The Californian wine industry has introduced a code of social and environmental conduct.
The voluntary ‘code of sustainable wine-growing practices’ is accompanied by a 490-page workbook that outlines how vintners and growers have reduced their environmental and social impact – particularly through better dialogue with communities close to vineyards.
Produced by the Wine Institute and the California Association of Winegrape Growers, it has taken two years to draw up.
John De Luca, chief executive of the Wine Institute, an advocacy group representing more than 600 wineries that make 92 per cent of California’s wine, said the code was mainly a response to the industry’s need to retain its ‘licence to operate’ as pressure on land increases in the state.
‘With California’s population growing at half a million people annually, we are taking steps to assure that winegrowers here will have viable and outstanding land for growing grapes,’ he said.
The regional industry could gain marketing advantage by showing greater social responsibility, he added.
De Luca conceded that the code might also help head off regulation for the sector. More than 90 per cent of US wine is made in California.
The California Department of Food and Agriculture has backed the initiative with a $280,000 (£177,000) grant to publicize and implement the code, which outlines best practice on issues such as stakeholder dialogue, ecosystems management and water and energy conservation.
Practical examples of how growers have become more sustainable appear on the Wine Institute website each month.