Alex Ranzato’s Post

Climate change is one of the most pressing challenges facing the wine industry, and it's our goal to be a net zero industry by 2050. The recently launched New Zealand Wine Roadmap to Net Zero 2050 will play a crucial role in presenting tools and opportunities to help winegrowers mitigate those challenges. It outlines milestones and identifies key emission-reduction opportunities applicable across vineyards and wineries to help us reach our net zero goal. Here's some of our sustainability champions on this important project:  Edwin Massey - General Manager Sustainability, New Zealand Winegrowers  Fabian Yukich - Chair, New Zealand Winegrowers Environment Committee Peter Jones - Director, The Landing Josh Barclay - Sustainability Manager, Whitehaven Wine Meagan Littlejohn - Programme Manager, Sustainable Winegrowing New Zealand (SWNZ) Read the Roadmap here: https://bit.ly/3T9Dmqa #nzwine #altogetherunique

A new program in 2024/25 - VinØ Carbon Action - will progress the Tasmanian wine sector's journey towards a net zero carbon emissions future, helping wine businesses measure, reduce and report on their emissions activities. Working with the ERC Protocol, Wine Tasmania's wine business members can measure their emissions profile, take steps to reduce emissions and communicate their commitments to all stakeholders. We have also jointly developed actions tailored to the wine sector.

Reaching one million people aware, an achievable goal? 🤔😁 Last July, with Club Demeter, we set ourselves the somewhat crazy challenge of creating a Sustainable Logistics Fresque. We wanted to think of an awareness format, informative and fun, like the Climate Fresk, and anchored in logistical reality, to raise awareness and activate transformations throughout the supply chain. Thanks to the work with Club Déméter - Logistique Responsable, we have taken up this challenge: the creation of a training method which illustrates the different impacts of logistics on the environment, the climate, biodiversity, and vice versa! But it is also the way for anyone to discover, at their own level, the action they can implement for a more sustainable supply chain, to ACT (even when we are not responsible for sustainable development) ⏭️ Thanks to Lucie Aitsahalia, Sophie DANNEELS, Julien Darthout, Victor Rawyler, Gregory Debuchy and Eve Lafon for their hard work over the last 6 months 💪 The ecological transition is our common business. 200 people have already been trained thanks to the Logistics Fresque. A million is still a little far away, but we like to see far. 🔭 If you want to participate in one of the 3 fresco sessions organized during SITL, there are a few places left 👇🏼 👇🏼 (🇫🇷 session): https://lnkd.in/e-RvXF8z

At a keynote speech on the last day of the Tokyo Sustainable Seafood Summit 2024 (#TSSS2024), Tom Pickerell of the World Resources Institute introduced High Level Panel for a Sustainable Ocean Economy's Ocean Panel Transformations Agenda and Sustainable Ocean Plans (SOP). The SOPs are needed to be implemented by 18 coastal member countries of the Panel, but only half of the countries have implemented or updated. All the member countries have a strong influential power on seafood industry, so implementing the plans by all countries are fundamental for seafood sustainability.

𝗪𝗼𝗿𝗹𝗱 𝗙𝗼𝗼𝗱 𝗗𝗮𝘆🌍 Today, on World Food Day, we shine a light on one of the biggest challenges we face: feeding a growing population in a sustainable way. At Dutch Greenhouse Delta, we are dedicated to providing innovative, future-proof solutions to meet the global demand for fresh, high-quality products💡🌱   By harnessing 𝗰𝘂𝘁𝘁𝗶𝗻𝗴-𝗲𝗱𝗴𝗲 𝗴𝗿𝗲𝗲𝗻𝗵𝗼𝘂𝘀𝗲 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆, fostering 𝗶𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻𝘀, sharing 𝗸𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲, and driving 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, we help produce more food with 𝗳𝗲𝘄𝗲𝗿 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀 worldwide, ensuring 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝗼𝗼𝗱 𝘀𝘆𝘀𝘁𝗲𝗺𝘀 that benefit both today’s and future generations🌿 From 𝗖𝗼𝗻𝘁𝗿𝗼𝗹𝗹𝗲𝗱 𝗘𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁 𝗔𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲 (𝗖𝗘𝗔) to 𝗴𝗹𝗼𝗯𝗮𝗹 𝗸𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲-𝘀𝗵𝗮𝗿𝗶𝗻𝗴, together we can unlock green potential🚀. Find out how we’re working towards our mission💚: https://lnkd.in/gemnRQm3

Most of the seafood that is consumed in the United States is imported. BUT it doesn't need to be that way. Our new article in Nature's Ocean Sustainability Journal explores the potential to achieve seafood "independence". Check out what we learned: https://lnkd.in/eR7vZEzH

Such an interesting piece on all the facets of sustainability including people and place. Worth the read! https://lnkd.in/g3pgqgce.

🌱 The FutureFoodS partnership for Sustainable Food Systems has been launched! 🤝 Involving 86 partners from 29 countries, it aims to accelerate the development of sustainable food systems trough the mobilization of local and national governments, civil society organisations, universities and other research organizations🔝 ♻ The partnership will contribute to the EU’s Green Deal objective “Fair, healthy and environmentally friendly food systems, from primary production to consumption”. It will strive to accelerate the change towards safe, sustainable, healthy and resilient food systems while making them trusted and accessible and respecting our planetary boundaries. 📅 Planned actions include open calls for research and innovation, with the first call launching before the end of 2024. This partnership will also develop Living Labs, a new EU food system observatory and also organise several knowledge sharing events. Find out more: https://lnkd.in/e74MSEEP #Sustainable #EUGreenDeal #Farm2Fork

The traditional food system has a significant impact on the planet. From deforestation and water overuse to greenhouse gas emissions, unsustainable practices threaten our environment and future. But there's good news! The sustainable food industry is rapidly growing, offering businesses a chance to do good while doing well. Our Food Business & Culinary Entrepreneurship program equips students with the skills and knowledge to navigate this exciting space. Consumers are increasingly conscious of the environmental impact of their food choices. By prioritizing sustainability, a business can attract a loyal customer base and differentiate itself in a competitive market. Additionally, adopting sustainable practices can lead to cost savings through reduced waste and resource utilization. Discover more about our program at the link below and become a leader in the sustainable food revolution! https://ow.ly/1Jcn50SbWOp

Come and listen how to make reuse a resource at your next event! The webinar provides an overview of the legal situation regarding reuse in Estonia. In addition, experiences from various events that have successfully made reuse work will be shared. Register here 👉 https://bit.ly/44u86Xt