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WfCP Principles

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On 9 June 2011, at the Wineries for Climate Protection summit, the organisations and wineries present drafted what is known as the Barcelona Declaration and the WfCP Principles, which have been used as the inspiration and starting point for the WfCP certification system.

 
Ricardo Lagos
THE BARCELONA STATEMENT

 

Vineyards are highly susceptible to climate change. As a result, living conditions in winegrowing areas and wine quality can be affected by the rising temperatures around the globe.

This is already a reality, as temperatures have increased 1º C in Mediterranean regions over the past forty years. And the same results can be extended to the planet as a whole. For the 21st century, predictions range from a 2º C to 5º C rise in temperatures.

The winegrowing and winemaking sector must be sensitive to this fact and take on part of the responsibility. It is important for winegrowing, winemaking and wine distributing regions to tackle this challenge and position themselves on the forefront of a paradigm shift in energy management.  This mainly involves reducing consumption and implementing renewable energy in a rational, progressive manner.

This project must not be limited to a specific geographic area; it requires a global effort. People associated with vines and wine all over the planet must be aware and committed to reducing carbon gas emissions (CO2) in their area of action.

The Barcelona Declaration aims to be the starting point for a cooperative movement, whose goal is to protect the climate and the vineyards, fighting to preserve our habitat, landscape, traditions and culture. While also taking into account sustainable development of social wellbeing that doesn't compromise the resources and living conditions of humanity as a whole. This responsible effort could be a precedent for raising awareness in other productive sectors."

 
jornada WfCP

                                        WINERIES FOR CLIMATE PROTECTION PRINCIPLES

 

1.    Reduction of emissions

Reducing the carbon footprint of each bottle produced to the level set by the European Union, 20% by 2020.

2.    Sustainable building

Using building techniques that best take advantage and reduce the use of natural resources, in order to decrease use of electricity and, in general, the environmental impact of buildings, and better integrating them into the landscape.

3.   Renewable energy and energy efficiency

Using alternative energy sources to cover part of the wineries' needs and implementing energy auditing systems to save power in production activities.

4.   Sustainable agriculture and Biodiversity

Applying growing practices that help preserve natural resources and the environment, limit the use of chemical products and foster the natural flora, fauna and soil quality.

5.   Reduction of water use

Optimising water use for each production unit through effective, efficient management of available resources for agriculture, gardening and production processes.   

6.   Ecodesign

Introducing environmental criteria when designing product packaging in order to minimise its impact on nature.

7.   Waste reduction

Reducing the amount of waste generated and reusing and recycling material whenever possible. Using the winery's subproducts as a new raw materials for production.

8.   Efficient distribution

Reduction of the environmental impact of product distribution by using more energy-efficient transport options (rail, low-fuel-use vehicles, etc.) and optimising loads and routes.

9.   Research and innovation

Developing lines of research geared towards reducing the use of natural resources, waste generated and CO2 emissions.

10. Communication

Raising awareness among suppliers and workers of good environmental practices in the fight against climate change.

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