Packaging and transportation emissions increasingly determine how sustainability outcomes vary between beer and wine. This article examines where emissions truly accumulate—and why upstream and downstream choices matter more than ever.
Beer vs Wine: Packaging and Transportation Emissions Read More »
From heat-intensive brewing cycles to the slow, electricity-driven rhythms of winemaking, each beverage carries a distinct carbon signature. This comparison reveals how fermentation behaviour, energy use, and CO₂ handling shape the sustainability profile of both industries—and why smarter recovery systems are turning emissions into valuable circular resources.
Inside the Carbon Footprint of Beer and Wine Read More »
Every glass begins with the earth beneath it. Beer and wine sustainability isn’t brewed or fermented—it’s grown. This piece journeys from soil to system, uncovering how agriculture, water, and carbon connect the taste we love to the footprint we leave.
Beer and Wine Sustainability Showdown: Tracing the Footprint from Soil to System Read More »
According to a research, the carbon dioxide released in the winemaking process is five times more concentrated than emissions from planes and cars. To put it in perspective, every litre of grape juice, approximately 60 litres of CO2 are produced, and a single bottle of wine contains around 80g of CO2. For winemakers striving to be serious leaders in sustainability, capturing these emissions is not just a choice — it’s a responsibility.
CO₂ Recovery for Wineries: Transforming Losses into Returns Read More »
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