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Climate Talks

Circular innovation in the wine industry

The wine industry is implementing various solutions to adapt and mitigate Climate Change and achieve sustainable development, but has it embraced the opportunities of a systemic circular approach to its production model? Is the sector looking to transform a take-make-waste, a throwaway economy into one where residues are eliminated, resources are circulated, and nature is regenerated?

Some of the most circular best practices go back centuries and have been developed by our ancestors, like composting and mulching. But facing a challenge like climate change, and dealing with different materials whose life cycle design did not include the discard stage, requires further innovation. It also gives us an opportunity to re-think and re-design the way we make things, to look at our residues in a different approach and to start searching for circular innovations that contribute to this transformation.

From simple agricultural practices to complex processes of recovery, from the use of biomass to produce energy to the use of seeds to produce oil or food for animal to the cosmetic and textile industry incorporating vines compounds and pigments. Many solutions are already being implemented and/or being tested successfully by different players, creating a huge opportunity to scale them.

Other residues within wine production require a new look, more efficient schemes, and have the potential to go beyond recycle or landfill: corks, glass bottles, cling film, label tubes, to name a few.

There are also great examples coming from other industries and crops: how the food industry is reusing their packaging, how the beer industry is capturing the carbon from (their) fermentation, how they are working with logistics and trade to shift to more circular value chains.

And these practices can be applied by big and small producers. These circular innovations can allow us not only to grow prosperity, jobs, and resilience but at the same time cut our greenhouse gas emissions, waste, and pollution.

Aren’t the opportunities bigger than the challenges of these transformation? We know there is only one planet and that its resources are limited … so new approaches are needed and with creativity and innovation the wine industry can build a restorative economy.

The discussion

This Climate Talk will address the state of art of circular innovation in wine, by bringing together different players from the wine value chain, but also from other industries with in-depth knowledge and approaches to circular practices. They will explore how the wine industry can connect the dots of its value chain in a circular way, bringing examples tested with by-products of the wine production. They will also look at other practices being explored by other agriculture and food chains. We will try to understand the potential and the impact of these innovative techniques along the wine’s life lifecycle, as well as the applicability and suitability, from big to small practices, across different regions and realities.



5pm GTM+1

The topics

  • tbc




Agronomic Engineer at AVIPE

Graduated in Animal Science and works in AVIPE since 2011. Has a post-degree in foresight, strategy and innovation and he’s finishing a 2nd post-degree in oenology. His role in AVIPE is on technical support to farmers in integrated pest management, irrigation and nutrition. He also submits investment project to farmers, participates in education to farmers and has a role on sprayers inspections.

On the last year has started to get involved in R&D&I activities and projects, mainly European ones. AVIPE is involved in 4 on-going European projects with special interest on CO2 sequestration from wine fermentation and development of bio-fungicide. Last year, he was involved in an interreg med project about circular economy in the wine sector


Valentina Lira


Head of Sustainability at Concha y Toro

Industrial Civil Engineer from the University of Chile, with a postgraduate degree in Environmental Economics from the University of California Berkeley, United States and a Diploma in Sustainable Management Certification Sweden. He served as a Project Engineer in the Development Management of Holding de Empresas CMPC. From 2005 to 2011, she served as Director of the Development & Conservation Program of Fundación Chile, an innovation and technology transfer organization, in charge of developing projects related to the carbon market.

From 2011 to date he leads the Sustainability area of ​​Viña Concha y Toro, the second largest wine company in the world. She is in charge of the development of the company’s Corporate Sustainability Strategy and its implementation, considering environmental, social, ethical and governance aspects. Among the main achievements of the winery, it has the recent certification as B Corporation, which was achieved after 2 and a half years of work.




CEO and co-founder of Good Goods

Zach Lawless is the CEO and co-founder of Good Goods, a company that is inventing the circular supply chain for wine bottles by introducing reuse into the experience. He is a serial entrepreneur and passionate social impact creator with professional experience across the fields of sustainability, finance and food and wine. His passion for reusable products and sustainable solutions led him to build two companies – Good Goods and Fresh Bowl – that prioritize the user experience.

He started his career working in finance as an acquisition analyst at a private equity investment fund in NYC. During his tenure, he invested in social impact oriented businesses and gained an appreciation for businesses that value profit and impact including across commercial real estate and community impact investments.

Motivated to find a solution to growing global plastic waste and recycling crises in 2017, he started his own businesses to solve some of these challenges.

In 2017, he launched Fresh Bowl, which provided grab-n-go food served in reusable containers in New York City. Through deals with large partners like Aramark, Compass and the MTA, Fresh Bowl expanded quickly across the city. Fresh Bowl designed an innovative model for engaging and incentivizing customers to return, collecting 85% of its packages back and demonstrating proof that customers can and will participate in reuse.

In 2020, he launched Good Goods to introduce reuse as service to the U.S. wine industry. By partnership with retailers, distributors and wineries, the company takes a two-pronged approach: They pick up, sanitize, and resell existing bottles to producers building reuse into the wine life cycle, and 2) create standardized reusable branded bottles and provide them to wineries across the U.S. With each purchase, Good Goods manages a customer loyalty program that incentivizes future purchases, collecting valuable customer data and building relationships in the process.

Zach holds a degree in mechanical engineering from San Diego State. He is a native to Kansan with an unhealthy addiction to all KC sports and BBQ. He spends his free time surfing, free diving, and playing basketball and squash.



Head of R&D at Caviro

Rosa Prati took his master degree in Chemistry Science at the University of Bologna (Alma mater) in 2002 and began working for Caviro group as quality control manager. She then held the role of head of all the laboratories of the Caviro group until 2011. Following with the management of quality and food safety sector in the by-product processing sector, today Caviro Extra, has led the company to be the first certified in the sector for the FSSC 22000 and Excipact standard. Since 2018 head of Research and Development of the Caviro sca, agricultural and wine world.