sustainable practices for bc wineries...implementing sustainable winemaking practices and measuring...

Sustainable Practices for BC Wineries

Condensed GuidebookFebruary 2016

Copyright

Copyright 2016, BC Wine Grape Council. All rights reserved. No part of the technical portion ofthis publication may be added to, deleted, reproduced, stored in a retrieval system, or transmitted, inany 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 SustainablePractices Committee:

CHAIR: Gary Strachan, Strachan ConsultingBrooke Blair, Vincor CanadaHans Buchler, Chair, BCWGCKaren Gillis, Red Rooster WineryKathy Malone, Hillside Estate Winery

Sandra Oldfield, Tinhorn Creek VineyardsGrant Stanley, Quails’ Gate WineryChris Wyse, Burrowing Owl Estate WinerySenka Tennant, Terra Vista Winery

Pilot Project Participants:

Trevor Butler, ArchineersAura Rose, House of Rose WineryDarryl Brooker, Cedar Creek Estate WineryDavid Ledderhof, Quails’ Gate WineryDavid Paterson, Tantalus Vineyards

Felix Boulais, Clos Du Soleil WineryGeorge Phinitois, Desert Hills WineryMurray Synryk, Poplar Grove WineryRandy Picton, Nk’Mip CellarsSeverine Pinte-Kosaka, Le Vieux Pin Winery

Funders

This publication was funded in part by the Investment Agriculture Foundation of B.C. through programs itdelivers 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 InvestmentAgriculture Foundation of BC, are pleased to participate in the production of this publication. We arecommitted 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 notnecessarily those of the Investment Agriculture Foundation, the B.C. Ministry of Agriculture or Agricultureand Agri-Food Canada.

Funding for this publication also provided by:

TABLE OF CONTENTS | Page T-1

TABLE OF CONTENTS

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATIONIntroduction ............................................................................................................................ 1-1

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

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

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

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

1.3. Human and Operational Resources ............................................................................................ 1-4

Defining Your Processes ........................................................................................................ 1-4

1.4. Production Process Diagrams ...................................................................................................... 1-4

Preparing a Business Plan ....................................................................................................... 1-5

1.5. Business Planning ........................................................................................................................... 1-5

Working with Others to Ensure Success .................................................................................1-7

1.6. Working with Industry Associations ............................................................................................ 1-7

1.7. Working with Qualified Professionals ......................................................................................... 1-7

CHAPTER 2 BUILDING DESIGN AND SITE DEVELOPMENTIntroduction ........................................................................................................................... 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 ......................................................................................................................... 2-5

Page T-2 | SUSTAINABLE PRACTICES FOR BC WINERIES | FEBRUARY 2016

2.7. Water .............................................................................................................................................. 2-5

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

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

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

2.10. Solid Waste ..................................................................................................................................... 2-7

Pollution Prevention............................................................................................................... 2-7

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

2.12. Erosion and Sedimentation.......................................................................................................... 2-8

2.13. Light Pollution ............................................................................................................................... 2-8

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

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

2.15. Equipment Layout and Workflow Design ................................................................................. 2-9

CHAPTER 3 WATER AND WASTEWATER MANAGEMENTIntroduction ........................................................................................................................... 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 ...................................................................................................................... 3-6

Water Conservation .............................................................................................................. 3-8

3.7. Reducing Water Use .................................................................................................................... 3-8

3.8. Recycling and Reusing Water ................................................................................................... 3-10

Wastewater Management ...................................................................................................... 3-11

3.9. Pollution Prevention ..................................................................................................................... 3-11


3.10. Wastewater Treatment................................................................................................................ 3-13

Surface Water Movement .................................................................................................... 3-13

3.11 Stormwater Runoff ...................................................................................................................... 3-13

3.12 Drainage ........................................................................................................................................3-14

CHAPTER 4 ENERGY EFFICIENCYIntroduction ........................................................................................................................... 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 ........................................................................................................................................... 4-6

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 HANDLINGIntroduction ........................................................................................................................... 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 ......................................................................................................................... 5-9

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 ................................................................................................................................................ 5-13

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

CHAPTER 6 SOLID WASTE MANAGEMENTIntroduction ........................................................................................................................... 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......................................................................................................................... 6-13

6.12. Food and Beverage ...................................................................................................................... 6-13

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

CHAPTER 7 SOCIAL SUSTAINABILITYIntroduction ............................................................................................................................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 ................................................................................................................. 7-8

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

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

7.9. Documentation and Record Keeping ....................................................................................... 7-13

Neighbour and Community Relations .................................................................................. 7-13

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

7.11. Outreach and Communication .................................................................................................. 7-14


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

REFERENCES

GLOSSARY

LIST OF TABLES

Table 1-1: Professionals that you may need to consult during design, construction andoperation of your winery. ..................................................................................................................... 1-7

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. ............................................ 3-6

Table 3-4: Potential environmental impacts of winery wastewater. .............................................3-7

Table 3-5: Estimated range of unit water use in litres per case of 750 mL bottles. .................. 3-8

Table 3-6: Typical monthly distribution of annual water use. ........................................................ 3-8

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

Production Process Flow Diagram Example ..................................................................................... 1-5

Elements of a Successful Business Plan ............................................................................................ 1-6

Winery Site Suitability Checklist ....................................................................................................... 2-3

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 ................................. 5-3

10 Ways to Enhance or Improve Your Sustainable Purchasing Program .................................... 5-8

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

Solid Waste Assessment Checklist.................................................................................................... 6-3

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 ....................................................................................... 7-10

Components of a Written Succession Plan ..................................................................................... 7-11

CHAPTER 1SETTING YOUR SUSTAINABILITY FOUNDATION

page

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

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

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

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

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

1.3. Human and Operational Resources ............................................................................................ 1-4

Defining Your Processes ........................................................................................................ 1-4

1.4. Production Process Diagrams ...................................................................................................... 1-4

Preparing a Business Plan ....................................................................................................... 1-5

1.5. Business Planning ........................................................................................................................... 1-5

Working with Others to Ensure Success .................................................................................1-7

1.6. Working with Industry Associations ............................................................................................ 1-7

1.7. Working with Qualified Professionals ......................................................................................... 1-7

CHAPTER 1 SETTING YOUR SUSTAINABILITY FOUNDATION | Page 1-1

1.0 SETTING YOUR SUSTAINABILITY FOUNDATION

INTRODUCTION

Before starting this program you must firstunderstand what sustainability means and howit relates to wine production. You also need tocollect together information about youroperation that will provide the foundation forcreating a sustainability mission statement andcompleting the other chapters of thisprogram.

Sustainability is a broad topic that meansdifferent things to different people. Acommon definition of sustainability is“meeting the needs of the present generationwithout compromising the ability of futuregenerations to meet their needs" (TheBrundtland Commission, 1987). Sustainabilityis more than just environmentally-friendly; itintegrates protection of the environment,profitability, and social values. Sustainablewinegrowing reaches from soil to shelf.

Implementing sustainable winemakingpractices and measuring results is an ongoingprocess that does not happen overnight.Sustainability is a journey of continualimprovement rather than an end point. TheSustainable Practices for BC Wineries self-assessment and guidebook will help you tochoose practices to implement over time andteach you how to monitor and measure theresults of these practices.

CREATING A SUSTAINABILITY

MISSION STATEMENT

A sustainability mission statement considersthe fundamental ideas of how you wish toachieve sustainability of your winery. Themission statement will provide the frameworkfor your winery management decisions.

1.1. Mission Statement

A mission statement is a formal, short,written statement of the purpose of acompany or organization. You may alreadyhave a mission statement for your winery. Ifso, you do not need to write a new one, justincorporate sustainability into your existingmission statement.

A mission statement typically contains:

1. the purpose of the business ororganization (e.g. to produce and sellhigh quality wines),

2. how this purpose is being filled (e.g.using sustainable techniques thatprotect the environment and providesocial benefits), and

3. the principles and ideals that guideyour work.

DEFINING YOUR RESOURCE BASE

You cannot manage what you don’t measure.Defining your resource base will provide youwith a measurement of where you are now soyou can judge whether you are making

2 | SUSTAINABLE PRACTICES FOR BC WINERIES| FEBRUARY 2016

progress as you work towards becoming moresustainable. The resource base of your wineryis all of the resources you have available to youto operate and manage your property andbusiness. It consists of the land and buildings,the people, and the operational resources.

The intention is to put on paper what youalready know about your winery to give youperspective on what you are managing andhelp you think of new ideas on how tomanage it. A clear understanding of yourresource base will also help you to effectivelycommunicate with others involved in youroperations (e.g. auditors, consultants,contractors, employees, emergency firstresponders).

1.2. Land Base – Mapping andDescription

A site plan of your winery and thesurrounding land is a necessary and invaluablecomponent of sustainable wine production.You can use your as-built drawings, atopographical or GIS (GeographicalInformation Systems) map, survey, or handdrawn map, or a combination of these. Airphotos or orthophotos are also handy to have.

If you have existing maps you should try toextract the most pertinent information tocompile on one map that will allow you to seehow things interrelate and thus provide forbetter management opportunities. Yourmapping information will need to be reviewedregularly to ensure that the information iscurrent.

Your site plan should be accompanied by awritten description. Be as detailed as possibleand include the following components:

· Property boundaries· Total hectares of your property· Total hectares of vineyards· Physical features: roadways,

driveways, buildings, equipmentstorage areas, fences

· Other crops, including fruit trees andvegetable gardens

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

· Contours· Seasonal and permanent water

features on site or nearby: streams,drainages, pools

· Drains and wastewater treatmentfacilities

· 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

The site plan will be useful when completingsections of the subsequent chapters in thisguidebook. For example, your site plan will behelpful when making decisions regardinglandscaping plant choices, chemical use, andirrigation practices; management of hazardousmaterials; potential neighbour concerns; andwastewater management practices.


SITE PLAN EXAMPLE


1.3. Human and OperationalResources

List all people who have anything to do withthe management or operations of your winery.You can list the types of activities thesepeople do rather than listing their names(e.g. fencing contractor, seasonal worker).

This list will help you communicate yoursustainable practices to those that will beimplementing the practices or whose activitiescould affect the sustainable operation of yourwinery. For example, say you made asignificant effort to restore native vegetationalong a property boundary only to have thefencing contractor bulldoze it because he orshe did not recognize it as valuable habitat.Having the contractor listed as someone towhom you need to communicate yoursustainable practices may have avoided thesituation.

The list may include any or all of the followinggroups of people: family, friends, employees,contractors, stakeholders, neighbours,community members, bankers, agriculturaladvisory committees, agricultural regulators(governmental and private organizations), andenvironmental and conservation groups.Family members and friends should be listedso you can ensure they know how to react incase of an emergency or accident, forexample.

Also list all the operational resources you havethat help you to operate your winery. Thesemay include: financial resources, mechanical

resources, equipment and buildings, manuals.You may already have a list of equipment andmachinery for insurance purposes.

DEFINING YOUR PROCESSES

1.4. Production ProcessDiagrams

Identifying the flow of materials betweenprocess operations is an important visual aid.The information included in your processdescriptions will help you to complete yourwater, energy, hazardous materials andsolid waste assessments and managementplans requested in the next chapters.

A production process description shouldinclude the following components:· A flow chart (or flow charts) of the

production processes being undertaken inthe winery (e.g. crushing, fermentation,storage, maturation, bottling, sparklingwine production, distillation).

· A clear and concise description of theprocesses.

· For each process, a list of all inputmaterials (e.g. grapes, grape juice,chemicals, water).

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

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

· Details of annual processing inputs andoutputs (e.g. crush size, volume of grape


juice produced, ratio of red to whitegrapes processed, volume of processedgrape product taken in from other sites,volume of grape product sent for off-siteprocessing, and percentage of wine,sparkling wine and spirits).

PRODUCTION PROCESS FLOWDIAGRAM EXAMPLE

PREPARING A BUSINESS PLAN

1.5. Business Planning

Any business is highly competitive, and thewinemaking industry is no exception. Athorough, accurate and well-researchedbusiness plan is essential to the success ofyour winery and will provide the foundationfor your sustainability program.

A business plan will provide you with a roadmap to setting up and managing your winerybusiness. It will help you to:

· organize your thoughts, clarify yourgoals, and measure progress;

· acquire knowledge and collectinformation about your industry,customers, and the marketplace;

· anticipate and avoid obstacles yourbusiness is likely to encounter;

· communicate your vision, goals, andstrategies to management, staff, andcustomers and be more persuasive tofunding sources; and

· understand the financial aspects ofyour business, including cash-flow andbreak-even requirements.

Both internals users (e.g. management andkey employees) and external users (e.g.lenders, investors, venture capitalists,attorney, accountant, and insurance agent)will be reading and using your business plan.

Elements of a successful business plan arelisted below. Your plan will not necessarilyinclude all of the components listed, and itslength may range from a few pages to manypages depending on the size of your operation.


ELEMENTS OF A SUCCESSFULBUSINESS PLAN(Washington Association of Wine Grape Growers,2006)Title Page· Contact information including name of winery

and name, address, and phone of owner(s)Executive Summary· Purpose of the plan· Description of overall business concept including

mission statement and company history· Product(s) and/or service(s)· Marketing and sales strategies· Market analysis and description· Organization and personnel· Financial dataTable of Contents· List of main sections, tables, figures, and

appendices and corresponding page numbersPurpose of Business· What you want to accomplish (i.e. the ultimate

purpose for starting the business )· Mission statement· Goals and objectives· Description of businessDescription of Product(s) and/or Services(s)· Definition and benefits of product(s) and/or

service(s)· Ability to meet demands· Competitive advantages· Description of current position in life cycle· Copyrights, patents and trade secrets· Existing legal agreements· Research and development activitiesMarket Analysis and Strategy· Market research – industry description and

outlook· Distinguishing characteristics and key

attributes of primary and secondary targetmarkets

· Barriers to entry into the market· Identification of key competitors and their

strengths and weaknesses· Regulatory environment· Financial standards

· Marketing objectives and strategies· Sales and distributionOrganization, Management and Staffing· Organizational structure including management

personnel, key employees, board, advisorycommittee, professional services, consultants

· Background and experience level of those whowill run the business

· Management skills and professional servicesthat are available in-house and that need to behired or contracted

· Management compensation and incentivesavailable

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, releasedates)

· Barriers or risks and potential solutionsFinancial Information· Start-up and operating expenses· Generated and required cash flow· Funds required and their uses· Financial statements· Methods of financial reportingOperations and Implementation· Description of facilities, production, inventory

control, quality control, capacity, productivity,labour, processes, equipment, supply anddistribution, order fulfillment and customerservice, research and development, financialcontrol, and contingency planning

· Technology plan – software, hardware,telecommunications, personnel

· Operational issues essential to nature andsuccess of your company, provide a distinctcompetitive edge and/or overcome frequentproblems in a business such as yours

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


WORKING WITH OTHERS TO

ENSURE SUCCESS

1.6. Working with IndustryAssociations

There are many wine industry organizations inBC. Becoming a member of one or more wineindustry associations will help you to keep up-to-date with research, knowledge, andtechnology, be part of a network of like-minded people, and access marketingopportunities.

1.7. Working with QualifiedProfessionals

Managing a winery is a complicated job thatrequires input from various professionals atdifferent times to ensure the business isprosperous while minimizing its footprint onthe environment. Table 1-1 provides a list ofprofessionals that you may need to consult foradvice during design, construction oroperation of your winery.

Table 1-1: Professionals that you may need toconsult during design, construction and operation of

your winery.

TYPE ROLEArchitect · Advise on site selection

· Lead the building and landscapedesign

· May specialize in sustainablewinery design

· Identify approvals and permitsrequired

Engineer · Ensure adequate structuraldesign and integrity of buildings

· Advise on energy, water andwaste efficiency

Winemaker

Wineryconsultant

· Determine wine types, styles andvolume

· Advise on space and layoutneeded to meet production goals

· Equipment recommendation andpurchase

· Winery consultant may specializein sustainable winery design

Environmental · Conduct environmental surveysand assessments

· Advise on sustainable siteselection and development

· Identify (and apply for)environmental approvals andpermits

· Examples include biologist,geologist, environmentalscientist, conservationist

Financial · Help develop financial aspect ofbusiness plan (e.g. start-up andoperating expenses, cash flowprojections, break-even analysis,etc.)

· Identify need for and sources oflending

· Examples include lender,accountant, financial planner

Legal · Assist in obtaining approvals andpermits

· Assist in land purchase


Environmental Organizations

There are three main types of environmentalorganizations that provide assistance andresources you can use when planning a winerydevelopment or expansion or at other times asneeded: land trust organizations, stewardshipgroups, and conservation organizations.

Land trust organizations help private landowners with stewardship, purchase privateland for conservation and manageconservation covenants on private land onbehalf of the province. They work with landowners under a strict code of privacyinformation. They often help find funds forlandowners to assist with costs of fencing andrestoration.

Stewardship groups encourage private landowners to restore and retain healthy habitat.They usually offer free advice for land owners,but a detailed biological assessment wouldlikely have a fee attached.

Conservation organizations have educationand outreach as their goals.

Web links to environmental groups andresources that may be useful whenconstructing and operating a winery areincluded below.

North Okanagan-Shuswap Region

The North Okanagan Resource/HabitatAtlas is a web-based mapping tool that bringstogether a variety of information aboutnatural and cultural attributes and resourcesof the North Okanagan region. The contents

of the atlas can assist people in creating aprofile of the myriad of ecosystems withwhich they interact in the North Okanagan. Itis available atwww.shim.bc.ca/atlases/nord/index.cfm.

The North Okanagan Parks and NaturalAreas Trust is registered to hold andadminister covenants on lands. Thesecovenants can control access to the lands andpreserve them in their natural state inperpetuity. See www.nopnat.com/ for moreinformation.

The mission of the Shuswap EnvironmentalAction Society is to study environmentalissues, inform the public about environmentalproblems and solutions, coordinate activitiesand share information with other local,provincial, and national environmentalorganizations, and take actions to improve ourlocal environment. See http://www.seas.ca/ formore information.

Central and South Okanagan-SimilkameenRegion

The Habitat Atlas for Wildlife at Risk:South Okanagan-Similkameen focuses on32 species considered "at risk" in the SouthOkanagan and Lower Similkameen. It isavailable atwww.env.gov.bc.ca/okanagan/esd/atlas/index.html.

The South Okanagan SimilkameenConservation Program was created toprotect the biodiversity of the Okanagan-Similkameen area, to maintain a viableecological corridor between the deserts to thesouth and the grasslands to the north, and to

http://www.shim.bc.ca/atlases/nord/index.cfm

http://www.nopnat.com/

http://www.seas.ca/

http://www.env.gov.bc.ca/okanagan/esd/atlas/index.html


effect recovery of endangered species to theextent possible. The program website iswww.soscp.org.

The Okanagan Similkameen ConservationAlliance www.osca.org provides brochures onspecies at risk and guidelines designed foragriculture. They are available for free aslaminated posters and cards designed to beposted in work yards and sheds.

The Okanagan Similkameen StewardshipSociety has published many excellent factsheets for land owners over the past 15 years.Many of these are available in print form fromtheir office and all are on their website atwww.okanagansimilkameenstewardship.ca/p/caring-for-your-space.html.

South Coast Region

The South Coast Conservation Programcoordinates and facilitates the implementationof conservation actions to maintain andrestore species and ecosystems at risk on theSouth Coast of BC. The program website iswww.sccp.ca.

Vancouver Island and Gulf Islands

The Garry Oak Ecosystem Recovery Team(GOERT) coordinates efforts to protect andrestore endangered Garry oak and associatedecosystems and the species at risk that inhabitthem. Their website, www.goert.ca, containsextensive information about Garry oakecosystems and how to protect them.

The Islands Trust is a federation ofindependent local governments which plansland use and regulates development in the

trust area. The trust area covers the islandsand waters between the British Columbiamainland and southern Vancouver Island,including Howe Sound and as far north asComox. The Island Trust website,www.islandstrust.bc.ca/, provides detailedinformation on coastal ecosystems andwildlife.

The Central Saanich Agricultural ResourceAtlas provides a comprehensive overview ofthe land base of the municipality, with aparticular focus on the soils, groundwaterresources and climate factors that influenceagricultural production. Available at:www.centralsaanich.ca/hall/Departments/planning/planning/Agricultural_Resource_Atlas.htm

This CRD Natural Areas Atlas is a web-based mapping tool that facilitates well-informed and responsible land-use decisions.In the Atlas, you will find importantinformation such as the locations of salmonbearing streams, spawning zones, old growthforests, endangered ecosystems, record-sizedtrees and shoreline habitatsIt is available at: https://www.crd.bc.ca/.

All of BC

The Stewardship Centre for British Columbiahas done a great job at pulling togetherprovincial species at risk information on theSpecies at Risk & Local Government: APrimer for British Columbia website locatedat http://www.speciesatrisk.bc.ca/. Thewebsite will help you to learn about species atrisk and the threats they face, learn whichspecies at risk are in your area, and search forspecies at risk by name or ecosystem type.

http://www.soscp.org/

http://www.osca.org/

http://www.okanagansimilkameenstewardship.ca/p/caring-for-your-space.html

http://www.okanagansimilkameenstewardship.ca/p/caring-for-your-space.html

http://www.sccp.ca/

http://www.goert.ca/

http://www.islandstrust.bc.ca/

http://www.centralsaanich.ca/hall/Departments/planning/planning/Agricultural_Resource_Atlas.htm

http://www.centralsaanich.ca/hall/Departments/planning/planning/Agricultural_Resource_Atlas.htm

http://www.speciesatrisk.bc.ca/

CHAPTER 2BUILDING 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 ......................................................................................................................... 2-5

2.7. Water .............................................................................................................................................. 2-5

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

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

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

2.10. Solid Waste ..................................................................................................................................... 2-7

Pollution Prevention............................................................................................................... 2-7

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

2.12. Erosion and Sedimentation.......................................................................................................... 2-8

2.13. Light Pollution ............................................................................................................................... 2-8

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

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

2.15. Equipment Layout and Workflow Design ................................................................................. 2-9

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

2.0 BUILDING DESIGN AND SITE DEVELOPMENT

Chapter objective: To provide key elementsand principles of sustainable building designand operation that will reduce the winery’secological footprint and improve workingenvironments.

INTRODUCTION

Sustainable building design works to optimizesite potential; to reduce non-renewableenergy consumption, greenhouse gasemissions, raw materials use, waste output andpotable water consumption; and to optimizeoperational and maintenance practices. Inaddition to these benefits, sustainably builtwineries provide a healthier workingenvironment that can result in higherproductivity, less absenteeism, and increasedsales.

Many of the practices followed in sustainabledesign incur no added expense and actuallyreturn greater profits because of reducedoperating costs and lower energy and waterbills. Green building design practices can alsoenhance asset value, increase profits, optimizelife cycle economic risk, and reduce liabilityrisk.

Wineries in British Columbia are often morethan just production facilities. Designing abuilding and landscape that appeals to touristsis increasingly important in the highlycompetitive market.

Creating a functional winery design requiresconsideration 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 in this chapter will help you tocreate a functional and sustainable winery,whether you are designing from scratch orexpanding or renovating an existing winery.

PRELIMINARY CONSIDERATIONS

2.1. Team Selection

Use a team of professionals to help youdevelop a business plan, identify and obtainapprovals and permits, select the winerylocation, design the winery, and choose yourwine types and volumes. Your team mayinclude all or some of the professionals listedin Section 1-7.

2 | SUSTAINABLE PRACTICES FOR BC WINERIES | FEBRUARY 2016

Ultimately, your team will help you tominimize costs and maximize efficiency ofproduction. They will ensure that you createan efficient, functional, flexible andexpandable operation. Their advice will alsohelp you avoid unnecessary conflicts withgovernment agencies in areas such as taxcompliance, waste disposal and environmentalimpact.

2.2. Green Building Standardsand Programs

The Canada Green Building Council(www.cagbc.org) manages several programsrelated to green building technologies,including Leadership in Energy andEnvironmental Design (LEED), LivingBuilding Challenge, WELL Building Standard,and Passive House standard.

Leadership in Energy and EnvironmentalDesignLeadership in Energy and EnvironmentalDesign (LEED) Green Building RatingSystem™ is a third-party certificationprogram and an internationally acceptedbenchmark for the design, construction andoperation of high performance greenbuildings. LEED promotes a whole-buildingapproach to sustainability by recognizingperformance in five key areas of human andenvironmental health: sustainable sitedevelopment, water efficiency, energyefficiency, materials selection, and indoorenvironmental quality. Certification is basedon the total point score achieved. There are

four possible levels of certification: certified,silver, gold and platinum.

Living Building ChallengeLiving Building Challenge is a philosophy,advocacy tool and certification program thataddresses development at all scales. It iscomprised of seven performance areas: Site,Water, Energy, Health, Materials, Equity andBeauty. These are subdivided into a total oftwenty Imperatives, each of which focuses ona specific sphere of influence. (InternationalLiving Future Institute, 2011)

WELL Building StandardWELL is the first building standard to focusexclusively on the health and wellness ofpeople in buildings. It combines best practicesin design and construction with evidence-based medical and scientific research –harnessing the built environment as a vehicleto support human health and wellbeing.

Passive House StandardWolfgang Feist from Germany and BoAdamson from Sweden developed theconcept for the Passive Houses standard andthe Passivhaus Institut in Darmstadt,Germany in the early 1990s. The primary goalof Passive House is to minimize the use ofenergy systems in a home. It accomplishesthis goal by using high-quality levels ofinsulation with minimum thermal bridges, anexceptional level of air tightness, optimizedpassive solar design providing gain in winterand shading in summer, and mechanicalventilation with highly proficient heatrecovery.

http://www.cagbc.org/

http://www.passiv.de/


Green Globes DesignGreen Globes Design is a guide for integratinggreen design principles and an assessmentprotocol. Using confidential questionnaires foreach stage of project delivery, the programgenerates comprehensive on-line assessmentand guidance reports. The questionnaireconsists of approximately 150 questions,typically of a YES/NO/NA type, that aregrouped broadly under seven areas of buildingenvironmental performance. Seewww.greenglobes.com for more informationon the program.

SUSTAINABLE SITES

2.3. Site Selection

Location is one of the most important winerydesign considerations. You should consult withindustry professionals and governmentagencies when choosing your site. Aninventory and analysis of the ecologicalattributes, geography, cultural and urbancontext, slope, and orientation of the site iscritical to understanding whether or not it willbe suitable for your winery.

Choosing an appropriate site can provide thefollowing 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 andneighbours, and

· lower energy use and air pollution fromvehicles.

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 localconservancy group representative, etc.) to:

· Document potential environmentalrisks and the presence of sensitiveareas in the property.

· Ensure that during development ofthe site, damage to existing habitat isminimized.

What are the water rights and water quality forthe 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.

http://www.greenglobes.com/


� List past insecticide, fungicide, herbicide useand residual carryover potential for eachmaterial.

� 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?

2.4. Natural and Semi-NaturalAreas

Using a harmonious building-site relationshipin your winery design will help you conserveexisting natural areas and restore damagedareas to provide habitat and promote

biodiversity. Native areas (e.g. wetlands,aquatic areas, riparian areas, forest andwoodlands, and grasslands) provide the mostimportant contribution to biodiversity. Semi-natural areas (e.g. shelterbelts, hedgerows,fencerows, buffers, and road margins) alsocontribute to the conservation of biodiversity.Damage to natural and semi-natural areas canbe minimized by:· acknowledging that land preparation

activities, such as clearing and grubbing,have a severe impact on natural areas andnot conducting these activities in sensitiveareas;

· selecting a suitable building location anddesigning the building with a minimalfootprint to minimize site disruption;

· setting aside land and leaving orestablishing native plant species on it.Consider entering into a contract with TheLand Conservancy; and

· maintaining a buffer with nativevegetation between natural habitat andthe winery where possible.

RESOURCE CONSERVATION

The consumption of resources in a winery,such as water, power and inert gases, can bemanaged by efficient design, good operatingpractices, and effective process control toreduce usage and costs.

2.5. New Technologies

For a winemaker to maintain a competitiveedge the design process must incorporateappropriate existing technologies, as well as


ensure flexibility to allow the introduction ofnew technologies as they become available(Bailey, Parish, & Baldwin, 2002).

2.6. Building Materials

Consider using building materials that includerecycled content, are extracted andmanufactured within the region, are rapidlyrenewable, and are FSC-certified (seewww.fsccanada.org/).

Rapidly renewable materials are natural, non-petroleum-based building materials that haveharvest cycles under 10 years(GreenBuildings.com, 2011). Typical examplesof rapidly renewable material are bamboo,wool, cotton insulation, agrifiber, naturallinoleum products (such as Marmoleum),wheatboard, strawboard and cork.

Also consider incorporating salvaged materialssuch as beams and posts, flooring, paneling,doors and frames, cabinetry and furniture,brick and decorative items into buildingdesign. Doing so can reduce environmentalimpacts resulting from extraction andprocessing of new virgin materials andtransportation of materials, and reduce theuse and depletion of finite raw materials andlong-cycle renewable materials.

Before choosing your materials, ensure theyare approved by local building codes.

Include design strategies that minimizepremature deterioration of the walls and roofof your winery and which are appropriate to

the region. Examples include installing shadingscreens, eaves, overhangs, scuppers,continuous air–barrier systems of appropriatestrength and the use of drained walls.

2.7. Water

Before constructing a winery you need tomake sure that you have sufficient water ofthe appropriate quality for your operation.This is critical! Carefully investigate yourwater source and consult with the municipalityor regional district water department. Checkwith your local watershed group and healthagency to see if there have been any issueswith water quality or quantity in the areawhere you plan to build. If you do find thatthe water may not be of adequate quality youmay need to install a water filtration system.

Key components of water-centric site designis choosing the appropriate plants for yourlandscaping and making sure you have enoughtopsoil available to sustain the plants. Keepyour lawn areas to a minimum and your nativeplants to a maximum.

The irrigation system should be chosen withcare and installed by a certified person. Youmay not need an irrigation system dependingon where you are setting up your winery andwhat plants you are choosing. See Section 3.7for more techniques to reduce your outdoorwater use.

Consideration should also be given to waterstorage and treatment of winery washdowns inthe fall for irrigation in the summer. Many

http://www.fsccanada.org/


wineries dump the fall washdown water. It is avaluable resource that should be reused –especially in the arid Okanagan.

There are many more practices that you cando to reduce your water use - see Chapter 3for details.

2.8. Energy

How you design and construct your buildingwill have a significant impact on your energyconsumption and costs. It is in your bestinterest to put the work and money intoensuring your building is designed with energyefficiency in mind so you can save money onyour utility bills and reduce the need forretrofitting.

Consider engaging a commissioning authorityindependent of the design team to:· review the design prior to the construction

documents phase,· review the construction documents near

completion and prior to issuing contractdocuments for construction,

· review the contractor submittals relate tosystems being commissioned,

· provide the owner with a single manualthat contains the information required forre-commissioning building systems, and

· review building operation with Operationsand Maintenance staff.

Make sure to design your winery with metersto measure energy and water consumption indifferent buildings and at different stages ofthe production process, appropriate insulation

of buildings and equipment. See Sections 3.3and 4.3 for more information on meters.

Also consider the inclusion of non-pollutingand renewable energy sources (e.g. solar,wind, geothermal, low-impact hydro, biomass,and bio-gas).

If you are considering a gravity flow system besure to weigh the construction and energycosts and footprint required to build yourgravity flow system with the energy savingsfrom using it.

See Chapter 4 for operational energyefficiency measures.

Daylight and viewsSustainable winery design will provide aconnection between indoor spaces and theoutdoors through the introduction of daylightand views into regularly occupied areas of thebuilding. Using daylight to its full advantagewill also contribute to your energy efficiencyefforts and reduce you electricity bill. Day litwineries can reduce lighting watts by as muchas 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 glassin roll-up doors and placing skylights insubterranean spaces, and

· use glazing to supply daylighting butcontrol glare.

WASTE REDUCTION

2.9. Wastewater

Your winery design should consider ways toreduce the generation of wastewater as well asinnovative wastewater treatment systems thatwill eliminate or reduce the load to themunicipal system. Consider installing on-sitewastewater treatment systems (mechanical ornatural). The system must be designed andinstalled by a licensed professional and shouldhandle more than what is produced duringpeak flows and more than what is produced ona regular basis (this makes future expansioneasier).

See Chapter 3 for more information onwastewater treatment practices.

2.10. Solid Waste

Sustainable waste management practicesreduce the amount of waste generated fromthe construction and operation of yourwinery, conserve resources, and reduceenvironmental impacts as they relate tomaterials manufacturing and transport. The“Reduce, Reuse, Repair and Recycle”principles should be followed.

Practices that contribute to sustainableconstruction 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 to

reduce construction waste, and· track recycling efforts during construction

of your facility.

Allocate adequate space for recyclingcontainers and identify haulers and recyclersto handle your materials. Consider othertechnologies to further enhance the recyclingprogram (e.g. cardboard balers, aluminum cancrushers) in your winery design.

See Chapter 6 for more information on solidwaste management.

POLLUTION PREVENTION

Pollution prevention is reducing or eliminatingwaste at the source by modifying productionprocesses, promoting the use of non-toxic orless-toxic substances, implementingconservation techniques, and re-usingmaterials rather than putting them into thewaste stream (United States EnvironmentalProtection Agency, 2010). Pollution


prevention is also referred to as sourcereduction.

In addition to the many environmentalbenefits of pollution prevention, there are alsocost savings resulting from:· reduction in raw material losses,· reduction in reliance on expensive end-of-

pipe treatment technologies and disposalpractices,

· conservation of energy, water, and rawmaterials, and

· reduction of the potential liabilityassociated with waste generation.

2.11. Stormwater

Your site design should limit the disruptionand pollution of natural water flows byreducing or eliminating stormwater runoff,increasing on-site filtration and eliminatingcontaminants. See Chapter 3 for moreinformation on stormwater management.

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.

2.12. Erosion and Sedimentation

Erosion and sedimentation must be controlledduring site development to reduce thepotential for negative impacts on water and air

quality. See Chapter 3 for more informationon erosion and sedimentation control.

Your erosion and sedimentation control planshould 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 strategiesmay include seeding, mulching, earth dikes,silt fencing, sediment traps and sedimentbasins. Avoid extensive "cut and fill" grading;existing soil is already compacted and stable,while fill must settle for a period of time. Eventhough fill material is mechanically compactedduring site preparation it doesn’t drain as wellas native slopes. Follow natural slope contoursas much as possible.

Erosion control should also be considered inbuilding and landscape design. Strategiesinclude planting sturdy groundcovervegetation, using mulch, placing textileblankets on top of the soil underneath a layerof rock, building retaining walls, and usinglarge rocks to protect the soil on slopes.

2.13. Light Pollution

Design considerations that reduce lightpollution will eliminate light trespass from thebuilding and site, improve night sky access andreduce development impact on nocturnalenvironments


HEALTH AND SAFETY

2.14. Indoor Air Quality

Indoor air quality needs to be managed duringthe construction process as well as for the lifeof the building. Preparing a constructionindoor air quality management plan andchoosing design features that increaseventilation effectiveness and reduce thequantity of indoor air contaminants will helpsustain the comfort and well-being ofconstruction workers and building occupants.

Strategies for managing indoor air qualityinclude:· Prepare a construction indoor air quality

plan.· Test indoor air quality prior to occupancy.· Install a permanent carbon dioxide

monitoring system that provides feedbackon space ventilation performance.

· Design your cellar floor at grade.· Design the HVAC system and building

envelope to optimize air changeeffectiveness. Strategies includedisplacement ventilation, low-velocityventilation, plug-flow ventilation such asunder floor or near floor delivery, andoperable windows.

· Test air change effectiveness of buildingafter construction.

· Specify low or non-toxic and low-VOC(volatile organic compounds) materials inconstruction documents and ensure thatVOC limits are clearly stated in eachsection of the specifications.

· Specify materials with no added urea-formaldehyde resins.

· Provide product cut sheet, MSD sheets,signed attestations or other officialliterature clearly identifying emissionsrates.

· Choose building materials that aremoisture resistant to inhibit the growth ofbiological contaminants in buildings.

2.15. Equipment Layout andWorkflow Design

Equipment layout and workflow design mustconsider the safety of operating and visitingpersonnel as well as the hygiene requirementsof 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 andlaboratory,

· providing a clear line of sight from thewinemakers office to the receival andproduction areas, and

· locating noisy and smelly associatedprocesses away from the tasting area andother locations where they might be anuisance.

The design of the building must avoid enclosedpits or trenches where carbon dioxideproduced during fermentation can collect.

CHAPTER 3WATER 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 ...................................................................................................................... 3-6

Water Conservation .............................................................................................................. 3-8

3.7. Reducing Water Use .................................................................................................................... 3-8

3.8. Recycling and Reusing Water ................................................................................................... 3-10

Wastewater Management ...................................................................................................... 3-11

3.9. Pollution Prevention ..................................................................................................................... 3-11

3.10. Wastewater Treatment................................................................................................................ 3-13

Surface Water Movement .................................................................................................... 3-13

3.11 Stormwater Runoff ...................................................................................................................... 3-13

3.12 Drainage ........................................................................................................................................3-14

CHAPTER 3 WATER AND WASTEWATER MANAGEMENT | Page 3-1

3.0 WATER AND WASTEWATER MANAGEMENT

INTRODUCTION

Chapter objective: To provide practices andstrategies to effectively obtain, use, conserve,re-use, and discharge water of high quality.

Water is a key resource for successful wineryoperation. Nearly every step of thewinemaking process, from crush to bottle,requires water. Water is used for cleaning,tank and bottle washing, sanitation, and filterrinsing, among other uses.

Wineries have the unique opportunity to be atthe forefront in water conservation. Water usecan be greatly reduced by adopting goodhousekeeping procedures, changing products,replacing old equipment with newertechnology, formalizing waste minimizationmeasures, modifying processes, and educatingstaff. When conservation plans have beenseriously undertaken by wineries, water usesavings of 20-25% are often easily attainable(Storm, 1997).

Not only will water conservation save water,but in many cases energy use will also bereduced, thus having a considerable impact onoperating costs for the winery.

On the output side of things, wineriesgenerate a variable quality and quantity ofwastewater that includes dissolved substancesand high solids, and has a low pH. Pollution

prevention practices are essential to ensuringwastewater production is managed sustainably.

SETTING UP A WATER

CONSERVATION PROGRAM

3.1. Water and WastewaterAssessment and Planning

You need a well-laid out plan to achievereductions in water use and wastewatergeneration at your winery. An assessment ofwastewater volume and categories andidentification of the major sources of waterwaste increases the potential for saving waterby identifying areas where water can beconserved, reused, or recycled. It will also giveyou a clear understanding of wastewaterproduction so you can find ways of reducingthe volume produced.

Total annual volumes, and peak loads andtiming are important. You need to understandthe annual production cycle of winerywastewater and major sources of water wastefor each production stage. The productionprocess descriptions you created in Section1.4 will help you do this. A checklist you canuse to complete your water and wastewaterassessment is included below.


WATER AND WASTEWATERASSESSMENT CHECKLIST

� How much water is used in each operation atyour 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/ordischarged 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 generatedat your winery?

� What is the capacity of your wastewatercontainment and discharge?

� What types of housekeeping practices are usedto conserve water and limit the quantity ofwastewater generated?

� What types of process controls are used toimprove process efficiency?

� Are any of the wastewater streams classified ashazardous? What characteristics make themhazardous?

� What regulatory permits are required for yourwastewater system and discharge?

� What wastewater monitoring and treatment isnecessary to comply with regulations?

Table 3-1 provides a listing of water uses thatshould be accounted for in your assessment. Itcan serve as a planning checklist to ensurethat no fixture or potential use is overlooked.

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

Item Approximate rate ofwater use when in

operation (L/s exceptwhere noted)

Hose connection 0.3-0.6Portable high-pressurewater/steamer

0.3-0.6

Landscape (impulse type)sprinkler head

0.1-0.2

Drip emitter (landscape) 1.9-3.8 L/hourProcess refrigerationcondenser cooling water(blow-down makeup)

0.3-0.4

Spray cleaning bar in rotary-drum screen

0.13-0.2

Miniflow toilet (watercloset)

4.5-6.1 L/flush

Flushometer (flush valveoperated toilet)

7.6-11.4 L/flush

Urinal (flush valve operatedurinal)

1.9-3.8 L/flush

Miniflow shower 0.05-0.06Sink/lavatory 0.06-0.13Evaporative-type spacecoolers (3,000-5,000 cfmcapacity)

0.03-0.06

Boiler feed water Highly variable,depending onhorsepower rating

(Storm, 1997)

Establishing goals and actionsOnce you have completed your assessment,you will need to set overall goals for theprogram. Try to establish quantifiable ratherthan qualitative goals. “To reduce water use by


25% per year” is a quantifiable goal, whereas“implementing a significant reduction ofwastewater production to the environment” isa qualitative goal.

The goals of the program should be reviewedperiodically and modified to reflect changes inavailable technology, raw material supplies,environmental regulations and economicclimate.

3.2. Training and Incentives

Program managementAssign responsibility for managing the waterconservation program to someone who isfamiliar with the winery and its processes andprocedures. This person can be anyone onstaff who is enthusiastic and interested in thesuccess of the program (i.e. it does not have tobe someone from upper management).Education and training may need to beprovided to the person to ensure he or she canhandle the responsibilities of overseeing theprogram.

The program manager will be responsible fordeveloping and implementing program goals,leading the water and wastewater assessment,and ensuring proper monitoring and recordkeeping is completed.

Getting company-wide commitmentInvolving others in the implementation ofwater conservation initiatives will beimperative if the practices are to stick. Thegoal should be to include water conservation in

your company culture so it becomes a way ofdoing business.

Although the drive for a water conservationprogram may start on the ground floor andmuch of the work may be done bywinemakers, cellar hands, and otheremployees, commitment of uppermanagement is very important. Be sure toprovide presentations, fact sheets, and otherinformation to the winery managers andexecutives to ensure they understand theprogram goals, actions, and costs. Someaspects of water conservation require an up-front investment that may need executivelevel approval. This approval will be easier toget if management is familiar with theprogram and supports its goals.

Inform staff, contractors and suppliers of yourgoals. Incorporate your goals in your trainingmanuals, purchasing policies, and operatingprocedures. If you have very specific goals andactions, communicate how you plan toaccomplish them and by what date (ifapplicable). If you don't have specific goals atthe moment, you can simply state yourcommitment to continual improvement in thisarea for now.

Encourage input from employees andrecognize staff for improving winery clean upand washdown protocols. Publish comparative(preconservation and postconservationprogram) water use figures from month tomonth for the same process step (i.e. bottling,racking, filtering).


3.3. Monitoring and RecordKeeping

Sound water management requires monitoringand recording the amount and quality of waterthe winery takes in from wells, municipalsystems and surface water, how much water isused for each operation, and the wastewaterdischarged to ponds, septic systems, ormunicipal systems.

Use your Water and Wastewater Assessmentchecklist to guide your record-keeping. Theformat of your records (e.g. Excelspreadsheet, software program, Word tablesfilled out manually) will be up to you and willdepend on your computer literacy andpersonal preference.

When comparing records year-to-year, makenote of the change(s) and explain in a fewsentences why the change might haveoccurred (e.g. repaired leak in irrigationsystem, implemented dry cleaning methods incellar, began recycling wash water). Thesenotes will be invaluable when looking back in afew years, and will save you time in the futureby not having to look through your records tofind out what may have caused thefluctuations in water consumption.

MeteringWater metering provides a visualrepresentation of water consumption and canhelp in the detection of leaks in the system.Metering usually leads to water conservationefforts, primarily in minimizing water waste.

Flow meters should be installed on wells,pumps, and source water feed lines, and wherewastewater leaves your operation (see Table3-2 for recommendations). The frequency ofwhen you check your meters and recordvolumes will depend on what stage in thewinemaking process you are at. Be sure to doit often enough to track consumption anddischarge rates and identify irregular spikesthat could indicate a leak in the system. Makesure that any equipment you are using iscalibrated as necessary to the manufacturer’sstandards.

Examples of flow meters commonly used forwinery applications include (Kennedy/JenksConsultants, 2008):

Transit-time ultrasonic: Transducers areplaced on opposite sides of a pipe and anultrasonic signal is sent between them. Thesignal moves faster when it travels with theflow than against it; the flow rate can bedetermined from this difference. It is easy toinstall, has low corrosion and maintenanceneeds and is ideal for temporary use. To trackinflow water, use a transit-time ultrasonicflow meter on the source water feed lines.

Electromagnetic (magmeter): Measuresvelocity of flow based on the principle ofelectromagnetic induction. The meter sets upa magnetic field, in which flow of a conductivefluid produces a voltage proportional to thefluid’s velocity. It can be used in any pipe size,either inline or as an insertion. Access mayrequire piping modification, potentiallydisrupting operations.


Area velocity: Uses a submerged sensor(ultrasonic or electromagnetic) to measurevelocity and a fluid depth meter to yield flowvolume. It can be installed in lines with openchannel flow that are gravity-drained, such astrench drains or pipelines. It is typically usedwith a data logger.

Table 3-2 Recommended practices for using flowmeters to monitor wastewater volumes

(Kennedy/Jenks Consultants, 2008)

Operation Dischargelocation

Type ofFlow Meter

Meterlocation

Crushing &pressing

Floor drainsto sump

Transit-timeultrasonic

Dischargepiping fromsump pump

Floor drainsto waste-watercollectionsystem

Area-velocity

Trenchdrains orconveyance piping

Wine ionexchange


Spentregenerantdischargeline

Tankwashing

Floor drain Difficult to monitor – trackinflow water instead

Plate andframe filterwashing

Floor drain Difficult to monitor – trackinflow water instead

Holdingsump


Sumpdischargeline

Fining/Filtration

Floor,trench drain,then mainsystem

Areavelocity

Drain

Floor,holdingsump, thenmain system


Sumpdischargeline

Centrifuges&Decanters

Floor drainsto sump

Difficult to monitor – trackinflow water instead

Floor,trench drain,then main

Areavelocity

Installedupstreamand down-

Operation Dischargelocation

Type ofFlow Meter

Meterlocation

system stream ofdischarge

Stillage Stillagedischargeline

Barrelwashing

Catch basinto mainsystem

Difficult to monitor – trackinflow water instead (seeTable 3-X)

Bottling Floor totrenchdrains orsumps

Areavelocity

Directly intrenchdrain orsump

Systems Dischargelocation

Type ofFlow Meter

Meterlocation

Main sump N/A Permanentarea velocity

Coolingtowerblowdown/evaporativecondenserbleed

N/A Transit-timeultrasonic ormagmeter

Blowdowndischargeline

Boilerwaterblowdown

N/A Transit-timeultrasonic ormagmeter

Blowdowndischargeline

LOOKING AT THE BIG PICTURE

3.4. Knowing Your Watershed

Your winery is located in a watershed. Awatershed is an area where surface watercaptured by precipitation, filtration and storedwater, drains into the same water source.Watersheds can be large areas that drain intoan ocean or smaller areas that drain into alake. Activities on the land in a watershed canhave both a local environmental impact and animpact downstream. To find out what localwatershed your property is located in, contact


your water purveyor or local government (i.e.municipality or regional district).

WATER QUALITY

3.5. Incoming Water Quality

Water quality is a significant aspect inwinemaking. Water of poor quality can carrypollutants, pathogens and minerals that couldnegatively impact wine quality. It is importantto know the source of water your winery usesand understand the factors contributing to itsquality. Wineries can access water from arange of sources, including municipal waterthrough a pipe system, surface water from acreek, lake, or other waterbody, orunderground water from a well.

If the water is pumped from a private source,water potability testing should be carried outfrequently. The parameters you test for willvary depending upon your situation. The mostcommon parameters are listed in Table 3-3.Wineries supplied by a water purveyor shouldobtain water quality data for their ownrecords.

You may need to pre-treat water if it does notmeet quality standards or wineryrequirements. Examples of pre-treatmentsystems include: carbon filters for the removalof chlorine, particulate filters to removesediment and silt, and softening agents toremove minerals that cause hard water.

Table 3-3: Common parameters analysed in influentwinery water.

Parameter Standard UnitsElectrical conductivity dS/mpH pH unitsSodicity Sodium

adsorption ratioSodium (to be used in determiningsodium adsorption ratio)

mg/L

Magnesium (to be used indetermining sodium adsorptionratio)

mg/L

Calcium (to be used in determiningsodium adsorption ratio)

mg/L

Biochemical oxygen demand (ortotal organic carbon, if BOD/TOCratio can be determinedaccurately)

mg/L

Total nitrogen (Total N) mg/LTotal potassium (Total K) mg/LChloride mg/L

3.6. Wastewater Quality

The following winery wastewater componentsmake it unfit for raw discharge (EcoManagement Services Pty Ltd.; Land EnergyPty Ltd.; Chapman, J; ARUP Water, 2003):

· generally low pH (with high pH spikesduring caustic washing),

· high biochemical oxygen demand dueto high organics load,

· high total suspended solids due to highload of organics and other solids,

· high nutrients content· sulphurous compounds (disinfection

and preservatives), and· moderately saline.

Table 3-4 describes the potential effects ofwinery wastewater constituents.


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

Constituent Indicators EffectsOrganicmatter

Biological oxygendemandTotal organic carbonChemical oxygendemand

• Depletes oxygen when discharged into water, which can impact fish andother aquatic organisms.

• Odours generated by anaerobic decomposition cause nuisance if waste isstored 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 inlagoons 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 Electrical conductivity,Total dissolved solids,Chloride

• Imparts undesirable taste to water.• Toxic to aquatic organisms.• Affects water uptake by crops.

Sodicity Sodium adsorption ratioExchangeable sodiumpercentage

• Affects soil structure, resulting in surface crusting, low infiltration andhydraulic conductivity, hard and dense subsoil.

Metalcontamination

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

• Toxic to plants and animals.

Solids Total suspended solids • Reduces soil porosity, leading to reduced oxygen uptake can reduce lighttransmission in water, thus compromising ecosystem health.

• Smothers habitats.• Odour generated from anaerobic decomposition.

Source: (South Australia Environmental Protection Authority, 2004)


WATER CONSERVATION

3.7. Reducing Water Use

A small winery uses approximately 75 litres ofwater to produce one case of wine. Under thisscenario, a typical small winery producing10,000 litres of product uses water at a rateof 200 litres per day in the summer and 300litres per day in the winter. The 200 litres perday rate is comparable to that of a domestichousehold. The amount of water per casedeclines as production increases (see Table 3-5).

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

Production capacity(cases/year)

Water use (L/case)

>1,000,000 38-53200,000-1,000,000 53-6150,000-200,000 61-68<50,000 68-95

(Storm, 1997)

Areas where water is used in the winery (andtherefore where water conservation measurescan be implemented) include (Kennedy/JenksConsultants, 2008):

· crushing and pressing equipmentrinsing and sanitizing,

· bin washing,· ion exchange regeneration,· tank washing,· pressure leaf filters, small plate and

frame presses and other separatorequipment 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, and· landscaping.

Water use varies throughout the yeardepending on what is underway at the winery.Table 3-6 shows the typical monthlydistribution of annual water use of a winery.

Table 3-6: Typical monthly distribution of annualwater use.

Month Range of %of annual use

Remarks

January 6February 9March 7April 8 BottlingMay 8 BottlingJune 7 BottlingJuly 7August 10 Prep. for crushSeptember 12 CrushOctober 11 CrushNovember 7December 8

TOTAL 100(Storm, 1997, p. 141)

Cleaning and SanitationCleaning and sanitation account for the bulk ofwater use at a winery. Water use can be greatlyreduced by adopting good housekeepingprocedures, changing products used, replacingold equipment with newer technology,


formalizing waste minimization measures,modifying processes, and educating staff.

Cleaning and sanitation options include (inorder of water use efficiency) cold-water hosestations, hot water hose stations, high pressurewashers, wheel-mounted steam/hot watergenerators and clean-in-place (CIP) systems.

High pressure cleaning is used to increase themechanical force, aiding in removal. In highpressure cleaning chemical detergents areoften used along with increased temperatureto make removal more effective.

CIP (fixed or fixed) is a system of pipes, valves,pumps, and controls for winery tanks andproduct process equipment and piping (Storm,1997). Fixed utilizes a permanent system ofpiping and valves to convey cleaning anddisinfecting compounds and rinse waterthroughout the units to be cleaned. The mostsophisticated systems can be operated from asingle programmable controller, which canperform all the necessary cleaning or producttransfer cycles.

In small wineries (less than 25,000 casecapacity), it is generally difficult to justify theinstallation (capital cost) of clean-in-placesystems (Storm, 1997).

ProcessingProcesses associated with wine clarificationand stabilisation also require water.

With rotating drum vacuum (RDV) filters, theoutermost layer of diatomaceous earth is

continuously sliced off to remove the filteredsolid components of the juice. A considerableamount of water is required to replace theearth coat to the correct consistency. Thismay need to be done twice daily duringvintage.

Ion exchange columns used to acidify wineand/or stabilise tartrate in wine areregenerated using a mineral acid. Severalwashings are then needed to remove thesulphate/chloride residues.

Heating and CoolingJuice and wine must be kept cool to avoidspoilage. Evaporative towers use up to 20% ofthe total volume of water used within a winery(Chapman, Baker, & Wills, 2001).

LandscapingThe goal of any irrigation program is to supplythe plant with enough water to survive andgrow, while minimizing loss due to percolationand runoff.

Native trees, shrubs and flowers will requireless of your time and money to maintainbecause they are typically better adapted tothe local climate and soil conditions. Theygenerally will require less watering and aremore resistant to local disease and pests thannon-native species.

Sufficient topsoil is fundamental to healthy,lower maintenance plants. Often, valuabletopsoil is removed during site preparation andreplaced with a thin layer of soil (sometimesthe original soil) put on top of clay or other


hard substrate. This situation is not conduciveto deep root growth and long-termestablishment of landscape vegetation.Instead, make sure a sufficient layer of high-quality topsoil is used for your plants.

Choose the most effective, resource efficientirrigation system for your landscaping.Because drip irrigation systems delivermoisture directly to the roots of plants, thereis far less water lost to evaporation and winddrift than with traditional spray irrigationsystems, and there is no risk of accidentallywatering roads, driveways and pathways. Wateris delivered slowly and steadily to the plants sothere is less likelihood of overwatering, lesswastage due to runoff, and less risk of plantdisease as a result of pooling water.

Irrigation systems must be designed andinstalled correctly. You should use a CertifiedIrrigation Designers (CIDs) to help you designand install your system. Visitwww.irrigationbc.com to find a CID in yourarea.

Once your system is designed and installed it isup to you to make sure it is being used(scheduled) and maintained properly. TheIIABC provides an online irrigation calculatorthat can be used to help develop wateringtimes and amounts for landscape irrigation.See www.irrigationbc.com for the calculatorand instructions on how to use it.

Routine checks of your entire system will helpensure proper functioning and reduce water

waste. Check your irrigation lines for leaks andlook for defective emitters and sprinkler heads.

Other irrigation practices that will help yousave water include:· use timers and set them to water during

the early morning when it is cooler andevaporation is minimal,

· do not water on windy days,· apply mulch around the roots of shrubs

and trees, and in flower beds, to reduceevaporation and discourage weeds, and

· when establishing a lawn, water thoroughlybut not too frequently. This will encouragevegetation to develop a deeper root systemthat will help plants and grass to utilizemore water from the ground, therebyreducing the amount of water you’ll needto apply.

3.8. Recycling and Reusing Water

Recycling and reuse involve transformation ofpotential waste materials into products.Recycling and reuse techniques can reducewaste and save energy. Determine whetherdischarges from any operation can besubstituted for fresh water supplied to anotheroperation.

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, and· sterilizer water.

http://www.irrigationbc.com/


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,

and· irrigation.

Note: Sodium can be replaced with potassiumfor alkaline cleaners. The water can then bereclaimed for irrigation without the fear ofcreating too much salinity. A similar situationexists for cleaners that use TSP as a wettingagent; the water can be recycled for CIP(Cleaning-In-Place) where possible.

WASTEWATER MANAGEMENT

Winery wastewater quality and volume varygreatly depending on the processes beingcarried out at any given time during the year.Wastewater production consists of fairlysteady daily volumes during non-vintageperiods, increases during bottling and washing(i.e. tanks and other equipment), and peaksduring vintage.

Generally speaking, winery wastewater has ahigh organic load in the form of largesuspended matter (i.e. grape skins, stems andseeds), smaller suspended particles (i.e. deadyeast cells, grit, dirt, diatomaceous earth andbentonite), and dissolved contents (i.e. sugars,ethanol, organic acids, microbial fermentationproducts, soaps and detergents, and cleaningchemicals).

Winery wastewater comes from a number ofsources including (Kennedy/JenksConsultants, 2008) (South AustraliaEnvironmental 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/outactivities,

· 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, and· stormwater diverted into, or captured in,

the wastewater management system.

Cleaning waste is by far the biggestcontributor of wastewater. Caustic washingalong can produce up to one third of theannual volume of wastewater generated by awinery.

3.9. Pollution Prevention

Pollution prevention is reducing or eliminatingwaste at the source by modifying productionprocesses, promoting the use of non-toxic or


less-toxic substances, implementingconservation techniques, and re-usingmaterials rather than putting them into thewaste stream (United States EnvironmentalProtection Agency, 2010). Pollutionprevention is also referred to as sourcereduction.

In addition to the many environmentalbenefits of pollution prevention, there are alsodirect and indirect cost savings resulting from:

· reduction in raw material losses,· reduction in reliance on expensive end-

of-pipe treatment technologies anddisposal practices,

· conservation of energy, water, and rawmaterials, and

· reduction of the potential liabilityassociated with waste generation.

A broad range of pollution preventiontechniques are potentially applicable towineries. Most fit in the following generalcategories.

Production planning and sequencingPlan and sequence production to maximize rawmaterials.

Product substitution or eliminationReplace existing products with others thatproduce less waste, or a non-toxic waste.

Good housekeeping and loss preventionConduct preventative maintenance and themanagement of equipment and materials tominimize opportunities for leaks, spills, andevaporative losses. Housekeeping changes to

storage and clean up procedures (e.g. using drycleaning methods) can also be effective inreducing waste production.

Process or equipment modificationChange the process, parameters or equipmentused in that process to reduce the amount ofwaste generated. Proposed processmodifications should be discussed withwinemakers, production personnel,maintenance personnel, manufacturers orother experts.

Waste segregation and separationAvoid mixing different types of wastes. If youminimize the number of different constituentsin any given waste stream recovery ortreatment will be easier.

Operating proceduresIncorporate waste minimization measures intoformal written processes and standardoperating procedures (SOPs) for the winery.These may include testing, maintenance, andtreatment system operating procedures.

Water conservationWater conservation methods will reduce thequantity of wastewater produced, but thelower volume of water may carry acorrespondingly higher concentration oftoxins. However, with more concentratedeffluent, the efficiency of recovery ortreatment may be improved. See Section 3.7for more information regarding waterconservation practices.


Recycling and reuseFor wastes that cannot be reduced at thesource, recycling is the next best option. SeeSection 3.8 for information on recycling andreusing water.

Employee education and trainingProvide employees with the information andthe incentive to minimize waste generation intheir daily duties. Employees must understandand support pollution prevention goals. Trainemployees to use equipment and suppliesproperly.

3.10. Wastewater Treatment

Because no universal method for winerywastewater treatment exists, each winery mustdetermine the technique most suitable to itssituation. The main purpose of a wastewatertreatment process is to reduce the organicmatter content or biological oxygen demand toproduce a more stabilised effluent and sludge(FSA Consulting, 2006). Wastewatertreatment also lowers nitrogen levels andsettles out other nutrients, such asphosphorus. Wastewater treatment processesinclude solids separation or settling, anaerobictreatment, and aerobic treatment. Treatmentoptions include wastewater to municipaltreatment plants or on-site treatmentsystems, or a combination of both.

Problems with wastewater treatment systemsgenerally 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 orprecipitation events, can collect and carrypollutants to nearby watercourses and degradewater quality. Pollutants can includepesticides, fertilizers and sediment. A properlydesigned drainage system can go a long way inreducing or preventing negative environmentalimpacts.

3.11 Stormwater Runoff

Stormwater originates from roofs, paved andnon-paved areas within the winery.Unmanaged stormwater flow can substantiallyincrease the risk of overloading the wastewaterstorage and treatment system.

Runoff quality degrades as it moves andcollects pollutants, and ends up in surfacewater or groundwater bodies. It may form rillsor gullies on unprotected soil, which can leadto channel and stream bank degradation. Areasbordering water bodies such as streams, lakes,ponds and wetlands should be protected frompollution by setting up a buffer strip ofundeveloped land, preferably with nativevegetation, between the water body andhuman activity or development.

Look into the feasibility of using separatednon-contaminated stormwater in your winery.It can be used for cooling towers, externalcleaning or process operations that do not leadto direct contact product, landscape watering,and to dilute winery wastewater prior toirrigation.


Make sure to inspect banks along streams forerosion during and after heavy storm events,especially if they are unstable. Any erosionsproblems that are identified should be fixed ona timely basis.

3.12 Drainage

Adequate drainage can help increase soilstrength, control salinity and alkalinity in somecases, and improve nutrient uptake.Significantly higher volumes of precipitationon the BC coast make subsurface drainagenecessary to control saturation of the rootzone, soil compaction, runoff and erosion.Inadequate drainage can lead to flooding,which can lead to increased amounts ofpollutants being washed into water bodies.

CHAPTER 4ENERGY 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 ........................................................................................................................................... 4-6

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 inall aspects and areas of production and toconsider the use of alternative energy sources.

INTRODUCTION

In British Columbia, energy is produced fromnatural gas, crude oil, hydro, biomass and coal.According to Canada's Energy Outlook: TheReference Case 2006, published by NaturalResources Canada, energy demand isexpected to continue to grow as the Canadianpopulation and economy continue to grow(11% and 43% respectively, by 2020).Coupled with rising energy demand will berising energy costs.

Energy efficiency and conservation are twoeffective ways to help meet our future energyneeds and reduce the necessity and timing fornew energy development.

In addition to changing practices within yourwinery, you can also consider external factorssuch as material sourcing (e.g. glass, cork).This has indirect implications such astransportation emissions and fuelconsumption.

Some of the benefits of conserving and usingenergy efficiently are (Council of EnergyMinisters, 2007):· reduced impacts on the environment as

lower energy consumption translates into

lower emissions of greenhouse gases(carbon footprint) and other air pollutants,

· extending existing energy sources andinfrastructure by doing more with what wehave, which reduces the need for newconventional energy supplies (oil and gas)and their environmental impact,

· may soften impact of rising energy prices,and

· long-term financial savings due to reduceduse of energy.

This chapter will help you look at how theprocesses in your operation consume energy,and how to use your existing technology moreefficiently or upgrade to more efficienttechnology, measure the results of yourefforts, and engage workers to make lastingchanges you can be proud of.

SETTING UP AN ENERGY

EFFICIENCY PROGRAM

4.1. Energy Use Assessment andPlanning

Before embarking on any new program youneed to know where you are starting from.Knowing where, when and how much energyyou use will be essential to setting goals forthe future.

You should start by doing an energy efficiencyaudit of your operation, conducted bysomeone internally or by an outside auditor.The goal will be to provide a plan of action that


can be your template for future things toimplement.

There are two kinds of assessments you shouldcomplete for your organization: an initialenergy audit and ongoing energymanagement assessments.

An initial energy audit provides a baseline ofwhere and how energy is being used in yourfacility and where potential savings can bemade. It is completed by doing a walk-throughof your workplace to identify energy use andlosses and potential improvements. The auditcan be completed by you and your staff, or bya professional energy management specialist.If you decide to conduct an energy audityourself, consider the steps outlined below.Be sure to get a breakdown of energyconsumption per process.

Whoever you designate to conduct yourenergy audit, should have access to energybills so the use information can be logged intoa database. If your utility bill is handled by anaccountant or bookkeeper, for example, youshould make sure the energy use informationon the bill is communicated to the person wholooks after energy use.

STEPS FOR COMPLETING ANENERGY AUDIT:(Pembina Institute for Appropriate Development,1999)1. Assign overall responsibility to one person.· 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 relevant to energy useSome utilities provide historical data online thatcan typically be accessed by registered users. Forexample, BC Hydro provides updates of recentelectricity usage, electricity consumption history,billing summary and account balance, plus “PowerSmart” 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 consumptionreadings

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

· Other energy purchased – unit cost, majorusage, amount purchased monthly

4. Do a walkthrough of your facility and checkfor 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 INONGOING ENERGY MANAGEMENTASSESSMENTS:

Your ongoing energy management assessmentsshould include asking the following questions on aregular basis as part of your business management:

1. How much did you spend on energy in the lastmonth/quarter/year?

· How much energy did you use (kWH) in thegiven time period?

· Review energy efficiency. Identify areas forimprovement.

· Break complex processes into smallercomponents. Examine each component andmeasure energy consumption if possible.

· Are there resources available presently thatcould help operators do this?

2. In what processes was this energy spent?

3. What processes or controls do you have inplace to manage energy consumption? Thesecan include:

· Meters to determine where energy being used· Programmable thermostats· Internal energy audit· External energy audit· Energy smart training

Calculating your carbon footprintUsing energy in your winery or driving orflying to meetings and events generatesgreenhouse gas emissions, such as carbondioxide (CO2). These greenhouse gases actlike a blanket, trapping heat near the earth'ssurface and warming the planet.

Scientists predict that if this warmingcontinues we may be facing potentiallyextreme climate changes—causing more

frequent and intense heat waves, rising sealevels affecting coastal areas, and other seriousimpacts.

Your "carbon footprint" is a measure of yourimpact on the environment, and is related tothe amount of carbon dioxide emitted as aresult of your daily activity. The carbonfootprint is reported in units of tonnes (or kg)of carbon dioxide equivalent.

There are several calculators available onlinethat can be used to calculate the carbonfootprint of your winery. The InternationalWine Industry Greenhouse Gas Protocoland Accounting Tool was developed througha partnership between the Wine Institute ofCalifornia, New Zealand Winegrowers, SouthAfrica's Integrated Production of Wineprogram, and the Winemakers' Federation ofAustralia for use by the global wine industry.The calculator is free, easy-to-use, wineindustry specific and can be used to measurethe carbon footprints of winery and vineyardoperations of all sizes. It is available online atwww.wineinstitute.org/ghgprotocol.

The Pacific Gas and Electric (PG&E)carbon footprint calculator is another toolthat 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 aboutcalculating your carbon footprint andoffsetting.

http://www.wineinstitute.org/ghgprotocol

http://www.pge.com/carbonfootprint/

http://www.bcsea.org/solutions/citizens-and-homeowners/calculate-your-carbon-footprint




Establishing goals and actionsOnce you have completed your assessment,you will need to set overall goals for theprogram. Try to establish quantifiable ratherthan qualitative goals. “To reduce energy useby 25% per year” is a quantifiable goal,whereas “implementing a significant reductionin energy use in order to reduce our carbonfootprint” is a qualitative goal.


Use the self-assessment to identify actionsthat will help you achieve your goals. Writethe actions on your action plan and give each atentative date for completion, starting withthose most easily achievable. Make sure toincorporate pertinent recommendations intothe capital budget.


Program managementAssign responsibility for overseeing the energyconservation program to someone in yourcompany who is familiar with the winery andits processes and procedures. This person canbe anyone on staff who is enthusiastic andinterested in the success of the program (i.e. itdoes not have to be someone from uppermanagement). Education and training mayneed to be provided to the person to ensurehe or she can handle the responsibilities ofoverseeing the program.

The program manager will be responsible fordeveloping and implementing program goals,ensuring energy conserving practices areimplemented and followed, and ensuringproper monitoring and record keeping iscompleted.

Getting company-wide commitmentInvolving others in the implementation ofenergy efficiency initiatives will be imperativeif the practices are to stick. The goal should beto include energy conservation in yourcompany culture so it becomes a way of doingbusiness.

Although the drive for an energy efficiencyprogram may start on the ground floor andmuch of the work may be done bywinemakers, cellar hands, and otheremployees, commitment of uppermanagement is very important. Be sure toprovide presentations, fact sheets, and otherinformation to the winery managers to ensurethey understand the program goals, actions,and costs. Some aspects of energy efficiencyneed an up-front investment that couldrequire executive level approval. This approvalwill be easier to get if management is familiarwith the program and supports its goals.

Inform staff, contractors and suppliers of yourgoals. Incorporate your goals into your trainingmanuals, purchasing policies, and operatingprocedures. If you have very specific goals andactions that you set for your company,communicate how you plan to accomplishthem and by what date (if applicable). If youdon't have specific goals at the moment, youcan simply state your commitment tocontinual improvement in this area for now.


Encourage input from employees andrecognize staff for energy efficient practices.You may wish to share quarterly reports onenergy consumption with your staff. Forexample, this could be done by posting asimple graph of energy consumption (kWh)for the last quarter compared to the sameperiod the year before.

Another way of introducing changes to yourpractices is to create or updatedocumentation for decision-making. Forexample, having a form with a list of questionsyou want answered before purchasing a pieceof equipment. For instance, how efficient isthis new piece of equipment (e.g. energy starrating), what will be its ongoing energyrequirements?


Your energy efficiency program will provide abaseline of your current energy use (from theaudit), the reduction goals you are targeting,and the actions that will take you there.

Monitoring and record-keeping will providethe means for you to evaluate whether or notyou are reaching your goals. You can obtainyour general electricity consumption fromyour utility bill, but you may also want to keeptrack of internal meter readings, fuelconsumption records, etc. If you do not have aformal system for monitoring and recordingthis information, be sure to create one.

Use the Questions to Consider in OngoingEnergy Management Assessments (Section4.1) to guide your record-keeping. The format

of your records (e.g. Excel spreadsheet,software program, Word tables filled outmanually) will be up to you and will depend onyour computer literacy and personalpreference.

When comparing records make note of thechange(s) and explain in a few sentences whythe change might have occurred (e.g.implemented "lights out at night" policy,caulked drafty windows, replaced old furnacewith more efficient one, replaced old gasolinevehicle with new fuel-efficient model, etc.).These notes will be invaluable when lookingback in a few years, and will save you time inthe future by not having to look through yourrecords to find out what may have caused thefluctuations in energy consumption.

MeteringPower meters are widely available, in dozensof configurations. You can check total powerconsumption at the street, but with a portablemeter, you can check things such as pumpsand refrigeration.See www.powermeterstore.com forinformation on the types of meters availablefor use.

OPTIMIZING ENERGY USE

4.4. Purchasing

Your purchasing decisions should alwaysconsider the energy efficiency level of theequipment you are considering. Seewww.nrcan.gc.ca/energy/efficiency for moreinformation on energy efficient products.

http://www.powermeterstore.com/?gclid=CLbfpeavrKkCFaYZQgodkzOwLQ%20for

http://www.nrcan.gc.ca/energy/efficiency


4.5. Lighting

Lighting can be both the highest energy costand the greatest savings opportunity for yourbusiness. On average, lighting consumes 40%of electricity in commercial buildings. Mostconventional lighting also produces heat,which can increase a building's cooling costsby up to 20% (BC Hydro, 2011).

Modern lighting technologies such as CFLsand LED lights consume much less energy andproducts are now largely available that providesimilar, if not better, lighting thanconventional incandescent lights. Some of thebenefits associated with moving to modernlighting technologies may be an improvementin the quality of lighting, a reduction inmaintenance costs due to longer product lifespans, and a reduction in electricity costs.

Helpful Hint: Replacing five 75-wattincandescent light bulbs with 19-watt compactfluorescents (CFLs) can reduce your carbonfootprint by 275 lbs of CO2 per year.

Several other practices, from turning lights offwhen not in use to upgrading your lightingsystem, are included in Section 4.5 of theself-assessment.

FortisBC and BC Hydro provide extensiveinformation about energy efficient lighting.BC Hydro also provides an excel tool topredict energy savings through a lightingretrofit – contact them for more informationand to request the tool.

4.6. Space Heating and Cooling

The heating and cooling of buildings is one ofthe leading uses of energy in Canada.Reducing the impact of this necessary activitycan be done in different ways:

Heat or cool only those spaces that requireit. Where possible, minimize the space to beheated or cooled; perhaps some rooms can beisolated and heated/cooled to differenttemperatures, appropriate for each room.

Widen the range of acceptabletemperatures. If you haven't already done so,consider widening the range of acceptabletemperatures in your building. According toLiveSmartBC, for every one degree you loweryour thermostat, you save two percent onyour heating bill.

Adopt design and construction methodsthat conserve energy. Implement methodsdiscussed in Chapter 2.

Maintain appliances on a regular basis.Furnaces and Heating, Ventilation and AirConditioning (HVAC) systems need to beserviced by a professional on an annual basis toensure safe and efficient performance. Airfilters should also be checked monthly,especially during the winter months, as dirtyair filters can hinder heating performance.

Make upgrades to your existing HVACsystem. A number of energy-saving upgradescan be made to existing HVAC systems: heatrecovery systems, air-side economizercontrols, digital control systems, adjustable


speed drives, and installation of heat pump(geothermal or air-sourced).

When deciding where to invest your money,your local power utility may be able to helpyou figure out what the best "bang for yourbuck" is for your type of building. Most powerutilities have programs that offer incentivesfor switching to more energy-efficienttechnology. For example, FortisBC oftenoffers rebates for HVAC upgrades. Theseupgrades benefit you and the utility as theysave you money in the long run and the utilityprolongs the service life of existinginfrastructure.

LIVESMARTBC: EASY STEPS TO SAVEENERGY AND MONEY(www.livesmartbc.ca)

· You can save $100/ year by turning yourcomputer and monitor off when not in use.

• You can save 2 per cent on your heating billfor every 1 degree you lower yourthermostat.

• It takes 10 times as much energy to make apiece of paper than it does to copy onto it.

• Recycling a four-foot stack of newspaperssaves the equivalent of one 40-foot firtree.

• CFLs use 75 per cent less energy thanincandescent bulbs and last ten timeslonger.

• Most of computer electricity goes to themonitor – new LCD monitors use 80-90per cent less energy.

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

4.7. Water Heating

Using hot water more efficiently is the bestway of reducing energy consumption for thisactivity. This can be accomplished byimplementing some or all of the followingpractices as recommended by BC Hydro.

MaintenancePrevent the build up of sediment, which candegrade performance, by flushing out yourhot water tank on a regular basis according toyour owner’s manual.

InsulationTemperature retention of exposed piping andof older hot water tanks may be improved bywrapping them with insulation. Note that gas-fired hot water tanks should always beinsulated by a heating professional as improperinstallation can create health hazards.

Lower water heater temperature to 60°CReducing the water tank’s temperature willsave energy and reduce mineral build up andcorrosion of the tanks and pipes. Avoidlowering the water temperature below 55ºCto prevent the growth of bacteria in the tank.

High-Efficiency Water Heaters/BoilersIn addition to the conventional storage tankwater heater, there are several other, moreefficient, technologies available.

Solar water heatersSolar hot water technology is durable andcan be used in a variety of locations. It canprovide up to 50% of total hot water needs.As technology improves, this number isexpected to increase.

http://www.livesmartbc.ca/


Natural gas on-demand water heaterNatural gas on-demand water heaters canoffer up to 30% savings versus a standardnatural-gas storage tank water heater. This isbecause water is heated as needed ratherthan heated, stored and maintained at acertain temperature for when it is required(which can be a long time). On-demandelectric water heaters are not recommendedas electric resistance is an expensive way ofgenerating heat.

Condensing water heaterCondensing hot water heaters are the mostefficient tank-based water heater there is. Itrecycles the heat that's normally vented outfrom natural-gas water heaters; therebyreducing energy spent and related costs.

Expert advice will be required when selecting aheater for your particular operation. Youroverall hot water usage will firstly dictatewhether this technology is right for yourneeds, the capacity you need and/or thenumber of on-demand water heaters you'llneed. Make sure to take advantage of thevarious incentives and resources offered bypower utilities when switching to a moreefficient unit.

Some factors to consider when selecting yournew water heater are:· Fuel type, availability and cost - will

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

· Size – A water heater needs to beproperly sized for the intended use tosupply enough hot water and at the sametime minimize waste.

· Energy efficiency – Different waterheaters will utilize energy at differentlevels of efficiency.

· Costs – Compare the estimated annualoperating costs of the water heaters youhave shortlisted.

RETSCREEN INTERNATIONAL CLEANENERGY DECISION SUPPORTCENTREhttp://www.nrcan.gc.ca/energy/software-tools/7465

The RETScreen Clean Energy ProjectAnalysis Software is a unique decision supporttool developed with the contribution ofnumerous experts from government, industry,and academia. The software, provided free-of-charge, can be used worldwide to evaluate theenergy production and savings, costs, emissionreductions, financial viability and risk forvarious types of Renewable-energy andEnergy-efficient Technologies (RETs). Thesoftware (available in multiple languages) alsoincludes product, project, hydrology andclimate databases, a detailed user manual, anda case study based college/university-leveltraining course, including an engineering e-textbook.

4.8. Equipment and Appliances

As the business ages and production changesyou may want to consider replacing olderequipment with newer and more efficienttechnology. Any replacement should be withmodern, energy efficient alternatives.Although more efficient technologies mayhave a higher up-front cost, it is important tofactor in the long-term savings.

http://www.nrcan.gc.ca/energy/software-tools/7465

http://www.nrcan.gc.ca/energy/software-tools/7465


Make sure older equipment is disposed ofproperly at your nearest recycling facility.

Helpful Hint: FortisBC PowerSense will helpyou to upgrade or add new motors to youroperations, providing they exceed theProvincial Government Standards.

4.9. Refrigeration Systems,Tanks and Lines

Refrigeration system(s) should be serviced asper the manufacturer's directions to keepeverything running at optimal efficiency.

Tank PlacementTank placement is an important considerationwhen designing (or re-designing) your winery.Place tanks in a location that will reduceheating and cooling needs. Having to cooltanks in a room that is simultaneously beingheated can consume lots of energy, soconsider placing your tanks in an area whereyou can use seasonal temperatures to youradvantage. Tanks placed in a cooler area ofyour winery will save energy post-fermentation and for storage. Emphasisshould be placed on managing the access tocool air by setting up double layered accessareas in the building (e.g. double doors).

InsulationWell-insulated tanks and glycol lines providelong-term benefits by reducing the amount ofenergy needed to run the refrigerationsystem. The system will work less as it will beable to maintain the desired temperature for alonger period of time. Less work means the

system will last longer and will lead to areduction in maintenance costs. The morestable temperatures provided by properinsulation will also improve wine quality andshorten turn-around times for processing(White, Adamson, & Rankine, 1989) .

Proper insulation can also minimize theamount of condensation that forms on a tank.Condensation can be a problem in somewineries as it can lead to concerns overhygiene (mold) and safety (slippery floors).

OperationMost refrigeration systems are designed tohandle maximum capacity during the crush.This means the system is oversized for most ofthe year. Because of this, it is important tocome up with a strategy for periods ofreduced production.

Consider harvesting at night when the grapesare cooler, “crispier”, and considered a betterquality to work with. Less energy is spentcooling down the fruit. Some estimates putthe savings in cooling costs at around 25%.

Options available for insulation of tanks andrefrigerant lines include: spray-on insulation,foil over bubble wrap, and rigid foam withouter shell.

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


ALTERNATIVE ENERGY

4.10. Renewable Energy Sources

The use of renewable energy reduces yourecological footprint, reduces carbon generatedfrom your business, and can assist inpositioning your business as a moreenvironmentally friendly enterprise.Renewable energy may come from manysources such as sun, wind, biomass,wastewater, waves or tides, free flowing waterand geothermal energy.

Geoexchange energyGeoexchange energy is produced by drillingdeep holes and setting up a horizontal orvertical array of pipes to extract or dump heatto/from the earth. This heat exchange systemis then hooked onto the building’s cooling andheating system and can provide significantenergy savings when compared to otherconventional cooling and heating fuels orelectricity.

Earthtubes are low-tech, sustainable, non-electric, zero-energy passive geothermal solarheating and solar cooling systems. If you aregoing to use earth tubes to cool or heat yourwinery, you are in somewhat unchartedterritory, so do your homework. Seewww.earthtubes.ca for more information.

Solar energySolar energy can be used to provide electricityin homes or buildings and can also be useddirectly to provide heat. Photovoltaic (PV)solar panels convert solar energy into usefulelectrical energy which can be stored inbatteries. Passive solar systems can be used to

circulate water through a series of pipesengineered to collect solar radiation in theform of heat. This can be set up tocomplement the existing hot water system.Both solar energy systems can provide bigsavings on monthly energy bills.

Wind energyWind turbines generate electricity from thekinetic power of the wind that rotates theblades. Electricity is created with these bladesrotate a central shaft that moves a magneticfield in the generator. Wind turbines typicallyhave to comply with local by-laws andregulations so make sure you check with yourlocal government before installing one.

OffsettingOnce you have calculated your emissions, andhave taken steps to reduce your carbonfootprint (see Section 4.1), you can “offset”your remaining emissions to become carbonneutral by investing in a project that willreduce the same amount of CO2 somewhereelse. Seewww.carboncatalog.org/providers/canada andwww.carbonify.com/finder/offset-tag-companies.htm for a list of carbon providers inCanada.

4.11. Alternative Fuels

The term ‘alternative fuels’ refers to non-traditional fuels that pollute less and are, forthe most part, derived from sources otherthan petroleum, some of which are renewableresources.

The Natural Resources Canada (NRC)website has a page on alternative fuels

http://www.earthtubes.ca/

http://www.carboncatalog.org/providers/canada

http://www.carbonify.com/finder/offset-tag-companies.htm

http://www.carbonify.com/finder/offset-tag-companies.htm


(http://www.nrcan.gc.ca/energy/alternative-fuels/3487) that contains information onalternative fuels, their benefits, safety andperformance information, vehicle and fuelavailability, as well as related research andprograms available.

When replacing older vehicles considermodifications or newer models that make useof alternative fuels such as biodiesel,compressed natural gas, electricity, ethanol,hydrogen, liquefied natural gas or liquefiedpetroleum gas. Preference should be given torenewable fuel sources.

4.12. Fuel Efficiency

As fuel prices spiral upwards, any reduction infuel consumption will have a positive impacton the bottom line of the company in additionto providing benefits for the environment.

Tracking fuel consumption of companyvehicles can help identify and repair/correctthe least fuel efficient models. Reducingengine idling and adhering to the speed limithas been proven to be more fuel efficient. Andlast but not least, optimizing daily routines cango a long way in saving fuel.

4.13. Responsible Transportation

Providing alternative transportation optionswill help to lower energy use and reducepollution and land development impacts fromautomobile use.

Alternative transportation options include, butare not limited to, the following:

· secure bicycle racks and/or storageand convenient shower and changingfacilities;

· high efficiency hybrid or alternativefuel vehicles for employees;

· carpool/vanpool programs foremployees and customers;

· parking capacity sized to meet, but notexceed, minimum local zoningrequirements; and

· preferred parking for high efficiencyvehicles, carpools, van pools and carco-ops.

(http://www.nrcan.gc.ca/energy/alternative-fuels/3487

(http://www.nrcan.gc.ca/energy/alternative-fuels/3487

CHAPTER 5HAZARDOUS 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 ......................................................................................................................... 5-9

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 ................................................................................................................................................ 5-13

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

CHAPTER 5 HAZARDOUS MATERIALS HANDLING | Page 5-1

5.0 HAZARDOUS MATERIALS HANDLING

Chapter objective: To prevent pollutionthrough sound material handling practices andto reduce or eliminate hazardous materials andwastes at your winery.

INTRODUCTION

Hazardous materials are any materials whosequantity, concentration, or physical orchemical characteristics may pose a hazard tohuman health or the environment. Hazardousmaterials include: flammable and combustiblematerial, toxic material, corrosive material,oxidizers, aerosols, and compressed gases.

Some of the most common hazardousmaterials used at wineries are (CaliforniaSustainable Winegrowing Alliance; WineInstitute; California Association of WinegrapeGrowers, 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 foundat wineries include oil, solvents, antifreeze andpaint (California Sustainable WinegrowingAlliance; Wine Institute; CaliforniaAssociation of Winegrape Growers, 2006).

Material handling requires compliance with allfederal, provincial and local regulations. Ingeneral, this chapter does not deal with theregulatory requirements governing hazardousmaterials handling, but rather focuses onpractices that will help you to systematicallyand properly manage the hazardous materialsand waste at your winery.

SETTING UP A MATERIALS

HANDLING PROGRAM

5.1. Materials Assessment andPlanning

You will need a plan to achieve successfulmaterial handling at your winery. A hazardousmaterial handling program will help youcomply with regulations, improve workerhealth and safety, prevent pollution, andinventory the types and quantities of materialsyou use at the winery.

The purpose of the assessment phase is todevelop a comprehensive set of wasteminimization options, and to identify theoptions that deserve more detailed analysis.You should begin the assessment by collectingand compiling all the data you need tounderstand how and where hazardousmaterials are used in your winery and whatyour current waste management practices are.


Prioritizing Hazardous Waste Streamsand/or Operations to AssessAlthough your eventual aim will be to assessall hazardous waste streams, prioritization ofcertain streams to assess is often necessarywhen available funds and personnel arelimited.

Typical considerations for prioritizinghazardous waste streams to asses include (USEnvironmental 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, andreactivity),

· other safety hazards to employees,· potential for (or ease of) minimization,· potential for removing bottlenecks in

production or waste treatment, and· available budget for waste minimization

assessment and projects.

Consider using outside people to help youconduct your assessment. They can bring awide variety of experience and expertise thatmay be lacking in smaller companies who maynot have in-house expertise in the relevantwaste minimization techniques andtechnologies.

QUESTIONS TO CONSIDER IN AHAZARDOUS MATERIALS ANDWASTE ASSESSMENT

· What are the hazardous waste streamsgenerated from the winery? How much isgenerated by each stream?

· Which processes or operations do thesehazardous 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 withother process wastes?

· What types of housekeeping practices areused to limit the quantity of wastesgenerated?

· What types of process controls are used toimprove process efficiency?


INFORMATION TO COLLECT FOR AHAZARDOUS MATERIALS ANDWASTE ASSESSMENT(US Environmental Protection Agency, 1988)

Design Information· Process flow diagram(s)· Material and heat balances (both design

balances and actual balances) for productionprocesses 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 diagramsEnvironmental Information· Hazardous waste manifests· Biennial hazardous waste reports· Waste analyses· Environmental audit reports· Permits and/or permit applicationsRaw 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 schedulesEconomic Information· Waste treatment and disposal costs· Product, utility and raw material costs· Operating and maintenance costs· Departmental cost accounting reportsOther Information· Company environmental policy statements· Standard operating procedures· Organization charts

Identifying OptionsTable 5-1 shows a hierarchy of wastemanagement and provides examples for eachactivity. The hierarchy demonstrates thedesirability of pollution prevention (alsoknown as source reduction) as the preferredmeans of minimizing waste.

Pollution prevention, also known as P2, isabout avoiding the creation of pollution andwaste, rather than trying to clean it up ormanage 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 hazardousmaterials to be put to a beneficial use.Recycling activities may be performed onsiteor at an offsite facility designed to recyclewaste. Most, if not all, recycling of hazardouswaste generated at your winery will need to bedone offsite.


Table 5-1: The environmental protection hierarchy.

ACTIVITY EXAMPLE

Product Changes orImprovements

· Replace environmentally-harmful product withenvironmentally-responsible product

· Redesign or reformulate product to make moreenvironmentally-responsible throughout life cycle e.g.extend product life, design for reuse

Process or TechnologyImprovements

· Redesign process or change technology, to make moreefficient use of materials or to avoid/minimize generationof pollutants/waste

Input or Raw MaterialChanges

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

environmentally-preferable materials (including less toxicsubstances)

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 (possiblypreceded by control orcontainment*)

· 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,

reclamationWaste-to-Energy · Combustion of wastes/by-products for energy value, e.g.

municipal waste incineration, landfill gas power generationTreatment or Destruction(possibly preceded by controlor containment*)

· Biological treatment, including municipal sewagetreatment

· Physical treatment· Chemical treatment, e.g. neutralization, stabilization

Disposal (possibly precededby 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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Establishing goals and actionsOnce you have completed your assessment,you will need to set overall goals for theprogram. Try to establish quantifiable ratherthan qualitative goals. “To reduce hazardouswaste by 5% per year” is a quantifiable goal,whereas “implementing a significant reductionof toxic substance emissions into theenvironment” is a qualitative goal.




Program managementAssign responsibility for managing thematerials handling program to someone who isfamiliar with the winery and its processes andprocedures. This person can be anyone onstaff who is enthusiastic and interested in thesuccess of the program (i.e. it does not have tobe someone from upper management).Education and training may need to beprovided to the person to ensure he or she canhandle the responsibilities of overseeing theprogram.

The program manager will be responsible fordeveloping and implementing program goals,leading the hazardous waste assessment, andensuring proper monitoring and recordkeeping is completed.

Getting company-wide commitmentInvolving others in the implementation ofhazardous materials handling and wastemanagement initiatives will be imperative ifthe practices are to stick. The goal should beto include proper handling and disposal in yourcompany’s culture so it becomes a way ofdoing business.

Although the drive for a hazardous materialsprogram may start on the ground floor andmuch of the work may be done bywinemakers, cellar hands, and otheremployees, commitment of uppermanagement is very important. Be sure toprovide presentations, fact sheets, and otherinformation to the winery managers andexecutives to ensure they understand theprogram goals, actions, and costs.


Recognize employees for improving materialhandling and finding alternatives to hazardousmaterials or for hazardous waste disposal.



Measuring hazardous waste streams andcompositions is something that should bedone periodically. By tracking wastes, seasonalvariations or single large waste streams can bedistinguished from continual, constantstreams.

Use the Information to Collect for aHazardous Materials and Waste Assessmentchecklist above to guide your record-keeping.The format of your records (e.g. Excelspreadsheet, software program, Word tablesfilled out manually) will be up to you and willdepend on your computer literacy andpersonal preference.

When comparing records year-to-year, makenote of the change(s) and explain in a fewsentences why the change might haveoccurred. These notes will be invaluable whenlooking back in a few years, and will save youtime in the future by not having to lookthrough your records to find out what mayhave caused the fluctuations in hazardouswaste generation. Review and amend yourmonitoring program regularly to allow forchanges in production methods and scale.

POLLUTION PREVENTION/SOURCE REDUCTION

5.4. Product Changes

Product changes are performed by themanufacturer of a product with the intent ofreducing waste resulting from a product’s use.

Product changes include substitution,conservation, and changes in composition. Youcan encourage your suppliers to make changesto the products they sell you to make themless toxic.

5.5. Input Material Changes

Some commercially available products containtoxic ingredients, as indicated by warninglabels. Once those products leave the winerythrough drain pipes or in garbage bags, theycan be released into water systems or leachinto soil. Input material changes accomplishwaste minimization by reducing or eliminatingthe hazardous materials that enter theproduction process. Input material changesinclude material purification and materialsubstitution.

5.6. Technology or ProcessChanges

Technology changes are oriented towardprocess and equipment modifications toreduce waste. After an analysis of a process, itmay be decided that one or more steps couldbe reconfigured, reduced or eliminatedwithout compromising the integrity of theproduct.

5.7. Good Operating Practices

Good operating practices are procedural,administrative or institutional measures that awinery can use to minimize hazardous waste.


These practices may include:· waste minimization programs,· management and personnel practices (e.g.

employee training, incentives andbonuses),

· material handling and inventory practices(e.g. programs to reduce loss of inputmaterials due to mishandling, expire shelflife, and improper storage conditions),

· loss prevention (i.e. avoiding leaks andspills),

· waste segregation (i.e. preventing themixing of hazardous and nonhazardouswastes),

· production scheduling (e.g. judiciousscheduling of production to minimizefrequency of equipment cleaning), and

· purchasing practices that reducehazardous waste (see Section 5.8).

5.8. Sustainable Purchasing

Sustainable purchasing is the process by whichan organization buys goods and services takinginto account not only the economic value formoney (price, quality, availability,functionality) but also the environmental,social, and ethical impacts of these goods andservices.

For example, sustainable purchasing ofproducts considers (BuySmart Network,2010):· whether the purchase needs to be made,· what the product is made from and how

long it lasts,· the energy, material, and emissions

"footprints" associated with itsmanufacture and transport,

· who made it, how it is made, and underwhat working conditions, and

· how it will ultimately be disposed of.

Reducing the amounts of hazardous materialsused at your winery through sustainablepurchasing practices can bring financial,management, environmental and socio-economic benefits.

Financial benefits include: reduces directcosts, enhances image and brand, easesregulatory burden, and improves access tocapital

Management benefits include: alignment withorganizational values, reduced business risks,improved supply chain management andproduct innovation, and more effective humanresources

Environmental benefits include: reduces andprevents waste, reduces resource use, reducespollutions and toxins, reduces greenhouse gasemissions, and maintains biodiversity

Socio-economic benefits include: developsmarkets for sustainable products, promotesstrong local economy and reducesinfrastructure load and local taxes, supportsvulnerable groups, provides communityservices and reduces public expenditures, andimproves conditions in the developing world.

Internal communication is a very importantcomponent of an effective sustainablepurchasing program. Those responsible foraccounting, receiving, facilities managementand production must all talk to each other sothere is a clear understanding of how supplies


are delivered, how they are used, how muchthey cost, and how much waste is generated.

10 Ways to Enhance or Improve YourSustainable Purchasing Program(BuySmart Network, 2010)

1. Find Allies in your Organization2. Tap Into Key Resources3. Find Ways to Use Less of What You Already

Have4. Make a “Top 10” Sustainability Shopping List5. Take a “Total Cost of Ownership” Approach

to What You Buy (consider direct and indirectcosts across the product life cycle, from rawmaterial to disposal and recycling).

6. Draft a Policy Statement7. Start a Sustainability Conversation with

Current Suppliers8. Choose New Suppliers Committed to

Sustainability9. Set Goals and Track Your Activities10. Communicate and Reward Achievements

HANDLING, STORAGE AND

DISPOSAL

Hazardous wastes produced in a winery caninclude waste cleaners, solvents, wastepesticides, oils and lubricants. Laboratories cangenerate potential hazardous wastes that maybe regulated by legislation. Special approvalmay be needed for the disposal of certainhazardous wastes.

In BC, the Environmental Management Actand the Hazardous Waste Regulation outlinethe legal and regulatory requirements forgenerators, carriers and receivers of hazardouswaste to ensure that they handle, store,transport, treat and dispose of it in a manner

that is safe for human health and theenvironment.

Wastes can be classified as "hazardous" if theyoriginate from paints, oils, solvents, acids,heavy metal-containing sludges andpesticides. They tend to be corrosive,ignitable, infectious, reactive and toxic, andcan harm human health and the environmentin the short-term (acute hazard) or over longperiods of time (chronic hazard).

Check with your regional district and/ormunicipality to see what wastes are acceptedat landfills and recycling depots in your region.

5.9. Storage

Potentially hazardous materials and wastesmust be stored in a fashion that preventspollution and maintains a safe workenvironment. All hazardous materials shouldbe stored away from drains and secondarycontainment should be used as needed.Potentially poisonous, corrosive, volatile,flammable or dangerous materials or liquidsmust be stored in structurally sound facilitiesto prevent leaks and spills.

An up-to-date inventory of hazardousmaterials and wastes stored on site should bereadily in case of emergency.

Publications that provide further informationon hazardous material storage include BritishColumbia Environmental Farm PlanReference Guide, Designing Facilities forPesticide and Fertilizer Containment, andNational Farm Building Code of Canada.


5.10. Janitorial Supplies

Some janitorial products contain chemicalsassociated cancer, reproductive disorders,respiratory ailments, eye or skin irrigation, andother human health issues. They may alsocontain toxic materials that adversely affectplant and animal life, deplete the ozone layer,and accumulate in the environment.

How do you know if a cleaning product issafe?Read The Label - Avoid products that havethe words "Danger", "Poison", or "Warning".When you must use a strong product to getthe job done, protect yourself by wearinggloves and goggles, and be sure that your workarea has plenty of fresh air.Read The Safety Data Sheet - Most labelshave an "800" number to call with questions.The customer service staff can send you aMaterial Safety Data Sheet (MSDS), for theproduct. This sheet explains what is in thecleaner, how the ingredients might harm you,and how to protect yourself while using it.

Table 5-2 provides examples of chemicals toavoid in cleaning products.

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

Chemical Chronic Effects

Acetone Potential reproductive effects, liver& kidney damage, central nervoussystem depression

AlkylphenolEthoxylates

Hormone disrupter, damages fish

Ammonia/AmmoniumHydroxide

Derived from petroleum and knownto cause asthma

Chemical Chronic Effects

2-Butoxyethanol

Absorbs through the skin andpoisons blood, liver and kidneys

Chlorine Lung and skin irritant, lethal ifingested

DiethyleneGlycolMonobutylEther

Kidney damage, central nervoussystem effects

Formaldehyde Affects the neurological connectorsGlycol Ethers Causes nerve damage & infertility,

air contaminantHydrochloricacid

Can cause blindness

Monoethanolamine

Can damage eyes and skin.Absorbs through skin; damagesblood, liver, kidneys, & developingbaby.

Naphthalene Possible carcinogen, damage to GItract, blood, liver, kidney andreproductive system

Phenol Burns the skin, central nervoussystem damage

PhosphoricAcid

Can cause blindness and severelydamage skin

Phthalates Hormone disrupter, damages fishPolyethyleneMonophenylEther

Endocrine disrupter

SodiumHydroxide

Can cause blindness, harm lungs, andseverely damage skin

SodiumHypochlorite(Bleach)

Irritates the eyes, skin andrespiratory tract

Tetrachloroethylene

Possible carcinogen, can cause eyeand skin burns, severe liver andkidney damage and damage todeveloping baby

Toluene Central nervous system impairment,liver and kidney damage

Triclosan Possible carcinogen, builds up in soil& fish

http://www.westp2net.org/janitorial/tools/ethanolamine.htm

http://www.westp2net.org/janitorial/tools/ethanolamine.htm


5.11. Tires, Batteries, Oils, Paintsand Coatings

Tire Stewardship BC runs a province-wide tirerecycling program. The program collects anAdvance Disposal Fee, commonly referred toas an eco fee, on the sale of every new tire.Most tire retailers will accept up to 4 off-rimtires per visit for free. To find retailers nearyou that accept used tires, visitwww.tirestewardshipbc.ca/pickupdropoff.php.

The Rechargeable Battery RecyclingCorporation recycles nearly all rechargeablebatteries, including Nickel Cadmium (Ni-Cd),Nickel Metal Hydride (Ni-MH), Lithium Ion(Li-ion), Nickel Zinc (Ni-Zn), and SmallSealed Lead (Pb). These batteries arecommonly found in cell phones, power toolsand laptop computers. RBRC collectsbatteries from nearly 20 different retail chainsacross Canada and the US. To find retailersnear you that accept rechargeable batteriesvisit www.call2recycle.org.

Currently there is no province-wide recyclingprogram for alkaline (non-rechargeable)batteries used commonly in flashlights, radiosor children's toys. Retailers who collectalkaline batteries for free recycling includeBest Buy, Future Shop and IKEA.

Automotive (lead-acid) batteries are recycledas part of a provincially regulated recyclingprogram. Retailers are encouraged by theMinistry of Environment to accept at leastone used battery in return for each retailbattery sold. This take-back program isvoluntary, but a majority of retailers are

accepting used batteries. Contact your localautomotive battery retailer to inquire.

BC implemented a used oil recycling programin the summer of 2003 that is managed bythe BC Used Oil Management Association.This provincially regulated program has anetwork of approximately 500 returncollection facilities for safe disposal of used oil,used oil filters and empty oil containers forfree drop off. To find retailers near you thatwill recycle used oil visithttp://bcusedoil.com/recycling-centres/.

Product Care manages product stewardshipprograms for hazardous household and specialwaste across Canada. Products included in theBC program are household paint, flammableliquids, pesticides and waste gasoline. Thereare over 100 depots in BC where consumersmay return these products. Find the nearestdepot by calling the RC BC RecyclingHotline at 1.800.667.4321 or by visitinghttp://productcare.org.

Some communities offer hazardous wastecollection events where small businesses candrop off hazardous waste for little or nocharge. Contact your local municipality orregional district for more information.

5.12. Light Ballasts and Bulbs

Light ballasts manufactured prior to 1980 maycontain polychlorinated biphenyls (PCBs).Some ballasts manufactured between 1979and 1984 used diethylhexylphthalate(DEHP). PCBs and DEHP were used asinsulating agents (oily liquids or waxy solids).They may be found in old electrical equipment

http://www.tirestewardshipbc.ca/pickupdropoff.php

http://productcare.org/


such as transformers, capacitors, switches, andballasts.

The adverse health and environmental impactsthese substances can have classify them ashazardous substances. Exposure to PCBs cancause skin disfigurement, nausea, dizziness,eye irritation and bronchitis. Ingestion cancause damage to the digestive system andespecially the liver. Check with yourmunicipality or regional district wastemanagement department for recyclinglocations for ballasts.

CFL bulbs contain mercury. Mercury is anextremely hazardous waste and is a majorhealth concern when it comes in contact withhumans and animals. In humans, mercury cancause brain and kidney damage. Check withyour municipality or regional district wastemanagement department for recyclinglocations for CFL bulbs.

5.13. Electronic Waste

The Electronics Stewardship Agency of BritishColumbia is a not-for-profit program set upby the major producers and retailers ofelectronics in British Columbia. The programis designed to ensure that end-of lifeelectronics are diverted from the landfill,processed and recycled in a manner thatsafeguards the environment, protects workerhealth and safety, and prevents electronicsfrom being exported to developing countries.See www.return-it.ca/electronics for acomplete list of acceptable items and adescription of fees.

5.14. Analytical Chemicals

Laboratory methods to determine alcoholcontent, titrable and volatile acidity, pH,soluble soilds and sulfur dioxide of musts andwines are an integral part of a quality controlprogram at a winery.

Chemicals that may be used in a winerylaboratory include acetic, hydrochloric, gallic,sulfuric, malic, lactic, tartaric, and phosphoricacids; sodium hydroxide, thiosulfate,carbonate, bicarbonate, oxalate, arsenate, andsulfate; phenolphthalein, potassium hydrogenphthalate, meta-bisulfate, iodate, iodide, andtartrate; ferric chloride, hydrated coppersulfate, 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 thedrain, or must be neutralized or bufferedbefore being disposed of down the drain.Consult local regulations and manufacturerdocuments, including material safety datasheets, to determine how to dispose of variouslaboratory chemicals and reagents.

Stability and storage of chemicals in the lab isalso an important consideration. Most drychemicals can be stored in cupboards orshelves in the lab and are stable for manyyears. Liquids frequently require specialconsiderations including low temperature,minimal light exposure, compatibility withother chemicals and flammability. Liquidchemicals are relatively instable and eitherrequire frequent standardization or

http://www.return-it.ca/electronics


replacement periodically. The chemical labeland MSDS should provide storage directions;if not, contact the manufacturer.

Certain lab tests use very toxic chemicals foraccuracy. It might be appropriate to sacrificeaccuracy for safety in some cases. You mayalso be able to purchase equipment that cancomplete the test for you with fewer or nochemicals. Making a conscious decision to testwine using the least toxic of chemicals aspossible should be one of your hazardousmaterials program goals.

New tests and technologies come out everyfew years and some tests become outdated. Itis important to stay informed about what safeand environmentally responsible alternativesare available.

5.15. Sanitation Chemicals

Common cleaning agents include:· alkaline based (tartrate removal):

o Strong alkali – caustic soda, causticpotash,

o Mild alkali – sodium metasilicate,trisodium phosphate (TSP), sodiumcarbonate (soda ash),

· acid based (scale/mineral deposit removaland prevention):o phosphoric acid,o various organic or inorganic acids, and

· low foam or high foam surfactants.Common sanitizing agents include:· caustic soda,· quaternary ammonium compounds,· peracetic acid compounds,· hydrogen peroxide, and· ozone.

Written standard operating proceduresdetailing when and how to clean and sanitizeall equipment types throughout the year andregular employee training on procedures is animportant component of proper handling anddisposal of these chemicals.

Wineries can be more environmentallyfriendly by applying simple principles, forexample by using potash soda (potassiumhydroxide) instead of caustic soda (sodiumhydroxide) to wash tanks and anorganic acids,such as phosphoric acid or sulphuric acidinstead of citric acid, for the subsequentneutralising action.

5.16. Landscaping Chemicals

Pesticides, herbicides, and fungicides used forlandscaping can negatively impact soil, air andwater and can also be dangerous to thoseusing them if not handled properly.

Integrated pest management (IPM) andintegrated weed management (IWM)methods should be used at your winery. Themain goal of IPM is to utilize a variety ofmanagement practices to reduce the need forchemicals and, when they are needed, to useproducts that are least damaging to the plant,non-target organisms, humans and theenvironment. The main goal of IWM is tomaintain weeds at manageable densities and toprevent more aggressive weeds from takinghold. Both programs focus on prevention, withchemical methods as a last resort.


5.17. Fuel

Appropriate guidelines must be followed whensetting up fuel storage facilities to ensure thatenvironmental and fire safety concerns aremet. Siting and labeling regulations varydepending on sizes of fuel tanks and whetherstorage is aboveground or underground.Disposal of used oil products and the recyclingof used petroleum are subject to regulation.

5.18. Waste Bin AreaHousekeeping

Good housekeeping practices for yourdumpster area are essential to preventingpollution. Waste bins should be placed on animpervious surface (e.g. concrete pad orasphalt) where spills can be contained andcovered to protect from precipitation. If yourdumpsters cannot be covered, you shouldkeep the lids closed to keep water out. Thebins should be regularly inspected for leaks,spills and litter. Post signs near the bins toindicate what can and cannot be disposed of ineach bin and regularly check to make sureemployees are following the signage.

HEALTH AND SAFETY

5.19. Employee Safety

You should provide your employees with thefollowing:

· WHMIS Training· Material Safety Data Sheets· Material Handling Procedures· Refreshers on Material Handling

WORKPLACE HAZARDOUSMATERIALS INFORMATION SYSTEMS

Workplace Hazardous Materials InformationSystems (WHMIS) is the Canadian standardin place to protect workers from the adverseeffects of hazardous materials. The systemuses labels and material safety data sheets(MSDSs) that provide specific information onhandling, storing, and disposing of hazardousmaterials.

5.20. Emergency Response

An emergency plan outlining steps to be takenin the event of a spill or leak should be postednear the entrance of every facility in whichagri-chemicals are stored. Each emergencyplan should include information on thelocation of emergency and first aidequipment, emergency phone numbers, andclean-up instructions.

The Spill Reporting Regulation of theEnvironmental Management Act outlineswhen spills should be reported to theProvincial Emergency Program at 1-800-663-3456. For example, a spill of a petroleumproduct greater than 100 litres must bereported.

See the BC Wine Grape Council’s Health andSafety for Small- and Medium- SizedWineries publication for more information onhow to develop and implement an emergencyresponse plan.

CHAPTER 6SOLID WASTE MANAGEMENT

Table of Contentspage

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......................................................................................................................... 6-13

6.12. Food and Beverage ...................................................................................................................... 6-13

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

CHAPTER 6 SOLID WASTE MANAGEMENT | Page 6-1

6.0 SOLID WASTE MANAGEMENT

Chapter Objective: To help you determinethe types and quantities of solid wastegenerated at your winery, and to implementpractices that promote waste minimizationand segregation together with the recycling ofwaste materials.

INTRODUCTION

Solid waste management at a winery thatincludes reduction, reuse, reclamation andrecycling generates a multitude ofenvironmental, economic, and social benefits.Waste reduction helps conserve valuablenatural resources, reduces pollution and savesenergy. Less waste is created when materialsare reused and recycled, extending the life ofexisting landfills and reducing or at leastdelaying the need for new solid wasteprocessing facilities.

Preventing the generation of waste in the firstplace (i.e. source reduction) is the preferredmanagement option. Sustainable purchasingpractices are critical to source reduction.Reusing items by repairing, donating or sellingthem is also a preferred option because noreprocessing is required. Talking to suppliersabout reducing the amount of packaging theyuse, incorporating more recycled content intotheir packaging, and taking back theirpackaging from you will also contribute tosource reduction.

This chapter discusses some of the main solidwaste products from a winery and provides

information on how they can be reduced,reused or recycled. It will show you how tocomplete a solid waste audit and prepare awaste reduction and recycling program.

Please note: the disposal of residual solidsfrom the sanitary and process wastewatersystems are discussed in Chapter 3.

SETTING UP A SOLID WASTE

MANAGEMENT PROGRAM

6.1. Solid Waste Assessment andPlanning

You need to understand your winery’s wastestream before you can implement wastereduction initiatives. A solid waste assessmentlooks at your purchasing practices and thetypes and quantities of solid waste generatedand disposed by each operation in your winery.

The goal of conducting the assessment is tohelp you identify areas in your operationwhere you can implement waste reductionstrategies that will lessen your impact on theenvironment and potentially result in financialsavings through avoidance of unnecessarypurchases, reduction of waste removal costsand maybe even a little revenue generatedfrom recyclables.

The first time you conduct an assessment youmay need to hire an external consultant,unless you have someone in your organizationwith ample knowledge of solid waste


management. Without properly establishing abaseline of what you generate and how it isdealt with, it will be very difficult to measurethe success of your waste reduction practices.

A checklist that you can use to conduct yoursolid waste assessment is provided below.

Having a waste reduction and recyclingprogram in place at your winery that hasexecutive level commitment and employeeparticipation will allow you to strategically planand set annual goals to reduce, reuse andrecycle waste. Your program will help guidedecisions on inventory, packaging,procurement and procedures.

A comprehensive and successful wastereduction and recycling program is based onthe principle of “zero waste”, using the 3Rhierarchy as the guiding principle: first reducethen reuse and only then recycle.

Establishing goals and actionsOnce you have completed your assessment,you will need to set overall goals for theprogram. Try to establish quantifiable ratherthan qualitative goals. “To reduce solid wasteby 5% per year” is a quantifiable goal, whereas“implementing a significant reduction of solidwaste from our operations” is a qualitativegoal.



As you design your program, keep in mind thequestions listed in the Waste Reduction andRecycling Program Checklist.


SOLID WASTE ASSESSMENTCHECKLIST

� List all types of solid waste generated at yourwinery. 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 and 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· Light bulbs and ballasts· Fire chemicals from portable fire

extinguisher· Spent propane tanks· Landscape clippings· Electronic waste

� Quantify how much solid waste is generatedby 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 reducewaste for each operation.

� Quantify how much solid waste is generatedper litre of wine produced.

� Quantify how much solid waste generated atyour winery is reused.

� Quantify how much solid waste generated atyour winery is recycled.

� Quantify how much solid waste generated atyour winery goes to landfill.

� Identify the costs associated with thecollection, reuse, recycle or disposal of solidwaste.

� List and describe your documented protocolsand/or operating procedures for handling anddisposal of solid waste.

� List the person or persons responsible foroversee solid waste management at thewinery.

� List the employee training you provideregarding solid waste management

.


WASTE REDUCTION ANDRECYCLING 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 ororganizations?

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.


Program managementAssign responsibility for managing the solidwaste management program to someone whois familiar with the winery and its processesand procedures. This person can be anyone onstaff who is enthusiastic and interested in thesuccess of the program (i.e. it does not have tobe someone from upper management).Education and training may need to beprovided to the person to ensure he or she canhandle the responsibilities of overseeing theprogram.

The program manager will be responsible fordeveloping and implementing program goals,leading the solid waste assessment, andensuring proper monitoring and recordkeeping is completed.

Getting company-wide commitmentInvolving others in the implementation ofhazardous materials handling and wastemanagement initiatives will be imperative ifthe practices are to stick. The goal should beto include proper handling and disposal of solidwaste in your company culture so it becomes away of doing business.

Although the drive for a solid wastemanagement program may start on theground floor and much of the work may bedone by winemakers, cellar hands, and otheremployees, commitment of uppermanagement is very important and hugelybeneficial. Be sure to provide presentations,fact sheets, and other information to thewinery managers and executives to ensure


they understand the program goals, actions,and costs.


Employee training and refresher trainingshould include information on waste reductionefforts at the winery. Your waste reductionand recycling program goals should be postedwhere workers can see them regularly (e.g. inthe lunchroom).


You should monitor and record wastegeneration throughout the year and use thatinformation to evaluate your current wastereduction strategies, set goals for theupcoming year, and update your wastereduction and recycling program.

Measuring solid waste streams andcompositions is something that should bedone periodically. By tracking wastes, seasonalvariations or single large waste streams can bedistinguished from continual, constantstreams.

Use the Solid Waste Assessment checklist toguide your record-keeping. The format of

your records (e.g. Excel spreadsheet, softwareprogram, Word tables filled out manually) willbe up to you and will depend on yourcomputer literacy and personal preference.

When comparing records year-to-year, makenote of the change(s) and explain in a fewsentences why the change might haveoccurred. These notes will be invaluable whenlooking back in a few years, and will save youtime in the future by not having to lookthrough your records to find out what mayhave caused the fluctuations in solid wasteproduction.

PURCHASING

6.4. Sustainable Purchasing

Waste prevention, also known as sourcereduction, means using fewer materials andresources to get a job done. Waste preventionmethods create less waste in the first place.Reducing what you buy will help to reducepurchasing costs and decrease materials thatwill later need to be recycled or discarded.Sustainable purchasing involves looking atwhat products are made of, where they comefrom, how they were made and how they aredisposed of (BC Hydro, 2010b).

When choosing your equipment make sure toconsider the technical support that comeswith it (i.e. is there a repair person locallyavailable) and the cost and accessibility ofreplacement parts. Considering these factorswill help you minimize the wastefulness ofthrowing equipment away because it ischeaper to buy a replacement rather than fixit. It will also help you to save time and money.


QUESTIONS TO CONSIDER IN YOURPURCHASING PRACTICES(BC Hydro, 2010b)

1. Is it necessary to purchase an item in thefirst place and, if so, why?

2. What are your top or priority purchasesand/or suppliers (either by volume or moneyspent)? Develop criteria or specificationsfor reducing impacts from those goods.

3. Can you purchase products that are durable,concentrated, reusable, high quality?

4. What is the length of warranty andavailability of repair services for theequipment?

5. Can you invest in technologies thateliminate or decrease the need formaterials?

6. Can you buy products with fewer toxicmaterials (e.g. vegetable-based inks, water-based glue, markers and paint)?

7. Can you buy products that have lesspackaging?

8. Can you buy Energy Star certifiedproducts?

9. What are the life cycle costs and benefits?What is the timeline for replacement andthe cost of consumable materials required?

10. How can you reduce transportationimpacts?

11. How can your suppliers help you achieveyour sustainability goals? Do they take backpackaging and old equipment, for example?

The following sections provide best practicesfor the dealing with the main types of waste inthe winery. The sections are categorized intothe major waste streams: grape waste, wineproduction waste, packaging waste and otherwaste (food and beverage, landscaping).

GRAPE WASTE

6.5. Pomace and Lees

The crushing and pressing of grapes produceswaste material known as pomace (drycomponent - stems, skins and seeds) and lees(wet component). Several strategies areavailable to recycle, reuse or otherwise utilizethis material.

Composting of pomace and lees can beconducted on-site or by an independentcomposting company off-site. Compost is anatural process through which organicmaterial is converted into a soil-like product orhumus. The process works with the help ofmicro-organisms such as bacteria and fungicombined with air and moisture. Compostneeds to be properly tended to ensure the endproduct is useable and to minimize leachateand odours.

The solid residues of the compost can beapplied to the soil in your vineyard orlandscaped areas of your winery; provided thatanalysis of a representative sample indicates itis safe to do so. Be sure to obtain any requiredapprovals from the government beforeapplication.

Some wineries sell their pomace to silageprocessors who turn the oil and fibre-richgrape skins, as well as other agricultural“waste,” into feed supplements for cattle.Others truck their pomace to feed lots, whereit is mixed with manure and returned to thevineyard in the spring, as compost.


Several other options for pomace and lees,which are not feasible for BC wineries at thistime but could be considered in the future, aredescribed below.

Anaerobic digestion can be used to turnpomace and lees into bioenergy. The grapewaste yields methane gas (a by product oforganic decomposition) that can be harvestedto generate electricity. The digestion processalso produces a useful coproduct – liquidorganic fertilizer (it must be separated fromthe sludge that comes out of the digestionprocess).

Grape pomace can also be used as substratefor microbial production of citric acid. Citricacid is widely used in the food and beverageindustry, pharmaceutical industry andelsewhere. Pomace must be sorted before itwill be purchased by pharmaceuticalcompanies.

Pomace can also be turned into other grape-based products by simply soaking pressedwhite skins in water and fermenting themixture to make a weaker, “second wine.”Another technique for recycling spent skins isto steep and then distill alcohol-rich redpomace to make a spirit.

TURNING GRAPE POMACE INTOPOWER

Several Vincor wineries in the Niagara area arepartnering with Vandermeer Greenhouses tocreate clean electricity from grape pomaceusing a process called anaerobic digestion.Anaerobic digestion is the breakdown of organicmatter in an oxygen free environment. As theorganic matter breaks down it producesmethane, which can be captured and used to runan engine that produces electricity and heat.

The anaerobic digester is located at VandermeerGreenhouses in Niagara-on-the-Lake. 5,000tonnes of grape pomace are put into thedigester annually, along with chicken manure,greenhouse clippings and other organic materialas available. The generator produces 335kW ofelectricity per year, which is enough to power250 homes. It is used to offset the peakelectrical 890 kW demand of the greenhouse inthe winter and, in the summer when the demandis 90 kW; electricity is fed into the local powergrid.

For more information, visitwww.vandermeergreenhouses.ca/innovations.html.

Lastly, pomace can be sold to third-partyplants that grind the seeds to extract grapeseed oil and mine the skins as a source ofcream of tartar.

http://www.vandermeergreenhouses.ca/innovations.html

http://www.vandermeergreenhouses.ca/innovations.html


WINE PRODUCTION WASTE

6.6. Filtration and FiningMaterials

Solid residues from clarification or stabilisationoperations, such as spent filter aid, finingdeposits and tartrates should be re-processedwherever possible to recover useful and activematerials. Any residues unable to bereprocessed should be disposed of in a mannerthat minimizes impacts on the environmentand the local community. (InternationalOrganisation of Vine and Wine, 2008)

Plate and Frame FiltersThe plate and frame filter consists of a numberof plates and frames corresponding in size andshape which are arranged alternately andwhich are supported on a pair of rails. Theplates have ribbed or waffle surface tofacilitate the flow of filtrate. They may beconstructed of stainless steel or plastic.

Do not dispose of plate and frame filters inthe garbage. Plate and frame filters can becomposted, applied as a soil amendment, orused for weed suppression.

Membrane FiltersMembrane filters are constructed out of awide range of synthetic materials, includingcellulose acetate, cellulose nitrate, polyamide,polycarbonate, polypropylene andpolytetrafluoroethylene.

Cartridge FiltersCartridge filters are made of plastic(polyethersulfone or polypropylene). Thecartridges can be cleaned and reused, to alimit. Polyethersulfone is a “7” plastic andpolypropylene is a “5” plastic.

Diatomaceous EarthDiatomaceous earth (DE) is the fossilizedremains of diatoms, a type of hard-shelledalgae. The deposits are ground into a finepowder and treated with acids and alkali untilall that remains is silica. When these particlesare formed into a bed they produce aneffective filter by forming a porous barrierwith numerous channels.

DE handling can pose a serious inhalationhazard because it can cause silicosis, a form oflung disease. It is important to limit theamount of DE used and to train employees onproper use and disposal.

Crystalline silica is chemically inert in theenvironment so composting, however, makingcomposting the most logical means ofdisposal. Local use and disposal regulations forDE vary widely. Some localities do not allow itto be dumped in landfills, others allowcomposting and others place no restrictionson disposal. Make sure to check with yourlocal municipality.

The cost savings of reducing or eliminating DEfrom your winery can be substantial: frompurchasing, to storage, employee handling,respirator masks and final removal.


Cellulose FiltersCellulose filter media can be used as analternative to DE in precoat filtration on mostfiltration systems. They are available in varyingdegrees of fineness for different requirementsin wine and sparkling wine filtration. They arecompletely biodegradable and easy tocompost. Longer filtering cycles are possiblewith the cellulose fibers due to higher output.

Crossflow FiltrationCrossflow filtration is also an effectivesubstitute for DE and other bulk filter media.In cross flow filtration, wine constantlybrushes the filter surface, cleaning it, whilealso migrating through to the clean end. Thebenefit of cross flow is that relatively highsolids wine can be filtered with very little laborinput. Cross flow machines can be runautomatically for long periods of time toprocess large quantities of product withoutsupervision. The units use fiber media thatshould have a working life of 5-8 years innormal conditions and uses membranes thatare easily regenerable.

CentrifugingCentrifuging can also used to remove particlesfrom wine. The removal of suspended solidsfrom the new wine saves time, energy andspace in the later process of racking from thelees. The machines are, however, veryexpensive. While larger wineries may have thecapital necessary to purchase a centrifuge, inmost cases it makes better economic sense forsmaller wineries to continue to use traditionalmethods of clarification.

Bentonite ClayBentonite is a special type of clay that isformed from volcanic ash. Bentonite is anegatively charged substance and whenhydrated and added to wine, it attracts thepositively charged particulate in the wine. Theweight of the molecules cause the matter todrop to the bottom of the container andbecome what is known as "finings." Bentonitecan be collected and dried and then added toyour compost.

6.7. Barrels

Consideration should be given principally todurability, integrity and possibility ofrecyclability of material in contact with wine(International Organisation of Vine and Wine,2008).

French oak barrels are currently the mostenvironmentally sustainable cooperageavailable, but may not be economicallysustainable for you to use at your winery. Youcould consider used French oak barrels, whichare resold at 50-70% of their original price.Look for these barrels in trade journal ads andvarious online exchange sites.

Used barrels should be reused or recycledwithin your operation or elsewhere. There areseveral options for reusing or recycling yourbarrels, and the best option will depend uponyour operation.

Used barrels can be sent on to either makeliquors such as brandy, or sold to variousartisans or dealers. The barrels can be used tomake furniture, planters, and other things.


Barrels can also be refurbished throughshaving. The practice of shaving barrels inorder to reuse them is centuries old, but iscurrently receiving renewed attention. Itentails of shaving off approximately sixmillimetres from the inside of the dowels,after which they are toasted again. Potentialproblems associated with shaving include off-odours and leakages.

Another refurbishing option is a newtechnique that involves cleaning the inside ofthe barrel using carbon dioxide particles atsupersonic air current speeds. The advantageof this process is that the original toasting ofthe barrel is not altered.

A barrel tracking system that tracks age, datereceived, current use and location can provevaluable in increasing productivity by reducingmistakes.

PEFC CERTIFICATIONThe PEFC Council (Programme for theEndorsement of Forest Certification schemes)is an independent, non-profit, non-governmental organization that supportssustainable forest management globally. PEFCcertification guarantees the oak is sourced froma sustainably managed forest. PEFC is theworld's largest forest certification umbrellaorganization with members from Africa, Asia,Europe, North America, South America, andOceania. www.pefccanada.org/

PACKAGING WASTE

The following materials are recyclable andefforts should be made to efficiently manage

this waste (International Organisation of Vineand Wine, 2008):

· packaging containers made of glass,plastic, or plastic-lined paper or metalproducts,

· container seals made of cork, plastic orplastic-coated metal products, and

· outer packaging such as capsules,labels, and cartons made of plastic,metal and paper-based.

Packaging materials should be minimized whilestill permitting an optimal conservation andpresentation of the product. Work with yoursuppliers to reduce the amount of packagingthat comes with the materials and supplies youorder. All recyclable material should bedelivered to the nearest recycling depot orarrange for a private company to transport itfor you.

If you are wondering where to recycle acertain material, make sure to check out theRecycling Council of BC‘s Recyclepedia atwww.rcbc.bc.ca/recyclepedia.

6.8. Bottles and Other Glass

A wine bottle’s weight, size and shape canhave a large impact on its carbon footprint. Inaddition, the resources required in producingthe bottle, its ability to be recycled, and thematerials it is made up of are all importantenvironmental considerations. The traditionalglass bottle is heavy and is more resource-intensive to produce and to recycle thaneither plastic bottles or cans.

How can a wine bottle’s environmental impactbe reduced? Options include recycling or

http://www.pefccanada.org/

http://www.rcbc.bc.ca/recyclepedia

http://www.sgcontainers.com/index.nsf/vwNV4/C95D39430640080885257386005AC8BF?OpenDocument

http://www.sgcontainers.com/index.nsf/vwNV4/2E55344F9408A183852575860042FA78?OpenDocument


reusing traditional glass bottles, using bottleswith recycled content and/or using light-weight bottles.

A glass bottle can take up to a million years tobreak down in a landfill but, in some instances,only about 30 days for it to be recycled andappear on a store shelf as a new glasscontainer. Most glass can be recycledrepeatedly and safely reused with no loss ofquality. It can also be used for creatingdecorative tiles and landscaping material, andto rebuild eroded beaches.

One tonne of recycled glass can help conservea considerable amount of natural resources: asmuch as 1,300 pounds of sand, 410 pounds ofsoda ash; and 380 pounds of limestone bysome estimates (West, 2009).

Light weight wine bottles are another optionthat is becoming common place in Australia,South Africa, and the United Kingdom. Ingeneral, light weight bottles are between 18 to28% lighter than traditional bottles.

6.9. Wine Closures and Capsules

Keeping with the theme of this chapter, thissection does not present the advantages anddisadvantages of different types of closures,but briefly discusses what to do with the smallamount of closure waste associated with yourbottling operation.

Cork can be recycled, composted, reused orsold. Aluminum screwcaps can also berecycled. You can also ask your capsulesupplier(s) to take back capsules, plastic trays

and shipping materials. Tin capsules and plasticcapsules can both be recycled.

6.10. Pallets and Other WoodProducts

Do not discard of pallets in the garbage. Askyour pallet supplier(s) to take back woodenpallets for reuse. Repair broken pallets whenpossible. Send unusable pallets to a biomassenergy-generating facility, where possible.Make sure your pallet reuse and recyclingpractices are communicated to staff.

6.11. Plastics, Cardboard, Paperand Metal

Shrink Wrap and PlasticMillions of tons of fossil fuels are burned everyyear for the creation of new plastic, which areeverywhere in our everyday life, frombeverage bottles, to grocery bags, to productpackaging. Plastics that end up in landfills areincinerated (in some jurisdictions) to savespace. This releases a toxic mix of chemicalsinto the atmosphere.

Fortunately, plastics can be recycled into avariety of products by expending a lot lessenergy than creating new plastic. Recycledplastic can be found in some carpeting,paintbrushes, clothes, industrial strapping,shower stalls, drainpipes, and flowerpots(Professors House, 2007).

To encourage plastics recycling in youroperation, provide recycling bins/containers inhigh-use areas, and track and record theamount of plastic recycled per year. Also


inform staff about the different plasticrecycling codes (i.e. through posters).It is good practice to review your operation toidentify ways of reducing plastic waste. Talk toyour suppliers to see if they can use lessplastic in their products or take it back forreuse (e.g. packaging).

CardboardThere are a number of good reasons forrecycling cardboard. These include savingtrees, reducing the impact of ozone depletingchemicals and emissions from themanufacturing of new cardboard, andreducing the use of plastic or Styrofoampackaging.

To reduce your output of cardboard, reviewyour packaging operation every year toidentify ways of reducing cardboard waste.Talk to your supplier(s) and see if they cantake back their cardboard for reuse or see ifthey can reduce the use of it in their product.

You can also explore alternative uses forcardboard in our operation (e.g. packingmaterial, mulch, vermiculture bedding).

Paper ProductsUsing both sides of a page and reusing scrappaper (e.g. for rough drafts, internal memos,etc.) are first steps to be taken in optimizingthe use of paper. Electronic means ofcommunication should be used when possible.

When buying paper, consider recycled paperas an alternative to conventional paper. Highquality recycled paper can be found thesedays in most office supply stores. The price of30% post consumer paper is now only pennies

more per box than regular paper so at the veryleast the winery should be using that.

According to the Green Press Initiative(www.greenpressinitiative.org), themanufacturing of recycled paper produces38% less greenhouse gases and consumes44% less energy than conventional paper.Fewer trees are used, less water is consumedand less waste is produced.

Make paper recycling bins/containers availablein high-use areas such as offices to encouragestaff to recycle. Track and record the amountof paper recycled each year and try to identifyways of reducing waste in the future.

Other options for used paper may includepackaging material, mulch, vermiculturebedding, etc. Make sure to explore these fullybefore proceeding as there may be unforeseenobstacles to its application (i.e. ink).

Labels and label backings should be safe forhumans and the environment, shouldpreferably be made of recycled materials, andshould also be recyclable or biodegradable.

MetalMetals should not be discarded in the garbage.Make sure to have metal recycling containersavailable at points where metal waste isgenerated. Some metals, such as aluminum,are a valuable commodity so you may want tolook into options for sale.

http://www.greenpressinitiative.org/


OTHER WASTE

6.12. Food and Beverage

Composting food waste can help reduce theamount of garbage your winery produces.Food waste should be composted on-site ortaken to another location where this ispossible. Containers for compost collectionshould be made available in lunch rooms andwherever food and beverages are consumed.

Disposable plastic utensils and Styrofoam cupsshould be avoided whenever possible. Usereusable cups and metal utensils instead. Ifutensils need to be disposable, ensure they arebiodegradable or at least made from recycledmaterial.

6.13. Landscaping Waste

Yard waste, including lawn cuttings andchipped brush, should be composted on sitewhenever possible. Alternatively, it can betaken to the landfill and disposed of in theyard waste section, if available. Some yardwaste can be used as mulch and othercomposted for future use.

CHAPTER 7SOCIAL SUSTAINABILITY

Table of Contentspage

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 ................................................................................................................. 7-8

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

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

7.9. Documentation and Record Keeping ....................................................................................... 7-13

Neighbour and Community Relations .................................................................................. 7-13

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

7.11. Outreach and Communication .................................................................................................. 7-14

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

CHAPTER 7 SOCIAL SUSTAINABILITY | Page 7-1

7.0 SOCIAL SUSTAINABILITY

Chapter objective: To provide practices thatwill contribute to a positive workingenvironment for you and your employees andenhance your relationship with yourneighbours and community.

INTRODUCTION

Recruiting, training and retaining goodemployees, promoting a safe workenvironment, and building positive employeerelations play a major role in the level ofproductivity, competitiveness, innovation,liability, and profitability of your winery.

Implementing sustainable practices at yourwinery requires willing, dedicated and skilledemployees that feel committed to the wineryand care about its success. In other words,your employees are critical to achievingtangible results from your sustainablepractices program.

Your winery can contribute to social equitythrough job creation, bringing tourism andother revenue to your community, andeducating the public about sustainabilitythrough winery tours and other events.

The better you are at anticipating conflict andeducating and communicating with yourneighbours and community the less likely youand/or your employees will have to spendvaluable time responding to complaints. Agood reputation with your neighbours and

community will go a long way - these samepeople 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 fundamentalto maintaining positive employee relations.The next sections will help you learn moreabout practices that can be used to promoteHR sustainability.

7.1. Staffing and Recruiting

Understanding Staffing Needs and LabourAvailability

A strategy that analyses your staffing needsfor 2 to 5 years into the future will help youhire the correct number of employees withthe appropriate skills to successfully operateyour winery. Understanding your staffingneeds will enable you to prepare budgets forwages and salaries, recruiting costs, andemployee education and training.

Consider the following questions whendeveloping your staffing strategy:· What type of labour do you need (i.e.

skilled, unskilled or highly skilled; seasonalor permanent)?

· When are your peak periods? When areyour slower periods?

· Do your peak periods coincide withanother local industry and, if so, how willthat affect your potential labour pool?


· Can any of the work be moved to avoidpeak labour demands?

· Are there any major activities in theregion that could affect your ability to getthe right people at the right time?

· Can you accomplish the same amount ofwork with fewer people over a longerperiod of time (i.e. full-time, long-termemployees)?

· Can you round up instead of down for thenumber of employees you need? Forexample, if you determine you haveenough hours and budget for 4.5employees, can you round up to 5employees instead of down to 4?

Flow charts and schedules are useful whenplanning your staffing needs on a long term,annual, and seasonal basis.

Standard Job Description

Clear, concise, and realistic individual job titlesand descriptions will help employeesunderstand what is expected of them andprovide them with a sense of direction.Standard job descriptions will also help toalleviate conflict among staff andmanagement and will ultimately increaseproductivity.

Consider including the following points in yourstandard 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 expectationsare, and

· what the employment conditions andterms are.

Publish your standard job descriptions in anemployee handbook (see Section 7.3). Makesure to update them on an annual basis.

Recruiting

Recruitment is the process of identifying andhiring the best-qualified candidate for a jobvacancy, in a most timely and cost effectivemanner.

Your recruiting methods may differ dependingon whether you are looking for temporary orfull-time employees. You will need to establisha budget for recruiting that is based on yourevaluation 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 inyour job descriptions and to coordinate yourhiring, especially if you have differentmanagers hiring for the vineyard, winemakingoperations and winery hospitality services.

CHAPTER 7 SOCIAL SUSTAINABILITY| Page 7-3

Standard Interviewing Format

Your job position descriptions and employeebackground profiles will help you to fairly andquickly screen resumes and applications thatyou receive and determine who is mostsuitable for an interview.

A standard interviewing format will help youto:

· 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 tochoose the best person for the job.

Interview questions should be related to thejob description and generally fall into fivecategories:

1. previous work experience that may berelevant to the position,

2. general skills and aptitudes related to jobcriteria,

3. education,4. attitudes and personality, and5. career goals and occupational objectives.

Exit Interviews

An exit interview is a meeting between at leastone representative from a company and adeparting employee. An exit interview willhelp you gather information for improvingworking conditions and retaining employees.Exit interviews are most commonly conductedwith employees who have voluntarily resigned,but are also useful to conduct with casualemployees to learn how the employee enjoyed

his or her term and whether or not he or she isplanning on returning next season.

In small wineries it may not make sense totrack statistics of number of employeesleaving because the numbers may be verysmall. However, it is still important todetermine why an employee leaves and todocument the reason in the employee file.

7.2. Employee Orientation

The orientation of new employees to theirwork environment and associated task(s) is anessential component of due diligence onbehalf of the employer. Orientation is an idealtime to introduce employees to yourcompany’s sustainability policies and practices.Also, make sure that your company’s healthand safety policies and practices are includedin the orientation and that applicableemployees are given WHIMIS and First Aidtraining.

An Employee Orientation Checklist isincluded in below. Your employee orientationshould include most or all of the followingcomponents.


EMPLOYEE ORIENTATIONCHECKLIST

Employee Handbook� Provide Employee Handbook to the

new employee and use it to guideorientation

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 SafetyYour health and safety training will varydepending on the job description. It mayinclude the following:

� Availability and interpretation ofMaterial 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 interactwith in her/his job

Employee Documentation� Employee signing of required

documents such as employmentcontract, handbook receipt, etc.


7.3. Employee Handbook

Having an accurate, clear, and up-to-dateemployee handbook enables the employeeand employer to have a firm understanding oftheir relationship and various responsibilities.It results in less worker confusion, mistakesand complaints and can reduce the risk ofpotential costly legal suits.

An employee handbook serves to informemployees about company policies,procedures and practices and to communicateexpected standards of performance andconduct. The size, format and content of youremployee handbook will vary depending onthe size and operations of your winery. For asmall owner-operated winery, a few pieces ofpaper stapled together may be sufficient;however a larger operation may require a fullydeveloped, bound handbook or an outlineformat on the company website

Common employee handbook contentsinclude:

· 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 contractemployees)

· Communication and Grievance Policies· Work Schedules and Compensation

Policies· Benefits and Time Off Policies· Transportation and Travel Policies

· Performance Management and DisciplinePolicies

· Environmental Health and SafetyPractices

Important legal considerations regardingemployee handbooks include:

· Have your handbook reviewed by a lawyerto ensure your policies are clear andconsistent and cannot be misconstrued

· Update your handbook as needed toreflect the actual practices of thecompany

· Implement handbook policies andprocedures because if you do notimplement them as outlined in thehandbook, your company can be heldlegally liable

· Ensure that your handbook is regarded asa resource of policies and guidelines ratherthan a contract or employment

· Obtain written acknowledgement ofEmployee Handbook receipt and of anyrevisions or updates to by having youremployee sign a document.

Below is an example acknowledgement ofreceipt.


I, ______________, acknowledge that I havereceived a copy of the (Your Company Name)Employee Handbook dated: (date).

By my signature below, I acknowledge,understand, accept and agree to comply withthe information contained in the EmployeeHandbook. I understand that this handbook isintended as a guide only, and is not intendedto be a complete description of employer’spolicies and procedures. Furthermore, Iunderstand that this handbook is neither acontract of employment nor a legally-bindingagreement.

Employee signature:__________________Date:___________________

7.4. Internal Communications

Clear, continuous lines of communicationthroughout all levels of employment, fromsupervisor to seasonal workers, are critical to awell-functioning workplace. The moreemployees know, the more they feel part ofthe 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 and phone calls,· bulletin board with current information,· posters promoting safety, health, and

good housekeeping procedures, and· employee handbook (see Section 7.3).

Communication is as much about listening asit is about talking. Make sure you payattention to your employees when they speakabout their ideas, problems, needs orsuggestions. If managers are accessible andencourage staff to share their thoughts, boththe business and employee will benefit.

Conduct all verbal communications in theprimary language of the employees, or ensurea translator is present. Also, translatecommunication materials (e.g. jobdescriptions, applications) into primarylanguage.

7.5. Employee Relations

This section provides information on policiesthat you should consider in order to create apositive company culture, increase employeejob satisfaction and productivity, and decreasethe risk of legal liability issues.

The following topics are covered: complaintsand grievances, performance evaluation,discipline and recognition, and compensationand benefits.

Your policies related to these topics may differfor casual versus long-term employees.

Complaints and GrievancesA step by step employee grievance processavoids uncertainty and anxiety that may arisefrom uncomfortable situations anddemonstrates that the communicationchannels are open and issues will be dealt within a professional, confidential, and timelyfashion.


Performance Evaluation, Discipline andRecognitionA performance management system shoulddocument the following information:

· How employees will be evaluated for jobperformance (e.g. one-on-one meetings,written performance reviews).

· How often their performance will beevaluated and when (e.g. once per year atthe end of the year, every six months).

· How the performance managementsystem is linked to pay and promotions.

Work with your key employees to developannual goals and assess their progress at theirperformance reviews. Train your managers andemployees on how your performancemanagement system works.

Consider having a post-production wrap-upmeeting to discuss things that went wellduring the year and those that did not. Usethe results of this meeting to improve youroperations the next year.

Employee recognition can enhance jobsatisfaction and performance, promotecohesiveness among employees, and promotesustainable practices. Recognition may begiven to acknowledge good work ethic, goodsafety performance, contribution tosustainable practices, length of service,teamwork, or community service.

Prepare a written discipline policy and explainit to your employees before you need to useit. The policy should include stepped andprogressive procedures and must be uniformlyimplemented.

Compensation and BenefitsQuestions to address when documenting yourcompensation and benefits philosophy andstrategy include:

· Do you pay all employees competitivewages at or above the average wage foryour region?

· How do you determine salaries for eachjob or job family? How often do youupdate your salary structure? How is itorganized and documented?

· Do you participate in wage surveys?· What benefits do you provide to

employees? Document complete list,including government required benefitssuch as workers compensation. Describewhy you offer each benefit and how thebenefits administered (i.e. who does it,when, and what are the eligibilityrequirements)?

· How are wages and benefitscommunicated to employees?

· How is payroll administered (i.e. who doesit, when, and what methods are used)?

Family Support ServicesExamples 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 groups dedicated

to increasing housing opportunities, and· employer donating money and other

resources to local housing groups.


7.6. Education and Training

Your employees are an integral part of theteam that successfully works together toproduce quality wines. They need basiceducation and training required to completetheir job to a satisfactory level. They shouldalso be provided with opportunities to enhancetheir understanding and skills in the workplace,especially if that training covers sustainablepractices.

An effective training and professionaldevelopment program ensures that employeesthat have the skills needed to accomplish theirwork, increases employee satisfaction, andenhances job performance.

You should develop an annual education andtraining plan for you and your employees. Theplan should include specific training that isrequired for each major job category, based onwhat you can afford. Consider where yourwinemaking and business knowledge is lackingand consider how your business can improveby providing education to key employees.

A good understanding of your employee’scareer goals and aspirations is key to ensuringjob satisfaction and reducing turnover rates.

Your training plan will need to consider thedifferent job categories at your winery.Management staff will require differenteducation and training than regularemployees. Managers need to be well versedin all areas of your winery operations and shareyour vision. They need to have the skills,management style, personality, and valuesystem conducive to managing employees in

this type of employment situation. They alsoneed to be clear on all job titles andexpectations and be knowledgeable of labourlaws and compliance issues.

You may also want to provide differentopportunities for key employees than forcasual or seasonal workers. That said, yourcasual staff are more likely to come back yearafter year if they are rewarded with excitingprofessional development opportunities thatenhance their job satisfaction.

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), and· attending industry conferences and other

networking opportunities.

Document all education and training providedto employees.

7.7. Health and Safety

Worker health and safety is a majorcontributor to the social equity component ofyour sustainable business.


The kind of program you have depends on thenumber of regularly employed workers in yourworkforce (“regularly employed” means thosewho work at least one continuous month in ayear, whether full time or part time). Winerieswith more than 20 workers must have aformal written program, while wineries withless than 20 workers must have a moreinformal program based on regular meetingswith workers.

Resources to help you prepare your healthand safety plan include:

· The Health and Safety for Small-andMedium-Sized Wineries, published by theBC Wine Grape Council.

· WorkSafe BC www.worksafebc.com.· FIOSA - MIOSA Safety Alliance of BC

http://fmiosa.com/.· FARSHA’s Vineyard and Orchards

Coordinator and the Regional SafetyCoordinator for your area. Contactinformation is available from the mainFARSHA officehttp://www.farsha.bc.ca/contact-us/.

7.8. Succession Planning

In BC, family-owned estate wineries arecommon and many will soon be faced with atransfer of ownership. Succession planning isa continuous process to plan for the transferof knowledge, skills, labour, management,control and ownership of the businessbetween one generation and the next or tonew owners outside the family (Coughler,2004). Succession planning is usually onlydone at the top management team level.

The goal of succession is to enable thebusiness to operate and prosper without theday-to-day involvement of the current leaderor leaders. Current leader or leaders mustidentify the next leaders, mentor them, andprovide detailed and well-documentedsystems and frameworks in which to operateand then step back.Lack of succession planning can contribute tofriction among family members and/orfinancial losses for a business.

Each winery is unique and no single approachworks for everyone. However, successionplanning can be thought of as a six-stepprocess. The steps are not necessarilycompleted in a sequence or in a set order.Some steps must be completed one after theother, but others can be done at the sametime and still others can be completed inrandom order.

The steps in succession planning include(Coughler & Anderson, Ontario Ministry ofAgriculture, Food & Rural Affairs, 2004):

Step 1: Open the Lines ofCommunication

Step 2: Collect and Analyze InformationStep 3: Generate OptionsStep 4: Make Preliminary DecisionsStep 5: Design, Develop and Review

(write succession plan)Step 6: Implement and Monitor

A description of the six-steps for successionplanning is included below. The format of yourwritten succession plan will vary depending onthe situation, but you should consider all ofthe components described below.

http://www.worksafebc.com/


STEPS IN THE SUCCESSIONPLANNING PROCESS(Coughler & Anderson, Ontario Ministry ofAgriculture, 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 beinvolved in the business?

o If yes, the process moves forward withinthe framework of transitioning to the nextgeneration.

o If no, the discussions and decisions willfocus on preserving family wealth and thetransition out of farming.

o Assess the compatibility of objectives andgoals.

o Work towards reaching consensus betweenthe founder(s) and the successor(s) onmajor objectives and goals.

o Consider hiring a trained outside facilitatorto assist in these discussions.

· Identify a team of advisors to help youthrough the process.

Step 2: Collect and Analyze Information· Collect relevant technical information

(particularly financial)o Compile and review documents such as

the legal will, the power of attorney,property deeds, mortgage and loaninformation, tax returns, bank accountinformation, financial statements, currentfinancing arrangements, retirementsavings position, business and legalagreements, current list of suppliers andservice providers, production andperformance records

o Identify missing pieces· Analyze financial viability and profitability of

the business

o Compare the financial performance of thevineyard to industry benchmarks

o Develop projected cash flow and incomestatements

· Review additional specific technicalinformationo This includes details related to methods of

transfer, financing options, tax and legalimplications, 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, bequestso Financing optionso Business organizations/structure (i.e. sole

proprietorship, partnership, corporation)o Legal considerations (e.g. will, power of

attorneyo Tax strategies and implications

· Generate numerous options that consider theinformation gathered in Step 2

· Investigate different “what if” scenarios anddevelop contingencies to address such things asdisagreement, disaster, death, disability anddivorce

Step 4: Make Preliminary Decisions· Start narrowing down your options and make

preliminary decisions on the direction of theplan

Step 5: Design, Develop and Review· Write the succession plan· As decisions are documented, your team of

advisors should review the plan and providedetailed feedback, advice and comments

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 WRITTENSUCCESSION PLAN(Coughler & Wenger, Components of a FarmSuccession 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 operationo Productso Production amountso Organizational structureo Type(s) of business arrangement(s)

· Include enough detail to set the stage for therest of the plan, but not so much that it isoverwhelming

B. Description of Business and Personal Goalsand Expectations

· Describes the business and personal goals andexpectations of the founder(s) and thesuccessor(s)

· The rest of the process and the resulting planshould 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 whereretirement money will come from, anexplanation of any retirement-incomestrategies and how the money will be spent

D. Training and Development Plan forSuccessor

· Outlines the necessary skills and knowledgerequired by the successor(s) to successfullyoperate a winery

· Includes a “skills profile” of the successorcompared to the founder, a gap analysis andan action plan to address those gaps

· A “skills profile” breaks down commonactivities to operate a winery and the skillsneeded for each

· The action plan may include such things asadditional training, responsibility sharing, jobshadowing, etc.

· A performance review process is also outlinedunder this component; it helps identify bothstrengths and where improvements areneeded

· In all cases a regular meeting should take placeto review the successor’s progress. It shouldfocus on what has worked, what has not, why,and what could be done differently. Thisshould be a two-way discussion and a positiveexperience for both the founder and thesuccessor — a chance to share and learn.

E. Business Plan· Describes how the winery business will meet

the needs of both the founder and thesuccessor

· Includes a financial analysis of the business –past, present and future – to determine if it isprofitable and viable

· Describes the future direction of the business(e.g. maintaining the same scale, downsizing,expansion, diversification, etc.) and how thisdirection 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 operationsand how decisions are made

· Outlines the plan for family businessmeetings to discuss the transfer process,including how they will function, who will beinvolved, who will be responsible for what,where the meetings will take place

G. Management, Control and Labour TransferPlan

· Related to the operating plan [F]


· Describes how the transfer of management,control and labour to the successor will takeplace

· Includes a timetable for transition (linked toimplementation timetable[I])

· Also needs to be closely connected to thesuccessor development plan [D]

H. Ownership Transfer Plan· Outlines how the business is currently

structured and how it will change during thetransfer process, including a description of thebusiness 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 thetransfer mechanism (e.g. purchase, gift,bequest, combination)

· Also may include:o an explanation of the financing required,

the various sources available and thepreferred financing option(s)

o an inventory and valuation of assets andliabilities

o an explanation of the tax implications ofthe proposed transfer process along with adescription of how these items will beaddressed

o an outline of the insurance requirementsrelated to life, disability, disaster andrelated insurance tools and a descriptionof the legal agreements (e.g. employmentcontracts, partnership agreements,shareholder agreements, buy-sellagreements). Copies of these could beattached as appendices for referencepurposes.

o A copy (or copies) of the legal will(s) andany prenuptial agreements could also beattached 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 successionplanning (link to operating plan [F])o Rules of meetings and discussionso Schedule for regular meetingso Outline of who will participate in the

meetingso Meeting locations and mealso Meeting responsibilities and decision

making processes (e.g. who will set upthe meeting and agenda, chair meetings,take minutes)

o an outline of the ground rules for thediscussion (e.g. everyone has a turn totalk, not interrupting, no blaming, stayfocussed on the agenda item).

· A discussion of how disputes are managed andresolved (e.g. voting, third-party mediation)

K. Contingency Plan· Outlines what will happen and who will ensure

the implementation of contingency measuresin such situations as illness, death, disability,divorce, disagreement, disaster, businessdownturn or failure

· Includes reference to the insurancerequirements and selected mechanisms (linkto ownership transfer plan [H])


7.9. Documentation and RecordKeeping

Proper documentation is importantthroughout the employment process, fromhiring to disciplinary action to job termination.Documentation helps you review and evaluateyour HR plans and policies and makenecessary improvements. Certaindocumentation is also required for compliancewith federal and provincial labour laws.

Consider the following regardingdocumentation and record keeping:

· Ensure supervisors are aware of whatshould be documented, and when and howit should be documented.

· Determine the roles and responsibilitiesfor record keeping.

· Record the list of employee records anddocuments you maintain (e.g. employeeapplications, performance appraisals,discipline records).

· Describe where you keep the records andhow long you keep each document.

· Make sure you are complying withlegislative requirements for length of timeyou need to keep records and whatrecords you need to keep.

· Describe your process for preparing andsubmitting required documents togovernment.

· Make sure your documentation iscompleted in a timely, consistent manner,and using a comprehensive format that willstand up in court and is free of personalopinion.

NEIGHBOUR AND COMMUNITY

RELATIONS

Many wineries in British Columbia are locatedin rapidly changing areas, where competitionfor land can bring agriculture/rural areas andurban/suburban areas close together. Rapidpopulation growth in many winegrowing areasof BC is putting a strain on resources such aswater, energy, and on air and environmentalquality. There is also increasing public concernand awareness about environmental and socialissues and more interest in how businessesaddress these issues. For these reasons it hasbecome imperative for wineries to establishgood neighbour and community relations.

To maintain a harmonious relationship withyour neighbours and community, it isimportant to take the time to research localissues and learn various perspectives,anticipate and minimize nuisances, andeducate the public about your processes sothey understand how and why you do certainthings through the year.

There are many potential positives to thecommunity from your winery practices andoperations. It is important to maximize thesebenefits by informing your neighbours andcommunity about your sustainable values,initiatives, production practices, products andtechnologies.

The purpose of this section is to identifypotential issues that can arise at theagricultural-urban interface and to help youbetter understand, communicate about, andengage in positive problem solving solutions.


7.10. Identifying Potential Concerns

A proactive plan that emphasizes educationand communication will minimize conflicts andmaximize the potential benefits of your wineryto society. The first step in proactive planningis to anticipate potential concerns and sourcesof conflict and develop solutions before theyoccur.

Potential concerns of your neighbours and/orthe community may include the following:

· transportation and traffico increased traffic at peak labour times

and tourist seasono traffic on winery roads and ancillary

roadso delivery trucks

· water quality and supplyo competing useso water pressureo sedimentation of water supply due to

erosiono chemicals and pesticides affecting

water qualityo changes to stormwater runoff patterns

· noise and vibrationso machinery noiseo vehicle movemento outdoor events

· visual impactso lights in winery and yard security lightso viewshedso site aesthetics

· air quality/odouro dust (traffic on unpaved roads, soil

erosion by wind from access roads)o emissions from boilers and generatorso building exhaust/venting

o odours from pomace compost· cut off access to recreation areas· employee and guest housing

Other community issues that your winerymay directly or indirectly impact includehousing, education, health care, and urbansprawl.

7.11. Outreach and Communication

Formal and effective outreach andcommunication is essential to identifying andaddressing potential concerns and todeveloping positive relationships with yourneighbours and community. Consider thefollowing when developing your outreach andcommunications plan.

Get acquainted with winery neighbours andyour local community and generategoodwill:

· Get to know those that may beimpacted by your operations in afriendly setting. Invite them to touryour winery (for example).

· Be involved in community events andcivic and charitable groups to workalongside community members.

Educate your neighbours and communityand yourself:

· Share your sustainable winery goalsand how they benefit the surroundingcommunity.

· Inform your neighbours andcommunity about your companyoutlining the sustainable practices youuse, when, and why.


· Find out what issues are important toneighbours and fellow communitymembers and learn and understandvarious perspectives.

· Pay attention to local and regionalzoning laws and growth managementplans.

· Attend meetings and workshops withcommunity members to ensure thatyour perspective is represented.

· Host neighbour/community events atyour winery and be involved incommunity events and civic andcharitable groups.

Communicate with your neighbours andlocal 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 anafter hours phone number.

· Communicate with neighbours oftenthrough such methods as periodic visits,phone calls, community parties, postcardsto alert of spraying, etc.

· Explore changes to practices that couldsmooth tensions (e.g. reschedulingobjectionable activity to when neighboursare at work and not on weekends whenthey are likely to be outside.

· Make sure your employees are educatedand trained to answer questions and speakon your winery’s sustainability initiativeswith consumers and community members.

Develop a relationship with local media:

· Invite reporters to your winery and givethem newsworthy information.

· Share your sustainable practices andexplain what your operation is doing toreduce pesticide use, water use, etc.

· Respond promptly if media does call. Ifyou do not have the information they areasking for then contact them with thename of someone who can help.

7.12. Responding to Complaints

Even the best proactive planning may notentirely avoid complaints from yourneighbours. The following practices should beused to deal with complaints:

· Develop a written procedure foraddressing complaints fromneighbours.

· 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.

REFERENCES | Page R-1

REFERENCES

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Eco Management Services Pty Ltd.; Land Energy Pty Ltd.; Chapman, J; ARUP Water. (2003).Water Quailty Risk Assessment Study of Winery and Ancillary Developments in the MountLofty Ranges Watershed - Stage 2 Technical Assessment. Retrieved March 26, 2010, fromSouth Australia Environmental Protection Authority:http://www.epa.sa.gov.au/xstd_files/Water/Report/winery_stage2.pdf

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Kennedy/Jenks Consultants. (2008). Comprehensive Guide to Sustainable Management of WineryWater and Associated Energy. Retrieved April 15, 2010, from The Wine Institute:http://www.wineinstitute.org/files/AVF-Guide.pdf

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GLOSSARY | Page G-1

Glossary

Alternative fuels: any materials or substances that can be used as fuels, other than conventionalfuels. Some well-known alternative fuels include biodiesel, bioalcohol (methanol, ethanol, butanol),chemically stored electricity (batteries and fuel cells), hydrogen, non-fossil methane, non-fossilnatural gas, vegetable oil, and other biomass sources.

Biodiversity: the richness and variety of all life forms plus the habitats and natural processes thatsupport them.

Biogeoclimatic zone: an ecosystem spread over a large geographical area that can be characterizedby its climate, vegetation, soils and animal life.

Carbon footprint: a measure of the amount of carbon dioxide emitted as a result of your dailyactivity. 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 tocompensate for or to offset an emission made elsewhere. For example, an individual might purchasecarbon 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, throughhuman activity. Global warming is one measure of climate change, and is a rise in the average globaltemperature.

Conservation: preserving and renewing human and natural resources to assure their highestenvironmental, economic or social benefits.

Erosion: the wearing away of the earth’s surface by running water, wind, ice, or other geologicalagents.

Fossil fuels: hydrocarbons found within the top layer of the earth’s crust. Fossil fuels include naturalgas and coal, as well as the more familiar fuels refined from crude oil including gasoline, diesel, andfuel oils. Fossil fuels are non-renewable resources because they take millions of years to form, andreserves 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 orvertical 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-

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wave radiation emitted by the Earth.

Greenhouse gas (GHG): gases that affect the temperature of the earth’s surface. The primarygreenhouse gases in the Earth's atmosphere are water vapor, carbon dioxide, methane, nitrous oxide,and ozone.

Habitat: the living area of a community of plants and animals. It includes the air, soil, water, food andcover 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 chemicalcharacteristics may pose a hazard to human health or the environment.

Integrated Design Process: a design process that views the building structure, site, lightingsystems, heating, ventilation, and air-conditioning systems (HVAC), indoor environment and theend use of the building as a whole building system rather than a number of separate, independentsystems.

Material safety data sheet: is a technical document that provides detailed and comprehensiveinformation on a hazardous product.

Pollution prevention: reducing or eliminating waste at the source by modifying productionprocesses, promoting the use of non-or-less-toxicsubstances, implementing conservationtechniques, and re-using materials rather than putting them into the waste stream.

Rapidly renewable materials: natural, non-petroleum-based building materials that have harvestcycles 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 becomingextinct at a local or global level.

Stakeholder (in the wine industry): any individual or party (i.e. organization or company) whoinfluences 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

GLOSSARY | Page G-3

flowing across impervious surfaces. These surfaces include roads, parking lots, driveways, and roofs.

Sustainability: many definitions of sustainability and sustainable development exist. All thedefinitions have to do with: living within the limits so future generations can meet their needs,understanding the interconnections among economy, society, and environment, and equitabledistribution of resources and opportunities.

Watershed: the region draining into a river, river system, or other body of water. Other terms usedinterchangeably with watershed include drainage basin or catchment basin.

Workplace Hazardous Materials Information Systems (WHMIS): is the Canadian standard inplace to protect workers from the adverse effects of hazardous materials.

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