Carbon Sequestration throughout the Wine Production Cycle
Carbon dioxide is a heat trapping gas produced both in nature and human activities. It plays a significant role in global warning. Reality as we speak requires a real and urgent need to begin a long, unprecedented and sustained effort to “de-carbonize” the atmosphere, so becoming carbon neutral is not enough anymore. To do this, carbon-negative actions, systems, and industries are required. Carbon sequestration can have an important role in preventing carbon dioxide from entering the earth’s atmosphere, and reducing the human “carbon footprint.” We can categorize 3 types of Carbon Sequestration: Biological (storage of carbon dioxide in vegetation, in soils and ocean), Geological (storing carbon dioxide in underground geologic formations, or rocks) and technological (remove and store carbon from the atmosphere using innovative technologies). So how can wine production contribute to carbon sequestration? To explore this answer, it is fundamental to considerer, when evaluating the carbon cycle, all sources of emissions and all of the sequestration potential.
In this Climate Talk we will look at the carbon cycle in wine production, and the challenges of carbon sequestration across all stages and processes. We will bring different perspectives and practices of carbon sequestration: how the soil works as a natural carbon sink, passing into the technology available for the capture and storage of the carbon released in the fermentation, to the role the cork stopper can take in offsetting carbon footprint of the wine packaging. Would these solutions represent an opportunity for farmers to explore the carbon market? All these topics, among others, will be addressed in this conversation that brings together players from different geographies, expertise and profiles.
4th NOVEMBER 2020
5pm Lisbon | 6pm Paris | 13pm Maryland
On Porto Protocol's youtube channel:
What is the role of agriculture in pursuing the global carbon target?
Is the wine industry measuring its own carbon footprint accurately?
What are the available technologies for carbon sequestration that can be applied in the wine industry? Is it being used to fight climate change?
Why and how can we sequester and storage the CO2 emitted during the fermentation process, once it is in a pure and powerful state? Why is it that most of the carbon footprint measurements don’t include it?
What is the potential for soil to sequester carbon? What are the challenges in a shot term and what are the benefits in a long term? Are there only benefits for the climate, or also for the wine?
How can cork be a solution to offset the packaging carbon footprint of wine? How can cork can be a sustainable alternative to great part of the industry that uses screw cap.?
Are we missing a market opportunity to trade this carbon?
What can we learn with other industries, for instance distilleries and breweries?
NUNO GASPAR DE OLIVEIRA. Portugal
Partner NBI – Natural Business Intelligence
He co-founded AmBioDiv – Valor Natural, the first biodiversity management start-up in Portugal (2005-2010). Collaborated with WWF on the “New Generation Plantations” and “HABEaS-Hotspot Areas for Biodiversity and Ecosystem Services” projects and was part of the nuclear team of the ‘Earth Condominium’ and ‘Green Cork’ projects, coordinated by Quercus (2011-2013). He joined ISG Business and Economics School as Sustainability Manager (2011-2014). Post graduated in Geography and Spatial Planning (FCSH-NOVA, 2011-2014) and Strategy and Management (IST-UL, 2014-2015). Developed a career as a senior advisor in agroecology, biodiversity, ecosystem services and sustainability, highlighting the pilot study evaluating ecosystem services in bathing areas with the Blue Flag Association of Europe (2012-2017). Also was part of the founding team as Sustainability Director of Sun Concept – Solar Boat Builders, a start-up dedicated to the construction of electric solar boats (2015-2017).
CARLOS DE JESUS. Portugal
Marketing and Communication Director at AMORIM CORK
Carlos de Jesus heads the Marketing and Communication department at Amorim Cork. With dozens of subsidiaries on all continents, Amorim is the world’s leading company in the cork sector, with an annual production of around 5.5 billion closures which are used by the largest and most prestigious international brands of wine, Champagne and spirits.
Before joining Amorim in 2002, Carlos was a junior partner at Breakstone & Ruth LLP, a New York-based company, leader in the international investor and shareholder relations market. In this specialized company, he worked with blue-chip companies, being responsible for coordinating the different aspects of their presence on the New York Stock Exchange or NASDAQ.
TOM CROGHAN. USA
CO-Owner and Winemaker at The Vineyards at Dodon
Growing up on a small farm in north central West Virginia, Tom grew to appreciate the rhythms of nature, the joy of hard work, and the importance of place. He brings these early lessons, as well as those from a successful career in medicine, immunology and business, to create wines that reflect the unique soil and the site.
DIANA SNOWDEN SEYSSES. USA and France
Winemaker at Domain Dujac and Proprietor and Winemaker at Snowden Vineyards
Diana Snowden Seysses was born and raised in the Napa Valley. She graduated from the Viticulture & Enology program at UC Davis in 2001, then worked in both California and French cellars with Robert Mondavi Winery, Mumm Napa, the Araujo Estate, Château La Fleur de Boüard, Domaine Leflaive and Ramey Wine Cellars. In 2003 Diana became enologist at Domaine Dujac in Burgundy, and consultant at Domaine de Triennes in Provence. In 2005 she became winemaker at Snowden Vineyards in St Helena, Ca and in 2016 became winemaker for Ashes & Diamonds in Oak Knoll, Ca. She splits her time between France and California bringing wisdom from each across the Atlantic.