oes

not h

ave

exis

ting

build

ings

2.1

0.3

Enou

gh s

pace

for a

des

igna

ted

recy

clin

g ar

ea

is a

lloca

ted

in th

e bu

ildin

g an

d si

te d

esig

n.N

AN

oYe

sN

A - i

f the

win

ery

alre

ady

has

a de

sign

ated

recy

clin

g ar

ea

2.1

0.4

Enou

gh s

pace

for a

des

igna

ted

com

post

ing

area

is a

lloca

ted

in th

e bu

ildin

g an

d si

te

desi

gn.

NA

No

Yes

NA

- if t

he w

iner

y al

read

y ha

s a

desi

gnat

ed c

ompo

stin

g ar

ea

PollutionPrevention

2.11

Stormwater

2.1

1.1

A st

orm

wat

er m

anag

emen

t pla

n th

at

prom

otes

infil

trat

ion,

min

imiz

es im

perv

ious

su

rfac

es, i

dent

ifies

rain

wat

er h

arve

stin

g op

port

uniti

es, a

nd c

onsi

ders

reus

e is

pr

epar

ed b

efor

e th

e si

te is

dev

elop

ed.

NA

No

Yes

NA

- if s

ite is

alre

ady

deve

lope

d

2.1

1.2

"Low

impa

ct d

esig

n" p

rinci

ples

are

use

d in

site

de

sign

and

dev

elop

men

t.N

AN

oYe

sN

A - i

f site

is a

lread

y de

velo

ped

2.12

ErosionandSedimentation

2.1

2.1

An e

rosi

on a

nd s

edim

enta

tion

cont

rol p

lan

is

follo

wed

dur

ing

cons

truc

tion

or e

xpan

sion

to

prev

ent p

ollu

tion

of s

torm

sew

er o

r rec

eivi

ng

stre

ams.

NA

No

Yes

NA

- if r

enov

atin

g an

exi

stin

g bu

ildin

g on

ly

2.1

2.2

Eros

ion

cont

rol i

s pa

rt o

f the

bui

ldin

g an

d la

ndsc

ape

desi

gn.

No

Yes

2.13

LightPollution

2.1

3.1

Ligh

t pol

lutio

n is

redu

ced

by m

inim

izin

g si

te

light

ing

and

inco

rpor

atin

g te

chno

logi

es s

uch

as D

ARK

SK

Y ap

prov

ed li

ghtin

g, d

irect

iona

l do

wnw

ard

faci

ng li

ghtin

g, lo

w-a

ngle

sp

otlig

hts,

and

low

refle

ctan

ce s

urfa

ces

into

w

iner

y de

sign

.

No

Yes

TOTA

L

TOTA

L

TOTA

L

2.1

7 T

OTA

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-30

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Answ

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and/

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Oth

er C

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Your

Sc

ore

Your

NA

Scor

e

HealthandSafety

2.14

IndoorAirQuality

2.1

4.1

An in

door

air

qual

ity p

lan

is p

repa

red

and

follo

wed

dur

ing

cons

truc

tion,

reno

vatio

n, o

r ex

pans

ion.

No

Yes

2.1

4.2

The

HVA

C sy

stem

and

bui

ldin

g en

velo

pe is

de

sign

ed to

opt

imiz

e ai

r cha

nge

effe

ctiv

enes

s.N

oYe

s

2.1

4.3

Low

or z

ero

emitt

ing

mat

eria

ls a

re u

sed

in

build

ing

desi

gn (e

.g.,

low

-VO

C la

tex

pain

ts, n

on

form

alde

hyde

free

car

pet g

lue)

.

No

Yes

2.15

Equipm

entLayoutandWorkflowDesign

2.1

5.1

Cons

ider

atio

n is

giv

en to

wor

kflo

w a

nd

equi

pmen

t lay

out d

esig

n to

ens

ure

the

safe

ty

of o

pera

ting

and

visi

ting

pers

onne

l as

wel

l as

the

hygi

ene

requ

irem

ents

of t

he p

lant

and

pr

oces

ses.

No

Yes

2.1

5.2

Cons

ider

atio

n is

giv

en to

the

diss

ipat

ion

of

carb

on d

ioxi

de p

rodu

ced

durin

g fe

rmen

tatio

n,

i.e.,

avoi

d en

clos

ed p

its/t

renc

hes

that

can

not

be v

entil

ated

, nat

ural

ven

tilat

ion

by

grav

itatio

nal d

ispe

rsal

, CO

2 m

onito

rs in

stal

led

in c

ritic

al a

reas

.

No

Yes

2.1

5.3

Fork

lift a

cces

s, a

nti-s

lip fl

oor t

reat

men

ts,

oper

atin

g an

d m

aint

enan

ce a

cces

s, li

ghtin

g,

safe

ty s

how

ers,

che

mic

al s

tora

ge, f

ire fi

ghtin

g eq

uipm

ent,

and

pers

onal

pro

tect

ive

equi

pmen

t are

con

side

red

in th

e bu

ildin

g an

d eq

uipm

ent l

ayou

t des

ign.

No

Yes

TOTA

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12

3

3.1

3.1

.1A

wat

er a

nd w

aste

wat

er a

sses

smen

t has

bee

n co

nduc

ted

and

incl

udes

all

or m

ost o

f the

ite

ms

in th

e ch

eckl

ist o

n pa

ge 3

-2 o

f the

gu

ideb

ook.

No

In

prog

ress

Yes

3.1

.2Th

e as

sess

men

t is

used

to id

entif

y op

tions

to

redu

ce w

ater

use

d an

d w

aste

wat

er g

ener

ated

.N

oYe

s

3.1

.3An

nual

goa

ls a

re s

et fo

r ove

rall

wat

er u

se,

wat

er u

se p

er s

peci

fic o

pera

tion,

and

wat

er

use

per l

itre

and/

or c

ase

of w

ine

prod

uced

.

No

Yes

3.1

.4An

nual

goa

ls a

re s

et fo

r ove

rall

was

tew

ater

pr

oduc

tion,

pro

duct

ion

per s

peci

fic o

pera

tion,

an

d pr

oduc

tion

per l

itre

and/

or c

ase

of w

ine

prod

uced

.

No

Yes

3.1

.5W

ater

man

agem

ent p

erfo

rman

ce is

regu

larly

as

sess

ed to

ens

ure

a co

ntin

uous

im

prov

emen

t app

roac

h.

No

Annu

ally

Qua

rter

ly

3.1

.6Th

e ca

pita

l bud

get i

nclu

des

a sc

hedu

led

plan

fo

r fun

ding

of i

nitia

tives

that

con

trib

ute

to th

e w

ater

con

serv

atio

n an

d po

llutio

n pr

even

tion

goal

s.

No

Yes

3.2

3.2

.1W

ater

con

serv

atio

n is

inco

rpor

ated

into

co

mpa

ny p

olic

ies,

ope

ratin

g pr

oced

ures

and

tr

aini

ng m

anua

ls.

No

Yes

3.2

.2W

ater

con

serv

atio

n an

d po

llutio

n pr

even

tion

goal

s ar

e co

mm

unic

ated

to e

mpl

oyee

s (e

.g.,

thro

ugh

mee

tings

, sig

nage

, Int

rane

t).

No

Yes

3.2

.3O

ne o

r mor

e pe

rson

s ar

e as

sign

ed to

ove

rsee

th

e im

plem

enta

tion

of th

e go

als

and

obje

ctiv

es o

f the

wat

er c

onse

rvat

ion

prog

ram

an

d to

mai

ntai

n re

cord

s.

No

Yes

SettingUpaWaterConservationProgram

WaterandWastewaterAssessm

ent&

Planning

TOTA

L

TrainingandIncentives

CHAP

TER

3 W

ATER

AN

D W

ASTE

WAT

ER M

ANAG

EMEN

T

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

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and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.2

.4Ca

sh o

r oth

er in

cent

ives

are

off

ered

to

empl

oyee

s w

ho h

elp

achi

eve

wat

er

cons

erva

tion

and

was

tew

ater

man

agem

ent

goal

s.

No

Yes

3.2

.5Po

ster

s an

d ot

her g

raph

ics

are

used

nea

r ar

eas

whe

re m

ajor

wat

er c

onsu

mpt

ion

take

s pl

ace

in o

rder

to re

min

d em

ploy

ees

and

gues

ts a

bout

wat

er c

onse

rvat

ion.

No

Yes

3.3

3.3

.1A

wat

er m

eter

is in

stal

led

to tr

ack

the

volu

me

of w

ater

com

ing

into

the

win

ery

and

read

ings

ar

e ta

ken

regu

larly

.

No

Yes

3.3

.2W

ater

use

per

pro

cess

(e.g

., ta

nk c

lean

ing,

ba

rrel

cle

anin

g, la

bora

tory

, bot

tling

) and

/or

over

all w

ater

use

is m

onito

red

and

reco

rded

.

No

Yes,

just

ov

eral

l w

ater

use

Yes,

som

e pr

oces

ses

Yes,

all

proc

esse

s

3.3

.3W

ater

use

per

pro

cess

per

yea

r and

per

litr

e or

cas

e of

win

e pr

oduc

ed is

cal

cula

ted

and

used

to d

evel

op w

ater

con

serv

atio

n st

rate

gies

.

No

Yes

3.3

.4A

flow

met

er is

inst

alle

d to

trac

k th

e vo

lum

e of

w

aste

wat

er le

avin

g th

e w

iner

y an

d re

adin

gs

are

take

n re

gula

rly.

No

Yes

3.3

.5Th

e vo

lum

e of

was

tew

ater

pro

duce

d pe

r pr

oces

s is

mon

itore

d an

d re

cord

ed.

No

Yes,

som

e pr

oces

ses

Yes,

all

proc

esse

s3

.3.6

Was

tew

ater

pro

duce

d pe

r pro

cess

per

yea

r an

d pe

r litr

e or

cas

e of

win

e pr

oduc

ed is

ca

lcul

ated

and

use

d to

dev

elop

was

te

redu

ctio

n st

rate

gies

.

No

Yes

3.3

.7W

ater

and

was

tew

ater

flow

mea

sure

men

t eq

uipm

ent i

s ca

libra

ted

acco

rdin

g to

the

man

ufac

ture

r's s

peci

ficat

ions

.

No

Yes

TOTA

L

TOTA

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SUSTAINAB

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Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.4

3.4

.1Th

e na

me

and/

or b

ound

arie

s of

the

loca

l w

ater

shed

is k

now

n.N

oYe

s

3.4

.2Th

e m

ain

feat

ures

that

mak

e up

the

wat

ersh

ed (i

.e.,

lake

s, s

trea

ms,

aqu

ifers

etc

.) ar

e kn

own.

No

Yes

3.4

.3Th

e w

iner

y pa

rtic

ipat

es in

a lo

cal w

ater

shed

m

anag

emen

t gro

up.

NA

No

Yes

NA

- if n

o lo

cal w

ater

shed

m

anag

emen

t gro

up

3.5

3.5

.1Th

eso

urce

(s)

ofw

ater

for

the

win

ery

is/a

reid

entif

ied

(i.e.

,su

rfac

e(n

ame

ofw

ater

sour

ce)

or g

roun

dwat

er).

No

Yes

3.5

.2If

inco

min

g w

ater

is fr

om a

wel

l or s

urfa

ce

wat

erbo

dy, w

ater

qua

lity

is te

sted

for s

ome

or

all o

f the

par

amet

ers

liste

d in

Tab

le 3

-3 (

page

3

-7) i

n th

e gu

ideb

ook.

NA

Nev

erAn

nual

lyQ

uart

erly

Mon

thly

NA

- if w

ater

is n

ot fr

om a

wel

l or

surf

ace

wat

erbo

dy (a

nsw

er

ques

tion

3.5

.3 in

stea

d)

3.5

.3If

inco

min

g w

ater

is s

uppl

ied

from

a p

iped

m

unic

ipal

sou

rce,

ana

lytic

al w

ater

qua

lity

resu

lts a

re o

btai

ned

from

the

mun

icip

ality

and

re

view

ed.

NA

Nev

erAn

nual

lyQ

uart

erly

NA

- if w

ater

is n

ot s

uppl

ied

from

a

pipe

d m

unic

ipal

sou

rce

(ans

wer

qu

estio

n 3

.5.2

inst

ead)

3.5

.4If

resu

lts w

arra

nt it

, inc

omin

g w

ater

is

pret

reat

ed.

NA

No

Yes

NA

- if r

esul

ts d

o no

t war

rant

pr

etre

atm

ent

3.6

3.6

.1Th

e qu

ality

of t

he w

aste

wat

er d

isch

arge

d fr

om

the

win

ery

is te

sted

and

reco

rded

.N

AN

oYe

s

3.7

3.7

.1H

oses

, pip

es, t

aps,

equ

ipm

ent a

nd ir

rigat

ion

syst

ems

are

rout

inel

y ch

ecke

d fo

r lea

ks a

nd

repa

ired

as n

eede

d.

No

Yes

3.7

.2W

ater

-eff

icie

nt n

ozzl

es a

nd v

alve

s ar

e in

pla

ce

on h

oses

and

equ

ipm

ent.

Non

e<

25

% o

f eq

uip.

25

-50

% o

f eq

uip.

50

-75

% o

f eq

uip.

75

-10

0%

of

equ

ip.

TOTA

L

WastewaterQuality

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L

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ReducingWaterUse

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IncomingWaterQuality

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ATER

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-30

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3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.7

.3Ti

mer

s ar

e em

ploy

ed to

con

trol

wat

er u

se.

No

Yes

3.7

.4Al

l hos

es h

ave

on/o

ff n

ozzl

es.

No

Yes

3.7

.5D

ry c

lean

ing

met

hods

are

em

ploy

ed to

rem

ove

debr

is p

rior t

o us

e of

wat

er.

No

Mos

t of

the

time

All t

he

time

3.7

.6H

igh

pres

sure

, low

vol

ume,

hig

h te

mpe

ratu

re

appl

icat

ion

is u

sed

durin

g w

ashi

ng, r

athe

r th

an lo

w p

ress

ure,

hig

h vo

lum

e co

ld w

ater

.

No

Yes

3.7

.7Fa

ucet

s an

d si

nks

are

fitte

d w

ith fl

ow

rest

ricto

rs o

r oth

er w

ater

-sav

ing

devi

ces.

No

Yes

3.7

.8Al

tern

ativ

e ba

rrel

test

ing

met

hod(

s) th

at u

se

less

wat

er is

/are

use

d.

No

Und

er

inve

stig

ati

on

Yes

If ye

s, li

st m

etho

d(s)

:

3.7

.9B

arre

ls a

re n

ot c

ompl

etel

y fil

led

with

wat

er

whe

n te

stin

g fo

r lea

ks o

r to

seal

.N

AN

oYe

sN

A - i

f you

do

not u

se w

ater

to te

st

for l

eaks

or t

o se

al3

.7.1

0B

arre

ls a

re s

tore

d in

a h

umid

env

ironm

ent s

o th

ey w

ill n

ot re

quire

as

muc

h w

ater

for

swel

ling.

No

Yes

3.7

.11

Boi

lers

and

coo

ling

tow

ers

are

size

d co

rrec

tly,

are

effic

ient

, and

are

mai

ntai

ned

regu

larly

.N

oYe

s

3.7

.12

Com

pres

sors

are

coo

led

with

air

and/

or a

w

ater

inte

rlock

and

re-c

ircul

atin

g sy

stem

is

empl

oyed

.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e co

mpr

esso

rs

3.7

.13

Suff

icie

nt to

psoi

l is

pres

ent t

o en

cour

age

deep

er ro

ots

for p

lant

s.N

oYe

s

3.7

.14

Mul

chin

g is

use

d ar

ound

pla

nts

and

tree

s to

re

tain

moi

stur

e.N

oYe

s

3.7

.15

Prop

er ir

rigat

ion

sche

dulin

g pr

actic

es a

re

empl

oyed

(e.g

. wat

er p

lant

s an

d ga

rden

s in

th

e m

orni

ng o

r at n

ight

).

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

irr

igat

ion

syst

em

3.8

3.8

.1A

syst

em is

in p

lace

to s

tore

and

trea

t wat

er

from

win

ery

was

hdow

ns in

the

fall

so it

can

be

reus

ed fo

r irr

igat

ion

in th

e su

mm

er.

No

Yes

3.8

.2A

perc

enta

ge o

f was

h an

d rin

se w

ater

is

reus

ed.

No

Inve

stig

ati

ng

prac

tices

Yes

If ye

s, w

hat p

erce

ntag

e?

RecyclingandReusingWater

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-30

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uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.8

.3A

perc

enta

ge o

f pro

cess

wat

er is

recl

aim

ed fo

r irr

igat

ion

or o

ther

non

-pot

able

use

s.N

oIn

vest

igat

ing

pr

actic

es

Yes

If ye

s, w

hat p

erce

ntag

e?

3.8

.4A

perc

enta

ge o

f pro

cess

wat

er is

recy

cled

th

roug

h tr

eatm

ent a

nd fi

ltrat

ion

for p

otab

le

use.

No

Inve

stig

ati

ng

prac

tices

Yes

If ye

s, w

hat p

erce

ntag

e?

3.8

.5Ca

ustic

wat

er is

recl

aim

ed a

nd re

used

.N

oIn

vest

igat

ing

pr

actic

es

Yes

If ye

s, w

hat p

erce

ntag

e?

3.9

3.9

.1Pr

oduc

tion

is p

lann

ed a

nd s

eque

nced

to

max

imiz

e ra

w m

ater

ials

.N

oYe

s

3.9

.2Pr

oduc

ts h

ave

been

sub

stitu

ted

with

oth

ers

that

pro

duce

less

was

tew

ater

, or n

on-to

xic

was

tew

ater

.

No

Yes

3.9

.3Lo

ss p

reve

ntio

n pr

actic

es a

re im

plem

ente

d to

m

inim

ize

leak

s, s

pills

and

eva

pora

tive

loss

es

of h

azar

dous

liqu

ids.

No

Yes

3.9

.4Pr

oces

ses

or e

quip

men

t hav

e be

en m

odifi

ed

to re

duce

was

tew

ater

qua

ntity

or i

mpr

ove

qual

ity.

No

Yes

3.9

.5W

aste

wat

er s

trea

ms

are

segr

egat

ed a

nd

sepa

rate

d to

allo

w fo

r eas

ier r

ecov

ery

or

trea

tmen

t.

NA

No

Yes

NA

- if t

reat

men

t sys

tem

is

desi

gned

to h

andl

e al

l was

tew

ater

st

ream

s 3

.9.6

Stan

dard

ope

ratin

g pr

oced

ures

inco

rpor

ate

was

tew

ater

min

imiz

atio

n m

easu

res.

No

Yes

3.10

3.1

0.1

Copi

es o

f all

lega

l req

uire

men

ts, s

uch

as

perm

its a

nd a

ppro

vals

, are

kep

t on

file.

No

Yes

3.1

0.2

As-b

uilt

draw

ings

of t

he w

aste

wat

er s

yste

m

are

kept

on

file.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite3

.10

.3Th

e sy

stem

's s

ize,

cap

acity

, loc

atio

n an

d op

erat

ion

requ

irem

ents

are

kno

wn.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite3

.10

.4R

egul

ar c

heck

-ups

of t

he s

yste

m a

re

cond

ucte

d an

d re

cord

s ar

e m

aint

aine

d.N

AN

oYe

sN

A - i

f you

r was

tew

ater

is tr

eate

d of

f-site

TOTA

L

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ent

PollutionPrevention

TOTA

L

WastewaterTreatment

SUSTAINAB

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WINER

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AP 3 W

ATER

AND WAS

TEWAT

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-30

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3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.1

0.5

Any

defic

ienc

ies

foun

d in

the

was

tew

ater

sy

stem

are

dea

lt w

ith im

med

iate

ly.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite3

.10

.6Al

l sta

ff a

re tr

aine

d on

the

was

tew

ater

sy

stem

's b

asic

s an

d lim

itatio

ns.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

off-s

ite3

.10

.7R

emin

ders

of w

hat c

an a

nd c

anno

t be

flush

ed

are

post

ed in

bat

hroo

ms,

kitc

hens

and

oth

er

loca

tions

that

dra

in in

to th

e w

aste

wat

er

syst

em.

No

Yes

3.1

0.8

The

poss

ibili

ty o

f hav

ing

sew

age

fees

bas

ed

on v

olum

e ha

s be

en e

xplo

red

with

the

mun

icip

ality

.

NA

No

Yes

NA

- if y

our w

aste

wat

er is

trea

ted

on-s

ite

3.11

3.1

1.1

The

stor

mw

ater

sys

tem

is n

ot c

ross

-con

nect

ed

with

the

sani

tary

or s

eptic

sys

tem

s.N

oYe

s

3.1

1.2

The

prop

erty

is in

spec

ted

for e

rosi

on d

urin

g an

d af

ter s

torm

eve

nts.

No

Yes

3.1

1.3

Eros

ion

prob

lem

s ar

e re

paire

d on

a ti

mel

y ba

sis.

NA

No

Yes

NA

- if n

o er

osio

n pr

oble

ms

3.1

1.4

Dis

infe

cted

sto

rmw

ater

is u

sed

for n

on-

pota

ble

uses

suc

h as

land

scap

e w

ater

ing

and

toile

t flu

shin

g.

No

Yes

3.1

1.5

Stor

mw

ater

man

agem

ent p

rom

otes

in

filtr

atio

n, m

inim

izes

impe

rvio

us s

urfa

ces,

us

es c

rush

ed g

rave

l or o

ther

por

ous

mat

eria

l in

stea

d of

asp

halt

or c

oncr

ete

for d

rivew

ays

and

park

ing

area

s.

No

Yes

3.1

1.6

The

use

of fe

rtili

zers

and

pes

ticid

es is

m

inim

ized

.N

oYe

s

3.12

3.1

2.1

The

drai

nage

sys

tem

dire

cts

runo

ff a

way

from

w

ater

way

s.N

AN

oYe

sN

A - i

f no

wat

erw

ays

near

by

3.1

2.2

Buf

fer s

trip

s ar

e lo

cate

d be

twee

n ex

istin

g w

ater

way

s (i.

e., s

trea

ms,

pon

ds, e

tc.)

and

the

win

ery.

NA

No

Yes

NA

- if n

o w

ater

way

s ne

arby

TOTA

L

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ent

StormwaterRunoff

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ATER

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-30

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3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

3.1

2.3

A sk

etch

of w

here

the

drai

ns a

re lo

cate

d an

d w

here

they

lead

to is

kep

t.N

oYe

s

3.1

2.4

Stor

mw

ater

dra

ins

are

prot

ecte

d fr

om

cont

amin

atio

n (e

.g.,

usin

g ca

tchb

asin

inse

rts,

dr

ain

cove

rs, e

tc.).

No

Yes

3.1

2.5

Was

te a

nd c

ompo

st p

iles

are

kept

aw

ay fr

om

drai

ns to

pre

vent

runo

ff fr

om e

nter

ing

the

stor

mw

ater

sys

tem

.

NA

No

Yes

3.1

2.6

A sp

ill e

mer

genc

y pl

an is

in p

lace

.N

oYe

sTO

TAL

SUSTAINAB

LE PRA

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AP 3 W

ATER

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3

4.1

4.1

.1An

initi

al e

nerg

y as

sess

men

t/au

dit t

hat

cons

ider

s hi

gh a

nd lo

w p

rodu

ctio

n tim

es h

as

been

con

duct

ed to

det

erm

ine

base

line

info

rmat

ion

on e

nerg

y us

e.

No

In

prog

ress

Yes

4.1

.2Th

e as

sess

men

t is

used

to id

entif

y op

tions

to

redu

ce e

nerg

y us

e.N

oYe

s

4.1

.3An

nual

ene

rgy

redu

ctio

n go

als

are

set b

ased

on

the

asse

ssm

ent.

No

Yes

4.1

.4En

ergy

man

agem

ent p

erfo

rman

ce is

regu

larly

as

sess

ed to

ens

ure

a co

ntin

uous

im

prov

emen

t app

roac

h.

No

Annu

ally

Qua

rter

lyM

onth

ly

4.1

.5Th

e ca

pita

l bud

get i

nclu

des

a sc

hedu

led

plan

fo

r fun

ding

of i

nitia

tives

that

con

trib

ute

to th

e en

ergy

eff

icie

ncy

goal

s.

No

Yes

4.2

4.2

.1En

ergy

eff

icie

ncy

is in

corp

orat

ed in

to c

ompa

ny

polic

ies,

ope

ratin

g pr

oced

ures

, and

trai

ning

m

anua

ls.

No

Yes

4.2

.2En

ergy

eff

icie

ncy

goal

s ar

e co

mm

unic

ated

to

empl

oyee

s (e

.g.,

thro

ugh

mee

tings

, sig

nage

, In

tran

et).

No

Yes

4.2

.3O

ne o

r mor

e pe

rson

s ar

e as

sign

ed to

ove

rsee

th

e im

plem

enta

tion

of th

e go

als

and

obje

ctiv

es o

f the

ene

rgy

cons

erva

tion

prog

ram

an

d to

mai

ntai

n re

cord

s.

No

Yes

4.2

.4Ca

sh o

r oth

er in

cent

ives

are

off

ered

to

empl

oyee

s w

ho h

elp

achi

eve

ener

gy e

ffic

ienc

y go

als.

No

Yes

4.2

.5Po

ster

s or

oth

er ty

pes

of to

ols

are

used

to

rem

ind

staf

f abo

ut e

nerg

y re

duct

ion

goal

s (e

.g.,

"tur

n of

f lig

hts"

stic

ker b

y lig

ht s

witc

hes)

.

No

Yes

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

SettingUpanEnergyConservationProgram

EnergyUseAssessm

entandPlanning

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L


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TER

4 E

NER

GY

EFFI

CIEN

CY

Que

stio

nAn

swer

/ S

core

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Answ

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4.3

MonitoringandRecordKeeping

4.3

.1M

eter

s ar

e in

pla

ce to

mea

sure

ene

rgy

cons

umpt

ion.

No

Yes,

one

m

ain

met

er

Yes,

se

vera

l m

eter

s4

.3.2

Ener

gy u

se p

er p

roce

ss a

nd/o

r ove

rall

ener

gy

use

is m

onito

red

and

reco

rded

and

cal

cula

ted

per l

itre

or c

ase

of w

ine

prod

uced

.

No

Yes,

just

ov

eral

l en

ergy

use

Yes,

en

ergy

use

fo

r som

e pr

oces

ses

Yes,

en

ergy

use

fo

r all

proc

esse

s

4.3

.3En

ergy

con

sum

ptio

n an

d co

sts

are

com

pare

d re

gula

rly a

nd a

ny c

hang

e is

not

ed.

neve

rle

ss o

ften

th

an y

early

year

lyqu

arte

rly

4.3

.4Th

e sy

stem

use

d by

the

utili

ty c

ompa

ny to

ch

arge

for e

nerg

y is

und

erst

ood.

No

Yes

4.3

.5Al

l ene

rgy

use

met

ers

are

calib

rate

d an

d m

aint

aine

d ac

cord

ing

to th

e m

anuf

actu

rer's

sp

ecifi

catio

ns.

No

Yes

OptimizingEnergyUse

4.4

Purchasing

4.4

.1En

ergy

con

serv

atio

n is

con

side

red

in a

ll pu

rcha

sing

dec

isio

ns.

No

Yes

4.5

Lighting

4.5

.1Li

ghtin

g ty

pes

and

layo

uts

are

stra

tegi

cally

us

ed to

con

serv

e en

ergy

.N

oYe

s

4.5

.2In

door

ligh

ts a

re tu

rned

off

whe

n an

are

a is

un

occu

pied

, eith

er m

anua

lly o

r aut

omat

ical

ly

usin

g oc

cupa

ncy

sens

ors,

tim

ers

or o

ther

co

ntro

ls.

No

Yes,

m

anua

llyYe

s,

auto

mat

ical

ly

4.5

.3Ti

mer

s an

d/or

pho

toce

lls a

re in

stal

led

to

cont

rol o

utdo

or li

ghts

.N

oYe

s

4.5

.4Li

ghtin

g le

vels

are

mat

ched

to n

eeds

(i.e

., ta

sk s

peci

fic o

r dire

cted

ligh

ting)

.N

oYe

s

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4.5

.5D

aylig

ht u

se is

max

imiz

ed (e

.g.,

sout

h-fa

cing

w

indo

ws,

blin

ds th

at a

im li

ght w

here

nee

ded,

lig

ht c

olou

red

pain

t, br

ingi

ng li

ght i

n hi

gh in

th

e sp

ace,

usi

ng li

ght s

helv

es, r

earr

angi

ng th

e flo

or p

lan

for f

urni

ture

and

win

dow

s to

take

ad

vant

age

of n

atur

al li

ght)

.

No

Yes

4.5

.6In

terio

r and

ext

erio

r lig

hts

use

high

eff

icie

ncy

bulb

s an

d fix

ture

s (e

.g.,

com

pact

fluo

resc

ent,

(CFL

), lig

ht-e

mtt

ing

diod

es (L

EDs)

, flu

ores

cent

tu

be li

ghtin

g).

Non

em

ore

than

8

0%

mor

e th

an

95

%

4.5

.7Li

ght f

ixtu

res

are

clea

ned

on a

regu

lar b

asis

.N

oYe

s

4.5

.8LE

D e

xit s

igns

are

inst

alle

d th

roug

hout

the

faci

lity.

No

Yes,

som

eYe

s, a

ll

4.6

SpaceHeatingandCooling

4.6

.1R

egul

ar c

heck

s an

d m

aint

enan

ce o

f the

bu

ildin

g en

velo

pe (e

.g. c

aulk

ing,

wea

ther

st

rippi

ng, w

indo

w s

eals

) are

con

duct

ed.

No

Yes

4.6

.2D

urin

g w

inte

r (he

atin

g se

ason

), bu

ildin

gs a

re

heat

ed to

a m

axim

um o

f 21

o C w

hen

occu

pied

an

d 1

6o C w

hen

unoc

cupi

ed.

No

Yes

4.6

.3H

eatin

g an

d co

olin

g se

t poi

nts

are

set 2

o C to

3o C

apa

rt s

o th

at th

e ai

r con

ditio

ner d

oes

not

cycl

e (t

urn

on a

nd o

ff) f

requ

ently

.

No

Yes

4.6

.4D

urin

g su

mm

er (c

oolin

g se

ason

) bui

ldin

gs

(oth

er th

an b

arre

l hal

ls a

nd w

areh

ouse

s) a

re

cool

ed to

no

low

er th

an 2

4o C

whe

n oc

cupi

ed

and

are

not c

oole

d w

hen

unoc

cupi

ed (u

nles

s fo

r mor

ning

pre

-coo

ling)

.

No

Yes

4.6

.5El

ectr

onic

ther

mos

tats

are

use

d to

set

and

/or

sche

dule

tem

pera

ture

s.N

oYe

s

4.6

.6O

ne o

r mor

e of

em

ploy

ees

is/a

re re

spon

sibl

e fo

r con

duct

ing

regu

lar c

heck

s an

d ro

utin

e m

aint

enan

ce o

f the

HVA

C sy

stem

.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

HVA

C sy

stem

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Answ

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4.6

.7M

ore

com

plic

ated

mai

nten

ance

of t

he H

VAC

syst

em is

car

ried

out b

y a

prof

essi

onal

.N

AN

ever

less

oft

en

than

eve

ry

thre

e ye

ars

ever

y th

ree

year

s

NA

- if y

ou d

o no

t hav

e an

HVA

C sy

stem

4.6

.8H

VAC

cont

rols

are

use

d to

pro

vide

ene

rgy

savi

ngs

whi

le im

prov

ing

com

fort

.N

AN

oYe

sN

A - i

f you

do

not h

ave

an H

VAC

syst

em4

.6.9

Varia

ble

air v

olum

e sy

stem

s ar

e us

ed in

stea

d of

con

stan

t air

volu

me

syst

ems.

No

Yes

4.6

.10

A re

lay

switc

h ha

s be

en in

stal

led

on th

e he

atin

g sy

stem

in lo

adin

g ar

eas

so th

at th

e he

at tu

rns

off w

hen

door

s ar

e op

ened

.

No

Yes

4.6

.11

An a

ir cu

rtai

n or

pla

stic

bar

rier i

s us

ed in

lo

adin

g ar

eas

to c

onse

rve

indo

or h

ot a

nd c

old

air.

No

Yes

4.6

.12

Tech

niqu

es a

re u

sed

to c

onse

rve

hot a

nd c

old

air (

e.g.

sea

l off

unu

sed

area

s, k

eep

exte

rior

door

s cl

osed

, wea

ther

strip

ping

and

cau

lkin

g w

indo

ws

and

door

s).

No

Yes

4.6

.13

Hig

h gr

ade

insu

latio

n m

ater

ials

are

use

d to

in

sula

te b

uild

ings

, equ

ipm

ent,

and

pipe

s an

d du

cts.

No

Yes

4.6

.14

Ener

gy e

ffic

ient

win

dow

s ar

e us

ed (e

.g. a

rgon

fil

led,

dou

ble

glaz

ed, l

ow E

or t

herm

apan

e).

No

Yes

4.6

.15

Hea

ting

and

cool

ing

is re

duce

d in

spa

ces

used

on

ly fo

r sho

rt p

erio

ds (e

.g.,

vest

ibul

es,

stai

rwel

ls, s

tore

room

s, v

acan

t roo

ms)

.

No

Yes

4.6

.16

Ener

gy fo

r air

cond

ition

ing

is m

inim

ized

(e.g

. ce

iling

fans

are

use

d, a

ir co

nditi

oner

s w

ith a

hi

gh e

nerg

y ef

ficie

nt ra

ting

(EER

) are

in

stal

led)

.

No

Yes

4.6

.17

Was

te h

eat f

rom

oth

er p

roce

sses

is

reca

ptur

ed to

ser

ve h

eatin

g or

coo

ling

need

s.N

oYe

s

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4.7

WaterHeating

4.7

.1H

igh-

effic

ienc

y ho

t wat

er h

eate

rs/b

oile

rs a

re

used

at t

he w

iner

y (e

.g.,

tank

less

wat

er

heat

er, s

olar

wat

er h

eate

r).

No

Yes

4.7

.2H

ot w

ater

tank

s ar

e flu

shed

as

per

man

ufac

ture

r ins

truc

tions

to m

aint

ain

effic

ienc

y.

No

Yes

4.7

.3H

ot w

ater

tank

s an

d pi

pes

are

prop

erly

in

sula

ted

to p

reve

nt h

eat l

oss.

No

Yes

4.7

.4W

here

pos

sibl

e, th

e ho

t wat

er ta

nk

tem

pera

ture

is lo

wer

ed to

60

o C.N

oYe

s

4.8

Equipm

entandAppliances

4.8

.1Eq

uipm

ent

is tu

rned

off

or p

ower

ed d

own

whe

n no

t in

use

(e.g

., co

mpu

ters

, cop

iers

, m

onito

rs, p

rinte

rs).

No

Yes,

tu

rned

off

/ po

wer

ed

dow

n

Yes,

tu

rned

off

an

d un

plug

ged

4.8

.2W

hen

equi

pmen

t nee

ds to

be

repl

aced

new

er,

mor

e en

ergy

eff

icie

nt m

odel

(s) a

re p

urch

ased

.N

oYe

s

4.9

RefrigerationSystem

s,TanksandLines

4.9

.1En

ergy

che

cks

of th

e re

frig

erat

ion

syst

em a

re

cond

ucte

d on

a re

gula

r bas

is.

No

Ever

y 2

yea

rsEv

ery

year

4.9

.2Th

e re

frig

erat

ion

syst

em in

clud

es a

dvan

ced

cont

rol s

yste

ms.

No

Yes

4.9

.3O

pera

ting

tem

pera

ture

s of

refr

iger

ator

s an

d fr

eeze

rs a

re s

et o

nly

as lo

w a

s ne

cess

ary

and

chec

ked

regu

larly

to m

aint

ain

cons

iste

nt

tem

pera

ture

s.

No

Yes

4.9

.4Ta

nks

are

plac

ed in

a lo

catio

n th

at re

duce

s he

atin

g an

d co

olin

g ne

eds.

No

Yes

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4.9

.5Co

olin

g an

d re

frig

erat

ion

equi

pmen

t is

mai

ntai

ned

as p

er th

e m

anuf

actu

rer's

re

com

men

datio

ns (e

.g. c

heck

gas

kets

aro

und

door

s to

mak

e su

re th

ey s

eal t

ight

ly).

No

Yes

4.9

.6Al

l tem

pera

ture

con

trol

led

tank

s an

d gl

ycol

lin

es a

re w

ell i

nsul

ated

.N

oYe

s

AlternativeEnergySources

4.10

RenewableEnergySources

4.1

0.1

Ren

ewab

le e

nerg

y so

urce

s ar

e us

ed to

pow

er

the

win

ery

hosp

italit

y fa

cilit

y (e

.g.,

sola

r, w

ind,

ge

othe

rmal

, ear

thtu

bes,

and

/or l

ow im

pact

hy

dro)

.

No

Inve

stig

ati

ng

prac

tices

Yes

4.1

0.2

Gov

ernm

ent i

ncen

tives

ava

ilabl

e fo

r im

plem

entin

g th

e us

e of

alte

rnat

ive

ener

gy (i

f an

y) h

ave

been

inve

stig

ated

.

No

Yes

4.1

0.3

Carb

on c

redi

ts (o

ffse

ts) a

re p

urch

ased

from

an

acc

redi

ted

selle

r.N

oYe

s

4.11

AlternativeFuels

4.1

1.1

Alte

rnat

ive

fuel

s (e

.g.,

biod

iese

l, et

hano

l, pr

opan

e, n

atur

al g

as, m

etha

ne o

r hyd

roge

n)

are

used

at t

he w

iner

y.

No

Yes,

som

e of

our

fuel

us

ed is

al

tern

ativ

e

Yes,

all

fuel

use

d is

al

tern

ativ

e

If ye

s, li

st a

ltern

ativ

e fu

els:

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Scor

eQ

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ion

Answ

er /

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4.12

FuelEfficiency

4.1

2.1

Fuel

con

sum

ptio

n in

the

win

ery

is tr

acke

d.N

oYe

s4

.12

.2Fu

el c

onsu

mpt

ion

of c

ompa

ny v

ehic

les

is

trac

ked.

NA

No

Yes

NA

- if n

o co

mpa

ny v

ehic

les

4.1

2.3

Fuel

eff

icie

nt e

quip

men

t is

used

at t

he w

iner

y.N

one

<2

5%

of

equi

p.2

5-5

0%

of

equi

p.5

0-7

5%

of

equi

p.7

5-1

00

%

of e

quip

. If

yes,

list

equ

ipm

ent:

4.1

2.4

Old

veh

icle

s ar

e re

plac

ed w

ith fu

el-e

ffic

ient

m

odel

s.N

AN

oYe

sN

A - i

f you

are

not

cur

rent

ly

repl

acin

g ol

d ve

hicl

es4

.12

.5Co

mpa

ny h

as a

no-

idle

pol

icy

to m

inim

ize

was

ted

fuel

and

rela

ted

emis

sion

s, a

nd s

igns

ar

e po

sted

whe

re d

eliv

ery

truc

ks p

ark.

No

Yes

4.13

ResponsibleTransporation

4.1

3.1

Alte

rnat

ive

tran

spor

tatio

n op

tions

are

pro

vide

d at

the

win

ery

(e.g

., bi

cycl

e st

orag

e an

d ch

ange

ro

oms/

show

ers,

pro

vidi

ng h

ybrid

veh

icle

s fo

r em

ploy

ees,

and

pro

mot

ing

carp

ool/

vanp

oolin

g).

No

Yes,

1

optio

nYe

s, 2

op

tions

Yes,

3 o

r m

ore

optio

ns

If ye

s, li

st o

ptio

ns:

4.1

3.2

Pref

erre

d pa

rkin

g is

pro

vide

d to

em

ploy

ees

that

are

usi

ng a

ltern

ativ

e tr

ansp

orta

tion

optio

ns.

No

Yes

4.1

3.3

Empl

oyee

s ar

e en

cour

aged

to u

se p

ublic

tr

ansp

orta

tion

(e.g

., fa

cilit

atio

n of

sch

edul

es,

map

s an

d ge

nera

l inf

orm

atio

n).

NA

No

Yes

NA

- if n

o pu

blic

tran

spor

tatio

n to

yo

ur s

ite is

ava

ilabl

e

4.1

3.4

Car a

nd p

lane

trip

s ar

e re

duce

d by

usi

ng

vide

ocon

fere

ncin

g or

oth

er fo

rms

of m

eetin

g so

ftw

are.

No

Yes

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3

5.1

MaterialsAssessm

entandPlanning

5.1

.1A

haza

rdou

s m

ater

ials

ass

essm

ent h

as b

een

cond

ucte

d an

d in

clud

es a

ll or

mos

t of t

he

item

s in

the

chec

klis

t on

pag

e 5

-2 o

f the

gu

ideb

ook.

No

In

prog

ress

Yes

5.1

.2Th

e as

sess

men

t is

used

to id

entif

y op

tions

to

redu

ce h

azar

dous

mat

eria

ls u

sed

and

was

te

gene

rate

d.

No

Yes

5.1

.3An

nual

goa

ls to

impr

ove

mat

eria

l han

dlin

g an

d po

llutio

n pr

even

tion

are

deve

lope

d.N

oYe

s

5.1

.4Pe

rfor

man

ce is

regu

larly

ass

esse

d to

ens

ure

a co

ntin

uous

impr

ovem

ent a

ppro

ach.

No

Annu

ally

Qua

rter

lyM

onth

ly

5.1

.5Th

e ca

pita

l bud

get i

nclu

des

a sc

hedu

led

plan

fo

r fun

ding

of i

nitia

tives

that

con

trib

ute

to th

e ha

zard

ous

mat

eria

ls a

nd w

aste

man

agem

ent

goal

s.

No

Yes

5.1

.6Lo

cal h

azar

dous

was

te h

andl

ers

are

iden

tifie

d in

mat

eria

ls h

andl

ing

prog

ram

.N

oYe

s

5.2


5.2

.1H

azar

dous

mat

eria

ls h

andl

ing

is in

corp

orat

ed

into

com

pany

pol

icie

s, o

pera

ting

proc

edur

es

and

trai

ning

man

uals

.

No

Yes

5.2

.2H

azar

dous

mat

eria

ls h

andl

ing

goal

s ar

e co

mm

unic

ated

to e

mpl

oyee

s (e

.g.,

thro

ugh

mee

tings

, sig

nage

, Int

rane

t).

No

Yes

5.2

.3O

ne o

r mor

e pe

rson

s ar

e as

sign

ed to

ove

rsee

th

e im

plem

enta

tion

of th

e go

als

and

obje

ctiv

es o

f the

pro

gram

and

to m

aint

ain

reco

rds.

No

Yes

5.2

.4Ca

sh o

r oth

er in

cent

ives

are

off

ered

to

empl

oyee

s w

ho p

rovi

de in

put o

n im

prov

ing

mat

eria

l han

dlin

g an

d fin

ding

alte

rnat

ives

to

haza

rdou

s m

ater

ials

or s

olut

ions

for

haza

rdou

s w

aste

dis

posa

l.

No

Yes

CHAP

TER

5 H

AZAR

DO

US

MAT

ERIA

LS H

AND

LIN

G

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

SettingupaMaterialsHandlingProgram

TOTA

L

SUSTAINAB

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CTICES FOR BC

WINER

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SELF‐ASSESSM

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US MAT

ERIALS

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-30

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uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

5.3


5.3

.1R

ecor

ds a

re k

ept o

f w

hat h

azar

dous

mat

eria

ls

are

used

in e

ach

proc

ess.

No

Yes

5.3

.2R

ecor

ds a

re k

ept

how

muc

h o

f the

haz

ardo

us

mat

eria

ls a

re u

sed

in e

ach

proc

ess.

No

Yes

5.3

.3R

ecor

ds a

re k

ept o

f w

hat h

azar

dous

was

tes

are

gene

rate

d in

eac

h pr

oces

s.N

oYe

s

5.3

.4R

ecor

ds a

re k

ept

how

muc

h h

azar

dous

was

te

is g

ener

ated

in e

ach

proc

ess.

No

Yes

5.3

.5H

ow m

uch

of e

ach

mat

eria

l is

used

and

how

m

uch

was

te is

gen

erat

ed is

cal

cula

ted

per

oper

atio

n an

d pe

r litr

e or

cas

e of

win

e pr

oduc

ed.

No

Yes

5.3

.6A

file

of re

cord

s of

haz

ardo

us m

ater

ials

and

w

aste

det

ails

suc

h as

rece

ipts

, was

te

man

ifest

s, v

olum

es, u

se, g

ener

atio

n an

d di

spos

al is

mai

ntai

ned.

No

Yes

5.4

ProductChanges

5.4

.1Su

pplie

rs a

re e

ncou

rage

d to

mak

e ch

ange

s to

th

e pr

oduc

ts th

ey s

ell t

o m

ake

them

less

toxi

c.N

oU

nder

co

nsid

erat

ion

Yes

5.5

InputM

aterialChanges

5.5

.1In

put m

ater

ials

hav

e be

en c

hang

ed to

redu

ce

or e

limin

ate

the

use

of h

azar

dous

mat

eria

ls.

No

Und

er

cons

ider

ati

on

Yes

If ye

s, d

escr

ibe:

TOTA

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WINER

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ERIALS

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-30

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Answ

er /

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reR

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n fo

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and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

5.6

TechnologyorProcessChanges

5.6

.1O

ne o

r mor

e st

eps

of th

e w

inem

akin

g pr

oces

s ha

ve b

een

reco

nfig

ured

, red

uced

or

elim

inat

ed in

ord

er to

redu

ce th

e us

e of

m

ater

ials

and

/or t

he a

mou

nt o

f was

te

gene

rate

d.

No

Und

er

cons

ider

ati

on

Yes

If ye

s, d

escr

ibe:

5.7

GoodOperatingPractices

5.7

.1Pr

oced

ural

, adm

inis

trat

ive

or in

stitu

tiona

l m

easu

res

are

used

by

the

win

ery

to m

inim

ize

haza

rdou

s w

aste

(see

gui

debo

ok p

age

5-6

for

exam

ples

).

No

Yes

5.8

SustainablePurchasing

5.8

.1Pu

rcha

sing

dec

isio

ns a

re n

ot m

ade

befo

re

lear

ning

abo

ut a

pro

duct

's to

xici

ty a

nd

expl

orin

g w

heth

er o

r not

env

ironm

enta

lly-

frie

ndly

alte

rnat

ives

are

ava

ilabl

e.

No

Yes

5.8

.2Pu

rcha

sing

dec

isio

ns a

lso

take

into

acc

ount

ho

w m

ater

ials

will

be

safe

ly s

tore

d an

d th

eir

was

te re

spon

sibl

y di

spos

ed o

f.

No

Yes

5.8

.3In

the

last

yea

r, th

e am

ount

of h

azar

dous

m

ater

ials

pur

chas

ed p

er u

nit o

f win

e pr

oduc

ed h

as b

een

redu

ced.

Incr

ease

dR

educ

ed

by 1

5-2

5%

Red

uced

by

25

% o

r m

ore

Red

uced

by

90

% o

r m

ore

5.8

.4En

d-of

-life

dis

posa

l cos

ts a

re c

onsi

dere

d w

hen

mak

ing

purc

hasi

ng d

ecis

ions

.N

oYe

s

Handling,StorageandDisposal

5.9

Storage

5.9

.1H

azar

dous

mat

eria

ls a

nd w

aste

s ar

e st

ored

ap

prop

riate

ly (i

n se

cond

ary

cont

ainm

ent,

in a

fla

mm

able

mat

eria

ls c

abin

et if

flam

mab

le) a

nd

segr

egat

ed fr

om n

on-li

ke c

hem

ical

s (a

cids

and

ba

ses

not s

tore

d to

geth

er).

No

Yes

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ERIALS

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Answ

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and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

5.9

.2H

azar

dous

mat

eria

l and

haz

ardo

us w

aste

st

orag

e is

loca

ted

away

from

dra

ins

or d

rain

s ne

arby

are

plu

gged

.

No

Yes

5.9

.3Th

e to

tal a

mou

nt o

f haz

ardo

us m

ater

ials

and

ha

zard

ous

was

te s

tore

d on

-site

at a

ny o

ne

time

is k

now

n an

d re

cord

ed.

No

Yes

5.10

JanitorialSupplies

5.1

0.1

Clea

nser

s an

d de

terg

ents

with

the

low

est

toxi

city

are

pur

chas

ed, w

hile

ens

urin

g th

ey a

re

still

eff

ectiv

e to

mai

ntai

n a

hygi

enic

w

orkp

lace

.

No

Yes

5.1

0.2

Exte

rnal

con

trac

tors

are

ask

ed to

use

low

-to

xici

ty c

lean

ing

agen

ts a

nd to

pro

vide

a li

st o

f ag

ents

use

d.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e ex

tern

al

cont

ract

ors

5.11

Tires,Batteries,Oils,PaintsandCoatings

5.1

1.1

Old

veh

icle

tire

s ar

e ta

ken

to a

faci

lity

for

recy

clin

g.N

oYe

s

5.1

1.2

Rec

harg

eabl

e ba

tter

ies

are

used

in b

atte

ry-

pow

ered

equ

ipm

ent.

none

<2

5%

25

-50

%5

0-7

5%

>7

5%

5.1

1.3

Dea

d ba

tter

ies

are

take

n to

a h

azar

dous

w

aste

col

lect

ion

faci

lity.

No

Yes

5.1

1.4

Was

te o

il is

col

lect

ed a

nd ta

ken

to a

ha

zard

ous

was

te c

olle

ctio

n fa

cilit

y.N

oYe

s

5.1

1.5

Old

pai

nts

and

coat

ings

are

take

n to

a p

aint

co

llect

ion

depo

t.N

oYe

s

5.1

1.6

The

tota

l num

ber o

f tire

s an

d ba

tter

ies

and

quan

tity

of o

ils, p

aint

s an

d co

atin

gs u

sed

per

year

is k

now

n an

d tr

acke

d.

No

Yes

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ERIALS

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Answ

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reR

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n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

5.12

LightBallastsandBulbs

5.1

2.1

Ligh

t bal

last

s an

d bu

lbs

are

recy

cled

at a

de

sign

ated

faci

lity.

No

Yes

5.1

2.2

Any

rem

oval

or d

ispo

sal o

f old

bal

last

s th

at

can

pote

ntia

lly c

onta

in P

CBs

(man

ufac

ture

d pr

e-1

98

0 o

r lab

elle

d as

so)

is c

arrie

d ou

t by

a qu

alifi

ed c

ontr

acto

r.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

y ol

d ba

llast

s

5.13

ElectronicWaste

5.1

3.1

Elec

tron

ic w

aste

is ta

ken

to a

faci

lity

for

recy

clin

g.N

oYe

s

5.14

AnalyticalChemicals

5.1

4.1

An in

vent

ory

of a

naly

tical

che

mic

als

in s

tock

is

kept

.N

oYe

s

5.1

4.2

At le

ast o

ne p

erso

n is

task

ed w

ith e

nsur

ing

that

ana

lytic

al c

hem

ical

dis

posa

l adh

eres

to

all r

egul

ator

y re

quire

men

ts.

No

Yes

5.15

SanitationChemicals

5.1

5.1

An in

vent

ory

of s

anita

tion

chem

ical

s in

sto

ck

is k

ept.

No

Yes

5.1

5.2

At le

ast o

ne p

erso

n is

task

ed w

ith e

nsur

ing

that

pro

cess

che

mic

al d

ispo

sal a

dher

es to

all

regu

lato

ry re

quire

men

ts.

No

Yes

5.16

LandscapingChem

icals

5.1

6.1

Inte

grat

ed p

est m

anag

emen

t (IP

M) a

nd

inte

grat

ed w

eed

man

agem

ent (

IWM

) ap

proa

ches

are

use

d at

the

win

ery.

No

Yes

5.1

6.2

Unw

ante

d or

unu

sed

land

scap

e ch

emic

als

are

reus

ed o

r rec

ycle

d, if

pos

sibl

e, ra

ther

than

di

spos

ed o

f.

No

Yes

5.1

6.3

Unu

sed

or u

nwan

ted

land

scap

e ch

emic

als

that

can

not b

e re

used

or r

ecyc

led

are

prop

erly

di

spos

ed o

f.

No

Yes

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ERIALS

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and/

or

Oth

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omm

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Your

Sc

ore

Your

NA

Scor

e

5.17

Fuel

5.1

7.1

A si

te m

ap th

at in

dica

tes

the

loca

tion

of a

ll ab

ove

and

unde

r gro

und

fuel

sto

rage

tank

s in

ou

r pro

pert

y (o

il, g

as, p

ropa

ne, e

tc.)

is k

ept.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

y ab

ove

or u

nder

grou

nd s

tora

ge ta

nks

5.1

7.2

All t

anks

wer

e in

stal

led

by q

ualif

ied

cont

ract

or(s

).N

AN

oYe

sN

A - i

f you

do

not h

ave

any

abov

e or

und

ergr

ound

sto

rage

tank

s

5.1

7.3

All a

bove

-gro

und

tank

s ha

ve s

pill

cont

ainm

ent

built

aro

und

them

.N

AN

oYe

sN

A - i

f you

do

not h

ave

any

abov

e gr

ound

sto

rage

tank

s5

.17

.4Fu

el v

olum

es in

und

ergr

ound

sto

rage

tank

s ar

e m

onito

red

to d

etec

t any

loss

es d

ue to

le

aks.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

y

unde

rgro

und

stor

age

tank

s

5.1

7.5

The

fuel

ling

of v

ehic

les

and

equi

pmen

t is

carr

ied

out o

n a

cem

ent p

ad.

NA

No

Yes

NA

- if y

ou d

o no

t fue

l veh

icle

s on

si

te5

.17

.6An

y de

com

mis

sion

ing

of ta

nks

is c

arrie

d ou

t by

a q

ualif

ied

cont

ract

or.

NA

No

Yes

NA

- if n

o ta

nks

are

bein

g de

com

mis

sion

ed a

t the

win

ery

5.18

WasteBinAreaHousekeeping

5.1

8.1

Was

te b

ins

are

plac

ed o

n an

impe

rvio

us

surf

ace

(e.g

., co

ncre

te p

ad o

r asp

halt)

whe

re

spill

s ca

n be

con

tain

ed.

No

Yes

5.1

8.2

The

was

te a

rea

is c

over

ed to

pro

tect

from

pr

ecip

itatio

n or

the

lids

are

kept

clo

sed.

No

Yes

5.1

8.3

Was

te c

onta

iner

are

as a

re re

gula

rly in

spec

ted

for l

eaks

, spi

lls a

nd li

tter

.N

oYe

s

5.1

8.4

Sign

s ar

e po

sted

indi

catin

g w

hat c

an a

nd

cann

ot b

e di

spos

ed o

f in

each

bin

.N

oYe

s

HealthandSafety

5.19

EmployeeSafety

5.1

9.1

Pers

onal

pro

tect

ive

equi

pmen

t (PP

E) th

at w

as

desi

gned

to d

eal w

ith th

e ch

emic

als

used

is

prov

ided

.

No

Yes

5.1

9.2

WH

MIS

Tra

inin

g is

pro

vide

d to

the

appr

opria

te

empl

oyee

s.N

oYe

s

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ERIALS

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ore

Your

NA

Scor

e

5.1

9.3

Mat

eria

l Saf

ety

Dat

a Sh

eets

(MSD

S) o

f all

haza

rdou

s m

ater

ials

use

d in

our

ope

ratio

n ar

e re

adily

ava

ilabl

e.

No

Yes

5.1

9.4

A lo

g is

kep

t tha

t con

tain

s th

e fo

llow

ing:

pr

oduc

t nam

e, if

MSD

Sis

ava

ilabl

e, M

SDS

date

, if l

abel

s w

ere

appl

ied

and

if w

orke

rs h

ave

been

trai

ned.

No

Yes

5.20

EmergencyResponse

5.2

0.1

Abso

rben

t mat

eria

l is

read

ily a

vaila

ble

for o

ur

wor

kers

in c

ase

of s

pills

.N

oYe

s

5.2

0.2

Emer

genc

y re

spon

se te

leph

one

num

bers

are

po

sted

in h

ighl

y-vi

sibl

e ar

eas

and

in

haza

rdou

s m

ater

ial s

tora

ge a

reas

.

No

Yes

5.2

0.3

Spill

resp

onse

and

cle

anup

pro

cedu

res

are

read

ily a

vaila

ble

in a

reas

whe

re h

azar

dous

m

ater

ials

are

use

d or

was

tes

gene

rate

d.

No

Yes

5.21

AirQuality

5.2

1.1

The

HVA

C sy

stem

is m

onito

red

for m

old,

ba

cter

ia, a

nd a

ir flo

w o

bstr

uctio

ns.

NA

No

Yes

NA

- if y

ou d

o no

t hav

e an

HVA

C sy

stem

5.2

1.2

Smok

ing

rest

rictio

n si

gns

are

disp

laye

d th

roug

hout

pre

mis

es.

No

Yes

5.2

1.3

Indo

or a

ir qu

ality

is im

prov

ed b

y us

ing

Hig

h Ef

ficie

ncy

Part

icul

ate

Air (

HEP

A) fi

lters

.N

oYe

s

5.2

1.4

Pain

t spr

ayer

s ar

e no

t use

d.N

oYe

s5

.21

.5G

ener

al c

lean

ing

is p

erfo

rmed

regu

larly

to

rem

ove

dust

and

mol

ds.

No

Yes

5.2

1.6

Non

-aer

osol

dis

pens

ers

are

used

inst

ead

of

aero

sol c

ans.

No

Yes

5.2

1.7

Fire

ext

ingu

ishe

rs a

re m

etal

and

refil

labl

e an

d co

ntai

n no

ozo

ne d

estr

oyin

g in

gred

ient

s.N

oYe

s

5.2

1.8

Low

-VO

C la

tex

pain

ts a

re p

urch

ased

whe

n po

ssib

le.

No

Yes

5.2

1.9

The

use

of p

rodu

cts

cont

aini

ng b

rom

inat

ed

flam

e re

tard

ants

(BFR

s) is

redu

ced.

No

Yes

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US MAT

ERIALS

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3

SettingUpaSolidWasteManagem

entProgram

6.1

SolidWasteAssessm

entandPlanning

6.1

.1A

solid

was

te a

sses

smen

t has

bee

n co

nduc

ted

and

incl

udes

all

or m

ost o

f the

ite

ms

in th

e ch

eckl

ist o

n pa

ge 6

-2 o

f the

gu

ideb

ook.

No

In

prog

ress

Yes

6.1

.2Th

e as

sess

men

t is

used

to id

entif

y op

tions

to

redu

ce s

olid

was

te g

ener

ated

by

the

win

ery.

No

Yes

6.1

.3W

aste

redu

ctio

n go

als

are

set p

er li

tre

of w

ine,

an

d/or

per

cas

e of

win

e pr

oduc

ed.

No

Yes

6.1

.4Pe

rfor

man

ce is

regu

larly

ass

esse

d to

ens

ure

a co

ntin

uous

impr

ovem

ent a

ppro

ach.

No

Annu

ally

Qua

rter

ly

6.1

.5Th

e ca

pita

l bud

get i

nclu

des

a sc

hedu

led

plan

fo

r fun

ding

of i

nitia

tives

that

con

trib

ute

to th

e so

lid w

aste

redu

ctio

n go

als.

No

Yes

6.1

.6Lo

cal w

aste

han

dler

s an

d bu

yers

of

recy

clab

les

are

iden

tifie

d in

sol

id w

aste

m

anag

emen

t pro

gram

.

No

Yes

6.2


6.2

.1So

lid w

aste

man

agem

ent i

s in

corp

orat

ed in

to

com

pany

pol

icie

s, o

pera

ting

proc

edur

es, a

nd

trai

ning

man

uals

.

No

Yes

6.2

.2So

lid w

aste

man

agem

ent g

oals

are

co

mm

unic

ated

to e

mpl

oyee

s (e

.g.,

thro

ugh

mee

tings

, sig

nage

, Int

rane

t).

No

Yes

6.2

.3O

ne o

r mor

e pe

rson

s ar

e as

sign

ed to

ove

rsee

th

e im

plem

enta

tion

of th

e go

als

and

obje

ctiv

es o

f the

pro

gram

and

to m

aint

ain

reco

rds.

No

Yes

6.2

.4Ca

sh o

r oth

er in

cent

ives

are

off

ered

to

empl

oyee

s w

ho h

elp

achi

eve

solid

was

te

redu

ctio

n go

als.

No

Yes

6.2

.5So

lid w

aste

pro

duct

ion

and

redu

ctio

n re

cord

s ar

e po

sted

whe

re e

mpl

oyee

s ca

n se

e th

em

regu

larly

(e.g

., lu

nchr

oom

).

No

Yes

CHAP

TER

6 S

OLI

D W

ASTE

MAN

AGEM

ENT

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

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Your

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Your

NA

Scor

e

6.3


6.3

.1So

lid w

aste

pro

duct

ion

is m

onito

red

and

reco

rded

thro

ugho

ut th

e ye

ar.

No

Yes

6.3

.2W

aste

pro

duct

ion

reco

rds

are

used

to s

et

was

te re

duct

ion

goal

s fo

r the

upc

omin

g ye

ar.

No

Yes

6.3

.3Th

e am

ount

of s

olid

was

te g

ener

ated

is

calc

ulat

ed p

er o

pera

tion

and

per l

itre

or c

ase

of w

ine

prod

uced

.

No

Yes

6.4

SustainablePurchasing

6.4

.1A

purc

hasi

ng p

olic

y is

in p

lace

that

con

side

rs

way

s to

redu

ce s

olid

was

te (e

.g.,

redu

cing

to

tal p

urch

asin

g, d

urab

ility

of e

quip

men

t, lif

ecyc

le c

ost,

end

of li

fe d

ispo

sal,

pack

agin

g,

toxi

cs).

No

Yes

6.4

.2Th

e pu

rcha

sing

pol

icy

is c

omm

unic

ated

to th

e en

tire

com

pany

and

trai

ning

ses

sion

s ar

e pr

ovid

ed fo

r any

one

who

doe

s pu

rcha

sing

.

No

Yes

6.4

.3Th

e pu

rcha

sing

pol

icy

is re

view

ed o

n a

regu

lar

basi

s an

d ne

w o

ppor

tuni

ties

to s

ave

or

impr

ove

are

adde

d w

hen

avai

labl

e.

No

Yes

6.4

.4D

ecis

ions

on

inve

ntor

y pr

oced

ures

, pac

kagi

ng,

and

proc

urem

ent

are

influ

ence

d by

the

was

te

redu

ctio

n an

d re

cycl

ing

prog

ram

goa

ls.

No

Yes

6.4

.5Th

e "r

epai

r" a

spec

t (i.e

., is

loca

l tec

hnic

al h

elp

read

ily a

vaila

ble,

are

repl

acm

ent p

arts

av

aila

ble

and

at w

hat c

ost)

is c

onsi

dere

d w

hen

choo

sing

equ

ipm

ent.

No

Yes

6.4

.6Th

e av

aila

bilit

y of

loca

l was

te h

andl

ers

and

buye

rs o

f rec

ycla

bles

is c

onsi

dere

d in

pu

rcha

sing

dec

isio

ns.

No

Yes

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and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

6.5

PomaceandLees

6.5

.1Po

mac

e an

d le

es a

re p

rope

rly c

ompo

sted

on-

site

(i.e

., co

ver a

nd m

onito

r tem

pera

ture

) or

off-s

ite b

y a

feed

lot o

r an

inde

pend

ent

com

post

ing

com

pany

.

NA

No

Yes

NA

- if p

omac

e tr

eate

d in

an

anae

robi

c di

gest

or

6.5

.2Po

mac

e an

d le

es a

re s

tore

d on

an

impe

netr

able

bas

e an

d co

vere

d ag

ains

t rai

n w

hile

they

deg

rade

to c

ompo

st.

NA

No

Yes

NA

- if p

omac

e tr

eate

d in

an

anae

robi

c di

gest

or

6.5

.3Po

mac

e an

d le

es s

tora

ge a

rea

is a

t lea

st 2

00

m

etre

s fr

om d

wel

lings

to re

duce

the

likel

ihoo

d of

odo

ur o

r ins

ect n

uisa

nce.

NA

No

Yes

NA

- if p

omac

e tr

eate

d in

an

anae

robi

c di

gest

or

6.5

.4Co

mpo

st fr

om p

omac

e an

d le

es is

use

d in

vi

neya

rd a

nd/o

r for

land

scap

ing

(whe

n an

alys

is in

dica

tes

it is

saf

e to

do

so).

NA

No

Yes

NA

- if p

omac

e tr

eate

d in

an

anae

robi

c di

gest

or

6.5

.5Po

mac

e is

trea

ted

in a

n an

aero

bic

dige

stor

an

d us

ed to

cre

ate

ener

gy.

NA

No

Yes

NA

- if p

omac

e co

mpo

sted

on

site

6.6

FiltrationandFiningMaterials

6.6

.1Em

ploy

ees

are

trai

ned

in th

e pr

oper

use

and

ha

ndlin

g of

DE

and

take

the

nece

ssar

y pr

ecau

tions

to a

void

har

m.

NA

No

Yes

NA

- if D

E no

t use

d at

the

win

ery

6.6

.2D

E ca

kes

are

com

post

ed.

NA

No

Yes,

w

ithou

t re

mov

ing

tart

rate

cr

ysta

ls

Yes,

aft

er

rem

ovin

g ta

rtra

te

crys

tals

NA

- if D

E no

t use

d at

the

win

ery

6.6

.3An

alte

rnat

ive

filtr

atio

n m

etho

d, s

uch

as c

ross

-flo

w o

r pur

e ce

llulo

se fi

bers

, is

used

inst

ead

of

diat

amac

eous

ear

th.

No

Yes

6.6

.4Pl

ate

and

fram

e fil

ters

are

com

post

ed O

R

appl

ied

to la

ndsc

apin

g fo

r soi

l am

endm

ent o

r w

eed

supp

ress

ion.

NA

No,

we

thro

w

them

out

Yes

NA

- if p

late

and

fram

e fil

ters

are

no

t use

d at

the

win

ery

6.6

.5B

ento

nite

is c

ompo

sted

.N

AN

oYe

sN

A - i

f ben

toni

te is

not

use

d at

the

win

ery

WineProductionWaste

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or

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er C

omm

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Your

Sc

ore

Your

NA

Scor

e

6.7

Barrels

6.7

.1A

barr

el tr

acki

ng s

yste

m is

use

d th

at in

clud

es

age,

dat

e re

ceiv

ed, c

urre

nt u

se a

nd lo

catio

n.N

oYe

s

6.7

.2B

arre

ls a

re m

ade

from

woo

d th

at w

as

sust

aina

bly

harv

este

d (c

an b

e ve

rifie

d).

No

Yes,

25

-5

0%

of

barr

els

Yes,

at

leas

t 50

%

of b

arre

ls

Yes,

10

0%

of

bar

rels

6.7

.3Ca

re is

take

n to

ens

ure

that

new

bar

rels

are

re

-use

d as

muc

h as

pos

sibl

e—ei

ther

with

in th

e w

iner

y or

thro

ugh

sale

to a

noth

er fa

cilit

y.

No

Yes

6.8

BottlesandOtherGlass

6.8

.1Th

e bo

ttlin

g op

erat

ion

is re

view

ed e

very

yea

r to

iden

tify

way

s of

redu

cing

gla

ss w

aste

.N

oYe

s

6.9

WineClosuresandCapsules

6.9

.1Co

rk is

recy

cled

, com

post

ed, r

euse

d or

sol

d.N

AN

oYe

sN

A - i

f cor

k is

not

use

d at

the

win

ery

6.9

.2Al

l cap

sule

s ar

e se

para

ted

and

all a

lum

inum

ca

psul

es a

re re

cycl

ed.

NA

No

Yes

NA

- if c

apsu

les

are

not u

sed

at

the

win

ery

6.9

.3Co

rk a

nd c

apsu

le re

cycl

ing

cont

aine

rs a

re

avai

labl

e in

bot

tling

room

s.N

AN

oYe

sN

A - i

f cor

k an

d ca

psul

es a

re n

ot

used

at t

he w

iner

y

6.10

PalletsandOtherWoodProducts

6.1

0.1

Bro

ken

palle

ts a

re re

paire

d an

d re

used

whe

n po

ssib

le.

No

Yes

6.1

0.2

Supp

liers

are

ask

ed to

take

bac

k pa

llets

.N

oYe

s6

.10

.3U

nusa

ble

palle

ts a

re s

ent t

o a

biom

ass

ener

gy-

gene

ratin

g fa

cilit

y.N

AN

oYe

sN

A - i

f opt

ion

not a

vaila

ble

6.11

Plastics,Cardboard,PaperandMetal

6.1

1.1

Supp

liers

are

ask

ed to

redu

ce th

eir u

se o

f ca

rdbo

ard

and

plas

tic a

nd/o

r to

take

pa

ckag

ing

mat

eria

ls b

ack

for r

euse

.

No

Yes

PackagingWaste

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or

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Your

Sc

ore

Your

NA

Scor

e

6.1

1.3

Staf

f are

trai

ned

to e

nsur

e re

cycl

able

s ar

e pl

aced

in th

e ap

prop

riate

con

tain

ers.

No

Yes

6.1

1.4

Alte

rnat

ive

uses

for c

ardb

oard

are

em

ploy

ed

(e.g

., pa

ckag

ing

mat

eria

l, m

ulch

, ver

mic

ultu

re

bedd

ing)

.

No

Yes

6.1

1.5

Pape

r con

sum

ptio

n an

d w

aste

is re

duce

d by

re

usin

g sc

rap

pape

r, us

ing

pape

rless

faxe

s,

usin

g 2

-sid

ed p

rintin

g, a

nd/o

r usi

ng a

s pa

ckag

ing

mat

eria

l, m

ulch

, ver

mic

ultu

re

bedd

ing.

No

Yes

6.1

1.6

Elec

tron

ic c

orre

spon

denc

e is

use

d to

con

duct

bu

sine

ss a

nd w

hite

boa

rds,

ove

rhea

ds o

r ot

her t

ools

are

use

d at

mee

tings

to re

duce

pa

per u

se.

No

Yes,

som

e-tim

esYe

s, m

ost

of th

e tim

e

6.12

FoodandBeverage

6.1

2.1

Food

was

te is

com

post

ed.

NA

No

Yes

NA

- if n

o fo

od w

aste

on

site

6.1

2.2

Rec

yclin

g co

ntai

ners

are

ava

ilabl

e in

lunc

h ro

oms

and

whe

reve

r foo

d an

d be

vera

ges

are

cons

umed

.

No

Yes

6.1

2.3

Dis

posa

ble

uten

sils

or p

late

s ar

e no

t use

d in

ou

r fac

ility

.N

oYe

s

6.1

2.4

Any

disp

osab

le u

tens

ils a

nd p

late

s us

ed a

re

biod

egra

dabl

e or

mad

e of

recy

cled

mat

eria

l.N

AN

oYe

sN

A - i

f no

disp

osab

les

used

6.13

LandscapingWaste

6.1

3.1

Yard

was

te is

left

on

site

and

com

post

ed

and/

or u

sed

as m

ulch

.N

oYe

s, s

ome

Yes,

all

TOTA

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-30

12

3

7.1

StaffingandRecruiting

7.1

.1A

staf

fing

stra

tegy

is d

evel

oped

that

incl

udes

th

e la

bour

-type

and

num

bers

of e

mpl

oyee

s ne

eded

and

whe

n th

ey a

re n

eede

d.

No

Yes

Not

e: th

e co

mpl

exity

of y

our

staf

fing

stra

tegy

will

dep

end

on

the

size

of y

our o

pera

tion

7.1

.2U

p-to

-dat

e sc

hedu

les

and

flow

char

ts a

re u

sed

to h

elp

unde

rsta

nd a

nd p

lan

staf

fing

need

s.N

oYe

sN

ote:

the

com

plex

ity o

f you

r flo

wch

art w

ill d

epen

d on

the

size

of

you

r ope

ratio

n7

.1.3

Up-

to-d

ate

and

accu

rate

des

crip

tions

for e

ach

job,

whi

ch in

clud

es jo

b tit

le a

nd s

kill

requ

irem

ents

, as

wel

l as

sust

aina

bilit

y po

licie

s an

d pr

actic

es re

late

d to

the

posi

tion,

are

de

velo

ped.

No

Yes

7.1

.4 A

cop

y of

the

job

desc

riptio

n is

giv

en to

the

empl

oyee

and

thei

r sup

ervi

sor.

No

Yes

7.1

.5Th

e jo

b de

scrip

tions

are

revi

ewed

and

up

date

d ev

ery

1-2

yea

rs, w

ith in

put f

rom

the

empl

oyee

whe

re a

ppro

pria

te.

No

Yes

7.1

.6A

recr

uitin

g st

rate

gy th

at in

clud

es s

ourc

es fo

r te

mpo

rary

con

trac

t lab

our a

nd fo

r ful

l-tim

e em

ploy

ees

(e.g

., te

mp

agen

cies

, col

lege

s an

d un

iver

sitie

s) a

nd re

crui

ting

met

hods

(e.g

., ne

wsp

aper

, web

, tra

de m

agaz

ines

) is

deve

lope

d.

No

In

prog

ress

Yes

Not

e: th

e co

mpl

exity

of y

our

recr

uitin

g st

rate

gy w

ill d

epen

d on

th

e si

ze o

f you

r ope

ratio

n

7.1

.7A

stan

dard

scr

eeni

ng a

nd in

terv

iew

ing

proc

ess

is in

pla

ce t

hat i

nclu

des

a se

t of s

peci

fic

inte

rvie

w q

uest

ions

des

igne

d fo

r the

pos

ition

.

No

Yes

7.1

.8Ex

it in

terv

iew

s ar

e co

nduc

ted

to d

eter

min

e w

hy e

mpl

oyee

s ar

e le

avin

g a

nd th

e re

sults

ar

e us

ed to

hel

p m

e re

tain

key

em

ploy

ees.

No

Yes

Not

e: e

xit i

nter

view

s ca

n be

as

sim

ple

as c

hatt

ing

over

a g

lass

of

win

e or

a c

up o

f cof

fee

7.2

EmployeeOrientation

7.2

.1An

em

ploy

ee o

rient

atio

n pr

ogra

m th

at

incl

udes

the

cont

ent l

iste

d in

the

chec

klis

t on

page

7-4

of t

he g

uide

book

is in

pla

ce.

No

Yes

CHAP

TER

7 S

OCI

AL S

UST

AIN

ABIL

ITY

Que

stio

nAn

swer

/ S

core

Rea

son

for N

A an

d/or

O

ther

Com

men

ts

Your

Sc

ore

Your

NA

Scor

e

Hum

anResources

TOTA

L

SUSTAINAB

LE PRA

CTICES FOR BC

WINER

IES | JUNE 20

11

Page SA 7‐1

SELF‐ASSESSM

ENT | CH

AP 7 SOCIAL

SUSTAINAB

ILITY

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

7.3

EmployeeHandbook

7.3

.1A

curr

ent a

nd a

ccur

ate

empl

oyee

han

dboo

k is

de

velo

ped.

No

Yes

Not

e: th

e co

mpl

exity

and

leng

th o

f yo

ur e

mpl

oyee

han

dboo

k w

ill

depe

nd o

n th

e si

ze o

f ope

ratio

n7

.3.2

Empl

oyee

s re

ceiv

e a

copy

of t

he h

andb

ook

(or

a CD

or l

ink

to th

e on

line

hand

book

) and

w

ritte

n ac

know

ledg

emen

t of t

heir

rece

ipt i

s ob

tain

ed.

No

Yes

7.3

.3Th

e em

ploy

ee h

andb

ook

incl

udes

sus

tain

able

po

licie

s an

d pr

actic

es.

No

Yes

7.3

.4Em

ploy

ees

are

trai

ned

rega

rdin

g th

e m

ater

ial

in th

e ha

ndbo

ok a

nd th

e tr

aini

ng is

do

cum

ente

d.

No

Yes

7.3

.5R

efre

sher

trai

ning

on

the

hand

book

con

tent

s is

pro

vide

d pe

riodi

cally

.N

oYe

s

7.4

InternalCom

munications

7.4

.1R

egul

ar s

taff

mee

tings

are

hel

d to

dis

cuss

co

mpa

ny p

hilo

soph

ies

and

goal

s, e

mpl

oyee

w

orkl

oads

and

ass

ignm

ents

, and

wor

kpla

ce

proc

edur

es a

nd h

appe

ning

s an

d em

ploy

ees

are

enco

urag

ed to

ask

que

stio

ns a

nd v

oice

co

ncer

ns.

No

Yes

7.4

.2M

inut

es o

f sta

ff m

eetin

gs a

re k

ept o

n fil

e an

d pr

ovid

ed to

em

ploy

ees

for t

heir

info

rmat

ion.

No

Yes

7.4

.3Ad

ditio

nal m

etho

ds a

re u

sed

to c

omm

unic

ate

with

em

ploy

ees,

whi

ch m

ay in

clud

e ne

wsl

ette

rs, a

sta

ff b

ulle

tin b

oard

, a c

ompa

ny

Intr

anet

, and

/or p

oste

rs.

No

Yes

7.4

.4A

syst

em is

in p

lace

that

enc

oura

ges

empl

oyee

s to

sub

mit

sugg

estio

ns fo

r w

orkp

lace

impr

ovem

ents

suc

h as

con

ditio

ns,

job

trai

ning

and

em

ploy

ee d

evel

opm

ent

opop

rtun

ities

, and

bus

ines

s pe

rfor

man

ce a

nd

oper

atio

nal e

ffic

ienc

ies.

No

Yes

TOTA

L

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SUSTAINAB

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WINER

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AP 7 SOCIAL

SUSTAINAB

ILITY

NA

-30

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uest

ion

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reR

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n fo

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and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

7.5

EmployeeRelations

7.5

.1A

writ

ten

grie

vanc

e an

d co

mpl

aint

sys

tem

is in

pl

ace

and

empl

oyee

s ar

e aw

are

of th

e sy

stem

. N

oYe

s

7.5

.2A

writ

ten

disc

iplin

e po

licy

is in

pla

ce a

nd

empl

oyee

s ar

e aw

are

of th

is p

olic

y.N

oYe

s

7.5

.3A

form

al p

roce

ss is

in p

lace

for h

andl

ing

perf

orm

ance

eva

luat

ions

and

em

ploy

ees

are

awar

e of

the

proc

ess.

No

Yes

7.5

.4So

me

form

of s

pont

aneo

us p

ositi

ve fe

edba

ck

is re

gula

rly p

ract

iced

eith

er in

divi

dual

ly o

r as

a gr

oup

and

an a

nnua

l em

ploy

ee te

am b

uild

ing

activ

ity is

hos

ted.

No

Yes

7.5

.5Em

ploy

ee c

ontr

ibut

ions

to im

plem

entin

g su

stai

nabl

e pr

actic

es a

re re

cord

ed a

nd a

su

stai

nabi

lity

bonu

s pr

ogra

m is

impl

emen

ted

to re

cogn

ize

empl

oyee

s th

at g

o ab

ove

and

beyo

nd to

pro

mot

e su

stai

nabi

lity

at th

e w

iner

y.

No

Yes

7.5

.6Sa

larie

s fo

r eac

h jo

b at

the

win

ery

are

at o

r ab

ove

the

aver

age

sala

ry fo

r the

regi

on.

No

Yes

7.5

.7B

enef

its a

re p

rovi

ded

to e

mpl

oyee

s (e

.g.,

heal

th, d

enta

l) an

d th

ose

bene

fits

are

docu

men

ted.

No

25

% o

f em

ploy

ees

enro

lled

50

% o

r m

ore

of

empl

oyee

s en

rolle

d

75

% o

r m

ore

of

empl

oyee

s en

rolle

d7

.5.8

Fam

ily s

uppo

rt s

ervi

ces

are

offe

red

to

empl

oyee

s. S

ee p

age

7-7

of t

he g

uide

book

for

exam

ples

of s

ervi

ces.

No

1 s

ervi

ce

prov

ided

2 s

ervi

ces

prov

ided

3 o

r mor

e se

rvic

es

prov

ided

7.6

EducationandTraining

7.6

.1Th

e co

mpa

ny h

as tr

aini

ng p

lans

and

goa

ls fo

r em

ploy

ees

and

man

agem

ent t

hat i

ncor

pora

te

sust

aina

bilit

y po

licie

s an

d pr

actic

es.

No

Yes

7.6

.2Th

e an

nual

win

ery

hosp

italit

y bu

dget

de

sign

ates

fund

s sp

ecifi

cally

for e

mpl

oyee

ed

ucat

ion

and

trai

ning

.

No

Yes

TOTA

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SUSTAINAB

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WINER

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AP 7 SOCIAL

SUSTAINAB

ILITY

NA

-30

12

3Q

uest

ion

Answ

er /

Sco

reR

easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

7.6

.3Th

e m

anag

emen

t tea

m re

gula

rly a

tten

ds

regi

onal

and

pro

vinc

ial m

eetin

gs, s

emin

ars,

an

d/or

sym

posi

ums.

No

Yes

7.6

.4Tr

ade

jour

nals

, ind

ustr

y ne

wsl

ette

rs a

nd o

ther

re

sour

ces

are

read

ily a

vaila

ble

to th

e m

anag

emen

t tea

m a

nd e

mpl

oyee

s.

No

Yes

7.7

HealthandSafety

7.7

.1A

heal

th a

nd s

afet

y pr

ogra

m is

in p

lace

that

is

appr

opria

te fo

r the

siz

e an

d ty

pe o

f ope

ratio

n.

No

Yes

7.7

.2Em

ploy

ee h

ealth

and

saf

ety

mee

tings

are

co

nduc

ted

and

atte

ndan

ce a

nd is

sues

di

scus

sed

are

docu

men

ted.

Nev

erLe

ss th

an

once

a

mon

th

Onc

e a

mon

thO

nce

ever

y 2

wee

ksW

eekl

y

7.8

SuccessionPlanning

7.8

.1A

pla

n is

in p

lace

to a

ddre

ss s

ucce

ssio

n is

sues

at t

he w

iner

y.N

AN

oIn

pr

ogre

ssYe

sN

A - i

f the

win

ery

is n

ot fa

mily

-ow

ned

7.8

.2Th

e pl

an w

as o

r is

bein

g de

velo

ped

usin

g a

proc

ess

sim

lar t

o th

at o

utlin

ed o

n pa

ge 7

-11

of

the

guid

eboo

k.

NA

No

Yes

NA

- if t

he w

iner

y is

not

fam

ily-

owne

d

7.8

.3Th

e pl

an c

onta

ins

som

e or

all

of th

e co

mpo

nent

s lis

ted

on p

ages

7-1

2 a

nd 7

-13

of

the

guid

eboo

k.

NA

No

Yes,

som

e of

the

com

pone

nts

Yes,

mos

t of

the

com

pone

nts

Yes,

all

of

the

com

pone

nts

NA

- if t

he w

iner

y is

not

fam

ily-

owne

d

7.9

Docum

entationandRecordKeeping

7.9

.1W

iner

y m

anag

ers

are

awar

e of

wha

t, ho

w a

nd

whe

n do

cum

enta

tion

is to

be

done

.N

oYe

s

7.9

.2D

ocum

enta

tion

is d

one

in a

tim

ely,

con

sist

ent

man

ner a

nd in

a fo

rmat

that

will

sta

nd u

p in

co

urt.

No

Yes

7.9

.3D

ocum

enta

tion

is s

tore

d pr

oper

ly fo

r as

long

as

is re

quire

d by

law

and

is re

adily

acc

essi

ble.

No

Yes

TOTA

L

TOTA

L

TOTA

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TOTA

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SUSTAINAB

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CTICES FOR BC

WINER

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SELF‐ASSESSM

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AP 7 SOCIAL

SUSTAINAB

ILITY

NA

-30

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uest

ion

Answ

er /

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easo

n fo

r NA

and/

or

Oth

er C

omm

ents

Your

Sc

ore

Your

NA

Scor

e

7.10

IdentifyingPotentialConcerns

7.1

0.1

Nei

ghbo

urs

and

com

mun

ity m

embe

rs w

ho

may

be

conc

erne

d ab

out o

r int

eres

ted

in m

y op

erat

ions

are

iden

tifie

d an

d do

cum

ente

d.

No

Yes

7.11

OutreachandCommunication

7.1

1.1

Nei

ghbo

urs

and

com

mun

ity a

re in

form

ed

abou

t win

ery

oper

atio

ns, i

nclu

ding

the

sust

aina

ble

prac

tices

use

d.

No

Yes

7.1

1.2

Nei

ghbo

ur a

nd c

omm

unity

inpu

t is

used

to

impr

ove

outr

each

pra

ctic

es.

No

Yes

7.1

1.3

A co

nsis

tent

and

tim

ely

proc

ess

is in

pla

ce fo

r m

akin

g in

form

atio

n re

gard

ing

upco

min

g ch

ange

s in

win

ery

oper

atio

ns a

vaila

ble

to

neig

hbou

rs, c

omm

unity

mem

bers

, and

oth

er

stak

ehol

ders

.

No

Yes

7.1

1.4

Nei

ghbo

ur a

nd c

omm

unity

issu

es re

late

d to

th

e w

iner

y ar

e ad

dres

sed

thro

ugh

part

icip

atio

n in

pro

gram

s, m

eetin

gs, a

nd o

ther

ap

prop

riate

foru

ms.

No

Yes

7.1

1.5

Even

ts a

re h

oste

d at

the

win

ery

to s

how

case

m

y op

erat

ions

and

bui

ld re

latio

nshi

ps.

No

Yes

7.1

1.6

Com

pany

web

site

, bro

chur

es, a

nd p

rom

otio

nal

mat

eria

ls h

ighl

ight

sus

tain

abili

ty p

ract

ices

.N

oIn

pr

ogre

ssYe

s

7.12

RespondingtoCom

plaints

7.1

2.1

A w

ritte

n pr

oced

ure

for f

ollo

win

g up

on

com

plai

nts

is in

pla

ce.

No

Yes

7.1

2.2

A pe

rson

from

the

win

ery

is d

eleg

ated

to fi

eld,

re

cord

and

resp

ond

to c

ompl

aint

s.N

oYe

s

7.1

2.3

All e

mpl

oyee

s ar

e tr

aine

d in

the

proc

ess

to

follo

w w

hen

conf

ront

ed w

ith c

ompl

aint

s.N

oYe

s

7.1

2.4

All c

ompl

aint

s an

d th

eir o

utco

mes

(i.e

., fo

llow

-up

, sol

utio

ns) a

re d

ocum

ente

d.N

oYe

s

TOTA

L

TOTA

L

TOTA

L

NeighbourandCom

munityRelations

SUSTAINAB

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WINER

IES | JUNE 20

11

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SELF‐ASSESSM

ENT | CH

AP 7 SOCIAL

SUSTAINAB

ILITY

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION

Total Possible

Score

Your NA Score

Your Score

1.1 61.2 31.3 41.4 111.5 31.6 11.7 4

32 0

CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT

Total Possible

Score

Your NA Score

Your Score

2.1 72.2 52.3 152.4 92.5 22.6 142.7 152.8 202.9 9

2.10 82.11 52.12 42.13 22.14 62.15 7

128Equipment Layout and Workflow Design

Your Overall Chapter 2 Percentage

Building MaterialsWater EnergyWastewaterSolid Waste

TOTAL

Stormwater Erosion and SedimentationLight PollutionIndoor Air Quality

New Technologies

SUMMARY SCORE CARD

Section

Land Base - Mapping and DescriptionHuman and Operational Resources

Preparing a Business Plan

Green Building StandardsSite SelectionNatural & Semi-Natural Areas

Working with Consultants & Environmental Organizations

Creating a Sustainability Mission Statement

Production Process Diagrams

TOTAL


Section

Team Selection

Working with Industry Organizations

SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011 SCORE CARD

CHAPTER 3 WATER AND WASTEWATER MANAGEMENT

Total Possible

Score

Your NA Score

Your Score

3.1 133.2 93.3 143.4 33.5 83.6 23.7 263.8 113.9 12

3.10 113.11 133.12 9

131

CHAPTER 4 ENERGY EFFICIENCY

Total Possible

Score

Your NA Score

Your Score

4.1 124.2 94.3 114.4 34.5 164.6 254.7 64.8 44.9 10

4.10 54.11 24.12 114.13 9

123

Purchasing

Alternative Fuels

TOTAL


Renewable Energy Sources

Fuel Efficiency

Responsible Transportation

Equipment & AppliancesRefrigeration Systems, Tanks and Lines

Water HeatingSpace Heating and CoolingLighting

TOTAL


Section

Training & IncentivesEnergy Use Assessment & Planning

Monitoring and Record Keeping

Stormwater RunoffDrainage

Incoming Water QualityWastewater QualityReducing Water UseRecycling and Reusing WaterPollution PreventionWastewater Treatment

Section

Water & Wastewater Assessment & Planning

Training & Incentives

Knowing Your WatershedMonitoring and Record Keeping


CHAPTER 5 HAZARDOUS MATERIALS HANDLING

Total Possible

Score

Your NA Score

Your Score

5.1 135.2 95.3 105.4 25.5 25.6 25.7 25.8 105.9 6

5.10 35.11 95.12 35.13 15.14 45.15 45.16 55.17 95.18 65.19 65.20 5

5.21 10

121

CHAPTER 6 SOLID WASTE MANAGEMENTTotal

Possible Score

Your NA Score

Your Score

6.1 126.2 106.3 56.4 116.5 106.6 106.7 66.8 26.9 6

6.10 46.11 116.12 76.13 2

96

Air Quality

Emergency Response

TOTAL


Food and BeveragesLandscaping Waste

Filtration and Fining MaterialsBarrelsBottles and other GlassWine Closures and CapsulesPallets and other Wood ProductsPlastics, Cardboard, Paper and Metal

Section

Solid Waste Assessment & PlanningTraining & IncentivesMonitoring and Record KeepingSustainable PurchasingPomace and Lees

Electronic WasteAnalytical ChemicalsSanitation ChemicalsLandscape Chemicals

TOTAL


FuelWaste Bin Area HousekeepingEmployee Safety and Training

Good Operating PracticesSustainable PurchasingStorageJanitorial SuppliesTires, Batteries, Oils, Paints and CoatingsLight Bulbs and Ballasts

Materials Assessment & PlanningTraining & IncentivesMonitoring and Record KeepingProduct ChangesInput Material ChangesTechnology or Process Changes

Section


CHAPTER 7 SOCIAL SUSTAINABILITY

Total Possible

Score

Your NA Score

Your Score

7.1 15

7.2 3

7.3 9

7.4 8

7.5 18

7.6 5

7.7 6

7.8 8

7.9 3

7.10 27.11 15

7.12 9

101

Employee OrientationEmployee HandbookInternal Communications


Succession PlanningDocumentation and Record KeepingIdentifying Potential Neighbour/Community ConcernsOutreach and Communication with Neighbour/Community

Responding to Neighbour/Community ComplaintsTOTAL

Education and TrainingHealth and Safety

Section

Staffing and Recruiting

Employee Relations


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CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION page

Introduction ................................................................................................................... 1-1

Creating a Sustainability Mission Statement ................................................................... 1-1

1.1. Mission Statement ................................................................................................... 1-2

Defining Your Resource Base ......................................................................................... 1-2

1.2. Land Base – Mapping and Description .................................................................... 1-2

1.3. Human and Operational Resources ......................................................................... 1-3

Defining Your Processes ................................................................................................. 1-6

1.4. Production Process Diagrams .................................................................................. 1-6

Preparing a Business Plan .............................................................................................. 1-6

1.5. Business Planning .................................................................................................... 1-6

Working with Others to Ensure Success ........................................................................ 1-10

1.6. Working with Industry Associations ........................................................................ 1-10

1.7. Working with Consultants and Environmental Organizations ................................ 1-10

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION | Page 1-1

1.0 SETTING YOUR SUSTAINABILITY FOUNDATION Introduction Before embarking on this program you must first understand what sustainability means and how it relates to wine production. You also need to collect together information about your operation that will provide the foundation for creating a sustainability mission statement and completing the other chapters of this program. Sustainability is a broad topic that means different things to different people. Some consider it to be a philosophy; others use it to establish guidelines for determining practices; and some view it as a management strategy. A common definition of sustainability is “meeting the needs of the present generation without compromising the ability of future generations to meet their needs" (The Brundtland Commission, 1987). Sustainable winemaking can be defined by three overlapping principles:

• Environmentally sound: Winemaking practices that are sensitive to the environment.

• Economically feasible: Winemaking practices that are economically feasible to implement and maintain.

• Socially equitable: Winemaking practices responsive to the needs and interests of society-at-large.

These three overlapping principles, which provide a general direction to pursue sustainability, are not easily translated into daily operations of winemaking. The main purpose of this guidebook is to break down general principles into specific winemaking practices.

Figure 1-1: The interconnectedness of the economy, society and the environment in the concept of sustainability. It is important to note that implementing sustainable winemaking practices and measuring results is an ongoing process that does not happen overnight. Sustainability is a journey of continual improvement rather than an end point. The Sustainable Practices for BC Wineries self-assessment and guidebook will help you to choose practices to implement over time and teach you how to monitor and measure the results of these practices.

Creating a Sustainability Mission Statement A sustainability mission statement considers the fundamental ideas of how you wish to achieve sustainability of your winery. The mission statement will provide the framework on which your winery management decisions will be based on.

Society

Environment

Economy

2 | SUSTAINABLE PRACTICES FOR BC WINERIES| JUNE 2011

1.1. Mission Statement

A mission statement is a formal, short, written statement of the purpose of a company or organization. You may already have a mission statement for your winery. If so, you do not need to write a new one, just incorporate sustainability into your existing mission statement. A mission statement typically contains:

1. the purpose of the business or organization (e.g., to produce and sell high quality wines),

2. how this purpose is being filled (e.g., using sustainable techniques that protect the environment and provide social benefits), and

3. the principles and ideals that guide your work.

Examples of mission statements are included below:

We are an environmentally and socially conscious grower, producer, and marketer of wines of the highest quality and value. Working in harmony and with respect for the human spirit, we are committed to sharing information about the enjoyment of food and wine in a lifestyle of moderation and responsibility. We are dedicated to the continuous growth and development of our people and business. – Fetzer Vineyards, California Be good stewards of the land, the grape, the community, and the consumer. – Prairie State Winery, Illinois Use environmentally safe, viticulturally and economically sustainable farming methods, while maintaining or improving quality and flavor of wine grapes. – Caliza Winery, California

Defining Your Resource Base You cannot manage what you don’t measure. Defining your resource base will provide you with a measurement of where you are now so you can judge later whether progress is being made as you work towards becoming more sustainable. The intention is to put on paper what you already know about your winery to give you perspective on what you are managing and help you think of new ideas on how to manage it. A clear understanding of your resource base will also enable you to effectively communicate with others involved in your operations (e.g., auditors, consultants, contractors, employees, emergency first responders). The resource base of your winery is all of the resources you have available to you to operate and manage your property and business. It consists of the land and buildings, the people, and the operational resources.

1.2. Land Base – Mapping and Description

A site plan of your winery and the surrounding land is a necessary and invaluable component of sustainable wine production. You can use your as-built drawings, a topographical or GIS (Geographical Information Systems) map, survey, or hand drawn map, or a combination of these. Air photos or orthophotos are also handy to have. Your site plan should be accompanied by a written description. Be as detailed as possible and include the following components:

• Property boundaries • Total hectares of your property • Total hectares of vineyards


• Physical features: roadways, driveways, buildings, equipment storage areas, fences, etc.

• Other crops, including fruit trees and vegetable gardens

• Landscaping (e.g., flower gardens, lawns)

• Contours • Seasonal and permanent water

features on site or nearby: streams, drainages, pools, etc.

• Drains and wastewater treatment facilities

• Water source (well, surface water, municipal)

• Fuel tanks • Hazardous materials storage areas • Areas of erosion or sedimentation

issues • Waste bins/recycling bins • Location of nearest neighbours

Your mapping information will need to be reviewed regularly to ensure that the information is current. If you have existing maps you should try to extract the most pertinent information to compile on one map that will allow you to see how things interrelate and thus provide for better management opportunities. The site plan will be useful when completing sections of the subsequent chapters in this guidebook. For example, your site plan will be very helpful when making decisions regarding landscaping plant choices, chemical use, and irrigation practices; management of hazardous materials; potential neighbour concerns; and wastewater management practices. An example site plan and a template that you may wish to use are included on the next page.

1.3. Human and Operational Resources

List all people who have anything to do with the management or operations of your winery. You can list the types of activities these people do rather than listing their names (e.g., fencing contractor, seasonal worker). This list will help you ensure that your sustainable practices are communicated to those that will be implementing the practices or whose activities could affect the sustainable operation of your winery. For example, say you made a significant effort to restore native vegetation along a property boundary only to have the fencing contractor bulldoze it because he or she did not recognize it as valuable habitat. Having the contractor listed as someone to whom which you need to communicate your sustainable practices may have avoided the situation. The list may include any or all of the following groups of people: family, friends, employees, contractors, stakeholders, neighbours, community members, bankers, agricultural advisory committees, agricultural regulators (governmental and private organizations), and environmental and conservation groups. Family members and friends should be listed so you can ensure they know how to react in case of an emergency or accident, for example. Also list all the operational resources you have that help you to operate your winery. These are not limited to but can include: financial resources, mechanical resources, equipment and buildings, manuals. You may already have a list of equipment and machinery for insurance purposes.


SITE PLAN EXAMPLE


SITE PLAN TEMPLATE


Defining Your Processes

1.4. Production Process Diagrams

Identifying the flow of materials between process operations is an important visual aid. The information you include in your process descriptions will help you to complete your water, energy, hazardous materials and solid waste assessments and management plans requested in the next chapters. A production process description should include the following components: • A flow chart (or flow charts) of the

production processes being undertaken in the winery (e.g. crushing, fermentation, storage, maturation, bottling, sparkling wine production, distillation).

• A clear and concise description of the processes.

• For each process, a list of all input materials (e.g. grapes, grape juice, chemicals, water).

• For each process, a list of all output materials that are reused elsewhere (e.g., various water reuse streams, grape marc, lees, filtered solids, stalks).

• For each process, a list of all losses, or substances that go to waste (e.g., wastewater streams, wastewater sludge).

• Details of annual processing inputs and outputs (e.g. crush size, volume of grape juice produced, ratio of red to white grapes processed, volume of processed grape product taken in from other sites, volume of grape product sent for off-site processing, and percentage of wine, sparkling wine and spirits).

An example and template are provided on the next pages.

Preparing a Business Plan

1.5. Business Planning

Any business is highly competitive, and the winemaking industry is no exception. A thorough, accurate and well-researched business plan is essential to the success of your winery and will provide the foundation for your sustainability program. A business plan will provide you with a road map to setting up and managing your winery business. It will help you to:

• organize your thoughts, clarify your goals, and measure progress;

• acquire knowledge and collect information about your industry, customers, and the marketplace;

• anticipate and avoid obstacles your business is likely to encounter;

• communicate your vision, goals, and strategies to management, staff, and customers and be more persuasive to funding sources; and

• understand the financial aspects of your business, including cash-flow and break-even requirements.

Both internals users (e.g., management and key employees) and external users (e.g., lenders, investors, venture capitalists, attorney, accountant, and insurance agent) will be reading and using your business plan. There are many resources available that can support you in your effort to prepare a business plan (see page 1-10 for a few). Elements of a successful business plan are listed on page 1-9 for your reference. Your plan may not need to include all of the components listed, and its length may range from a few pages to many pages depending on the size of your operation.


PRODUCTION PROCESS FLOW DIAGRAM EXAMPLE


PRODUCTION PROCESS FLOW DIAGRAM TEMPLATE


ELEMENTS OF A SUCCESSFUL BUSINESS PLAN (Washington Association of Wine Grape Growers, 2006) Title Page Contact information including the name of

the winery and the name, address, and phone number of the owner(s)

Executive Summary – a 1-2 page overview of your business plan that should be written last Purpose of the plan Description of overall business concept

including mission statement and company history (if applicable)

Product(s) and/or service(s) Marketing and sales strategies for the

production/provision of those product(s) and/or services(s)

Market analysis and description Organization and personnel (key managers

and owners, key operations personnel) expertise and business capabilities

Financial data (funds required and their use, historical financial summary, prospective financial summary)

Table of Contents List of main sections and corresponding

page numbers List of tables, figures, and appendices

Purpose of Business What you want to accomplish (i.e., what is

the ultimate purpose for starting/running this business )

Mission Statement Goals and objectives Description of business, including type of

legal entity

Description of Product(s) and/or Services(s) Definition of product(s) and/or service(s) Specific benefits of the product/service Ability to meet demands Competitive advantages Description of current position in life cycle Copyrights, patents and trade secrets Existing legal agreements Research and development activities

Market Analysis and Strategy Market research – industry description and

outlook Distinguishing characteristics and key

attributes of primary and secondary target markets

Barriers to entry into the market

Identification of key competitors and their strengths and weaknesses

Regulatory environment Financial standards Marketing objectives and strategies

(including product, price, place or distribution, and promotion strategies)

Sales and distribution

Organization, Management and Staffing Organizational structure of your business,

including management personnel, key employees, board, advisory committee, professional services, consultants, etc

Background and experience level of those who will run the business

Management skills and professional services that are available in-house

Management skills and professional services that need to be hired or contracted

Management compensation and incentives available

Milestones and Timelines Critical dates in the development and

operation of the business Short-term and long-term plans to reach

goals (e.g., planting schedules, openings, release dates)

Barriers or risks and potential solutions

Financial Information Start-up and operating expenses Generated and required cash flow Funds required and their uses Financial statements Methods of financial reporting

Operations and Implementation Description of facilities, production,

inventory control, quality control, capacity, productivity, labour, processes, equipment, supply and distribution, order fulfillment and customer service, research and development, financial control, and contingency planning

Technology plan – software, hardware, telecommunications, personnel

Operational issues essential to nature and success of your company, provide a distinct competitive edge and/or overcome frequent problems in a business such as yours

Appendices or Exhibits Resumes of key managers Pictures of products Professional references Market studies Significant contracts


The following websites provide information and templates you may find useful when creating your business plan. • Business Development Bank of

Canada: www.bdc.ca/en/advice_centre/tools/business_plan/Pages/default.aspx

• Bplans: www.bplans.com/sample_business_plans.cfm

• TD Canada Trust Business Planner: https://www.tdbusinessplanner.com/Pages/BusinessPlanner.aspx

• Small Business Finance Centre: www.grants-loans.org/resourceview.php?id=105

Working with Others to Ensure Success

1.6. Working with Industry Associations

There are many wine industry organizations in British Columbia. Some of these include (note: this is not meant to be a complete list):

• Wine Island Growers Association • Wine Islands Vintner Association • Fraser Valley Wineries Association • Naramata Bench Wineries

Association • South Okanagan Wineries

Association • BC Wine Grape Council • BC Wine Institute • BC Wine Authority • BC Grapegrowers Association • Association of BC Winegrowers

Becoming a member of one or more wine industry associations will help you to keep up-to-date with research, knowledge, and technology, be part of a network of like-minded people, and access marketing opportunities.

1.7. Working with Consultants and Environmental Organizations

Managing a winery is a complicated job that most often requires input from various professionals at different times in order to ensure the business is prosperous while minimizing its footprint on the environment. Table 1-1 provides a list of professionals that you may need to consult for advice during design, construction or operation of your winery.

Table 1-1: Professionals that you may need to consult during design, construction and operation

of your winery.

TYPE OF PROFESSIONAL

ROLE

Architect • Advise on site selection • Lead the building and landscape design • May specialize in sustainable winery

design • Identify approvals and permits required

Engineer • Ensure adequate structural design and integrity of buildings

• Advise on energy, water and waste efficiency

Winemaker Winery consultant

• Determine wine types, styles and volume

• Advise on space and layout needed to meet production goals

• Equipment recommendation and purchase

• Winery consultant may specialize in sustainable winery design

Environmental • Conduct environmental surveys and assessments

• Advise on sustainable site selection and development

• Identify (and apply for) environmental approvals and permits

• Examples include biologist, geologist, environmental scientist, conservationist

Financial • Help develop financial aspect of business plan (e.g. start-up and operating expenses, cash flow projections, break-even analysis, etc.)

• Identify need for and sources of lending • Examples include lender, accountant,

financial planner Legal • Assist in obtaining approvals and

permits • Assist in land purchase

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Environmental Organizations There are three main types of environmental organizations that provide assistance and resources you can utilize when planning a winery development or expansion or at other times as needed: land trust organizations, stewardship groups, and conservation organizations. Land trust organizations help private land owners with stewardship, purchase private land for conservation and manage conservation covenants on private land on behalf of the province. They work with land owners under a strict code of privacy information. They often help find funds for landowners to assist with costs of fencing and restoration. Stewardship groups encourage private land owners to restore and retain healthy habitat. They usually offer free advice for land owners, but a detailed biological assessment would likely have a fee attached. Conservation organizations have education and outreach as their goals. Web links to environmental groups and resources that may be of use when constructing and operating a winery are included below. North Okanagan-Shuswap Region • North Okanagan Resource/Habitat Atlas

www.shim.bc.ca/atlases/nord/index.cfm • North Okanagan Parks and Natural

Areas Trust www.nopnat.com/ • Shuswap Environmental Action Society

www.seas.ca/ Central and South Okanagan-Similkameen Region • Habitat Atlas for Wildlife at Risk: South

Okanagan-Similkameen www.env.gov.bc.ca/okanagan/esd/atlas/index.html

• South Okanagan Similkameen Conservation Program www.soscp.org.

• Okanagan Similkameen Conservation Alliance www.osca.org

• SOS Stewardship Program - The Land Conservancy (TLC) (Penticton office) http://blog.conservancy.bc.ca/nature/south-okanagan-similkameen-stewardship-program/stewardship-publications-and-factsheets/

South Coast Region • South Coast Conservation Program

www.sccp.ca Vancouver Island and Gulf Islands • Garry Oak Ecosystem Recovery Team

(GOERT) www.goert.ca• Islands Trust

www.islandstrust.bc.ca/

• Central Saanich Agricultural Resource Atlas

• www.centralsaanich.ca/hall/Departments/planning/planning/Agricultural_Resource_Atlas.htm

• CRD Natural Areas Atlas • www.crd.bc.ca/es/natatlas/atlas.htm All of BC • Species at Risk & Local Government: A

Primer for British Columbia • www.speciesatrisk.bc.ca/ • Grasslands Conservation Council of

British Columbia www.bcgrasslands.org/

• Delta Farmland and Wildlife Trust www.deltafarmland.ca

• Ducks Unlimited • www.ducks.ca/province/bc/index.html • Wildlife tree stewardship

www.wildlifetree.org • BC Lake Stewardship Society

www.bcls.org • Living By Water www.livingbywater.ca/

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CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT page

Introduction ................................................................................................................... 2-1

Preliminary Considerations ............................................................................................. 2-1

2.1. Team Selection ......................................................................................................... 2-1

2.2. Green Building Standards and Programs ................................................................. 2-2

Sustainable Sites ........................................................................................................... 2-3

2.3. Site Selection ............................................................................................................ 2-3

2.4. Natural and Semi-Natural Areas .............................................................................. 2-4

Resource Conservation .................................................................................................. 2-4

2.5. New Technologies..................................................................................................... 2-4

2.6. Building Materials ..................................................................................................... 2-6

2.7. Water ........................................................................................................................ 2-6

2.8. Energy ....................................................................................................................... 2-6

Waste Reduction ........................................................................................................... 2-7

2.9. Wastewater ............................................................................................................... 2-7

2.10. Solid Waste ............................................................................................................... 2-8

Pollution Prevention ....................................................................................................... 2-8

2.11. Stormwater ............................................................................................................... 2-8

2.12. Erosion and Sedimentation ...................................................................................... 2-9

2.13. Light Pollution ........................................................................................................... 2-9

Health and Safety .......................................................................................................... 2-9

2.14. Indoor Air Quality ...................................................................................................... 2-9

2.15. Equipment Layout and Workflow Design ............................................................... 2-10


CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENT | Page 2-1

2.0 BUILDING DESIGN AND SITE DEVELOPMENT Note: This chapter focuses on practices that can be implemented during winery design, construction, renovation or expansion. Chapter objective: To provide key elements and principles of sustainable building design and operation that will reduce the winery’s ecological footprint and improve working environments.

Introduction Sustainable building design works to optimize site potential; to reduce non-renewable energy consumption, greenhouse gas emissions, raw materials use, waste output and potable water consumption; and to optimize operational and maintenance practices. In addition to these benefits, sustainably built wineries provide a healthier working environment that can result in higher productivity, less absenteeism, and increased sales. Many of the practices followed in sustainable design incur no added expense and actually return greater profits because of reduced operating costs and lower energy and water bills. Green building design practices can also enhance asset value, increase profits, optimize life cycle economic risk, and reduce liability risk. Wineries in British Columbia are often more than just production facilities. Designing a building and landscape that appeals to tourists is increasingly important in the highly competitive market. Creating a functional winery design requires consideration of the following key elements (Zoecklein, 2008): • Adequate space for operation and

maintenance;

• Shortest routes for material flow and communication;

• Centralized process control, laboratory, and supervision;

• Planning of visitor tours, reception facilities, and retail space;

• An understanding of utilities requirements;

• Aesthetic tourism layout that does not disrupt production;

• Deliberate simplicity; • Flexibility to facilitate growth as well as

changes to processing techniques; and • Sanitation ease. The practices contained in this chapter will help you to create a functional and sustainable winery, whether you are designing it from scratch or expanding or renovating an existing winery.

Preliminary Considerations

2.1. Team Selection

Do not attempt to design and build your winery in isolation. Put together a team of professionals to help you develop a business plan, identify and obtain approvals and permits, select the winery location, design the winery, and choose your wine types and volumes. Your team may include all or some of the professionals listed in Table 1-1 (page 1-10). Ultimately, your team will help you to minimize costs and maximize efficiency of production. They will ensure that you create an efficient, functional, flexible and expandable operation. Their advice will also help you avoid unnecessary conflicts with government agencies in areas such

2 | SUSTAINABLE PRACTICES FOR BC WINERIES | JUNE 2011

as tax compliance, waste disposal and environmental impact. Visiting a number of successful wineries, as a team, will help you develop ideas for your facility and will establish a sense of common purpose among your team members. Integrated Design Process Integrated Design Process (IDP) views the building structure, site, lighting systems, heating, ventilation, and air-conditioning systems (HVAC), indoor environment and the end use of the building as a whole building system rather than a number of separate, independent systems. IDP brings together the key stakeholders and design professionals (e.g., building owners, developers, designers, engineers, consultants, and occupants) to work collaboratively and interactively from the early planning stages through to building occupation. See www.cmhc-schl.gc.ca/en/inpr/bude/himu/coedar/upload/Integrated_Design_GuideENG.pdf for more information on IDP.

2.2. Green Building Standards and Programs

Leadership in Energy and Environmental Design Leadership in Energy and Environmental Design (LEED) Green Building Rating System™ is a third-party certification program and an internationally accepted benchmark for the design, construction and operation of high performance green buildings. LEED promotes a whole-building approach to sustainability by recognizing performance in five key areas of human and environmental health: sustainable site development, water efficiency, energy

efficiency, materials selection, and indoor environmental quality Certification is based on the total point score achieved. There are four possible levels of certification: certified, silver, gold and platinum. For more information on LEED® and green building technologies, visit the CaGBC website at www.cagbc.com. The BC chapter of the CaGBC is located at http://cascadiagbc.org/. Living Building Challenge Living Building Challenge is a philosophy, advocacy tool and certification program that addresses development at all scales. It is comprised of seven performance areas: Site, Water, Energy, Health, Materials, Equity and Beauty. These are subdivided into a total of twenty Imperatives, each of which focuses on a specific sphere of influence. (International Living Future Institute, 2011) In Canada, the Living Building Challenge is operated by the Canada Green Building Council (www.cagbc.org/) in concert with the International Living Future Institute. GREEN UP Program The GREEN UP Program provides tools, performance standards and resources to help building owners and operators understand, measure and compare on-going performance of their building portfolio (Canada Green Building Council, 2010). The program is designed to help participants find efficiencies and improvements to achieve reductions in energy use, water use and greenhouse gas emissions. See www.cagbc.org/AM/Template.cfm?Section=GREEN_UP for more information.

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Green Globes Design Green Globes Design is a guide for integrating green design principles and an assessment protocol. Using confidential questionnaires for each stage of project delivery, the program generates comprehensive on-line assessment and guidance reports. The questionnaire consists of approximately 150 questions, typically of a YES/NO/NA type, that are grouped broadly under seven areas of building environmental performance. The seven areas are:

• Project management, • Site, • Energy, • Water, • Resources, • Emissions, effluents and other

impacts, and • Indoor environment.

See www.greenglobes.com for more information on the program. Passive House Standard Wolfgang Feist from Germany and Bo Adamson from Sweden developed the concept for the Passive Houses standard and the Passivhaus Institut in Darmstadt, Germany in the early 1990s. The primary goal of Passive House is to minimize the use of energy systems in a home. It accomplishes this goal by using high-quality levels of insulation with minimum thermal bridges, an exceptional level of air tightness, optimized passive solar design providing gain in winter and shading in summer, and mechanical ventilation with highly proficient heat recovery. Passive House uses a physics based building modeling tool called the Passivhaus Planning Package (PHPP) to determine whether buildings have

satisfied the required performance criteria. It is in an Excel spreadsheet format with 35 tabs that includes tools for calculating U-values of components with High Thermal Insulation, Energy Balances, Comfort Ventilation, Heat Load and Summer Comfort. Some of the recognized benefits of the Passive House are:

• security of energy supply and independence from energy imports;

• lower greenhouse gas emissions; • lower energy use: up to 90% less

heating/cooling energy use, 60-80% overall energy savings;

• operational and construction savings: vastly reduced utility bills; elimination of conventional HVAC system; much smaller solar systems required to reach carbon neutrality; durable, tight building shell means lower maintenance, no mold or rot problems; and

• higher indoor air quality: controlled ventilation for a continuous, consistent supply of fresh air.

See www.passivebuildings.ca/ for more information on Passive House.

Sustainable Sites

2.3. Site Selection

Location is one of the most important winery design considerations. Choosing an appropriate site can provide the following benefits:

• lower site preparation costs, • lower infrastructure development

costs, • opportunities to preserve natural

areas, • reduced risk of erosion and flood

damage, • improved aesthetic and functional

quality of the winery for both occupants and neighbours, and

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• lower energy use and air pollution from vehicles.

• An inventory and analysis of the ecological attributes, geography, cultural and urban context, slope, and orientation of the site is critical to understanding whether or not it will be suitable for your winery.

You will most likely need the help of industry professionals and government agencies when choosing your site.

2.4. Natural and Semi-Natural Areas

Utilizing a harmonious building-site relationship in your winery design will enable you to conserve existing natural areas and restore damaged areas to provide habitat and promote biodiversity. Native areas (e.g., wetlands, aquatic areas, riparian areas, forest and woodlands, and grasslands) provide the most important contribution to biodiversity. Semi-natural areas (e.g., shelterbelts, hedgerows, fencerows, buffers, and road margins) also contribute to the conservation of biodiversity. Damage to natural and semi-natural areas can be minimized by:

• Acknowledging that land preparation activities, such as clearing and grubbing, have a severe impact on natural areas and not conducting these activities in sensitive areas.

• Selecting a suitable building location and designing the building with a minimal footprint to minimize site disruption.

• Setting aside land and leaving or establishing native plant species on it. Consider entering into a contract with The Land Conservancy.

• Maintaining a buffer with native vegetation between natural habitat and the winery where possible.

Figure 2-1: A replant being undertaken at Tinhorn Creek Vineyards in partnership with The Land Conservancy. PHOTO: SANDRA OLDFIELD

Resource Conservation The consumption of resources in a winery, such as water, power and inert gases, can be managed by efficient design, good operating practices, and effective process control to reduce usage and costs.

2.5. New Technologies

For a winemaker to maintain a competitive edge the design process must incorporate appropriate existing technologies, as well as ensure there is flexibility to allow the introduction of new technologies as they become available (Bailey, Parish, & Baldwin, 2002).


WINERY SITE SUITABILITY CHECKLIST What is the zoning of the site? � Do local zoning bylaws limit commercial? � Do zoning bylaws prevent urban

encroachment? � What are the environmental regulations

relating to site development? What are the environmental values of the site? � Is the site natural unmodified habitat? � Does the site have species at risk

associated with the habitat? � How would the site biodiversity be affected

by winery development? � Has an environmental survey of the site

been conducted by a knowledgeable person? (e.g., environmental consultant, knowledgeable local conservancy group representative, etc.) to: � Document potential environmental

risks and the presence of sensitive areas in the property.

� Ensure that during development of the site, damage to existing habitat is minimized.

What are the water rights and water quality for the property? � Are there available water and/or water

rights? What is the water quality? � For information on water quality testing

see Chapter 3.

What is the site history? � Was it used for agricultural purposes or is

it non-arable? � List past irrigation history and systems

used. � List past crop and or animal use and

management practices. � List past insecticide, fungicide, herbicide

use and residual carryover potential for each material.

� Have any fumigants been used at the site? � Was past land use uniform or variable

across the site? � Has the site been levelled, eroded or

altered in any significant way?

What is the neighbourhood like? � Identify the land uses adjacent to the main

property. � Are the surrounding land uses compatible

with a winery operation? � Is the site conducive to attracting visitors

to the winery? � Describe the general geography. � What is the distance to urban centres,

residential properties, schools, etc? � Is there a local market for a winery?

What is the site’s proximity to utilities, infrastructure, workforce and suppliers? � Roads � Hydro, water, sewer, etc. � Distance to workforce? � Distance to public transportation? � Distance to main suppliers? � Can you make use of existing facilities on

the site? � Is there a vineyard nearby?

Is the site big enough? � Large enough for planned facility and for

future expansion?


2.6. Building Materials

Consider using building materials that include recycled content, are extracted and manufactured within the region, are rapidly renewable, and are FSC-certified (see www.fsccanada.org/). Rapidly renewable materials are natural, non-petroleum-based building materials that have harvest cycles under 10 years (GreenBuildings.com, 2011). Typical examples of rapidly renewable material are bamboo, wool, cotton insulation, agrifiber, natural linoleum products (such as Marmoleum), wheatboard, strawboard and cork. Also consider incorporating salvaged materials such as beams and posts, flooring, paneling, doors and frames, cabinetry and furniture, brick and decorative items into building design. Doing so can reduce environmental impacts resulting from extraction and processing of new virgin materials and transportation of materials, and reduce the use and depletion of finite raw materials and long-cycle renewable materials. Before choosing your materials, ensure they are approved by local building codes. Include design strategies that minimize premature deterioration of the walls and roof of your winery and which are appropriate to the region. Examples include installing shading screens, eaves, overhangs, scuppers, continuous air–barrier systems of appropriate strength and the use of drained walls.

2.7. Water

Before constructing a winery you need to make sure that you have sufficient water of the appropriate quality for your operation. This is critical! Carefully investigate your water source and consult

with the municipality or regional district water department. Check with your local watershed group and health agency to see if there have been any issues with water quality or quantity in the area where you plan to build. If you do find that the water may not be of adequate quality you may need to install a water filtration system. Key components of water-centric site design is choosing the appropriate plants for your landscaping and making sure you have enough topsoil available to sustain the plants. Keep your lawn areas to a minimum and your native plants to a maximum. The irrigation system should be chosen with care and installed by a certified person. You may not need an irrigation system depending on where you are setting up your winery and what plants you are choosing. See Section 3.7 for more techniques to reduce your outdoor water use. Consideration should also be given to water storage and treatment of winery washdowns in the fall for irrigation in the summer. Many wineries dump the fall washdown water. It is a valuable resource that should be reused – especially in the arid Okanagan. There are many more practices that you can do to reduce your water use - see Chapter 3 for details.

2.8. Energy

How you design and construct your building will have a significant impact on your energy consumption and costs. It is in your best interest to put the work and money into ensuring your building is designed with energy efficiency in mind so you can save money on your utility bills and reduce the need for retrofitting.

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Consider engaging a commissioning authority independent of the design team to:

• review the design prior to the construction documents phase,

• review the construction documents near completion and prior to issuing contract documents for construction,

• review the contractor submittals relate to systems being commissioned,

• provide the owner with a single manual that contains the information required for re-commissioning building systems, and

• review building operation with Operations and Maintenance staff.

Make sure to design your winery with meters to measure energy and water consumption in different buildings and at different stages of the production process, appropriate insulation of buildings and equipment. See Sections 3.3 and 4.3 for more information on meters. Also consider the inclusion of non-polluting and renewable energy sources (e.g., solar, wind, geothermal, low-impact hydro, biomass, and bio-gas). If you are considering a gravity flow system be sure to weigh the construction and energy costs and footprint required to build your gravity flow system with the energy savings from using it. Please see Chapter 4 for energy efficiency measures you can implement during the operation of your winery. Daylight and views Sustainable winery design will provide for the building occupants a connection between indoor spaces and the outdoors through the introduction of daylight and views into regularly occupied areas of the

building. Using daylight to its full advantage will also contribute to your energy efficiency efforts and reduce you electricity bill. Day lit wineries can reduce lighting watts by as much as 66% (Chauncey, 2007). Strategies to consider include:

• building orientation (south facing), • additional windows and skylights or

clerestories, • skylights and solar tubes, • shallow floor plates, • increased building perimeter, • exterior and interior permanent

shading devices, • high performance glazing, • maximize view opportunities by

using glass in roll-up doors and placing skylights in subterranean spaces, and

• use glazing to supply daylighting but control glare.

Waste Reduction

2.9. Wastewater

Your winery design should consider ways to reduce the generation of wastewater as well as innovative wastewater treatment systems that will eliminate or reduce the load to the municipal system. Consider installing on-site wastewater treatment systems (mechanical or natural). The system must be design and installed by a licensed professional and should handle more than what is produced during peak flows and more than what is produced on a regular basis (this makes the imminent future expansion easier). See Chapter 3 for more information on wastewater treatment practices.


2.10. Solid Waste

Sustainable waste management practices reduce the amount of waste generated from the construction and operation of your winery, conserve resources, and reduce environmental impacts as they relate to materials manufacturing and transport. The “Reduce, Reuse, Repair and Recycle” principles should be followed. Practices that contribute to sustainable construction waste management include:

• Establish goals for landfill diversion during construction

• Adopt a construction waste management plan to achieve these goals

• Designate a specific area on construction site for recycling

• Recycle all construction materials that can be recycled

• Identify construction haulers and recyclers to handle designated materials

• Consider reuse of existing buildings (remove elements that pose contamination risk to occupants and upgrade outdated components such as windows, mechanical systems and plumbing fixtures) to reduce construction waste

• Track recycling efforts during construction of your facility

When designing your winery, make sure to allocate adequate space for recycling containers and identify haulers and recyclers to handle your materials. Consider other technologies to further enhance the recycling program (e.g., cardboard balers, aluminum can crushers) in your winery design. See Chapter 6 for more information on solid waste management.

Pollution Prevention Pollution prevention is reducing or eliminating waste at the source by modifying production processes, promoting the use of non-toxic or less-toxic substances, implementing conservation techniques, and re-using materials rather than putting them into the waste stream (United States Environmental Protection Agency, 2010). Pollution prevention is also referred to as “source reduction”. In addition to the many environmental benefits of pollution prevention, there are also direct and indirect cost savings resulting from:

• reduction in raw material losses; • reduction in reliance on expensive

end-of-pipe treatment technologies and disposal practices;

• conservation of energy, water, and raw materials; and

• reduction of the potential liability associated with waste generation.

2.11. Stormwater

Your site design should limit the disruption and pollution of natural water flows by reducing or eliminating stormwater runoff, increasing on-site filtration and eliminating contaminants. Good stormwater management includes:

• promoting infiltration, • minimizing impervious surfaces, • reusing stormwater for non-potable

uses such as irrigation and toilet flushing, and

• designing mechanical or natural treatment systems such as constructed wetlands, bioswales.

See Chapter 3 for more information on stormwater management.


2.12. Erosion and Sedimentation

Erosion and sedimentation must be controlled during site development to reduce the potential for negative impacts on water and air quality. Your erosion and sedimentation control plan should meet the following objectives:

• prevent loss of soil during construction,

• protect topsoil by stockpiling for reuse,

• prevent sedimentation of storm sewer or receiving waterbodies, and

• prevent polluting the air with dust and particulate matter.

Erosion and sedimentation control strategies may include seeding, mulching, earth dikes, silt fencing, sediment traps and sediment basins. Have your building contractor and landscaper work together during the design and building process, communicating about slope issues, drainage, and site and soil conditions. Avoid extensive "cut and fill" grading; existing soil is already compacted and stable, while fill must settle for a period of time. Even though fill material is mechanically compacted during site preparation it doesn’t drain as well as native slopes. Follow natural slope contours as much as possible. Erosion control should also be considered in building and landscape design. Strategies include planting sturdy groundcover vegetation, using mulch, placing textile blankets on top of the soil underneath a layer of rock, building retaining walls, and using large rocks to protect the soil on slopes. See Chapter 3 for more information on erosion and sedimentation control.

2.13. Light Pollution

Design considerations that reduce light pollution will eliminate light trespass from the building and site, improve night sky access and reduce development impact on nocturnal environments

Health and Safety

2.14. Indoor Air Quality

Indoor air quality needs to be managed during the construction process as well as for the life of the building. Preparing a construction indoor air quality management plan and choosing design features that increase ventilation effectiveness and reduce the quantity of indoor air contaminants will help sustain the comfort and well-being of construction workers and building occupants. Strategies for managing indoor air quality include:

• Prepare a construction indoor air quality plan.

• Test indoor air quality prior to occupancy.

• Install a permanent carbon dioxide monitoring system that provides feedback on space ventilation performance.

• Design your cellar floor at grade. • Design the HVAC system and

building envelope to optimize air change effectiveness. Strategies include displacement ventilation, low-velocity ventilation, plug-flow ventilation such as under floor or near floor delivery, and operable windows.

• Test air change effectiveness of building after construction.

• Specify low or non-toxic and low-VOC (volatile organic compounds) materials in construction documents and ensure that VOC


limits are clearly stated in each section of the specifications.

• Specify materials with no added urea-formaldehyde resins.

• Provide product cut sheet, MSD sheets, signed attestations or other official literature clearly identifying emissions rates.

• Choose building materials that are moisture resistant to inhibit the growth of biological contaminants in buildings.

2.15. Equipment Layout and Workflow Design

Equipment layout and workflow design must consider the safety of operating and visiting personnel as well as the hygiene requirements of the plant and processes (Bailey, Parish, & Baldwin, 2002). Consideration should be given to:

• Grouping the winemakers office, laboratory and tasting room together

• Providing direct access to tank catwalk systems from the winemakers office and laboratory

• Providing a clear line of sight from the winemakers office to the receival and production areas

• Locating noisy and smelly associated processes away from the tasting area and other locations where they might be a nuisance

The design of the building must avoid enclosed pits or trenches where carbon dioxide produced during fermentation can collect.

Recommended Resources • Commercial Winemaking: Processing

and Controls by Richard P. Vine • Winery Utilities: Planning Design and

Operation by David R. Storm • Building Design and Construction

Handbook by Merritt and Johnathan T. Rickets (editors)

• Refrigeration for Winemakers by Ray White, Ben Adamson, and Bryce Rankine

• Wine by Design by Sean Stanwick and Loraine Fowlow

• Adventurous Wine Architecture by Michael Webb

• Wineries Bodegas: Architecture and Design by Hans Hartje and Jeanlou Perrier

• Wine Country Architecture and Interiors by Mary Whitesides

• Beautiful Wineries of the Wine Country by Jennifer Barry, Charles O’rear, and Thom Elkjer

• Winery Business Planning, in Winery Planning and Design, edited by Dr. Bruce Zoecklein www.fst.vt.edu/extension/enology/wineplandesign.html

• Whole Building Design Guide www.wbdg.org/

• Integrated Design Process Guide www.cmhc-schl.gc.ca/en/inpr/bude/himu/coedar/upload/Integrated_Design_GuideENG.pdf

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CHAPTER 3 WATER AND WASTEWATER MANAGEMENT page

Introduction ................................................................................................................... 3-1

Setting Up a Water Conservation Program....................................................................... 3-1

3.1. Water and Wastewater Assessment and Planning .................................................. 3-1



Looking at the Big Picture ............................................................................................... 3-5

3.4. Knowing Your Watershed ......................................................................................... 3-5

Water Quality ................................................................................................................. 3-6

3.5. Incoming Water Quality ............................................................................................ 3-6

3.6. Wastewater Quality ................................................................................................... 3-7

Water Conservation ....................................................................................................... 3-7

3.7. Reducing Water Use ................................................................................................. 3-7

3.8. Recycling and Reusing Water ................................................................................. 3-11

Wastewater Management ............................................................................................ 3-12

3.9. Pollution Prevention ............................................................................................... 3-13

3.10. Wastewater Treatment ........................................................................................... 3-14

Surface Water Movement ............................................................................................. 3-14

3.11 Stormwater Runoff ................................................................................................. 3-15

3.12 Drainage ................................................................................................................. 3-15


CHAPTER 3 WATER AND WASTEWATER MANAGEMENT | Page 3-1

3.0 WATER AND WASTEWATER MANAGEMENT Introduction

Chapter objective: To provide practices and strategies to effectively obtain, use, conserve, re-use, and discharge water of high quality. Water is a key resource for successful winery operation. Nearly every step of the winemaking process, from crush to bottle, requires water. Water is used for cleaning, tank and bottle washing, sanitation, and filter rinsing, among other uses. Wineries have the unique opportunity to be at the forefront in water conservation. Water use can be greatly reduced by adopting good housekeeping procedures, changing products, replacing old equipment with newer technology, formalizing waste minimization measures, modifying processes, and educating staff. When conservation plans have been seriously undertaken by wineries, water use savings of 20-25% are often easily attainable (Storm, 1997). Not only will water conservation save water, but in many cases energy use will also be reduced, thus having a considerable impact on operating costs for the winery. On the output side of things, wineries generate a variable quality and quantity of wastewater that includes dissolved substances and high solids, and has a low pH. Pollution prevention practices are essential to ensuring wastewater production is managed sustainably.

Setting Up a Water Conservation Program

3.1. Water and Wastewater Assessment and Planning

You will need a well-laid out plan to achieve reductions in water use and wastewater generation at your winery. An assessment of wastewater volume and categories and identification of the major sources of water waste increases the potential for saving water by identifying areas where water can be conserved, reused or recycled. It will also give you a clear understanding of wastewater production so you can look into ways of reducing the volume produced, and implement relevant practices where feasible. Besides total annual volumes, peak loads and timing are important management issues. You need to understand the annual production cycle of winery wastewater and major sources of water waste for each production stage. The production process descriptions you created in Section 1.4 will help you in doing this. A checklist you can use to complete your water and wastewater assessment is included on the next page.


WATER AND WASTEWATER ASSESSMENT CHECKLIST � How much water is used in each operation

at your winery? • Equipment cleaning and sanitation • Cellar cleaning and sanitation • Process (crush pad, wine movements,

press operations) • Lab • Tasting room, kitchen, bathrooms • Boilers • Evaporative cooling towers • Water softening • Bottling • Landscaping

� How much wastewater is collected and/or

discharged at your winery? • Wastewater sump • Wastewater collection system –

intermediate points • Wastewater reclamation for reuse • Septic system for sanitary wastewater • Stormwater runoff • Process water runoff • Discharge methods • Digester

� What are the sources of wastewater

generated at your winery? � What is the capacity of your wastewater

containment and discharge? � What types of housekeeping practices are

used to conserve water and limit the quantity of wastewater generated?

� What types of process controls are used to improve process efficiency?

� Are any of the wastewater streams classified as hazardous? What characteristics make them hazardous?

� What regulatory permits are required for your wastewater system and discharge?

� What wastewater monitoring and treatment is necessary to comply with regulations?

Table 3-1 provides a listing of water uses that should be accounted for in your assessment. It can serve as a planning checklist to ensure that no fixture or potential use is overlooked.

Table 3-1: Range of water use rates for various winery plumbing fixtures and equipment.

Item Approximate rate of water use when in

operation (L/s except where noted)

Hose connection 0.3-0.6 Portable high-pressure water/steamer

0.3-0.6

Landscape (impulse type) sprinkler head

0.1-0.2

Drip emitter (landscape) 1.9-3.8 L/hour Process refrigeration condenser cooling water (blow-down makeup)

0.3-0.4

Spray cleaning bar in rotary-drum screen

0.13-0.2

Miniflow toilet (water closet) 4.5-6.1 L/flush Flushometer (flush valve operated toilet)

7.6-11.4 L/flush

Urinal (flush valve operated urinal)

1.9-3.8 L/flush

Miniflow shower 0.05-0.06 Sink/lavatory 0.06-0.13 Evaporative-type space coolers (3,000-5,000 cfm capacity)

0.03-0.06

Boiler feed water Highly variable, depending on horsepower rating

(Storm, 1997) Establishing goals and actions Once you have completed your assessment, you will need to set overall goals for the program. Try to establish quantifiable rather than qualitative goals. “To reduce water use by 25% per year” is a quantifiable goal, whereas “implementing a significant reduction of wastewater production to the environment” is a qualitative goal.


Attributes of effective goals include (Pearce & Robinson, 1985):

• Acceptable to those who will work to achieve them

• Flexible to adapt to changing requirements

• Measureable over time • Motivational • Suitable to the overall corporate

goals • Understandable • Achievable with a practical level of

effort The goals of the program should be reviewed periodically and modified to reflect changes in available technology, raw material supplies, environmental regulations and economic climate. Use the self-assessment to identify actions that will help you achieve your goals. Write the actions on your action plan and give each a tentative date for completion, starting with those most easily achievable. Make sure to incorporate pertinent recommendations into the capital budget.

3.2. Training and Incentives

Program management Assign responsibility for managing the water conservation program to someone who is familiar with the winery and its processes and procedures. This person can be anyone on staff who is enthusiastic and interested in the success of the program (i.e., it does not have to be someone from upper management). Education and training may need to be provided to the person to ensure he or she can handle the responsibilities of overseeing the program. The program manager will be responsible for developing and implementing program goals, leading the water and wastewater assessment, and ensuring proper

monitoring and record keeping is completed. Getting company-wide commitment Involving others in the implementation of water conservation initiatives will be imperative if the practices are to stick. The goal should be to include water conservation in your company culture so it becomes a way of doing business. Although the drive for a water conservation program may start on the ground floor and much of the work may be done by winemakers, cellar hands, and other employees, commitment of upper management is very important. Be sure to provide presentations, fact sheets, and other information to the winery managers and executives to ensure they understand the program goals, actions, and costs. Some aspects of water conservation require an up-front investment that may need executive level approval. This approval will be easier to get if management is familiar with the program and supports its goals. Inform staff, contractors and suppliers of your goals. Incorporate your goals in your training manuals, purchasing policies, and operating procedures. If you have very specific goals and actions, communicate how you plan to accomplish them and by what date (if applicable). If you don't have specific goals at the moment, you can simply state your commitment to continual improvement in this area for now. Encourage input from employees and provide incentives such as bonuses, awards, plaques and other forms of recognition for improving winery clean up and washdown protocols, for example. Publish comparative (preconservation and postconservation program) water use figures from month to month for the same process step (i.e., bottling, racking, filtering, etc.) to keep everyone in the loop.


3.3. Monitoring and Record Keeping

Sound water management requires monitoring and recording the amount and quality of water the winery takes in from wells, municipal systems and surface water, how much water is used for each operation, as well as the wastewater discharged to ponds, septic systems, or municipal systems. Use the Water and Wastewater Assessment checklist on page 3-2 to guide your record-keeping. The format of your records (e.g., Excel spreadsheet, software program, Word tables filled out manually, etc.) will be up to you and will depend on your computer literacy and personal preference. When comparing records year-to-year, make note of the change(s) and explain in a few sentences why the change might have occurred (e.g., repaired leak in irrigation system, implemented dry cleaning methods in cellar, began recycling wash water, etc.). These notes will be invaluable when looking back in a few years, and will save you time in the future by not having to look through your records to find out what may have caused the fluctuations in water consumption. Metering Water metering provides a visual representation of water consumption and can help in the detection of leaks in the system. Metering usually leads to water conservation efforts, primarily in minimizing water waste. Flow meters should be installed on wells, pumps, and source water feed lines, and where wastewater leaves your operation (see Table 3-2 for recommendations). The frequency of when you check your meters and record volumes will depend on what stage in the winemaking process you are

at. Be sure to do it often enough to track consumption and discharge rates and identify irregular spikes that could indicate a leak in the system. Make sure that any equipment you are using is calibrated as necessary to the manufacturer’s standards. Examples of flow meters commonly used for winery applications include (Kennedy/Jenks Consultants, 2008): Transit-time ultrasonic: Transducers are placed on opposite sides of a pipe and an ultrasonic signal is sent between them. The signal moves faster when it travels with the flow than against it; the flow rate can be determined from this difference. It is easy to install, has low corrosion and maintenance needs and is ideal for temporary use. Electromagnetic (magmeter): Measures velocity of flow based on the principle of electromagnetic induction. The meter sets up a magnetic field, in which flow of a conductive fluid produces a voltage proportional to the fluid’s velocity. It can be used in any pipe size, either inline or as an insertion. Access may require piping modification, potentially disrupting operations. Area velocity: Uses a submerged sensor (ultrasonic or electromagnetic) to measure velocity and a fluid depth meter to yield flow volume. It can be installed in lines with open channel flow that are gravity-drained, such as trench drains or pipelines. It is typically used with a data logger. To track inflow water

, use a transit-time ultrasonic flow meter on the source water feed lines.


Table 3-2 Recommended practices for using flow meters to monitor wastewater volumes (Kennedy/Jenks Consultants, 2008)

Operation Discharge location Type of Flow Meter Meter location Crushing & pressing Floor drains to sump Transit-time ultrasonic Discharge piping from sump

pump Floor drains to waste-water collection system

Area-velocity Trench drains or conveyance piping

Wine ion exchange Transit-time ultrasonic Spent regenerant discharge line Tank washing Floor drain Difficult to monitor – track inflow water instead Plate and frame filter washing

Floor drain Difficult to monitor – track inflow water instead Holding sump Transit-time ultrasonic Sump discharge line

Fining/ Filtration

Floor, trench drain, then main system

Area velocity Drain

Floor, holding sump, then main system

Transit-time ultrasonic Sump discharge line

Centrifuges& Decanters

Floor drains to sump Difficult to monitor – track inflow water instead Floor, trench drain, then main system

Area velocity Installed upstream and down-stream of discharge

Stillage Stillage discharge line Barrel washing Catch basin to main

system Difficult to monitor – track inflow water instead (see Table 3-X)

Bottling Floor to trench drains or sumps

Area velocity Directly in trench drain or sump

Systems Discharge location Type of Flow Meter Meter location Main sump N/A Permanent area velocity Cooling tower blowdown/evaporative condenser bleed

N/A Transit-time ultrasonic or magmeter

Blowdown discharge line

Boiler water blowdown N/A Transit-time ultrasonic or magmeter

Blowdown discharge line

Looking at the Big Picture

3.4. Knowing Your Watershed

Your winery is located in a watershed. A watershed is an area where surface water captured by precipitation, filtration and stored water, drains into the same water source. Watersheds can be large areas that drain into an ocean or smaller areas that drain into a lake. All living things in a watershed area depend on their common water source and therefore all have a vested interest a healthy watershed. Activities on the land in a watershed can have both a local environmental impact and an impact downstream. Knowledge of the local watershed is important in understanding what issues a region faces regarding their water resources. To find out which local watershed your property is located in,

contact your water purveyor or local government (i.e., municipality or regional district). Or, you may go to the “Know Your Watershed” website (see inset box). Know Your Watershed Website http://map.ns.ec.gc.ca/kyw/Default.aspx?lang=en-ca The Know Your Watershed (KYW) project provides Canadians with on-line access to a map of the watershed they live in, as well as a growing list of related watershed information. These maps show your local watershed, its associated ocean basin, and a watershed profile including towns sharing your watershed, upstream and downstream basins, related federal and provincial websites, and local environmental groups. Future content will include local photographs submitted by schools, water quality indicators, water levels, and water use information.

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Figure 3-1: Drawing of a typical watershed. Taken from Capital Regional District Watershed web site www.crd.bc.ca/watersheds/protection/watershed-basics/index.htm Consider the following when you look at local maps of your watershed area:

• How close is your property to the primary water source?

• What special features make up your watershed (i.e., lakes, streams, etc.)?

• Is your property connected to any tributary watersheds?

Participation in a Local Watershed Management Group Local watershed stewardship groups aid in planning and development to protect the watershed area. These may include non-profit organizations, irrigation districts, water boards, and other types of organizations. It is in your best interest to be involved in watershed management groups so you can play a part in ensuring a safe and secure source of water for your area in the future.

Water Quality

3.5. Incoming Water Quality

Water quality is a significant aspect in winemaking. Water of poor quality can carry pollutants, pathogens and minerals that could negatively impact wine quality. It is important to know the source of water your winery uses and understand the factors contributing to its quality. Wineries can access water from a range of sources, including municipal water through a pipe system, surface water from a creek, lake, or other waterbody, or underground water from a drilled or dug well. If the water is pumped from a private source, water potability testing should be carried out frequently. The parameters you test for will vary depending upon your situation. The most common parameters are listed in Table 3-3.

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Table 3-3: Common parameters analysed in influent winery water.

Parameter Standard Units

EC1 dS/m pH pH units Sodicity SAR2

Sodium (to be used in determining SAR)

mg/L

Magnesium (to be used in determining SAR)

mg/L

Calcium (to be used in determining SAR)

mg/L

BOD3 (or TOC4, if BOC/TOC ratio can be determined accurately)

mg/L

Total nitrogen (Total N) mg/L Total potassium (Total K) mg/L Chloride mg/L Notes: 1. Electrical conductivity 2. Sodium adsorption ratio 3. Biochemical Oxygen Demand 4. Total organic carbon Wineries supplied by a water purveyor should obtain water quality data for their own records. If the local water source does not meet potability standards or winery requirements, you should have a contingency plan ready. If results warrant it, implement pre-treatment or obtain water from a different source. Examples of pre-treatment systems include:

• Carbon filters for the removal of chlorine

• Particulate filters for the removal of sediment and silt

• Softening agents to remove minerals that cause hard water

3.6. Wastewater Quality

The components of winery wastewater give it the following properties, which make it unfit for raw discharge or reuse (Eco Management Services Pty Ltd.; Land Energy Pty Ltd.; Chapman, J; ARUP Water, 2003):

• Generally low pH (with high pH spikes during caustic washing)

• High Biochemical Oxygen Demand (BOD) due to high organics load

• High Total Suspended Solids (TSS) due to high load of organics and other solids

• High nutrients content (nitrogen and phosphorus)

• Sulphurous compounds (disinfection and preservatives)

• Moderately saline It is because of these properties that winery wastewater can be a source of environmental contamination and degradation if not handled appropriately. Table 3-4 describes the potential effects of winery wastewater constituents.

Water Conservation

3.7. Reducing Water Use

A small winery uses approximately 75 litres of water to produce one case of wine. Under this scenario, a typical small winery producing 10,000 litres of product uses water at a rate of 200 litres per day in the summer and 300 litres per day in the winter. The 200 litres per day rate is comparable to that of a domestic household. The amount of water per case declines as production increases (see Table 3-5).


Table 3-4: Potential environmental impacts of winery wastewater.

Constituent Indicators Effects

Organic matter BOD1, TOC2, COD3 • Depletes oxygen when discharged into water, leading to the death of fish and other aquatic organisms.

• Odours generated by anaerobic decomposition cause nuisance if waste is stored in open lagoons or land applied.

Alkalinity/ acidity

pH, Calcium carbonate

• Death of aquatic organisms at extreme pH ranges. • Affects microbial activity in biological wastewater

treatment processes. • Affects the solubility of heavy metals in the soil and

availability and/or toxicity in waters. • Affects crop growth.

Nutrients Nitrogen, phosphorus, potassium, sulphur

• Cause eutrophication or algal bloom when discharged to water or stored in lagoons algal blooms can cause undesirable odours in lagoons.

• N as nitrate and nitrite in drinking water supply can be toxic to infants.

• Toxic to crops in large amounts. Salinity EC4, TDS5, Chloride • Imparts undesirable taste to water.

• Toxic to aquatic organisms. • Affects water uptake by crops.

Sodicity SAR6, ESP7 • Affects soil structure, resulting in surface crusting, low infiltration and hydraulic conductivity, hard and dense subsoil.

Metal contamination

Cadmiuim, chromium, cobalt, copper, nickel, lead, zinc, mercury

• Toxic to plants and animals.

Solids TSS8 • Reduces soil porosity, leading to reduced oxygen uptake can reduce light transmission in water, thus compromising ecosystem health.

• Smothers habitats. • Odour generated from anaerobic decomposition.

Source: (South Australia Environmental Protection Authority, 2004) Notes:

1. Biological oxygen demand 2. Total organic carbon 3. Chemical oxygen demand 4. Electrical conductivity 5. Total dissolved solids 6. Sodium adsorption ratio 7. Exchangeable sodium percentage 8. Total suspended solids


Table 3-5: Estimated range of unit water use in litres per case of 750mL bottles.

Production capacity (cases/year)

Water use (L/case)

>1,000,000 38-53 200,000-1,000,000 53-61 50,000-200,000 61-68 <50,000 68-95

(Storm, 1997) Areas where water is used in the winery (and therefore where water conservation measures can be implemented) include (Kennedy/Jenks Consultants, 2008):

• Crushing and pressing equipment rinsing and sanitizing

• Bin washing • Ion exchange regeneration • Tank washing • Pressure leaf filters, small plate

and frame presses and other separator equipment washing

• Centrifuge/decanters cleaning, sealing, chase and in/out activities

• Distillation activities • Barrel washing and sanitizing • Barrel testing for leaks • Bottle washing and sanitizing • Boiler operation • Cooling tower operation • Cellar cleaning • Laboratory testing • Landscaping

Water use varies throughout the year depending on what is underway at the winery. Table 3-6 shows the typical monthly distribution of annual water use of a winery.

Table 3-6: Typical monthly distribution of annual water use.

Month Range of % of annual

use

Remarks

January 6 February 9 March 7 April 8 Bottling May 8 Bottling June 7 Bottling July 7 August 10 Prep. for crush September 12 Crush October 11 Crush November 7 December 8

TOTAL 100 (Storm, 1997, p. 141) Cleaning and Sanitation Cleaning and sanitation account for the bulk of water use at a winery. Water use can be greatly reduced by adopting good housekeeping procedures, changing products used, replacing old equipment with newer technology, formalizing waste minimization measures, modifying processes, and educating staff. Cleaning and sanitation options include (in order of water use efficiency) cold-water hose stations, hot water hose stations, high pressure washers (see Figure 3-2), wheel-mounted steam/hot water generators and clean-in-place (CIP) systems. High pressure cleaning is used to increase the mechanical force, aiding in removal. In high pressure cleaning chemical detergents are often used along with increased temperature to make removal more effective.


Figure 3-2: Heated pressure washer. Cleans concrete floors well or for difficult to clean equipment such as destemmers, presses, or sorting lines. PHOTO: GARY STRACHAN CIP (fixed or fixed) is a system of pipes, valves, pumps, and controls for winery tanks and product process equipment and piping (Storm, 1997). Fixed utilizes a permanent system of piping and valves to convey cleaning and disinfecting compounds and rinse water throughout the units to be cleaned. The most sophisticated systems can be operated from a single programmable controller, which can perform all the necessary cleaning or product transfer cycles. In small wineries (less than 25,000 case capacity), it is generally difficult to justify the installation (capital cost) of clean-in-place systems (Storm, 1997). Processing Processes associated with wine clarification and stabilisation also require water. With rotating drum vacuum (RDV) filters, the outermost layer of diatomaceous earth is continuously sliced off to remove the filtered solid components of the juice. A considerable amount of water is required to replace the earth coat to the correct consistency. This may need to be done twice daily during vintage.

Ion exchange columns used to acidify wine and/or stabilise tartrate in wine are regenerated using a mineral acid. Several washings are then needed to remove the sulphate/chloride residues. Heating and Cooling Juice and wine must be kept cool to avoid spoilage. Evaporative towers use up to 20% of the total volume of water used within a winery (Chapman, Baker, & Wills, 2001). Landscaping The goal of any irrigation program is to supply the plant with enough water to survive and grow, while minimizing loss due to percolation and runoff. Native trees, shrubs and flowers will require less of your time and money to maintain because they are typically better adapted to the local climate and soil conditions. They generally will require less watering and are more resistant to local disease and pests than non-native species. Sufficient topsoil is fundamental to healthy, lower maintenance plants. Often, valuable topsoil is removed during site preparation and replaced with a thin layer of soil (sometimes the original soil) put on top of clay or other hard substrate. This situation is not conducive to deep root growth and long-term establishment of landscape vegetation. Instead, make sure a sufficient layer of high- quality topsoil is used for your plants. Choose the most effective, resource efficient irrigation system for your landscaping. Because drip irrigation systems deliver moisture directly to the roots of plants, there is far less water lost to evaporation and wind drift than with traditional spray irrigation systems, and there is no risk of accidentally watering


roads, driveways and pathways. Water is delivered slowly and steadily to the plants so there is less likelihood of overwatering, less wastage due to runoff, and less risk of plant disease as a result of pooling water. Irrigation systems must be designed and installed correctly. You should use a Certified Irrigation Designers (CIDs) to help you design and install your system. Visit www.irrigationbc.com/Certified-Professionals to find a CID in your area. Once your system is designed and installed it is up to you to make sure it is being used (scheduled) and maintained properly. The IIABC provides an online irrigation calculator that can be used to help develop watering times and amounts for landscape irrigation. See www.irrigationbc.com for the calculator and instructions on how to use it. Routine checks of your entire system will help ensure proper functioning and reduce water waste. Check your irrigation lines for leaks and look for defective emitters and sprinkler heads. Other irrigation practices that will help you save water include:

• Utilize timers and set them to water during the early morning when it is cooler and evaporation is minimal

• Do not water on windy days • Apply mulch around the roots of

shrubs and trees, and in flower beds, to reduce evaporation and discourage the establishment and propagation of weeds

• When establishing a lawn, water thoroughly but not too frequently. This will encourage vegetation to develop a deeper root system that will help plants and grass to utilize more water from the ground, thereby reducing the amount of water you’ll need to apply.

3.8. Recycling and Reusing Water

Recycling and reuse involve transformation of potential waste materials into products. Recycling and reuse techniques can reduce waste and save energy. Determine whether discharges from any operation can be substituted for fresh water supplied to another operation. Discharges that can potentially be reused are:

• final rinses from tank cleaning and fermenters

• bottle soak and rinse water • barrel cleaning water • cooler flush water, filter backwash • sterilizer water

Areas of possible reuse are:

• first rinses in wash cycles • filter backflush • caustic dilution • boiler makeup • refrigeration equipment defrost • equipment cleaning, floor and

gutter wash • irrigation

Figure 3-3: Grey water recycling system. This is a small domestic model. Larger models are available. PHOTO: GARY STRACHAN

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Note: Sodium can be replaced with potassium for alkaline cleaners. The water can then be reclaimed for irrigation without the fear of creating too much salinity. A similar situation exists for cleaners that use TSP as a wetting agent; the water can be recycled for CIP (Cleaning-In-Place) where possible.

Figure 3-4 provides some of the suggested uses of recycled as per the Guidelines for Water Reuse developed by the US Environmental Protection Agency.

Figure 3-4: Generalized overview of water recycling and reuse. (United States Environmental Protection Agency, 2010)

Wastewater Management Winery wastewater quality and volume vary greatly depending on the processes being carried out at any given time during the year. Wastewater production consists of fairly steady daily volumes during non-vintage periods, increases during bottling and washing (i.e., tanks and other equipment), and peaks during vintage. Generally speaking, winery wastewater has a high organic load in the form of large suspended matter (i.e., grape skins, stems and seeds), smaller suspended particles (i.e., dead yeast cells, grit, dirt, diatomaceous earth and bentonite), and dissolved contents (i.e., sugars, ethanol, organic acids, microbial fermentation products, soaps and detergents, and cleaning chemicals).

Winery wastewater comes from a number of sources including (Kennedy/Jenks Consultants, 2008) (South Australia Environmental Protection Authority, 2004):

• Crush and press rinsing and sanitizing activities

• Wine/juice ion exchange regeneration

• Tank washing • Cleaning and sanitation of filtration

units • Centrifuge and decanter cleaning,

seal water, chase water, and watering in/out activities

• Stillage discharge • Barrel washing • Bottling • Spent water softener regenerant


• Boiler water blowdown • Cooling tower blowdown and

evaporative condenser bleed • Laboratory wastewater • Hosing down of floors and

equipment • Rinsing of transfer lines • Spent wine and product losses • Stormwater diverted into, or

captured in, the wastewater management system

Cleaning waste is by far the biggest contributor of wastewater. Caustic washing along can produce up to one third of the annual volume of wastewater generated by a winery (Figure 3-5).

Figure 3-5: An example of the relative contributions of cleaning and processing waste generated by a large winery. (Chapman, Baker, & Wills, 2001)

3.9. Pollution Prevention

Pollution prevention is reducing or eliminating waste at the source by modifying production processes, promoting the use of non-toxic or less-toxic substances, implementing conservation techniques, and re-using materials rather than putting them into the waste stream (United States Environmental Protection Agency, 2010). Pollution prevention is also referred to as “source reduction”. In addition to the many environmental benefits of pollution prevention, there are

also direct and indirect cost savings resulting from:

• reduction in raw material losses; • reduction in reliance on expensive

end-of-pipe treatment technologies and disposal practices;

• conservation of energy, water, and raw materials; and

• reduction of the potential liability associated with waste generation.

A broad range of pollution prevention techniques are potentially applicable to wineries. Most fit into the following general categories. Production planning and sequencing Plan and sequence production to maximize raw materials. Product substitution or elimination Replace existing products with others that produce less waste, or a non-toxic waste. Good housekeeping and loss prevention Conduct preventative maintenance and the management of equipment and materials to minimize opportunities for leaks, spills, and evaporative losses. Housekeeping changes to storage and clean up procedures (e.g., using dry cleaning methods) can also be effective in reducing waste production. Process or equipment modification Change the process, parameters or equipment used in that process to reduce the amount of waste generated. Proposed process modifications should be discussed with winemakers, production personnel, maintenance personnel, manufacturers or other experts.

Earth Filtration

15%

Cooling Tower

6%

Alkali Washing

33%

Ion Exchange

3%

Rinsewater43%


Waste segregation and separation Avoid mixing different types of wastes. If you minimize the number of different constituents in any given waste stream recovery or treatment will be easier. Operating procedures Incorporate waste minimization measures into formal written processes and standard operating procedures (SOPs) for the winery. These may include testing, maintenance, and treatment system operating procedures. Water conservation Water conservation methods will reduce the quantity of wastewater produced, but the lower volume of water may carry a correspondingly higher concentration of toxins. However, with more concentrated effluent, the efficiency of recovery or treatment may be improved. See Section 3.7 for more information regarding water conservation practices. Recycling and reuse For wastes that cannot be reduced at the source, recycling is the next best option. See Section 3.8 for information on recycling and reusing water. Employee education and training Provide employees with the information and the incentive to minimize waste generation in their daily duties. Employees must understand and support pollution prevention goals. Train employees to use equipment and supplies properly.

3.10. Wastewater Treatment

Since no universal method for winery wastewater treatment exists, each winery must determine the technique most suitable to its situation. The main purpose of a wastewater treatment process is to reduce the organic matter content or biological oxygen demand (BOD) to produce a more stabilised effluent and sludge (FSA Consulting, 2006). Wastewater treatment also lowers nitrogen levels and settles out other nutrients, such as phosphorus. Wastewater treatment processes include solids separation or settling, anaerobic treatment, and aerobic treatment. Treatment options include wastewater to municipal treatment plants or on-site treatment systems, or a combination of both. Problems with wastewater treatment generally result from:

• poor maintenance • system overloading • irregular flow rates • excessive holding times before

treatment, and/or • inappropriate design

Surface Water Movement Surface water run-off from excess irrigation or precipitation events, can collect and carry pollutants to nearby watercourses and degrade water quality. Pollutants can include pesticides, fertilizers and sediment. A properly designed drainage system can go a long way in reducing or preventing negative environmental impacts.


3.11 Stormwater Runoff

Stormwater originates from roofs, paved and non-paved areas within the winery. Unmanaged stormwater flow can substantially increase the risk of overloading the wastewater storage and treatment system. Runoff quality degrades as it moves and collects pollutants, and ends up in surface water or groundwater bodies. It may form rills or gullies on unprotected soil, which can lead to channel and stream bank degradation. Areas bordering water bodies such as streams, lakes, ponds and wetlands should be protected from pollution by setting up a buffer strip of undeveloped land, preferably with native vegetation, between the water body and human activity or development. Look into the feasibility of using separated non-contaminated stormwater in your winery. It can be used for cooling towers, external cleaning or process operations that do not lead to direct contact product, landscape watering, and to dilute winery wastewater prior to irrigation. Make sure to inspect banks along streams for erosion during and after heavy storm events, especially if they are unstable. Any erosions problems that are identified should be fixed on a timely basis.

3.12 Drainage

Adequate drainage can help increase soil strength, control salinity and alkalinity in some cases, and improve nutrient uptake. Significantly higher volumes of precipitation on the BC coast make subsurface drainage necessary to control saturation of the root zone, soil compaction, runoff and erosion.

Inadequate drainage can lead to flooding, which can lead to increased amounts of pollutants being washed into water bodies.

Consider implementing the following practices: • Install receptor drains to reduce runoff

and erosion potential. • Obtain a sketch of where your drains

are and where they lead to. Make sure the stormwater system is not cross-connected with the sanitary or septic systems.

• Make sure your drainage system directs runoff away from sensitive water bodies.

• Where drains may be susceptible to pollution, install catch basin inserts, drain covers or other protective devices.

• Keep waste away from drains to prevent water pollution.

• Keep floatable material (e.g., branches, plastic materials) away from drains.


Recommended Resources • Comprehensive Guide to Sustainable

Management of Winery Water and Associated Energy - Kennedy/Jenks Consultants www.wineinstitute.org/files/AVF-Guide.pdf

• US EPA Waste Minimization Opportunity Assessment Manual

• Irrigation Calculators www.irrigationbc.com

• Flow Meter Directory www.flowmeterdirectory.com/

• Best Practice Guide for Water and Waste Management in the Queensland Wine Industry www.fsaconsulting.net/fsa/docs/EPA_Wine.pdf

• Winery Wastewater Handbook – Jeanette Chapman

• Winery Wastewater Treatment and Reuse – Insight Environmental Consulting www.bcwgc.org/publication/winery-wastewater-treatment-and-reuse

• City of Toronto - Sample Water Conservation Plan www.toronto.ca/water/industrial/pdf/plan_sample.pdf

• US EPA Water Conservation Plan guidelines www.epa.gov/WaterSense/pubs/guide.html

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CHAPTER 4 ENERGY EFFICIENCY page

Introduction ................................................................................................................... 4-1

Setting up an Energy Efficiency Program ......................................................................... 4-1

4.1. Energy Use Assessment and Planning ..................................................................... 4-1



Optimizing Energy Use .................................................................................................... 4-5

4.4. Purchasing ................................................................................................................ 4-5

4.5. Lighting ..................................................................................................................... 4-5

4.6. Space Heating and Cooling ...................................................................................... 4-6

4.7. Water Heating ........................................................................................................... 4-7

4.8. Equipment and Appliances....................................................................................... 4-8

4.9. Refrigeration Systems, Tanks and Lines .................................................................. 4-9

Alternative Energy ........................................................................................................ 4-10

4.10. Renewable Energy Sources .................................................................................... 4-10

4.11. Alternative Fuels ..................................................................................................... 4-10

4.12. Fuel Efficiency......................................................................................................... 4-11

4.13. Responsible Transportation ................................................................................... 4-11


CHAPTER 4 ENERGY EFFICIENCY | Page 4-1

4.0 ENERGY EFFICIENCY Chapter objective: To help wineries optimize their energy use in all aspects and areas of production and to consider the use of alternative energy sources.

Introduction In British Columbia, energy is produced from natural gas, crude oil, hydro, biomass and coal. According to Canada's Energy Outlook: The Reference Case 2006, published by Natural Resources Canada, energy demand is expected to continue to grow as the Canadian population and economy continue to grow (11% and 43% respectively, by 2020). Coupled with rising energy demand will be rising energy costs. To meet this expected demand, new energy development projects have surfaced (e.g., oil, gas, hydro), and more will surface in the future along with renewable energy projects (e.g., wind, solar). While these projects will be beneficial to an energy hungry society, there will undoubtedly be environmental, security and economic and social implications. Energy efficiency and conservation are two effective ways to help meet our future energy needs and reduce the necessity and timing for new energy development. In addition to changing practices within your winery, you can also consider external factors such as material sourcing (glass, cork, etc.). This has indirect implications such as transportation emissions and fuel consumption. Some of the benefits of conserving and using energy efficiently are (Council of Energy Ministers, 2007):

• Reduced impacts on the environment as lower energy consumption translates into lower emissions of greenhouse gases (carbon footprint) and other air pollutants.

• Prolonging of existing energy sources and infrastructure by doing more with what we have. This reduces the need for new conventional energy supplies (oil and gas) and their environmental impact.

• May soften impact of rising energy prices.

• Long-term financial savings due to reduced use of energy.

This chapter will help you to look at how the processes in your operation consume energy, how to use your existing technology more efficiently or upgrade to more efficient technology, measure the results of your efforts, and engage workers to make lasting changes you can be proud of.

Setting up an Energy Efficiency Program

4.1. Energy Use Assessment and Planning

Before embarking on any new program you need to know where you’re starting from. Knowing where, when and how much energy you use will be essential to setting goals for the future. You should start by doing an energy efficiency audit of your operation, conducted by someone internally or by an outside auditor. The goal will be to provide a plan of action that can be your template for future things to implement.


There are two kinds of assessments you should complete for your organization: an initial energy audit and ongoing energy management assessments. An initial energy audit provides a baseline of where and how energy is being used in your facility and where potential savings can be made. It is completed by doing a walk-through of your workplace to identify energy use and losses and potential improvements. The audit can be completed by you and your staff, or by a professional energy management specialist. If you decide to conduct an energy audit yourself, consider the steps outlined in the next column. When conducting or hiring someone to do an energy assessment of your operation, make sure you get a breakdown of energy consumption per process. Whoever you designate to conduct your energy audit, should have access to energy bills so the use information can be logged into a database. If your utility bill is handled by an accountant or bookkeeper, for example, you should make sure the energy usage information on the bill is communicated to the person who looks after energy use. Once you know how much energy you are using and how much you are paying for it; explore the possibility of negotiating a better rate or see if you can pay a reduced rate by switching to off-peak hours.

STEPS FOR COMPLETING AN ENERGY AUDIT: (Pembina Institute for Appropriate Development, 1999) 1. Assign overall responsibility to one person.

• If your operations are small, one person may be enough.

• If your operation is large, set up a committee to help that person.

2. Gather and review data, including: • Monthly utility bills for the past year or

for a typical 12-month period • Operating and design manuals of your

equipment • Daily logs and maintenance schedules • Recent system changes and

renovations • Any other records that are relevant to

energy use

Some utilities provide historical data online that can typically be accessed by registered users. For example, BC Hydro provides updates of recent electricity usage, electricity consumption history, billing summary and account balance, plus “Power Smart” tools to help customers conserve energy.

3. Record the following information from your utility bills: • Electric power costs – current rate

structure, discounts or taxes, demand and consumption readings

• Natural gas costs – current rate structure, discounts or taxes, amount purchases monthly

• Other energy purchased – unit cost, major usage, amount purchased monthly

4. Do a walkthrough of your facility and check for the following: • Cracks and gaps around doors and

windows • Energy losses due to inefficient use of

space or equipment • Equipment maintenance • Operation of furnaces and cleanliness

of filters • Operation of all motors • Lighting layout compared to needs • Operation and settings of thermostats • Operation of meters


QUESTIONS TO CONSIDER IN ONGOING ENERGY MANAGEMENT ASSESSMENTS: Your ongoing energy management assessments should include asking the following questions on a regular basis as part of your business management: 1. How much did you spend on energy in the

last month/quarter/year? How much energy did you use (kWH) in

the given time period? Review energy efficiency. Identify

areas for improvement. Break complex processes into smaller

components. Examine each component and measure energy consumption if possible.

Are there resources available presently that could help operators do this?

2. In what processes was this energy spent?

3. What processes or controls do you have in

place to manage energy consumption? These can include: Meters to determine where energy

being used Programmable thermostats Internal energy audit External energy audit Energy smart training

Calculating your carbon footprint Using energy in your winery or driving or flying to meetings and events generates greenhouse gas emissions, such as carbon dioxide (CO2). These greenhouse gases act like a blanket, trapping heat near the Earth's surface and warming the planet. Scientists predict that if this warming continues we may be facing potentially extreme climate changes—causing more frequent and intense heat waves, rising sea levels affecting coastal areas, and other serious impacts.

Your "carbon footprint" is a measure of your impact on the environment, and is related to the amount of carbon dioxide emitted as a result of your daily activity. The carbon footprint is reported in units of tonnes (or kg) of carbon dioxide equivalent. There are several calculators available online that can be used to calculate the carbon footprint of your winery. The International Wine Industry Greenhouse Gas Protocol and Accounting Tool was developed through a partnership between the Wine Institute of California, New Zealand Winegrowers, South Africa's Integrated Production of Wine program, and the Winemakers' Federation of Australia for use by the global wine industry. The calculator is free, easy-to-use, wine industry specific and can be used to measure the carbon footprints of winery and vineyard operations of all sizes. It is available online at www.wineinstitute.org/ghgprotocol. The Pacific Gas and Electric (PG&E) carbon footprint calculator is another tool that may be useful to you. It is available at: www.pge.com/carbonfootprint/. The BC Sustainable Energy Association at (www.bcsea.org/solutions/citizens-and-homeowners/calculate-your-carbon-footprint) provides several resources about calculating your carbon footprint and offsetting. Establishing goals and actions Once you have completed your assessment, you will need to set overall goals for the program. Try to establish quantifiable rather than qualitative goals. “To reduce energy use by 25% per year” is a quantifiable goal, whereas “implementing a significant reduction in energy use in order to reduce our carbon footprint” is a qualitative goal.

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Acceptable to those who will work to achieve them

Flexible to adapt to changing requirements

Measureable over time Motivational Suitable to the overall corporate

goals Understandable Achievable with a practical level of

effort The goals of the program should be reviewed periodically and modified to reflect changes in available technology, raw material supplies, environmental regulations and economic climate. Use the self-assessment to identify actions that will help you achieve your goals. Write the actions on your action plan and give each a tentative date for completion, starting with those most easily achievable. Make sure to incorporate pertinent recommendations into the capital budget. See the recommended resources section for information on free energy audits, workshops and other tools and incentives for energy efficiency.

4.2. TrainingandIncentives

Program management Assign responsibility for overseeing the energy conservation program to someone in your company who is familiar with the winery and its processes and procedures. This person can be anyone on staff who is enthusiastic and interested in the success of the program (i.e., it does not have to be someone from upper management). Education and training may need to be provided to the person to ensure he or she can handle the responsibilities of overseeing the program.

The program manager will be responsible for developing and implementing program goals, ensuring energy conserving practices are implemented and followed, and ensuring proper monitoring and record keeping is completed. Getting company-wide commitment Involving others in the implementation of energy efficiency initiatives will be imperative if the practices are to stick. The goal should be to include energy conservation in your company culture so it becomes a way of doing business. Although the drive for an energy efficiency program may start on the ground floor and much of the work may be done by winemakers, cellar hands, and other employees, commitment of upper management is very important. Be sure to provide presentations, fact sheets, and other information to the winery managers to ensure they understand the program goals, actions, and costs. Some aspects of energy efficiency need an up-front investment that could require executive level approval. This approval will be easier to get if management is familiar with the program and supports its goals. Inform staff, contractors and suppliers of your goals. Incorporate your goals into your training manuals, purchasing policies, and operating procedures. If you have very specific goals and actions that you set for your company, communicate how you plan to accomplish them and by what date (if applicable). If you don't have specific goals at the moment, you can simply state your commitment to continual improvement in this area for now. Encourage input from employees and provide incentives such as bonuses, awards, plaques and other forms of recognition for energy efficient practices. You may wish to share quarterly reports on energy consumption with your staff. For


example, this could be done by posting a simple graph of energy consumption (kWh) for the last quarter compared to the same period the year before. Another way of introducing changes to your practices is to create or update documentation for decision-making. For example, having a form with a list of questions you want answered before purchasing a piece of equipment. For instance, how efficient is this new piece of equipment (e.g., energy star rating), what will be its ongoing energy requirements?

4.3. MonitoringandRecordKeeping

Your energy efficiency program will provide a baseline of your current energy use (from the audit), the reduction goals you are targeting, and the actions that will take you there. Monitoring and record-keeping will provide the means for you to evaluate whether or not you are reaching your goals. You can obtain your general electricity consumption from your utility bill, but you may also want to keep track of internal meter readings, fuel consumption records, etc. If you do not have a formal system for monitoring and recording this information, be sure to create one. Use the Questions to Consider in Ongoing Energy Management Assessments on page 4-3 to guide your record-keeping. The format of your records (e.g., Excel spreadsheet, software program, Word tables filled out manually, etc.) will be up to you and will depend on your computer literacy and personal preference. When comparing records, make note of the change(s) and explain in a few sentences why the change might have occurred (e.g., implemented "lights out at night" policy, caulked drafty windows, replaced old furnace with more efficient

one, replaced old gasoline vehicle with new fuel-efficient model, etc.). These notes will be invaluable when looking back in a few years, and will save you time in the future by not having to look through your records to find out what may have caused the fluctuations in energy consumption. Metering Power meters are widely available, in dozens of configurations. You can check total power consumption at the street, but with a portable meter, you can check things such as pumps, refrigeration etc. See www.powermeterstore.com/?gclid=CLbfpeavrKkCFaYZQgodkzOwLQ for information on the types of meters available for use.

OptimizingEnergyUse

4.4. Purchasing

Your purchasing decisions should always consider the energy efficiency level of the equipment you are considering. Natural Resources Canada has developed a purchasing toolkit for procurement of energy efficient products. The guide contains purchasing guidelines, a savings calculator that compares the costs of purchasing energy efficient products with those of conventional equipment, and additional resources related to energy efficiency and purchasing. See http://oee.nrcan.gc.ca/residential/business/energystar/procurement/introduction.cfm.

4.5. Lighting

Lighting can be both the highest energy cost and the greatest savings opportunity for your business. On average, lighting consumes 40% of electricity in commercial buildings. Most conventional lighting also produces heat, which can increase a

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building's cooling costs by up to 20% (BC Hydro, 2011). Modern lighting technologies such as CFLs and LED lights consume much less energy and products are now largely available that provide similar, if not better, lighting than conventional incandescent lights. Some of the benefits associated with moving to modern lighting technologies may be an improvement in the quality of lighting, a reduction in maintenance costs due to longer product life spans, and a reduction in electricity costs. Helpful Hint: Replacing five 75-watt incandescent light bulbs with 19-watt compact fluorescents (CFLs) can reduce your carbon footprint by 275 lbs of CO2 per year. Several other practices, from turning lights off when not in use to upgrading your lighting system, are included in Section 4.5 of the self-assessment. FortisBC and BC Hydro provide extensive information about energy efficient lighting. BC Hydro also provides an excel tool to predict energy savings through a lighting retrofit – contact them for more information and to request the tool.

4.6. Space Heating and Cooling

The heating and cooling of buildings is one of the leading uses of energy in Canada. Reducing the impact of this necessary activity can be done in different ways: Heat or cool only those spaces that require it. Where possible, minimize the space to be heated or cooled -- perhaps some rooms can be isolated and heated/cooled to different temperatures, appropriate for each room. Widen the range of acceptable temperatures. If you haven't already done so, consider widening the range of

acceptable temperatures in your building. According to LiveSmartBC, for every one degree you lower your thermostat, you save two percent on your heating bill. Adopt design and construction methods that conserve energy. Consider implementing methods discussed in Chapter 2. Maintain appliances on a regular basis. Furnaces and Heating, Ventilation and Air Conditioning (HVAC) systems need to be serviced by a professional on an annual basis to ensure safe and efficient performance. Air filters should also be checked monthly, especially during the winter months, as dirty air filters can hinder heating performance. Make upgrades to your existing HVAC system. A number of energy-saving upgrades can be made to existing HVAC systems: • Heat recovery systems • Air-side economizer controls • Digital control systems • Adjustable speed drives • Installation of heat pump (geothermal

or air-sourced) When trying to decide where to invest your money, your local power utility may be able to help you figure out what the best "bang for your buck" is for your type of building. Most power utilities have programs that offer incentives for switching to more energy-efficient technology. For example, FortisBC often offers rebates for HVAC upgrades. These upgrades benefit you and the utility as they save you money in the long run and the utility prolongs the service life of existing infrastructure.


LIVESMARTBC: EASY STEPS TO SAVE ENERGY AND MONEY (www.livesmartbc.ca) • By turning your computer and monitor

off when not in use, you could save $100 per year.

• You can save 2 per cent on your heating bill for every 1 degree you lower your thermostat.

• It takes ten times as much energy to make a piece of paper than it does to copy onto it.

• Recycling a four-foot stack of newspapers saves the equivalent of one 40-foot fir tree.

• CFLs use 75 per cent less energy than incandescent bulbs and last ten times longer.

• The majority of computer electricity goes to the monitor – new LCD monitors use 80-90 per cent less energy.

• LED signs and holiday lights reduce energy consumption by 90 per cent and last 10-25 years longer.

4.7. Water Heating

Using hot water more efficiently is the best way of reducing energy consumption for this activity. This can be accomplished by implementing some or all of the following practices as recommended by BC Hydro. Maintenance Prevent the build up of sediment, which can degrade performance, by flushing out your hot water tank on a regular basis according to your owner’s manual. Insulation Temperature retention of exposed piping and of older hot water tanks may be improved by wrapping them with insulation. Note that gas-fired hot water tanks should always be insulated by a heating professional as improper installation can create health hazards.

Lower water heater temperature to 60°C Reducing the water tank’s temperature will save energy and reduce mineral build up and corrosion of the tanks and pipes. Avoid lowering the water temperature below 55ºC to prevent the growth of bacteria in the tank. High-Efficiency Water Heaters/Boilers In addition to the conventional storage tank water heater, there are several other, more efficient, technologies available.

Solar water heaters Solar hot water technology is durable and can be used in a variety of locations. It can provide up to 50% of total hot water needs. As technology improves, this number is expected to increase. Natural gas on-demand water heater Natural gas on-demand water heaters can offer up to 30% savings versus a standard natural-gas storage tank water heater. This is because water is heated as needed rather than heated, stored and maintained at a certain temperature for when it is required (which can be a long time). On-demand electric water heaters are not recommended as electric resistance is an expensive way of generating heat. Condensing water heater Condensing hot water heaters are the most efficient tank-based water heater there is. It recycles the heat that's normally vented out from natural-gas water heaters; thereby reducing energy spent and related costs.

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Figure 4-1: On demand hot water. This system is sufficient for a small winery or for domestic hot water in a larger winery. PHOTO: GARY STRACHAN

Expert advice will be required when selecting a heater for your particular operation. Your overall hot water usage will firstly dictate whether this technology is right for your needs, the capacity you need and/or the number of on-demand water heaters you'll need. Make sure to take advantage of the various incentives and resources offered by power utilities when switching to a more efficient unit. Some factors to consider when selecting your new water heater are: • Fuel type, availability and cost - will

have an effect on annual operation costs, size of system and degree of energy efficiency.

• Size – A water heater needs to be properly sized for the intended use to supply enough hot water and at the same time minimize waste.

• Energy efficiency – Different water heaters will utilize energy at different levels of efficiency.

• Costs – Compare the estimated annual operating costs of the water heaters you have shortlisted.

RETSCREEN INTERNATIONAL CLEAN ENERGY DECISION SUPPORT CENTRE www.retscreen.net/ang/home.php The RETScreen Clean Energy Project Analysis Software is a unique decision support tool developed with the contribution of numerous experts from government, industry, and academia. The software, provided free-of-charge, can be used worldwide to evaluate the energy production and savings, costs, emission reductions, financial viability and risk for various types of Renewable-energy and Energy-efficient Technologies (RETs). The software (available in multiple languages) also includes product, project, hydrology and climate databases, a detailed user manual, and a case study based college/university-level training course, including an engineering e-textbook. For a list of RETScreen Case Studies see www.retscreen.net/ang/12_case.php.

4.8. Equipment and Appliances

As the business ages and production changes you may want to consider replacing older equipment with newer and more efficient technology. Any replacement should be with modern, energy efficient alternatives. Although more efficient technologies may have a higher up-front cost, it is important to factor in the long-term savings. Make sure older equipment is disposed of properly at your nearest recycling facility. Helpful Hint: FortisBC PowerSense will help you to upgrade or add new motors to your operations, providing they exceed the Provincial Government Standards.

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Figure 4-2: Rotary phase converter to convert single phase power to three phase. Three phase motors have longer service life and can be more easily speed controlled by using a variable frequency controller. PHOTO: GARY STRACHAN

4.9. Refrigeration Systems, Tanks and Lines

Refrigeration system(s) should be serviced as per the manufacturer's directions to keep everything running at optimal efficiency. Tank Placement Tank placement is an important consideration when designing (or re-designing) your winery. Place tanks in a location that will reduce heating and cooling needs. Having to cool tanks in a room that is simultaneously being heated can consume lots of energy, so consider placing your tanks in an area where you can use seasonal temperatures to your advantage. Tanks placed in a cooler area of your winery will save energy post-fermentation and for storage. Emphasis should be placed on managing the access to cool air by setting up double

layered access areas in the building (e.g., double doors). Insulation Well-insulated tanks and glycol lines provide long-term benefits by reducing the amount of energy needed to run the refrigeration system. The system will work less as it will be able to maintain the desired temperature for a longer period of time. Less work means the system will last longer and will lead to a reduction in maintenance costs. The more stable temperatures provided by proper insulation will also improve wine quality and shorten turn-around times for processing (White, Adamson, & Rankine, 1989) . Proper insulation can also minimize the amount of condensation that forms on a tank. Condensation can be a problem in some wineries as it can lead to concerns over hygiene (mold) and safety (slippery floors). Operation Most refrigeration systems are designed to handle maximum capacity during the crush. This means the system is oversized for most of the year. Because of this, it is important to come up with a strategy for periods of reduced production. Consider harvesting at night when the grapes are cooler, “crispier”, and considered a better quality to work with. Less energy is spent cooling down the fruit. Some estimates put the savings in cooling costs at around 25%. Options available for insulation of tanks and refrigerant lines include:

• Spray-on insulation • Foil over bubble wrap • Rigid foam with outer shell


Replacing refrigerators that are more than 10 years old with a modern Energy Star model could reduce your annual carbon emissions by more than 500 lbs.

Alternative Energy

4.10. Renewable Energy Sources

The use of renewable energy reduces your ecological footprint, reduces carbon generated from your business, and can assist in positioning your business as a more environmentally friendly enterprise. Renewable energy may come from many sources such as sun, wind, biomass, wastewater, waves or tides, free flowing water and geothermal energy. Geoexchange energy Geoexchange energy is produced by drilling deep holes and setting up a horizontal or vertical array of pipes to extract or dump heat to/from the earth. This heat exchange system is then hooked onto the building’s cooling and heating system and can provide significant energy savings when compared to other conventional cooling and heating fuels or electricity. Earthtubes (earthtubing) are low-tech, sustainable, non-electric, zero-energy passive geothermal solar heating and solar cooling systems. If you are going to use earth tubes to cool or heat your winery, you are in somewhat uncharted territory, so do your homework carefully. See www.earthtubes.ca for more details. Solar energy Solar energy can be used to provide electricity in homes or buildings and can also be used directly to provide heat. Photovoltaic (PV) solar panels convert solar energy into useful electrical energy which can be stored in batteries. Passive

solar systems can be used to circulate water through a series of pipes engineered to collect solar radiation in the form of heat. This can be set up to complement the existing hot water system. Both solar energy systems can provide big savings on monthly energy bills. Wind energy Wind turbines generate electricity from the kinetic power of the wind that rotates the blades. Electricity is created with these blades rotate a central shaft that moves a magnetic field in the generator. Wind turbines typically have to comply with local by-laws and regulations so make sure you check with your local government before installing one. Offsetting Once you have calculated your emissions, and have taken steps to reduce your carbon footprint (see Section 4.1), you can “offset” your remaining emissions to become carbon neutral by investing in a project that will reduce the same amount of CO2 somewhere else. See www.carboncatalog.org/providers/canada and www.carbonify.com/finder/offset-tag-companies.htm for a list of carbon providers in Canada.

4.11. Alternative Fuels

The term ‘alternative fuels’ refers to non-traditional fuels that pollute less and are, for the most part, derived from sources other than petroleum, some of which are renewable resources. The Natural Resources Canada (NRC) website has a page on alternative fuels (http://oee.nrcan.gc.ca/transportation/business/fuels.cfm?attr=16) that contains information on alternative fuels, their benefits, safety and performance information, vehicle and fuel availability,

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as well as related research and programs available. When replacing older vehicles consider modifications or newer models that make use of alternative fuels such as Biodiesel, Compressed Natural Gas (CNG), Electricity, Ethanol, Hydrogen, Liquefied Natural Gas (LNG) or Liquefied Petroleum Gas (LPG / Propane). Preference should be given to renewable fuel sources. Check out the NRC’s guide for Purchasing a Fuel-Efficient Vehicle: http://oee.nrcan.gc.ca/transportation/personal/choose_vehicle.cfm?attr=8.

Figure 4-3: Filling a tractor with bio-diesel. PHOTO: SANDRA OLDFIELD

4.12. Fuel Efficiency

As fuel prices spiral upwards, any reduction in fuel consumption will have a positive impact on the bottom line of the company in addition to providing benefits for the environment. Tracking fuel consumption of company vehicles can help identify and repair/correct the least fuel efficient models. Reducing engine idling and adhering to the speed limit has been proven to be more fuel efficient. And last but not least, optimizing daily routines can go a long way in saving fuel. For videos on fuel efficiency, visit:

http://oee.nrcan.gc.ca/transportation/business/autosmart/index.cfm?attr=16 This website includes videos on fuel-efficient driving tips, the importance of proper maintenance, choosing the right vehicle for your every day needs, and the benefits of fuel efficiency.

4.13. Responsible Transportation

Providing alternative transportation options will help to lower energy use and reduce pollution and land development impacts from automobile use. Alternative transportation options include, but are not limited to, the following:

• secure bicycle racks and/or storage and convenient shower and changing facilities;

• high efficiency hybrid or alternative fuel vehicles for employees;

• carpool/vanpool programs for employees and customers;

• parking capacity sized to meet, but not exceed, minimum local zoning requirements; and

• preferred parking for high efficiency vehicles, carpools, van pools and car co-ops.

Videoconferencing for Small Businesses Small Business BC and the provincial government offer a video conferencing network service for small businesses across B.C. with sites available at FrontCounter BC and Community Futures offices. See www.smallbizeducation.ca/video-conferencing.php for more information

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Recommended Resources • FortisBC's PowerSense walk-throughs

www.fortisbc.com/powersense/small_business.html

• EcoTrust Canada Climate Smart Workshops www.ecotrust.ca/services/enterprises/climate_smart

• Natural Resources Canada Dollars to $ense Energy Management Workshops http://oee.rncan.gc.ca/industrial/training-awareness/index.cfm?attr=8

• Benefits of energy auditing for your winery – Practical Winery & Vineyard Magazine, May/June 2005. Look under "Back Issues" on website. www.practicalwinery.com/

• BC Hydro's Product Incentive Program www.bchydro.com/business/incentive/incentive8821.html

• ecoENERGY Incentives Program www.oee.nrcan.gc.ca/commercial/financial-assistance/existing/retrofits/index.cfm?attr=0%29.

• ecoENERGY Retrofit Incentive http://oee.nrcan.gc.ca/industrial/financial-assistance/retrofit/index.cfm

• BC Hydro online Power Smart Buyer’s Guide www.bchydro.com/buyersguide/

• BC Hydro Product Incentive Program www.bchydro.com/rebates_savings/product_incentive_program.html

• Power Smart (BC Hydro) www.bchydro.com/powersmart/commercial.html?WT.mc_id=rd_business

• Green Your Business (BC Hydro) www.bchydro.com/guides_tips/green_your_business.html

• PowerSense Your Business (FortisBC) www.fortisbc.com/powersense/for_your_business.html

• Offers for Your Business (Terasen Gas) www.terasengas.com/Business/Offers/default.htm

• Capital Regional District - Grants and Rebates for your business www.crd.bc.ca/water/conservation/ici/grantsrebates.htm

• Government of Canada - ecoENERGY Retrofit incentive for buildings www.oee.nrcan.gc.ca/commercial/financial-assistance/existing/retrofits/index.cfm?attr=0

• FortisBC Energy Efficiency E-Library http://www.fortisbc.com/powersense/e-library.html

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CHAPTER 5 HAZARDOUS MATERIALS HANDLING page

Introduction ................................................................................................................... 5-1

Setting Up a Materials Handling Program ........................................................................ 5-1

5.1. Materials Assessment and Planning ........................................................................ 5-1



Pollution Prevention/Source Reduction........................................................................... 5-6

5.4. Product Changes ...................................................................................................... 5-6

5.5. Input Material Changes ............................................................................................ 5-6

5.6. Technology or Process Changes ............................................................................... 5-6

5.7. Good Operating Practices ......................................................................................... 5-6

5.8. Sustainable Purchasing ............................................................................................ 5-7

Handling, Storage and Disposal ...................................................................................... 5-8

5.9. Storage ..................................................................................................................... 5-8

5.10. Janitorial Supplies .................................................................................................... 5-8

5.11. Tires, Batteries, Oils, Paints and Coatings ............................................................. 5-10

5.12. Light Ballasts and Bulbs ......................................................................................... 5-10

5.13. Electronic Waste ..................................................................................................... 5-11

5.14. Analytical Chemicals ............................................................................................... 5-11

5.15. Sanitation Chemicals.............................................................................................. 5-12

5.16. Landscaping Chemicals ......................................................................................... 5-12

5.17. Fuel ......................................................................................................................... 5-12

5.18. Waste Bin Area Housekeeping ............................................................................... 5-13

Health and Safety ........................................................................................................ 5-13

5.19. Employee Safety ..................................................................................................... 5-13

5.20. Emergency Response ............................................................................................. 5-13

5.21. Air Quality ................................................................................................................ 5-13


CHAPTER 5 HAZARDOUS MATERIALS HANDLING | Page 5-1

5.0 HAZARDOUS MATERIALS HANDLING

Chapter objective: To prevent pollution through sound material handling practices and to reduce or eliminate hazardous materials and wastes at your winery.

Introduction Hazardous materials are any materials whose quantity, concentration, or physical or chemical characteristics may pose a hazard to human health or the environment. Hazardous materials include the following categories:

• Flammable and combustible material

• Toxic material • Corrosive material • Oxidizers • Aerosols, and • Compressed gases.

Some of the most common hazardous materials used at wineries include (California Sustainable Winegrowing Alliance; Wine Institute; California Association of Winegrape Growers, 2006):

• Sulphur dioxide, • Anhydrous ammonia, • Inert gases (e.g., carbon dioxide,

nitrogen), • Cleaning agents (e.g., tri-sodium

phosphate, organic acids), • Sulphurous acid, • Gasoline, • Diesel, and • Propane.

The types of hazardous waste typically found at wineries include oil, solvents, antifreeze and paint (California Sustainable Winegrowing Alliance; Wine Institute; California Association of Winegrape Growers, 2006).

Material handling requires compliance with all federal, provincial and local regulations. In general, this chapter does not deal with the regulatory requirements governing hazardous materials handling, but rather focuses on practices that will help you to systematically and properly manage the hazardous materials and waste at your winery.

Setting Up a Materials Handling Program

5.1. Materials Assessment and Planning

You will need a plan to achieve successful material handling at your winery. A hazardous material handling program will help you comply with regulations, improve worker health and safety, prevent pollution, and inventory the types and quantities of materials you use at the winery. The purpose of the assessment phase is to develop a comprehensive set of waste minimization options, and to identify the options that deserve more detailed analysis. You should begin the assessment by collecting and compiling all the data you need to understand how and where hazardous materials are used in your winery and what your current waste management practices are.


QUESTIONS TO CONSIDER IN A HAZARDOUS MATERIALS AND WASTE ASSESSMENT • What are the hazardous waste streams

generated from the winery? How much is generated by each stream?

• Which processes or operations do these hazardous waste streams come from?

• What makes them hazardous? • What are the input hazardous

materials? • How much of a particular hazardous

material enters each waste stream? • How much of a raw material can be

accounted for through fugitive losses (i.e., leaks)?

• How efficient is the process or operation?

• Are unnecessary wastes generated by mixing otherwise recyclable hazardous wastes with other process wastes?

• What types of housekeeping practices are used to limit the quantity of wastes generated?

• What types of process controls are used to improve process efficiency?

INFORMATION TO COLLECT FOR A HAZARDOUS MATERIALS AND WASTE ASSESSMENT (US Environmental Protection Agency, 1988) Design Information • Process flow diagram(s) • Material and heat balances (both design

balances and actual balances) for production processes and pollution control processes

• Operating manuals and process descriptions

• Equipment lists • Equipment specifications and data sheets • Piping and instrument diagrams • Plot and elevation plans • Equipment layouts and work flow

diagrams

Environmental Information • Hazardous waste manifests • Biennial hazardous waste reports • Waste analyses • Environmental audit reports • Permits and/or permit applications

Raw Material/Production Information • Product composition and batch sheets • Material application diagrams • Material safety data sheets • Product and raw material inventory

records • Records of hazardous material receipts,

volumes, and use • Operator data logs • Operating procedures • Production schedules

Economic Information • Waste treatment and disposal costs • Product, utility and raw material costs • Operating and maintenance costs • Departmental cost accounting reports

Other Information • Company environmental policy statements • Standard operating procedures • Organization charts


Prioritizing Hazardous Waste Streams and/or Operations to Assess Although your eventual aim will be to assess all hazardous waste streams, prioritization of certain streams to assess is often necessary when available funds and personnel are limited. Typical considerations for prioritizing hazardous waste streams to asses include (US Environmental Protection Agency, 1988):

• Compliance with current and future regulations

• Costs of waste management (treatment and disposal)

• Potential environmental and safety liability

• Quantity of waste • Hazardous properties of waste

(including toxicity, flammability, corrosivity, and reactivity)

• Other safety hazards to employees • Potential for (or ease of)

minimization • Potential for removing bottlenecks

in production or waste treatment • Available budget for waste

minimization assessment and projects

Consider using outside people to help you conduct your assessment. They can bring a wide variety of experience and expertise that may be lacking in smaller companies who may not have in-house expertise in the relevant waste minimization techniques and technologies. Identifying Options Table 5-1 shows a hierarchy of waste management and provides examples for each activity. The hierarchy demonstrates the desirability of pollution prevention (also known as source reduction) as the preferred means of minimizing waste.

Pollution prevention, also known as P2, is about avoiding the creation of pollution and waste, rather than trying to clean it up or manage it after the fact. Pollution prevention techniques and practices (further discussed in Sections 5.4 to 5.8) generally focus on the following areas (Environment Canada, 2010):

• substances of concern; • efficient use and conservation of

natural resources; • material substitution; • product design/product

reformulation; • process changes; • reuse and recycling on-site; • training; • purchasing techniques; • equipment modifications; and • operating efficiencies/clean

production Recycling techniques allow hazardous materials to be put to a beneficial use. Recycling activities may be performed onsite or at an offsite facility designed to recycle waste. Most, if not all, recycling of hazardous waste generated at your winery will need to be done offsite. Establishing goals and actions Once you have completed your assessment, you will need to set overall goals for the program. Try to establish quantifiable rather than qualitative goals. “To reduce hazardous waste by 5% per year” is a quantifiable goal, whereas “implementing a significant reduction of toxic substance emissions into the environment” is a qualitative goal.


Table 5-1: The environmental protection hierarchy.

ACTIVITY EXAMPLE

Product Changes or Improvements

• Replace environmentally-harmful product with environmentally-responsible product

• Redesign or reformulate product to make more environmentally-responsible throughout life cycle e.g., extend product life, design for reuse

Process or Technology Improvements

• Redesign process or change technology, to make more efficient use of materials or to avoid/minimize generation of pollutants/waste

Input or Raw Material Changes

• Minimize raw material use • Minimize water use • Minimize energy use • Change purchasing practices/specifications to

substitute environmentally-preferable materials (including less toxic substances)

Operating Improvements • Optimize operating efficiency, scheduling • Improve maintenance procedures • Change inventory/purchasing practices to

reduce waste • Improve housekeeping practices • Avoid/minimize losses/leaks/spills

Reuse or Recycling (possibly preceded by control or containment*)

• Reuse materials on-site • Close process loops • Recycle materials on-site • Off-site reuse of waste/by-product materials • Waste exchange • Off-site recycling, reprocessing, material

recovery, reclamation Waste-to-Energy • Combustion of wastes/by-products for energy

value, e.g., municipal waste incineration, landfill gas power generation

Treatment or Destruction (possibly preceded by control or containment*)

• Biological treatment, including municipal sewage treatment

• Physical treatment • Chemical treatment, e.g., neutralization,

stabilization Disposal (possibly preceded by control or containment*)

• Secure disposal, storage, encapsulation • Landfill

Reclamation or Mitigation

• Site/soil remediation • Ecosystem restoration • Impact mitigation, increased health care

requirements *e.g., precipitation, scrubbing, baghouses, cycloning, screening, settling, filtration, dewatering, berming, shrouding, sumps, on-site spill cleanup, etc. Adapted from: (Environment Canada, 2010)

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effort The goals of the program should be reviewed periodically and modified to reflect changes in available technology, raw material supplies, environmental regulations and economic climate. Use the self-assessment to identify actions that will help you achieve your goals. Write the actions on your action plan and give each a tentative date for completion, starting with those most easily achievable. Make sure to incorporate pertinent recommendations into the capital budget.


Program management Assign responsibility for managing the materials handling program to someone who is familiar with the winery and its processes and procedures. This person can be anyone on staff who is enthusiastic and interested in the success of the program (i.e., it does not have to be someone from upper management). Education and training may need to be provided to the person to ensure he or she can handle the responsibilities of overseeing the program. The program manager will be responsible for developing and implementing program goals, leading the hazardous waste assessment, and ensuring proper

monitoring and record keeping is completed. Getting company-wide commitment Involving others in the implementation of hazardous materials handling and waste management initiatives will be imperative if the practices are to stick. The goal should be to include proper handling and disposal in your company’s culture so it becomes a way of doing business. Although the drive for a hazardous materials program may start on the ground floor and much of the work may be done by winemakers, cellar hands, and other employees, commitment of upper management is very important. Be sure to provide presentations, fact sheets, and other information to the winery managers and executives to ensure they understand the program goals, actions, and costs. Inform staff, contractors and suppliers of your goals. Incorporate your goals into your training manuals, purchasing policies, and operating procedures. If you have very specific goals and actions that you set for your company, communicate how you plan to accomplish them and by what date (if applicable). If you don't have specific goals at the moment, you can simply state your commitment to continual improvement in this area for now. Encourage input from employees and provide incentives such as bonuses, awards, plaques and other forms of recognition for improving material handling and finding alternatives to hazardous materials or for hazardous waste disposal.


Measuring hazardous waste streams and compositions is something that should be


done periodically. By tracking wastes, seasonal variations or single large waste streams can be distinguished from continual, constant streams. Use the checklists on page 5-2 to guide your record-keeping. The format of your records (e.g., Excel spreadsheet, software program, Word tables filled out manually, etc.) will be up to you and will depend on your computer literacy and personal preference. When comparing records year-to-year, make note of the change(s) and explain in a few sentences why the change might have occurred. These notes will be invaluable when looking back in a few years, and will save you time in the future by not having to look through your records to find out what may have caused the fluctuations in hazardous waste generation. You should review and amend your monitoring program regularly to allow for changes in production methods and scale. Pollution Prevention/Source Reduction

5.4. Product Changes

Product changes are performed by the manufacturer of a product with the intent of reducing waste resulting from a product’s use. Product changes include substitution, conservation, and changes in composition. You can encourage your suppliers to make changes to the products they sell you to make them less toxic.

5.5. Input Material Changes

Some commercially available products contain toxic ingredients, as indicated by warning labels. Once those products leave

the winery through drain pipes or in garbage bags, they can be released into water systems or leach into soil. Input material changes accomplish waste minimization by reducing or eliminating the hazardous materials that enter the production process. Input material changes include material purification and material substitution.

5.6. Technology or Process Changes

Technology changes are oriented toward process and equipment modifications to reduce waste. After an analysis of a process, it may be decided that one or more steps could be reconfigured, reduced or eliminated without compromising the integrity of the product.

5.7. Good Operating Practices

Good operating practices are procedural, administrative or institutional measures that a winery can use to minimize hazardous waste. These practices may include: • Waste minimization programs • Management and personnel practices

(e.g., employee training, incentives and bonuses)

• Material handling and inventory practices (e.g., programs to reduce loss of input materials due to mishandling, expire shelf life, and improper storage conditions)

• Loss prevention (i.e., avoiding leaks and spills)

• Waste segregation (i.e., preventing the mixing of hazardous and nonhazardous wastes)

• Production scheduling (e.g., judicious scheduling of production to minimize frequency of equipment cleaning)

• Purchasing practices that reduce hazardous waste (see Section 5.8)


5.8. Sustainable Purchasing

Sustainable purchasing is the process by which an organization buys goods and services taking into account not only the economic value for money (price, quality, availability, functionality) but also the environmental, social, and ethical impacts of these goods and services. For example, sustainable purchasing of products considers (BuySmart Network, 2010): • Whether the purchase needs to be

made at all. • What the product is made from and

how long it lasts. • The energy, material, and emissions

"footprints" associated with its manufacture and transport.

• Who made it, how it is made, and under what working conditions.

• How it will ultimately be disposed of. Reducing the amounts of hazardous materials used at your winery through sustainable purchasing practices can bring financial, management, environmental and socio-economic benefits. Financial benefits:

• Reduces direct costs • Enhances image and brand • Eases regulatory burden • Improves access to capital

Management benefits:

• Alignment with organizational values

• Reduced business risks • Improved supply chain

management and product innovation

• More effective human resources Environmental benefits:

• Reduces and prevents waste • Reduces resource use

• Reduces pollutions and toxins • Reduces greenhouse gas

emissions • Maintains biodiversity

Socio-economic benefits:

• Develops markets for sustainable products

• Promotes strong local economy and reduces infrastructure load and local taxes

• Supports vulnerable groups • Provides community services and

reduces public expenditures • Improves conditions in the

developing world Internal communication is a very important component of an effective sustainable purchasing program. Those responsible for accounting, receiving, facilities management and production must all talk to each other so there is a clear understanding of how supplies are delivered, how they are used, how much they cost, and how much waste is generated. 10 Ways to Enhance or Improve Your Sustainable Purchasing Program (BuySmart Network, 2010) 1. Find Allies in your Organization 2. Tap Into Key Resources 3. Find Ways to Use Less of What You

Already Have 4. Make a “Top 10” Sustainability Shopping

List 5. Take a “Total Cost of Ownership”

Approach to What You Buy (consider direct and indirect costs across the product life cycle, from raw material to disposal and recycling).

6. Draft a Policy Statement 7. Start a Sustainability Conversation with

Current Suppliers 8. Choose New Suppliers Committed to

Sustainability 9. Set Goals and Track Your Activities 10. Communicate and Reward Achievements


Handling, Storage and Disposal Hazardous wastes produced in a winery can include waste cleaners, solvents, waste pesticides, oils and lubricants. Laboratories can generate potential hazardous wastes that may be regulated by legislation. Special approval may be needed for the disposal of certain hazardous wastes. In BC, the Environmental Management Act and the Hazardous Waste Regulation outline the legal and regulatory requirements for generators, carriers and receivers of hazardous waste to ensure that they handle, store, transport, treat and dispose of it in a manner that is safe for human health and the environment. Wastes can be classified as "hazardous" if they originate from paints, oils, solvents, acids, heavy metal-containing sludges and pesticides. They tend to be corrosive, ignitable, infectious, reactive and toxic, and can harm human health and the environment in the short-term (acute hazard) or over long periods of time (chronic hazard). You will need to check with your regional district and/or municipality to see what wastes are accepted at landfills and recycling depots in your region.

5.9. Storage

Potentially hazardous materials and wastes must be stored in a fashion that prevents pollution and maintains a safe work environment. All hazardous materials should be stored away from drains and secondary containment should be used as needed. Potentially poisonous, corrosive, volatile, flammable or dangerous materials or liquids must be stored in structurally sound facilities to prevent leaks and spills.

An up-to-date inventory of hazardous materials and wastes stored on site should be readily in case of emergency. Publications that provide further information on hazardous material storage include, but are not limited to, the following: • British Columbia Environmental Farm

Plan Reference Guide • Designing Facilities for Pesticide and

Fertilizer Containment • National Farm Building Code of

Canada

5.10. Janitorial Supplies

Some janitorial products contain chemicals associated cancer, reproductive disorders, respiratory ailments, eye or skin irrigation, and other human health issues. They may also contain toxic materials that adversely affect plant and animal life, deplete the ozone layer, and accumulate in the environment. How do you know if a cleaning product is safe? Read The Label - Avoid products that have the words "Danger", "Poison", or "Warning". When you must use a strong product to get the job done, protect yourself by wearing gloves & goggles, and be sure that your work area has plenty of fresh air. Read The Safety Data Sheet - Most labels have an "800" number to call with questions. The customer service staff can send you a Material Safety Data Sheet, or "MSDS", for the product. This sheet explains what is in the cleaner, how these ingredients might harm you, and how to protect yourself while using it. Many companies also have MSDSs on their web site.


MATERIAL SAFETY DATA SHEETS (MSDS) A material safety data sheet is a technical document that provides detailed and comprehensive information on a hazardous product. The type of information on MSDS includes: chemical properties, health effects of acute or chronic exposure, physical hazards, first aid measures, emergency procedures, ways to protect workers at risk of over exposure, and information on storage, handling, use, and disposal. MSDS must be readily available to workers who may be exposed to the hazardous product. Table 5-2 provides examples of chemicals to avoid in cleaning products. The Janitorial Products Pollution Prevention Project provides extensive information on risks associated with difference chemical ingredients, see www.westp2net.org/Janitorial/tools/riskevaluation.htm.

Table 5-2: Chemicals to avoid in cleaning products.

Chemical

Chronic Effects

Acetone Potential reproductive effects, liver & kidney damage, central nervous system depression

Alkylphenol Ethoxylates

Hormone disrupter, damages fish

Ammonia/ Ammonium Hydroxide

Derived from petroleum and known to cause asthma

2-Butoxyethanol Absorbs through the skin and poisons blood, liver and kidneys

Chlorine Lung and skin irritant, lethal if ingested

Diethylene Glycol Monobutyl Ether

Kidney damage, central nervous system effects

Formaldehyde Affects the neurological connectors

Glycol Ethers Causes nerve damage & infertility, air contaminant

Hydrochloric acid Can cause blindness Monoethanolamine Can damage eyes and skin.

Absorbs through skin; damages blood, liver, kidneys, & developing baby.

Naphthalene Possible carcinogen, damage to GI tract, blood, liver, kidney and reproductive system

Phenol Burns the skin, central nervous system damage

Phosphoric Acid Can cause blindness and severely damage skin

Phthalates Hormone disrupter, damages fish

Polyethylene Monophenyl Ether

Endocrine disrupter

Sodium Hydroxide Can cause blindness, harm lungs, and severely damage skin

Sodium Hypochlorite (Bleach)

Irritates the eyes, skin and respiratory tract

Tetrachloroethylene Possible carcinogen, can cause eye and skin burns, severe liver and kidney damage and damage to developing baby

Toluene Central nervous system impairment, liver and kidney damage

Triclosan Possible carcinogen, builds up in soil & fish

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5.11. Tires, Batteries, Oils, Paints and Coatings

Tire Stewardship BC runs a province-wide tire recycling program. The program collects an Advance Disposal Fee, commonly referred to as an eco fee, on the sale of every new tire. Most tire retailers will accept up to 4 off-rim tires per visit for free. To find retailers near you that accept used tires, visit www.tirestewardshipbc.ca/pickupdropoff.php. The Rechargeable Battery Recycling Corporation recycles nearly all rechargeable batteries, including Nickel Cadmium (Ni-Cd), Nickel Metal Hydride (Ni-MH), Lithium Ion (Li-ion), Nickel Zinc (Ni-Zn), and Small Sealed Lead (Pb). These batteries are commonly found in cell phones, power tools and laptop computers. RBRC collects batteries from nearly 20 different retail chains across Canada and the US. To find retailers near you that accept rechargeable batteries visit www.call2recycle.org/home.php?c=1&w=1&r=Y/. Currently there is no province-wide recycling program for alkaline (non-rechargeable) batteries used commonly in flashlights, radios or children's toys. Retailers who collect alkaline batteries for free recycling include Best Buy, Future Shop and IKEA. Automotive (lead-acid) batteries are recycled as part of a provincially regulated recycling program. Retailers are encouraged by the Ministry of Environment to accept at least one used battery in return for each retail battery sold. This take-back program is voluntary, but a majority of retailers are accepting used batteries. Contact your local automotive battery retailer to inquire. For more information about the provincially regulated recycling program for

automotive batteries visit www.env.gov.bc.ca/epd/recycling/batt/. BC implemented a used oil recycling program in the summer of 2003 that is managed by the BC Used Oil Management Association. This provincially regulated program has a network of approximately 500 return collection facilities for safe disposal of used oil, used oil filters and empty oil containers for free drop off. To find retailers near you that will recycle used oil visit http://usedoilrecycling.com/en/bc/returncollectionfacilities. Product Care manages product stewardship programs for hazardous household and special waste across Canada. Products included in the BC program are household paint, flammable liquids, pesticides and waste gasoline. There are over 100 depots in BC where consumers may return these products. Find the nearest depot by calling the RC BC Recycling Hotline at 1.800.667.4321 or by visiting http://productcare.org. Some communities offer hazardous waste collection events where small businesses can drop off hazardous waste for little or no charge. Contact your local municipality or regional district for more information.

5.12. Light Ballasts and Bulbs

Light ballasts manufactured prior to 1980 may contain polychlorinated biphenyls (PCBs). Some ballasts manufactured between 1979 and 1984 used diethylhexylphthalate (DEHP). PCBs and DEHP were used as insulating agents (oily liquids or waxy solids). They may be found in old electrical equipment such as transformers, capacitors, switches, and ballasts. The adverse health and environmental impacts these substances can have

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classify them as hazardous substances. Exposure to PCBs can cause skin disfigurement, nausea, dizziness, eye irritation and bronchitis. Ingestion can cause damage to the digestive system and especially the liver. Check with your municipality or regional district waste management department for recycling locations for ballasts. CFL bulbs contain mercury. Mercury is an extremely hazardous waste and is a major health concern when it comes in contact with humans and animals. In humans, mercury can cause brain and kidney damage. See www.bchydro.com/guides_tips/green-your-home/lighting_guide/recycling_compact.html for a list of locations that accept CFL bulbs for recycling.

5.13. Electronic Waste

The Electronics Stewardship Agency of British Columbia is a not-for-profit program set up by the major producers and retailers of electronics in British Columbia. The program is designed to ensure that end-of life electronics are diverted from the landfill, processed and recycled in a manner that safeguards the environment, protects worker health and safety, and prevents electronics from being exported to developing countries. See www.return-it.ca/electronics for a complete list of acceptable items and a description of fees.

5.14. Analytical Chemicals

Laboratory methods to determine alcohol content, titrable and volatile acidity, pH, soluble soilds and sulfur dioxide of musts and wines are an integral part of a quality control program at a winery. Chemicals that may be used in a winery laboratory include acetic, hydrochloric, gallic, sulfuric, malic, lactic, tartaric, and

phosphoric acids; sodium hydroxide, thiosulfate, carbonate, bicarbonate, oxalate, arsenate, and sulfate; phenolphthalein, potassium hydrogen phthalate, meta-bisulfate, iodate, iodide, and tartrate; ferric chloride, hydrated copper sulfate, lead acetate, methylene blue, disodium hydrogen phosphate, angydrous, ammonium molybdate, hydrogen peroxide, methanol, iodine, N-butanol, N-amyl alcohol, acetaldehyde, ethanol, and formaldehyde. Many chemicals cannot be poured down the drain, or must be neutralized or buffered before being disposed of down the drain. Consult local regulations and manufacturer documents, including material safety data sheets, to determine how to dispose of various laboratory chemicals and reagents. Stability and storage of chemicals in the lab is also an important consideration. Most dry chemicals can be stored in cupboards or shelves in the lab and are stable for many years. Liquids frequently require special considerations including low temperature, minimal light exposure, compatibility with other chemicals and flammability. Liquid chemicals are relatively instable and either require frequent standardization or replacement periodically. The chemical label and MSDS should provide storage directions; if not, contact the manufacturer. Certain lab tests use very toxic chemicals for accuracy. It might be appropriate to sacrifice accuracy for safety in some cases. You may also be able to purchase equipment that can complete the test for you with fewer or no chemicals. Making a conscious decision to test wine using the least toxic of chemicals as possible should be one of your hazardous materials program goals. New tests and technologies come out every few years and some tests become

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outdated. It is important to stay informed about what safe and environmentally responsible alternatives are available.

5.15. Sanitation Chemicals

Common cleaning agents include: • Alkaline based (tartrate removal)

o Strong alkali – caustic soda, caustic potash

o Mild alkali – sodium metasilicate, trisodium phosphate (TSP), sodium carbonate (soda ash)

• Acid based (scale/mineral deposit removal and prevention): o Phosphoric acid o Various organic or inorganic acids

• Low foam or high foam surfactants Common sanitizing agents include: • Caustic soda • Quaternary ammonium compounds • Peracetic acid compounds • Hydrogen peroxide • Ozone Written standard operating procedures (SOP’s) detailing when and how to clean and sanitize all equipment types throughout the year and regular employee training on procedures is an important component of proper handling and disposal of these chemicals. Wineries can be more environmentally friendly by applying simple principles, for example by using potash soda (potassium hydroxide) instead of caustic soda (sodium hydroxide) to wash tanks and anorganic acids, such as phosphoric acid or sulphuric acid instead of citric acid, for the subsequent neutralising action.

5.16. Landscaping Chemicals

Pesticides, herbicides, and fungicides used for landscaping can negatively impact soil, air and water and can also be

dangerous to those using them if not handled properly. Integrated pest management (IPM) and integrated weed management (IWM) methods should be used at your winery. The main goal of IPM is to utilize a variety of management practices to reduce the need for chemicals and, when they are needed, to use products that are least damaging to the plant, non-target organisms, humans and the environment. The main goal of IWM is to maintain weeds at manageable densities and to prevent more aggressive weeds from taking hold. Both programs focus on prevention, with chemical methods as a last resort.

5.17. Fuel

Appropriate guidelines must be followed when setting up fuel storage facilities to ensure that environmental and fire safety concerns are met. Siting and labeling regulations vary depending on sizes of fuel tanks and whether storage is aboveground or underground. Disposal of used oil products and the recycling of used petroleum are subject to regulation.

Figure 5-1: Fuel storage area. PHOTO: JIM WRIGHT


5.18. Waste Bin Area Housekeeping

Good housekeeping practices for your dumpster area are essential to preventing pollution. Waste bins should be placed on an impervious surface (e.g., concrete pad or asphalt) where spills can be contained and covered to protect from precipitation. If your dumpsters cannot be covered, you should keep the lids closed to keep water out. The bins should be regularly inspected for leaks, spills and litter. Post signs near the bins to indicate what can and cannot be disposed of in each bin and regularly check to make sure employees are following the signage.

Health and Safety

5.19. Employee Safety

In addition to existing employee training and orientations (see Chapter 7), make sure to provide the following:

• WHMIS Training • Material Safety Data Sheets • Material Handling Procedures • Refreshers on Material Handling

WORKPLACE HAZARDOUS MATERIALS INFORMATION SYSTEMS Workplace Hazardous Materials Information Systems (WHMIS) is the Canadian standard in place to protect workers from the adverse effects of hazardous materials. The system uses labels and material safety data sheets (MSDSs) that provide specific information on handling, storing, and disposing of hazardous materials.

5.20. Emergency Response

An emergency plan outlining steps to be taken in the event of a spill or leak should be posted near the entrance of every

facility in which agri-chemicals are stored. Each emergency plan should include information on the location of emergency and first aid equipment, emergency phone numbers, and clean-up instructions. The Spill Reporting Regulation of the Environmental Management Act outlines when spills should be reported to the Provincial Emergency Program at 1-800-663-3456. For example, a spill of a petroleum product greater than 100 litres must be reported. Consult the regulation for other specific substances and reportable quantities. http://www.env.gov.bc.ca/eemp/overview/eer.htm See page 32 of the Health and Safety for Small- and Medium- Sized Wineries publication for more information on how to develop and implement an emergency response plan.

5.21. Air Quality

Clean air is essential for good health, and this is especially true when it comes to indoor air. Indoor air pollutants can include biological pollutants – living organisms like mould, bacteria and dust mites – and chemical pollutants – gases and particles that come from combustion appliances, tobacco smoke and various building materials. Good housekeeping practices, maintenance of heating and cooling systems, and purchase of low-emitting chemicals will help contribute to good indoor air quality.

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Recommended Resources • BuySmart Network: primary source of

information and education on sustainability purchasing in Canada, www.buysmartbc.com/

• Recycling Council of British Columbia – Retailer Take Back Programs http://rcbc.bc.ca/education/retailer-take-back

• British Columbia’s Recycling Handbook www.return-it.ca/ips/_pdf/StewardshipBroch.pdf

• WHMIS Core Material: A resource manual for the application and implementation of WHMIS, www.worksafebc.com/publications/health_and_safety/whmis/pub_40_20_20_20.asp

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CHAPTER 6 SOLID WASTE MANAGEMENT

Table of Contents page

Introduction ................................................................................................................... 6-1

Setting Up a Solid Waste Management Program ............................................................. 6-1

6.1. Solid Waste Assessment and Planning .................................................................... 6-1



Purchasing .................................................................................................................... 6-5

6.4. Sustainable Purchasing ............................................................................................ 6-5

Grape Waste .................................................................................................................. 6-6

6.5. Pomace and Lees ..................................................................................................... 6-6

Wine Production Waste .................................................................................................. 6-8

6.6. Filtration and Fining Materials ................................................................................. 6-8

6.7. Barrels ...................................................................................................................... 6-9

Packaging Waste ......................................................................................................... 6-10

6.8. Bottles and Other Glass ......................................................................................... 6-10

6.9. Wine Closures and Capsules .................................................................................. 6-11

6.10. Pallets and Other Wood Products .......................................................................... 6-11

6.11. Plastics, Cardboard, Paper and Metal .................................................................... 6-11

Other Waste ................................................................................................................ 6-12

6.12. Food and Beverage ................................................................................................ 6-12

6.13. Landscaping Waste ................................................................................................ 6-13


CHAPTER 6 SOLID WASTE MANAGEMENT | Page 6-1

6.0 SOLID WASTE MANAGEMENT

Introduction

Chapter Objective: To help you determine the types and quantities of solid waste generated at your winery, and to implement practices that promote waste minimization and segregation together with the recycling of waste materials. Solid waste management at a winery that includes reduction, reuse, reclamation and recycling generates a multitude of environmental, economic, and social benefits. Waste reduction helps conserve valuable natural resources, reduces pollution and saves energy. Less waste is created when materials are reused and recycled, extending the life of existing landfills and reducing or at least delaying the need for new solid waste processing facilities. Preventing the generation of waste in the first place (i.e., source reduction) is the preferred management option. Sustainable purchasing practices are critical to source reduction. Reusing items by repairing, donating or selling them is also a preferred option because no reprocessing is required. Talking to suppliers about reducing the amount of packaging they use, incorporating more recycled content into their packaging, and taking back their packaging from you will also contribute to source reduction. This chapter discusses some of the main solid waste products from a winery and provides information on how they can be reduced, reused or recycled. It will show you how to complete a solid waste audit and prepare a waste reduction and recycling program. Please note: the disposal of residual solids from the sanitary and process wastewater systems are discussed in Chapter 3.

Setting Up a Solid Waste Management Program

6.1. Solid Waste Assessment and Planning

You need to understand your winery’s waste stream before you can implement waste reduction initiatives. A solid waste assessment looks at your purchasing practices and the types and quantities of solid waste generated and disposed by each operation in your winery. The goal of conducting the assessment is to help you identify areas in your operation where you can implement waste reduction strategies that will lessen your impact on the environment and potentially result in financial savings through avoidance of unnecessary purchases, reduction of waste removal costs and maybe even a little revenue generated from recyclables. The first time you conduct an assessment you may need to hire an external consultant, unless you have someone in your organization with ample knowledge of solid waste management. Without properly establishing a baseline of what you generate and how it is dealt with, it will be very difficult to measure the success of your waste reduction practices. A checklist that you can use to conduct your solid waste assessment is provided on the next page.


SOLID WASTE ASSESSMENT CHECKLIST � List all types of solid waste generated at

your winery. Your list may include: • Fiberboard, steel and/or

polyethylene drums • Pomace • Fermentation lees • Additives and packaging • Filtration lees • Filter pads • Filter cartridges • Diatomaceous earth • Bentonite • Yeast and ML cultures • Barrels • Wood adjuncts • Wine bottles • Wine cartons • Rejected labels and unusable

label glue • Label backings • Capsules • Tasting room corks and bottling

line broken corks • Paper • Cardboard • Styrofoam • Pallets • High density polyethylene (HDPE)

containers • Stretch wrap and pallet straps • Other plastics • Metals • Food and beverage waste • Aluminum cans • Paper towels • Spent oils, lubricants, batteries,

tires • Incandescent and fluorescent

bulbs and ballasts • Fire chemicals from portable fire

extinguisher • Spent propane tanks • Landscape clippings • Electronic waste • Other

� Quantify how much solid waste is generated by each operation in your winery.

• Janitorial maintenance • Facility maintenance • Lunch Room • Offices • Processing • Filtration • Ageing • Bottling • Lab • Bathrooms • Grounds maintenance

� Describe what you currently do to reduce

waste for each operation. � Quantify how much solid waste is

generated per litre of wine produced. � Quantify how much solid waste

generated at your winery is reused.

� Quantify how much solid waste generated at your winery is recycled.

� Quantify how much solid waste

generated at your winery goes to landfill.

� Identify the costs associated with the collection, reuse, recycle or disposal of solid waste.

� List and describe your documented

protocols and/or operating procedures for handling and disposal of solid waste.

� List the person or persons responsible

for oversee solid waste management at the winery.

� List the employee training you provide

regarding solid waste management.


Having a waste reduction and recycling program in place at your winery that has executive level commitment and employee participation will allow you to strategically plan and set annual goals to reduce, reuse and recycle waste. Your program will help guide decisions on inventory, packaging, procurement and procedures. A comprehensive and successful waste reduction and recycling program is based on the principle of “zero waste”, using the 3R hierarchy as the guiding principle: first reduce then reuse and only then recycle. Keeping the program simple and convenient will ensure participation from all employees. Establishing goals and actions Once you have completed your assessment, you will need to set overall goals for the program. Try to establish quantifiable rather than qualitative goals. “To reduce solid waste by 5% per year” is a quantifiable goal, whereas “implementing a significant reduction of solid waste from our operations” is a qualitative goal. Attributes of effective goals include (Pearce & Robinson, 1985):





effort The goals of the program should be reviewed periodically and modified to reflect changes in available technology, raw material supplies, environmental regulations and economic climate.

Use the self-assessment to identify actions that will help you achieve your goals. Write the actions on your action plan and give each a tentative date for completion, starting with those most easily achievable. Make sure to incorporate pertinent recommendations into the capital budget. As you design your program, keep in mind the questions listed on the next page.


Program management Assign responsibility for managing the solid waste management program to someone who is familiar with the winery and its processes and procedures. This person can be anyone on staff who is enthusiastic and interested in the success of the program (i.e., it does not have to be someone from upper management). Education and training may need to be provided to the person to ensure he or she can handle the responsibilities of overseeing the program. The program manager will be responsible for developing and implementing program goals, leading the solid waste assessment, and ensuring proper monitoring and record keeping is completed.


WASTE REDUCTION AND RECYCLING PROGRAM CHECKLIST (BC Hydro, 2010a) Reduce

� How can we use less? � How can we reduce or eliminate

packaging? � How can materials and resources

be used more efficiently? � Are there alternative products that

are more repairable or durable? � Which products have longer shelf

life? � How can we save money on

disposal and hauling costs? Reuse

� What items can be reused? � Can an item be repaired rather

than replaced? � Can an item be reused somewhere

else in the facility? � Can an item be offered to someone

else within or outside of the industry?

Recycle

� What can be recycled? � Are these recyclables worth

anything? � Are the recycling bins accessible to

employees? � What recycling services (drop off

and pick up) are available? � How can I educate all employees

about the recycling program? � What is the best way to get

employees to participate in the recycling program?

� Are there any opportunities for recycling or exchanging materials with other business or organizations?

Purchasing

� Can we reduce the amount of materials and supplies we purchase?

� Can we purchase recycled materials?

� Will purchasing in bulk or concentrate reduce waste and cost?

� How green are our suppliers? � Will our suppliers take back

packaging, old equipment and other items.

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Getting company-wide commitment Involving others in the implementation of hazardous materials handling and waste management initiatives will be imperative if the practices are to stick. The goal should be to include proper handling and disposal of solid waste in your company culture so it becomes a way of doing business. Although the drive for a solid waste management program may start on the ground floor and much of the work may be done by winemakers, cellar hands, and other employees, commitment of upper management is very important and hugely beneficial. Be sure to provide presentations, fact sheets, and other information to the winery managers and executives to ensure they understand the program goals, actions, and costs. Inform staff, contractors and suppliers of your goals. Incorporate your goals into your training manuals, purchasing policies, and operating procedures. If you have very specific goals and actions that you set for your company, communicate how you plan to accomplish them and by what date (if applicable). If you don't have specific goals at the moment, you can simply state your commitment to continual improvement in this area for now. Encourage input from employees and provide incentives such as bonuses, awards, plaques and other forms of recognition for improving purchasing practices and solid waste handling. Employee training and refresher training should include information on waste reduction efforts at the winery. Your waste reduction and recycling program goals should be posted where workers can see them regularly (e.g., in the lunchroom).


You should monitor and record waste generation throughout the year and use that information to evaluate your current waste reduction strategies, set goals for the upcoming year, and update your waste reduction and recycling program. Measuring solid waste streams and compositions is something that should be done periodically. By tracking wastes, seasonal variations or single large waste streams can be distinguished from continual, constant streams. Use the Solid Waste Assessment checklist on page 6-2 to guide your record-keeping. The format of your records (e.g., Excel spreadsheet, software program, Word tables filled out manually, etc.) will be up to you and will depend on your computer literacy and personal preference. When comparing records year-to-year, make note of the change(s) and explain in a few sentences why the change might have occurred. These notes will be invaluable when looking back in a few years, and will save you time in the future by not having to look through your records to find out what may have caused the fluctuations in solid waste production.

Purchasing

6.4. Sustainable Purchasing

Waste prevention, also known as “source reduction” means using fewer materials and resources to get a job done. Waste prevention methods create less waste in the first place. Reducing what you buy will help to reduce purchasing costs and decrease materials that will later need to be recycled or discarded. Sustainable purchasing involves looking at what products are made of, where they


come from, how they were made and how they are disposed of (BC Hydro, 2010b). When choosing your equipment make sure to consider the technical support that comes with it (i.e., is there a repair person locally available) and the cost and accessibility of replacement parts. Considering these factors will help you minimize the wastefulness of throwing equipment away because it is cheaper to buy a replacement rather than fix it. It will also help you to save time and money. QUESTIONS TO CONSIDER IN YOUR PURCHASING PRACTICES (BC Hydro, 2010b)

1. Is it necessary to purchase an item in the first place and, if so, why?

2. What are your top or priority purchases and/or suppliers (either by volume or money spent)? Develop criteria or specifications for reducing impacts from those goods.

3. Can you purchase products that are durable, concentrated, reusable, high quality?

4. What is the length of warranty and availability of repair services for the equipment?

5. Can you invest in technologies that eliminate or decrease the need for materials?

6. Can you buy products with fewer toxic materials (e.g., vegetable-based inks, water-based glue, markers and paint)?

7. Can you buy products that have less packaging?

8. Can you buy Energy Star certified products?

9. What are the life cycle costs and benefits? What is the timeline for replacement and the cost of consumable materials required?

10. How can you reduce transportation impacts?

11. How can your suppliers help you achieve your sustainability goals? Do they take back packaging and old equipment, for example?

The following sections provide best practices for the dealing with the main types of waste in the winery. The sections are categorized into the major waste streams: grape waste, wine production waste, packaging waste and other waste (food and beverage, landscaping).

Grape Waste

6.5. Pomace and Lees

The crushing and pressing of grapes produces waste material known as pomace (dry component - stems, skins and seeds) and lees (wet component). Several strategies are available to recycle, reuse or otherwise utilize this material. Composting of pomace and lees can be conducted on-site or by an independent composting company off-site. Compost is a natural process through which organic material is converted into a soil-like product or humus. The process works with the help of micro-organisms such as bacteria and fungi combined with air and moisture. Compost needs to be properly tended to ensure the end product is useable and to minimize leachate and odours. For more information about how to build and maintain a compost pile please see: www.composting.ca and www.compost.org.

Figure 6-1: Machine used to turn compost. PHOTO: GRAHAM O’ROURKE

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The solid residues of the compost can be applied to the soil in your vineyard or landscaped areas of your winery; provided that analysis of a representative sample indicates it is safe to do so. Be sure to obtain any required approvals from the government before application. Some wineries sell their pomace to silage processors who turn the oil and fibre-rich grape skins, as well as other agricultural “waste,” into feed supplements for cattle. Others truck their pomace to feed lots, where it is mixed with manure and returned to the vineyard in the spring, as compost. Several other options for pomace and lees, which are not feasible for BC wineries at this time but could be considered in the future, are described below. Anaerobic digestion can be used to turn pomace and lees into bioenergy. The grape waste yields methane gas (a by product of organic decomposition) that can be harvested to generate electricity. The digestion process also produces a useful coproduct – liquid organic fertilizer (it must be separated from the sludge that comes out of the digestion process). Grape pomace can also be used as substrate for microbial production of citric acid. Citric acid is widely used in the food and beverage industry, pharmaceutical industry and elsewhere. Pomace must be sorted before it will be purchased by pharmaceutical companies. Pomace can also be turned into other grape-based products by simply soaking pressed white skins in water and fermenting the mixture to make a weaker, “second wine.” Another technique for recycling spent skins is to steep and then distill alcohol-rich red pomace to make a spirit.

TURNING GRAPE POMACE INTO POWER Several Vincor wineries in the Niagara area are partnering with Vandermeer Greenhouses to create clean electricity from grape pomace using a process called anaerobic digestion. Anaerobic digestion is the breakdown of organic matter in an oxygen free environment. As the organic matter breaks down it produces methane, which can be captured and used to run an engine that produces electricity and heat. The anaerobic digester is located at Vandermeer Greenhouses in Niagara-on-the-Lake. 5,000 tonnes of grape pomace are put into the digester annually, along with chicken manure, greenhouse clippings and other organic material as available. The generator produces 335kW of electricity per year, which is enough to power 250 homes. It is used to offset the peak electrical 890 kW demand of the greenhouse in the winter and, in the summer when the demand is 90 kW; electricity is fed into the local power grid. For more information, visit www.vandermeergreenhouses.ca/innovations.html. Lastly, pomace can be sold to third-party plants that grind the seeds to extract grape seed oil and mine the skins as a source of cream of tartar. The Regional District Okanagan Similkameen (RDOS) is currently conducting a project to quantify all organic waste in the RDOS and develop composting technologies or demand management strategies. The goal is to provide composting opportunities and soil amendment to local producers.

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Wine Production Waste

6.6. Filtration and Fining Materials

Solid residues from clarification or stabilisation operations, such as spent filter aid, fining deposits and tartrates should be re-processed wherever possible to recover useful and active materials. Any residues unable to be reprocessed should be disposed of in a manner that minimizes impacts on the environment and the local community. (International Organisation of Vine and Wine, 2008) Plate and Frame Filters The plate and frame filter consists of a number of plates and frames corresponding in size and shape which are arranged alternately and which are supported on a pair of rails. The plates have ribbed or waffle surface to facilitate the flow of filtrate. They may be constructed of stainless steel or plastic. Disposing of plate and frame filters in the garbage should be avoided. Plate and frame filters can be composted, applied as a soil amendment, or used for weed suppression.

Figure 6-2: Plate and frame filter for cellulose pads. Can be used with pads ranging from coarse to nominally sterile. PHOTO: GARY STRACHAN

Membrane Filters Membrane filters are constructed out of a wide range of synthetic materials, including cellulose acetate, cellulose nitrate, polyamide, polycarbonate, polypropylene and polytetrafluoroethylene. Cartridge Filters Cartridge filters are made of plastic (polyethersulfone or polypropylene). The cartridges can be cleaned and reused, to a limit. Polyethersulfone is a “7” plastic and polypropylene is a “5” plastic. Diatomaceous Earth Diatomaceous earth (DE) is the fossilized remains of diatoms, a type of hard-shelled algae. The deposits are ground into a fine powder and treated with acids and alkali until all that remains is silica. When these particles are formed into a bed they produce an effective filter by forming a porous barrier with numerous channels. DE handling can pose a serious inhalation hazard because it can cause silicosis, a form of lung disease. It is important to limit the amount of DE used and to train employees on proper use and disposal. Crystalline silica is chemically inert in the environment so composting, however, making composting the most logical means of disposal. Local use and disposal regulations for DE vary widely. Some localities do not allow it to be dumped in landfills, others allow composting and others place no restrictions on disposal. Make sure to check with your local municipality. The cost savings of reducing or eliminating DE from your winery can be substantial: from purchasing, to storage, employee handling, respirator masks and final removal.


Cellulose Filters Cellulose filter media can be used as an alternative to DE in precoat filtration on most filtration systems. They are available in varying degrees of fineness for different requirements in wine and sparkling wine filtration. They are completely biodegradable and easy to compost. Longer filtering cycles are possible with the cellulose fibers due to higher output. Crossflow Filtration Crossflow filtration is also an effective substitute for DE and other bulk filter media. In cross flow filtration, wine constantly brushes the filter surface, cleaning it, while also migrating through to the clean end. The benefit of cross flow is that relatively high solids wine can be filtered with very little labor input. Cross flow machines can be run automatically for long periods of time to process large quantities of product without supervision. The units use fiber media that should have a working life of 5-8 years in normal conditions and uses membranes that are easily regenerable. Centrifuging Centrifuging can also used to remove particles from wine. The removal of suspended solids from the new wine saves time, energy and space in the later process of racking from the lees. The machines are, however, very expensive. While larger wineries may have the capital necessary to purchase a centrifuge, in most cases it makes better economic sense for smaller wineries to continue to use traditional methods of clarification. Bentonite Clay Bentonite is a special type of clay that is formed from volcanic ash. Bentonite is a negatively charged substance and when hydrated and added to wine, it attracts the

positively charged particulate in the wine. The weight of the molecules cause the matter to drop to the bottom of the container and become what is known as "finings." Bentonite can be collected and dried and then added to your compost.

6.7. Barrels

Consideration should be given principally to durability, integrity and possibility of recyclability of material in contact with wine (International Organisation of Vine and Wine, 2008). French oak barrels are currently the most environmentally sustainable cooperage available, but may not be economically sustainable for you to use at your winery. You could consider used French oak barrels, which are resold at 50-70% of their original price. Look for these barrels in trade journal ads and various online exchange sites. Used barrels should be reused or recycled within your operation or elsewhere. There are several options for reusing or recycling your barrels, and the best option will depend upon your operation. Used barrels can be sent on to either make liquors such as brandy, or sold to various artisans or dealers. The barrels can be used to make furniture, planters, and other things. Barrels can also be refurbished through shaving. The practice of shaving barrels in order to reuse them is centuries old, but is currently receiving renewed attention. It entails of shaving off approximately six millimetres from the inside of the dowels, after which they are toasted again. Potential problems associated with shaving include off-odours and leakages. Another refurbishing option is a new technique that involves cleaning the inside


of the barrel using carbon dioxide particles at supersonic air current speeds. The advantage of this process is that the original toasting of the barrel is not altered. A barrel tracking system that tracks age, date received, current use and location can prove valuable in increasing productivity by reducing mistakes. PEFC CERTIFICATION The PEFC Council (Programme for the Endorsement of Forest Certification schemes) is an independent, non-profit, non-governmental organization that supports sustainable forest management globally. PEFC certification guarantees the oak is sourced from a sustainably managed forest. PEFC is the world's largest forest certification umbrella organization with members from Africa, Asia, Europe, North America, South America, and Oceania. www.pefccanada.org/

Packaging Waste The following materials are recyclable and efforts should be made to efficiently manage this waste (International Organisation of Vine and Wine, 2008):

• Packaging containers made of glass, plastic, or plastic-lined paper or metal products

• Container seals made of cork, plastic or plastic-coated metal products

• Outer packaging such as capsules, labels, and cartons made of plastic, metal and paper-based

Packaging materials should be minimized while still permitting an optimal conservation and presentation of the product. Work with your suppliers to reduce the amount of packaging that comes with the materials and supplies you order.

All recyclable material should be delivered to the nearest recycling depot or arrange for a private company to transport it for you. If you are wondering where to recycle a certain material, make sure to check out the Recycling Council of BC‘s Recyclepedia at www.rcbc.bc.ca/recyclepedia.

6.8. Bottles and Other Glass

A wine bottle’s weight, size and shape can have a large impact on its carbon footprint. In addition, the resources required in producing the bottle, its ability to be recycled, and the materials it is made up of are all important environmental considerations. The traditional glass bottle is heavy and is more resource-intensive to produce and to recycle than either plastic bottles or cans. How can a wine bottle’s environmental impact be reduced? Options include recycling or reusing traditional glass bottles, using bottles with recycled content and/or using light-weight bottles. A glass bottle can take up to a million years to break down in a landfill but, in some instances, only about 30 days for it to be recycled and appear on a store shelf as a new glass container. Most glass can be recycled repeatedly and safely reused with no loss of quality. It can also be used for creating decorative tiles and landscaping material, and to rebuild eroded beaches. One tonne of recycled glass can help conserve a considerable amount of natural resources: as much as 1,300 pounds of sand, 410 pounds of soda ash; and 380 pounds of limestone by some estimates (West, 2009). Note: While most glass can be recycled, some types of glass cannot (e.g., Pyrex). These need to be disposed of in the regular waste.

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Another option is to get together with other wineries to buy, wash and reuse bottles. About 40 wineries in the Okanagan are currently looking into the feasibility of buying used wine bottles, washing them in Summerland and distributing them among themselves for reuse. A committee is looking at legal and technical challenges of forming a buying group to purchase mass quantities of wine bottles. Light weight wine bottles are another option that is becoming common place in Australia, South Africa, and the United Kingdom. In general, light weight bottles are between 18 to 28% lighter than traditional bottles.

6.9. Wine Closures and Capsules

Keeping with the theme of this chapter, this section does not present the advantages and disadvantages of different types of closures, but briefly discusses what to do with the small amount of closure waste associated with your bottling operation. Cork should not be discarded in the garbage as it can be recycled, composted, reused or sold. Aluminum screwcaps can also be recycled. You can also ask your capsule supplier(s) to take back capsules, plastic trays and shipping materials. Tin capsules and plastic capsules can both be recycled. Ensure closure and capsule recycling containers are available in the bottling rooms and that your employees are aware of your closure and capsule recycling procedures.

6.10. Pallets and Other Wood Products

Do not discard of pallets in the garbage. Ask your pallet supplier(s) to take back wooden pallets for reuse. Repair broken pallets when possible. Send unusable pallets to a biomass energy-generating facility, where possible. Make sure your pallet reuse and recycling practices are communicated to staff.

6.11. Plastics, Cardboard, Paper and Metal

Shrink Wrap and Plastic Millions of tons of fossil fuels are burned every year for the creation of new plastic, which are everywhere in our everyday life, from beverage bottles, to grocery bags, to product packaging. Plastics that end up in landfills are incinerated (in some jurisdictions) to save space. This releases a toxic mix of chemicals into the atmosphere. Fortunately, plastics can be recycled into a variety of products by expending a lot less energy than creating new plastic. Recycled plastic can be found in some carpeting, paintbrushes, clothes, industrial strapping, shower stalls, drainpipes, and flowerpots (Professors House, 2007). To encourage plastics recycling in your operation, provide recycling bins/containers in high-use areas, and track and record the amount of plastic recycled per year. Also inform staff about the different plastic recycling codes (i.e., through posters). It is good practice to review your operation to identify ways of reducing plastic waste. Talk to your suppliers to see if they can use less plastic in their products or take it back for reuse (e.g., packaging).


Cardboard There are a number of good reasons for recycling cardboard. These include saving trees, reducing the impact of ozone depleting chemicals and emissions from the manufacturing of new cardboard, and reducing the use of plastic or Styrofoam packaging. To encourage recycling of cardboard at your facility make sure cardboard recycling bins/containers are available in high-use areas, and track and record the amount of cardboard recycled per year. To reduce your output of cardboard, review your packaging operation every year to identify ways of reducing cardboard waste. Talk to your supplier(s) and see if they can take back their cardboard for reuse or see if they can reduce the use of it in their product. You can also explore alternative uses for cardboard in our operation (e.g., packing material, mulch, vermiculture bedding). Paper Products Using both sides of a page and reusing scrap paper (e.g., for rough drafts, internal memos, etc.) are first steps to be taken in optimizing the use of paper. Electronic means of communication should be used when possible. When buying paper, consider recycled paper as an alternative to conventional paper. High quality recycled paper can be found these days in most office supply stores. The price of 30% post consumer paper is now only pennies more per box than regular paper so at the very least the winery should be using that. According to the Green Press Initiative (www.greenpressinitiative.org), the manufacturing of recycled paper produces 38% less greenhouse gases and consumes 44% less energy than

conventional paper. Fewer trees are used, less water is consumed and less waste is produced. Make paper recycling bins/containers available in high-use areas such as offices to encourage staff to recycle. Track and record the amount of paper recycled each year and try to identify ways of reducing waste in the future. Other options for used paper may include packaging material, mulch, vermiculture bedding, etc. Make sure to explore these fully before proceeding as there may be unforeseen obstacles to its application (i.e., ink). Labels and label backings should be safe for humans and the environment, should preferably be made of recycled materials, and should also be recyclable or biodegradable. Metal Metals should not be discarded in the garbage. Make sure to have metal recycling containers available at points where metal waste is generated. Some metals, such as aluminum, are a valuable commodity so you may want to look into options for sale.

Other Waste

6.12. Food and Beverage

Composting food waste can help reduce the amount of garbage your winery produces. Food waste should be composted on-site or taken to another location where this is possible. Containers for compost collection should be made available in lunch rooms and wherever food and beverages are consumed.

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Disposable plastic utensils and Styrofoam cups should be avoided whenever possible. Use reusable cups and metal utensils instead. If utensils need to be disposable, ensure they are biodegradable or at least made from recycled material.

6.13. Landscaping Waste

Yard waste, including lawn cuttings and chipped brush, should be composted on site whenever possible. Alternatively, it can be taken to the landfill and disposed of in the yard waste section, if available. Some yard waste can be used as mulch and other composted for future use.

Recommended Resources • BC Hydro Waste & Recycling Guide:

www.bchydro.com/guides_tips/green_your_business/waste_recycling_guide.html

• Recycling Council of BC‘s Recyclepedia at www.rcbc.bc.ca/recyclepedia

• Regional District of Central Okanagan: Set Up A Program to Manage Your Waste http://regionaldistrict.com/departments/waste/waste_garb_wastewise.aspx

• BuySmart Network www.buysmartbc.com

• BC Hydro Sustainable Purchasing www.bchydro.com/guides_tips/green_your_business/waste_recycling_guide/create_a_sustainable.html

• South Australia Wine Industry Association Fact Sheet 1: What is Sustainable Purchasing? www.winesa.asn.au/media/docs/GTSCFactSheet1_V1_0.pdf

• US EPA Environmentally Preferable Purchasing (EPP) website www.epa.gov/epp/

• Compost Council of Canada www.compost.org.

• Composting.ca www.composting.ca

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CHAPTER 7 SOCIAL SUSTAINABILITY

Table of Contents page

Introduction ................................................................................................................... 7-1

Human Resources ......................................................................................................... 7-1

7.1. Staffing and Recruiting ............................................................................................. 7-1

7.2. Employee Orientation ............................................................................................... 7-3

7.3. Employee Handbook ................................................................................................ 7-5

7.4. Internal Communications ......................................................................................... 7-6

7.5. Employee Relations .................................................................................................. 7-6

7.6. Education and Training............................................................................................. 7-7

7.7. Health and Safety ..................................................................................................... 7-8

7.8. Succession Planning ................................................................................................ 7-9

7.9. Documentation and Record Keeping ..................................................................... 7-10

Neighbour and Community Relations ............................................................................ 7-14

7.10. Identifying Potential Concerns ............................................................................... 7-14

7.11. Outreach and Communication ............................................................................... 7-15

7.12. Responding to Complaints ..................................................................................... 7-15


CHAPTER 7 SOCIAL SUSTAINABILITY | Page 7-1

7.0 SOCIAL SUSTAINABILITY Chapter objective: To provide practices that will contribute to a positive working environment for you and your employees and enhance your relationship with your neighbours and community.

Introduction The area of employee, neighbour and community relations relates to all three “E’s” of sustainability – the environment, the economy and social equity. Recruiting, training and retaining good employees, promoting a safe work environment, and building positive employee relations play a major role in the level of productivity, competitiveness, innovation, liability and profitability of your winery. Implementing sustainable practices at your winery requires willing, dedicated and skilled employees that feel committed to the winery and care about its success. In other words, your employees are critical to achieving tangible environmental results from your sustainable practices program. Your winery can contribute to social equity through job creation, bringing tourism and other revenue to your community, and educating the public about sustainability through winery tours and other events. The better you are at anticipating conflict and educating and communicating with your neighbours and community the less likely you and/or your employees will have to spend valuable time responding to complaints. A good reputation with your neighbours and community will go a long way - these same people could also be your customers!

Human Resources Whether you have 5 or 75 employees, clear, consistent and documented human resources (HR) policies and practices are fundamental to maintaining positive employee relations. You should consider the following topics in your HR policies and practices:

• Staffing and recruiting • Employee handbook • Effective and open communication • Complaints and grievances • Performance evaluation and

discipline • Employee recognition and

teambuilding • Housing initiatives for seasonal

workers • Education and training • Health and safety • Succession planning • Documentation and record-keeping

The next sections will help you learn more about these topics and the practices that can be used to promote HR sustainability.

7.1. Staffing and Recruiting

Understanding Staffing Needs and Labour Availability A strategy that analyses your staffing needs for 2 to 5 years into the future will help you hire the correct number of employees with the appropriate skills to successfully operate your winery. Understanding your staffing needs will enable you to prepare budgets for wages and salaries, recruiting costs, and employee education and training.


Consider the following questions when developing your staffing strategy:

• What type of labour do you need (i.e., skilled, unskilled or highly skilled; seasonal or permanent)?

• When are your peak periods? When are your slower periods?

• Do your peak periods coincide with another local industry and, if so, how will that affect your potential labour pool?

• Can any of the work be moved to avoid peak labour demands?

• Are there any major activities in the region that could affect your ability to get the right people at the right time?

• Can you accomplish the same amount of work with fewer people over a longer period of time (i.e., full-time, long-term employees)?

• Can you round up instead of down for the number of employees you need? For example, if you determine you have enough hours and budget for 4.5 employees, can you round up to 5 employees instead of down to 4?

Flow charts and schedules are useful when planning your staffing needs on a long term, annual and seasonal basis. Having clearly defined job positions you are looking to fill and profiles of the backgrounds needed for key employees will help you in identifying and fulfilling your staffing needs.

Standard Job Description Clear, concise, and realistic individual job titles and descriptions will help employees understand what is expected of them and provide them with a sense of direction. Standard job descriptions will also help to alleviate conflict among staff and management and will ultimately increase productivity.

Consider including the following points in your standard job descriptions:

• how to complete the job, • why the job must be completed a

certain way, • when the job needs to be

completed, • why the job needs to completed

within a specific time frame, • what the job performance

expectations are, and • what the employment conditions

and terms are. Publish your standard job descriptions in an employee handbook (see Section 7.3). Make sure to update them on an annual basis.

Recruiting Recruitment is the process of identifying and hiring the best-qualified candidate for a job vacancy, in a most timely and cost effective manner. Your recruiting methods may differ depending on whether you are looking for temporary or full-time employees. You will need to establish a budget for recruiting that is based on your evaluation of staffing needs. Examples of recruiting methods include:

• relationships with labour contractors or temp agencies,

• word of mouth, • keeping contact information on

those seeking work for use at a later date,

• advertising in local and regional newspapers and industry publications,

• advertising on the Internet, • attending job fairs, and • relationships with community

colleges or universities It is important to use consistent messaging in your job descriptions and to

CHAPTER 7 SOCIAL SUSTAINABILITY| Page 7-3

coordinate your hiring, especially if you have different managers hiring for the vineyard, winemaking operations and winery hospitality services. If a position comes available make sure to look internally first before going through the recruiting process.

Standard Interviewing Format Your job position descriptions and employee background profiles will help you to fairly and quickly screen resumes and applications that you receive and determine who is most suitable for an interview.

A standard interviewing format will help you to:

• provide consistent and fair interviews,

• ask all of the pertinent questions needed to fully evaluate the potential employee,

• avoid questions that are inappropriate, and

• effectively evaluate people applying for the same position against each other to choose the best person for the job.

Interview questions should be related to the job description and generally fall into five categories:

1. Previous work experience that may be relevant to the position

2. General skills and aptitudes related to job criteria

3. Education 4. Attitudes and personality 5. Career goals and occupational

objectives Make sure to request references from interviewees you are interested in and to contact those references before hiring the person.

Exit Interviews An exit interview is a meeting between at least one representative from a company and a departing employee. An exit interview will help you gather information for improving working conditions and retaining employees. Exit interviews are most commonly conducted with employees who have voluntarily resigned, but are also useful to conduct with casual employees to learn how the employee enjoyed his or her term and whether or not he or she is planning on returning next season. In small wineries it may not make sense to track statistics of number of employees leaving because the numbers may be very small. However, it is still important to determine why an employee leaves and to document the reason in the employee file.

7.2. Employee Orientation

See page 9-2 of the BC Wine Grape Council Best Practices Guide for Grapes for more information.

The orientation of new employees to their work environment and associated task(s) is an essential component of due diligence on behalf of the employer. Orientation is an ideal time to introduce employees to your company’s sustainability policies and practices. Also, make sure that your company’s health and safety policies and practices are included in the orientation and that applicable employees are given WHIMIS and First Aid training. An Employee Orientation Checklist is included in below. Your employee orientation should include most or all of the following components.


EMPLOYEE ORIENTATION CHECKLIST Employee Handbook

Provide Employee Handbook to the new employee and use it to guide orientation

Overview of Company

Organizational structure Mission and values Goals and objectives Products, priorities and strategies Sustainability philosophy and

practices Overview of Position

Job description review (provide copy to employee)

Specific performance standards and expectations

Probationary period and probationary review process (if applicable)

Company Policies and Procedures

Work procedures such as timekeeping, dress code, work schedule, time off, overtime, breaks

Grievance and complaint system Discipline policies, including for

specific issues such as tardiness, absenteeism, drug and alcohol use, violence, harassment

Process for performance evaluations

Benefits and eligibility requirements

Transportation and travel policies Health and safety policies

Health and Safety Your health and safety training will vary depending on the job description. It may include the following:

Availability and interpretation of Material Safety Data Sheets (MSDS)

Hazardous materials handling Solid waste handling First aid Importance of personal hygiene Prevention of heat stress Equipment operational and

confined space safety Fork lift Personal protective equipment Fall protection Respiratory protection Hearing loss protection

Work Site Familiarization

Tour of operations Introduction to immediate

supervisor Introduction to other employees

and others she/he will regularly interact with in her/his job

Employee Documentation

Employee signing of required documents such as employment contract, handbook receipt, etc.


7.3. Employee Handbook

Having an accurate, clear, and up-to-date employee handbook enables the employee and employer to have a firm understanding of their relationship and various responsibilities. It results in less worker confusion, mistakes and complaints and can reduce the risk of potential costly legal suits. An employee handbook serves to inform employees about company policies, procedures and practices and to communicate expected standards of performance and conduct. The size, format and content of your employee handbook will vary depending on the size and operations of your winery. For a small owner-operated winery, a few pieces of paper stapled together may be sufficient; however a larger operation may require a fully developed, bound handbook or an outline format on the company website Common employee handbook contents include:

• Welcome and Purpose • Disclaimer (specify that handbook

is not a contract of employment) • Company Strategy and Values • Sustainability Philosophy and

Practices • Employee Definitions (distinguish

between full-time staff and contract employees)

• Communication and Grievance Policies

• Work Schedules and Compensation Policies

• Benefits and Time Off Policies • Transportation and Travel Policies • Performance Management and

Discipline Policies • Environmental Health and Safety

Practices Important legal considerations regarding employee handbooks include:

• Have your handbook reviewed by a lawyer to ensure your policies are clear and consistent and cannot be misconstrued

• Update your handbook as needed to reflect the actual practices of the company

• Implement handbook policies and procedures because if you do not implement them as outlined in the handbook, your company can be held legally liable

• Ensure that your handbook is regarded as a resource of policies and guidelines rather than a contract or employment

• Obtain written acknowledgement of Employee Handbook receipt and of any revisions or updates to by having your employee sign a document.

Below is an example acknowledgement of receipt. I, ______________, acknowledge that I have received a copy of the (Your Company Name) Employee Handbook dated: (date). By my signature below, I acknowledge, understand, accept and agree to comply with the information contained in the Employee Handbook. I understand that this handbook is intended as a guide only, and is not intended to be a complete description of employer’s policies and procedures. Furthermore, I understand that this handbook is neither a contract of employment nor a legally-binding agreement. Employee signature:__________________ Date:___________________


7.4. Internal Communications

Clear, continuous lines of communication throughout all levels of employment, from supervisor to seasonal workers, are critical to a well-functioning workplace. The more employees know, the more they feel part of the company. Communication methods include:

• Regular staff meetings • One-on-one meetings with each

employee • Newsletters or bulletins • Informal, brief “tail-gate” sessions

to discuss safety and/or sustainable practices

• Company Intranet • Email • Phone calls • Bulletin board with current

information • Posters promoting safety, health,

and good housekeeping procedures

• Employee handbook (see Section 7.3)

Communication is as much about listening as it is about talking. Make sure you pay attention to your employees when they speak about their ideas, problems, needs or suggestions. If managers are accessible and encourage staff to share their thoughts, both the business and employee will benefit. Conduct all verbal communications in the primary language of the employees, or ensure a translator is present. Also, translate communication materials (e.g., job descriptions, applications) into primary language.

7.5. Employee Relations

This section provides information on policies that you should consider in order to create a positive company culture, increase employee job satisfaction and

productivity, and decrease the risk of legal liability issues. The following topics are covered:

• complaints and grievances, • performance evaluation, discipline

and recognition, and • compensation and benefits.

Your policies related to these topics may differ for casual versus long-term employees. Complaints and Grievances A step by step employee grievance process avoids uncertainty and anxiety that may arise from uncomfortable situations and demonstrates that the communication channels are open and issues will be dealt with in a professional, confidential, and timely fashion. Performance Evaluation, Discipline and Recognition A performance management system should document the following information:

• How employees will be evaluated for job performance (e.g., one-on-one meetings, written performance reviews).

• How often their performance will be evaluated and when (e.g., once per year at the end of the year, every six months).

• How the performance management system is linked to pay and promotions.

Work with your key employees to develop annual goals and assess their progress at their performance reviews. Train your managers and employees on how your performance management system works. Consider having a post-production wrap-up meeting to discuss things that went well during the year and those that did not. Use


the results of this meeting to improve your operations the next year. Employee recognition can enhance job satisfaction and performance, promote cohesiveness among employees, and promote sustainable practices. Recognition may be given to acknowledge good work ethic, good safety performance, contribution to sustainable practices, length of service, teamwork, or community service. Examples of employee recognition practices include:

• Praise and positive feedback for a job well done,

• Gift certificates, • Free wine, • Outing or celebration, • Service awards luncheon or dinner, • Bonus, • Paid time off, • Sabbatical after 10 years, and • Salary increase and/or promotion.

Incentives work extremely well when the employer acknowledges employees before they ask for time off, salary increase, etc. Provide the incentive close to when the employee did the task that you are recognizing. Prepare a written discipline policy and explain it to your employees before you need to use it. The policy should include stepped and progressive procedures and must be uniformly implemented. Compensation and Benefits Questions to address when documenting your compensation and benefits philosophy and strategy include:

• Do you pay all employees competitive wages at or above the average wage for your region?

• How do you determine salaries for each job or job family? How often

do you update your salary structure? How is it organized and documented?

• Do you participate in wage surveys?

• What benefits do you provide to employees? Document complete list, including government required benefits such as workers compensation. Describe why you offer each benefit and how the benefits administered (i.e., who does it, when, and what are the eligibility requirements)?

• How are wages and benefits communicated to employees?

• How is payroll administered (i.e., who does it, when, and what methods are used)?

Family Support Services Examples of family support services include, but are not limited to, the following:

• Housing opportunities referral information and resources

• Community resources referral information

• Childcare referral program • Nutrition, health and wellness

resources and/or referrals • Employer participation in

community groups dedicated to increasing housing opportunities

• Employer donating money and other resources to local housing groups

7.6. Education and Training

Your employees are an integral part of the team that successfully works together to produce quality wines. They need basic education and training required to complete their job to a satisfactory level. They should also be provided with opportunities to enhance their understanding and skills in the workplace,


especially if that training covers sustainable practices. An effective training and professional development program ensures that employees that have the skills needed to accomplish their work, increases employee satisfaction, and enhances job performance. You should develop an annual education and training plan for you and your employees. The plan should include specific training that is required for each major job category, based on what you can afford. Consider where your winemaking and business knowledge is lacking and consider how your business can improve by providing education to key employees. A good understanding of your employee’s career goals and aspirations is key to ensuring job satisfaction and reducing turnover rates. Your training plan will need to consider the different job categories at your winery. Management staff will require different education and training than regular employees. Managers need to be well versed in all areas of your winery operations and share your vision. They need to have the skills, management style, personality, and value system conducive to managing employees in this type of employment situation. They also need to be clear on all job titles and expectations and be knowledgeable of labour laws and compliance issues. You may also want to provide different opportunities for key employees than for casual or seasonal workers. That said, your casual staff are more likely to come back year after year if they are rewarded with exciting professional development opportunities that enhance their job satisfaction.

You will need to establish an annual education and training budget that includes required training (e.g., WHMIS, first aid) and also includes funds for additional, more expensive professional development opportunities for key employees (based on what you can afford). If you are not willing or able to cover all education and training costs, you can consider providing paid time off or other incentives instead. Education and training ideas include:

• Academic or industry workshops, seminars, and continuing education courses,

• Wine and Grape Associations annual meetings and other events,

• membership in local vintners’ associations,

• Winemaking publications, technical bulletins, and newsletters,

• In-house education by inviting a speaker or teaching your employees yourself,

• Organizing tours through suppliers (e.g., tour of glass factory that makes bottles),

• Visiting other wine regions, • Cross-training (having employees

work in different parts of the business for a day or so),

• Attending industry conferences and other networking opportunities.

Document all education and training provided to employees.

7.7. Health and Safety

Worker health and safety is a major contributor to the social equity component of your sustainable business. The kind of program you have depends on the number of regularly employed workers in your workforce (“regularly employed” means those who work at least one continuous month in a year, whether full time or part time).


Wineries with more than 20 workers must have a formal written program, while wineries with less than 20 workers must have a more informal program based on regular meetings with workers. Resources to help you prepare your health and safety plan include:

• The Health and Safety for Small-and Medium-Sized Wineries, published by the BC Wine Grape Council, provides instructions on how to develop a health and safety program.

• WorkSafe BC provides numerous

publications that may be helpful, including 3 Steps to Effective Worker Education and Training, WHIMIS at Work, How to Implement a Formal Occupational Health and Safety Program, and Managing Safety from the Supervisor’s Perspective. See www.worksafebc.com to download these publications.

• The Occupational Health and Safety (OHS) Regulation contains legal requirements that must be met by all workplaces under the inspection jurisdiction of WorkSafeBC. Many sections of the Regulation have associated guidelines and policies. See WorkSafeBC.com for more information.

• The BC Food Processors Health

and Safety Council provides advisory, training and consulting services. They also provide a forum for occupational health and safety issues from across the province of BC. See www.bcfphsc.com/index.php.

• FIOSA - MIOSA Safety Alliance of BC is a not-for-profit industry organization that seeks to address

challenges and opportunities specific to food & beverage processing and manufacturing and to set industry standards for health and safety. See http://fmiosa.com/.

• FARSHA’s Vineyard and Orchards

Coordinator and the Regional Safety Coordinator for your area are available to help you with your health and safety needs. Contact information is available from the main FARSHA office:

Suite #311, 9440 - 202 Street, Langley, BC V1M 4A6 Toll Free: 1-877-533-1789 Phone: 604-881-6078 Fax: 604-881-6079 Email: [email protected] Web: www.farsha.bc.ca/contact_us.php

7.8. Succession Planning

In British Columbia, family-owned estate wineries are common and many will soon be faced with a transfer of ownership. Succession planning is a continuous process to plan for the transfer of knowledge, skills, labour, management, control and ownership of the business between one generation and the next or to new owners outside the family (Coughler, 2004). Succession planning is usually only done at the top management team level. The goal of succession is to enable the business to operate and prosper without the day-to-day involvement of the current leader or leaders. Current leader or leaders must identify the next leaders, mentor them, and provide detailed and well-documented systems and frameworks in which to operate and then step back. Lack of succession planning can contribute to friction among family members and/or financial losses for a business.

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Each winery is unique and no single approach works for everyone. However, succession planning can be thought of as a six-step process. The steps are not necessarily completed in a sequence or in a set order. Some steps must be completed one after the other, but others can be done at the same time and still others can be completed in random order. The steps in succession planning include (Coughler & Anderson, Ontario Ministry of Agriculture, Food & Rural Affairs, 2004):

Step 1: Open the Lines of Communication

Step 2: Collect and Analyze Information Step 3: Generate Options Step 4: Make Preliminary Decisions Step 5: Design, Develop and Review

(write succession plan) Step 6: Implement and Monitor

A description of the six-steps for succession planning is included on page 7-11. The format of your written succession plan will vary depending on the situation, but you should consider all of the components described on pages 7-12 and 7-13.

7.9. Documentation and Record Keeping

Proper documentation is important throughout the employment process, from hiring to disciplinary action to job termination. Documentation helps you can to review and evaluate your HR plans and policies and make necessary improvements. Certain documentation is also required for compliance with federal and provincial labour laws. Consider the following regarding documentation and record keeping:

• Ensure supervisors are aware of what should be documented, when it should be documented and how it should be documented.

• Determine the roles and responsibilities for record keeping (i.e., who does what).

• Record the list of employee records and documents that you maintain (e.g., employee applications, performance appraisals, discipline records).

• Describe where you keep the records (e.g., employee file, on a computer).

• Describe how long you keep each document.

• Make sure you are complying with legislative requirements for length of time you need to keep records and what records you need to keep.

• Describe your process for preparing and submitting required documents to the federal and provincial government.

• Make sure your documentation is completed in a timely, consistent manner, and using a comprehensive format that will stand up in court and is free of personal opinion.


STEPS IN THE SUCCESSION PLANNING PROCESS (Coughler & Anderson, Ontario Ministry of Agriculture, Food & Rural Affairs, 2004) Step 1: Open the Lines of Communication • Define personal, family (if applicable) and

business objectives and goals • Identify successor:

o Does the next generation wish to be involved in the business?

o If yes, the process moves forward within the framework of transitioning to the next generation.

o If no, the discussions and decisions will focus on preserving family wealth and the transition out of farming.

o Assess the compatibility of objectives and goals.

o Work towards reaching consensus between the founder(s) and the successor(s) on major objectives and goals.

o Consider hiring a trained outside facilitator to assist in these discussions.

• Identify a team of advisors to help you through the process (e.g., facilitator, accountant, lawyer, lender or credit advisor, business advisor, financial planner, insurance specialist)

Step 2: Collect and Analyze Information • Everyone involved in the process needs to

acquire a basic understanding of the process – read articles, attend workshops or seminars

• Collect relevant technical information (particularly financial) o Compile and review documents such

as the legal will, the power of attorney, property deeds, mortgage and loan information, tax returns, bank account information, financial statements, current financing arrangements, retirement savings position, business and legal agreements, current list of suppliers and service providers, production and performance records

o Identify missing pieces • Analyze financial viability and profitability

of the business o Compare the financial performance of

the vineyard to industry benchmarks to

determine its relative current financial situation and profitability

o Develop projected cash flow and income statements to investigate potential future financial situation and viability

• Review additional specific technical information o This includes details related to

methods of transfer, financing options, tax and legal implications, business structure options, business agreements, and tenancy issues

Step 3: Generate Options • Address the various issues related to, but

not limited to: o Ownership transfer options- purchase,

rent, gifts, bequests, etc. o Financing options (both internal and

external) o Business organizations/structure (i.e.,

sole proprietorship, partnership, corporation, etc.)

o Legal considerations (e.g., will, power of attorney, etc.)

o Tax strategies and implications • Generate numerous options that consider

the information gathered in Step 2 • Investigate different “what if” scenarios

and develop contingencies to address such things as disagreement, disaster, death, disability and divorce

Step 4: Make Preliminary Decisions • Start narrowing down your options and

make preliminary decisions on the direction of the plan

Step 5: Design, Develop and Review • Write the succession plan • As decisions are documented, your team of

advisors should review the plan and provide detailed feedback, advice and comments

• This should be an open process with all that are involved

Step 6: Implement and Monitor • Provide copies of the plan to all those

involved • Follow the timetable laid out in the plan • Monitor progress as the plan is

implemented • Modify the plan as needed


COMPONENTS OF A WRITTEN SUCCESSION PLAN (Coughler & Wenger, Components of a Farm Succession Plan, 2010) A. Business Overview

• Executive Summary of the overall plan • Action points to implement the plan • Description of current business,

including relevant points such as: o Size and location of the

operation o Products o Production amounts o Organizational structure o Type(s) of business

arrangement(s) • Include enough detail to set the stage

for the rest of the plan, but not so much that it is overwhelming

B. Description of Business and Personal

Goals and Expectations • Describes the business and personal

goals and expectations of the founder(s) and the successor(s)

• The rest of the process and the resulting plan should flow from this section

C. Retirement Plan

• Deals with two issues – financial and lifestyle

• Lifestyle includes how the founder(s) will be involved in the business, living arrangements, desired activities for the founder(s)

• Financial component includes where retirement money will come from, an explanation of any retirement-income strategies and how the money will be spent

D. Training and Development Plan for

Successor • Outlines the necessary skills and

knowledge required by the successor(s) to successfully operate a winery

• Includes a “skills profile” of the successor compared to the founder, a gap analysis and an action plan to address those gaps

• A “skills profile” breaks down common activities to operate a winery and the skills needed for each

• The action plan may include such things as additional training, responsibility sharing, job shadowing, etc.

• A performance review process is also outlined under this component; it helps identify both strengths and where improvements are needed

• In all cases a regular meeting should take place to review the successor’s progress. It should focus on what has worked, what has not, why, and what could be done differently. This should be a two-way discussion and a positive experience for both the founder and the successor — a chance to share and learn.

E. Business Plan

• Describes how the winery business will meet the needs of both the founder and the successor

• Includes a financial analysis of the business – past, present and future – to determine if it is profitable and viable

• Describes the future direction of the business (e.g., maintaining the same scale, downsizing, expansion, diversification, etc.) and how this direction will affect the business

F. Operating Plan

• Outlines how to manage everyday business activities

• Identifies the roles, responsibilities and authorities related to day-to-day operations and how decisions are made

• Outlines the plan for family business meetings to discuss the transfer process, including how they will function, who will be involved, who will be responsible for what, where the meetings will take place


G. Management, Control and Labour Transfer Plan • Related to the operating plan [F] • Describes how the transfer of

management, control and labour to the successor will take place

• Includes a timetable for transition (linked to implementation timetable[I])

• Also needs to be closely connected to the successor development plan [D]

H. Ownership Transfer Plan

• Outlines how the business is currently structured and how it will change during the transfer process, including a description of the business arrangement that will be used (e.g., sole proprietorship, partnership, corporation)

• Link to business overview [A] • Explains how the transfer of asset

ownership will be handled, including a description of the transfer mechanism (e.g., purchase, gift, bequest, combination)

• Also may include: o an explanation of the financing

required, the various sources available and the preferred financing option(s)

o an inventory and valuation of assets and liabilities

o an explanation of the tax implications of the proposed transfer process along with a description of how these items will be addressed

o an outline of the insurance requirements related to life, disability, disaster and related insurance tools and a description of the legal agreements (e.g. employment contracts, partnership agreements, shareholder agreements, buy-sell agreements, etc.). Copies of these could be attached as appendices for reference purposes.

o A copy (or copies) of the legal will(s) and any prenuptial agreements could also be attached for reference.

I. Implementation Timetable • Provides a timetable to complete key

activities that are prioritized with deadlines

J. Communications Plan

• A description of how those involved communicate about transition and succession planning (link to operating plan [F])

o Rules of meetings and discussions

o Schedule for regular meetings o Outline of who will participate

in the meetings o Meeting locations and meals o Meeting responsibilities and

decision making processes (e.g., who will set up the meeting and agenda, chair meetings, take minutes)

o an outline of the ground rules for the discussion (e.g. everyone has a turn to talk, not interrupting, no blaming, stay focussed on the agenda item, etc.).

• A discussion of how disputes are managed and resolved (e.g., voting, third-party mediation)

K. Contingency Plan

• Outlines what will happen and who will ensure the implementation of contingency measures in such situations as illness, death, disability, divorce, disagreement, disaster, business downturn or failure

• Includes reference to the insurance requirements and selected mechanisms (link to ownership transfer plan [H])


Neighbour and Community Relations Many wineries in British Columbia are located in rapidly changing areas, where competition for land can bring agriculture/rural areas and urban/suburban areas close together. Rapid population growth in many winegrowing areas of BC is putting a strain on resources such as water, energy, and on air and environmental quality. There is also increasing public concern and awareness about environmental and social issues and more interest in how businesses address these issues. For these reasons it has become imperative for wineries to establish good neighbour and community relations. To maintain a harmonious relationship with your neighbours and community, it is important to take the time to research local issues and learn various perspectives, anticipate and minimize nuisances, and educate the public about your processes so they understand how and why you do certain things through the year. There are many potential positives to the community from your winery practices and operations. It is important to maximize these benefits by informing your neighbours and community about your sustainable values, initiatives, production practices, products and technologies. The purpose of this section is to identify potential issues that can arise at the agricultural-urban interface and to help you better understand, communicate about, and engage in positive problem solving solutions.

7.10. Identifying Potential Concerns

A proactive plan that emphasizes education and communication will

minimize conflicts and maximize the potential benefits of your winery to society. The first step in proactive planning is to anticipate potential concerns and sources of conflict and develop solutions before they occur. Potential concerns of your neighbours and/or the community may include the following:

• transportation and traffic o increased traffic at peak labour

times and tourist season o traffic on winery roads and ancillary

roads o delivery trucks

• water quality and supply o competing uses o water pressure o sedimentation of water supply due

to erosion o chemicals and pesticides affecting

water quality o changes to stormwater runoff

patterns • noise and vibrations

o machinery noise o vehicle movement o outdoor events

• visual impacts o lights in winery and yard security

lights o viewsheds o site aesthetics

• air quality/odour o dust (traffic on unpaved roads, soil

erosion by wind from access roads) o emissions from boilers and

generators o building exhaust/venting o odours from pomace compost

• cut off access to recreation areas • employee and guest housing Other community issues that your winery may directly or indirectly impact include housing, education, health care, and urban sprawl.


7.11. Outreach and Communication

Formal and effective outreach and communication is essential to identifying and addressing potential concerns and to developing positive relationships with your neighbours and community. Consider the following when developing your outreach and communications plan. Get acquainted with winery neighbours and your local community and generate goodwill:

• Get to know those that may be impacted by your operations in a friendly setting. Invite them to tour your winery (for example).

• Be involved in community events and civic and charitable groups to work alongside community members.

Educate your neighbours and community and yourself:

• Share your sustainable winery goals and how they benefit the surrounding community.

• Inform your neighbours and community about your company outlining the sustainable practices you use, when, and why.

• Find out what issues are important to neighbours and fellow community members and learn and understand various perspectives.

• Pay attention to local and regional zoning laws and growth management plans.

• Attend meetings and workshops with community members to ensure that your perspective is represented.

• Host neighbour/community events at your winery and be involved in community events and civic and charitable groups.

Communicate with your neighbours and local community: • Be open to discussing their concerns

and questions and respect their views. • Find a neutral setting to discuss their

concerns. • Seek common areas of interest. • Alert them to upcoming potential

nuisances before they begin. • Ensure that your neighbours know how

to contact you and consider providing an after hours phone number.

• Communicate with neighbours often through such methods as periodic visits, phone calls, community parties, postcards to alert of spraying, etc.

• Explore changes to practices that could smooth tensions (e.g., rescheduling objectionable activity to when neighbours are at work and not on weekends when they are likely to be outside.

• Make sure your employees are educated and trained to answer questions and speak on your winery’s sustainability initiatives with consumers and community members.

Develop a relationship with local media:

• Invite reporters to your winery and give them newsworthy information.

• Share your sustainable practices and explain what your operation is doing to reduce pesticide use, water use, etc.

• Respond promptly if media does call. If you do not have the information they are asking for then contact them with the name of someone who can help.

7.12. Responding to Complaints

Even the best proactive planning may not entirely avoid complaints from your neighbours. The following practices should be used to deal with complaints:

• Develop a written procedure for addressing complaints from neighbours.

• Train all employees in the procedure.


• Delegate one person to managing the complaints process.

• Document all complaints with understanding and tact.

• Ensure all complaints are followed up on.

Recommended Resources • California Association of Winegrape

Growers The Winegrape Guidebook for Establishing Good Neighbour and Community Relations http://migrate.cawg.org/images/stories/pdf/good-neighbor-guide-hires.pdf

• Ontario Ministry of Agriculture, Food and Rural Affairs www.omafra.gov.on.ca/english/busdev/succession.html

See Chapter 10 of the BC Wine Grape Council Best Practices Guide for more resources.

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GLOSSARY | Page G-1

Glossary Alternative fuels: any materials or substances that can be used as fuels, other than conventional fuels. Some well-known alternative fuels include biodiesel, bioalcohol (methanol, ethanol, butanol), chemically stored electricity (batteries and fuel cells), hydrogen, non-fossil methane, non-fossil natural gas, vegetable oil, and other biomass sources. Biodiversity: the richness and variety of all life forms plus the habitats and natural processes that support them. Biogeoclimatic zone: an ecosystem spread over a large geographical area that can be characterized by its climate, vegetation, soils and animal life. Carbon footprint: a measure of the amount of carbon dioxide emitted as a result of your daily activity. The carbon footprint is reported in units of tonnes (or kg) of carbon dioxide equivalent. Carbon offset: a reduction in emissions of carbon dioxide or greenhouse gases made in order to compensate for or to offset an emission made elsewhere. For example, an individual might purchase carbon offsets to compensate for the greenhouse gas emissions caused by personal air travel. Climate change: occurs when long-term weather patterns are altered — for example, through human activity. Global warming is one measure of climate change, and is a rise in the average global temperature. Conservation: preserving and renewing human and natural resources to assure their highest environmental, economic or social benefits. Erosion: the wearing away of the earth’s surface by running water, wind, ice, or other geological agents. Fossil fuels: hydrocarbons found within the top layer of the earth’s crust. Fossil fuels include natural gas and coal, as well as the more familiar fuels refined from crude oil including gasoline, diesel, and fuel oils. Fossil fuels are non-renewable resources because they take millions of years to form, and reserves are being depleted much faster than new ones are being made. Geoexchange energy: energy that is produced by drilling deep holes and setting up a horizontal or vertical array of pipes to extract or dump heat to/from the earth. Greenhouse effect: the heat-trapping quality of the atmosphere caused by gases that absorb long-wave radiation emitted by the Earth. Greenhouse gas (GHG): gases that affect the temperature of the earth’s surface. The primary greenhouse gases in the Earth's atmosphere are water vapor, carbon dioxide, methane, nitrous oxide, and ozone.

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Habitat: the living area of a community of plants and animals. It includes the air, soil, water, food and cover components upon which plants and animals depend upon to carry out their life processes. Hazardous materials: are any materials whose quantity, concentration, or physical or chemical characteristics may pose a hazard to human health or the environment. Integrated Design Process: a design process that views the building structure, site, lighting systems, heating, ventilation, and air-conditioning systems (HVAC), indoor environment and the end use of the building as a whole building system rather than a number of separate, independent systems. Material safety data sheet: is a technical document that provides detailed and comprehensive information on a hazardous product. Pollution prevention: reducing or eliminating waste at the source by modifying production processes, promoting the use of non-or-less-toxicsubstances, implementing conservation techniques, and re-using materials rather than putting them into the waste stream. Rapidly renewable materials: natural, non-petroleum-based building materials that have harvest cycles under 10 years. Renewable energy: energy which comes from natural resources such as sunlight, wind, rain, tides, and geothermal heat, which are renewable (naturally replenished). Runoff: the flow of water from the land to oceans and lakes by overland flow and stream channels. Species at risk: Indigenous species, subspecies, and distinct populations that are at risk of becoming extinct at a local or global level. Stakeholder (in the wine industry): any individual or party (i.e., organization or company) who influences or is affected by decisions and actions for the production of wine and winegrapes. Stormwater runoff: unfiltered water that reaches streams, lakes, sounds, and oceans by means of flowing across impervious surfaces. These surfaces include roads, parking lots, driveways, and roofs. Sustainability: many definitions of sustainability and sustainable development exist. All the definitions have to do with: living within the limits so future generations can meet their needs, understanding the interconnections among economy, society, and environment, and equitable distribution of resources and opportunities. Watershed: the region draining into a river, river system, or other body of water. Other terms used interchangeably with watershed include drainage basin or catchment basin. Workplace Hazardous Materials Information Systems (WHMIS): is the Canadian standard in place to protect workers from the adverse effects of hazardous materials.

190611 sustainable wineries assessment&guidebook_final_web

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