In this podcast Sustainable Wine's Toby Webb speaks to Juliane Caillouette-Noble, managing director at the Sustainable Restaurant Association (SRA). The SRA was set up in 2009 to establish a common language and shared experience for the restaurant and hospitality industry. Starting out with 50 founding members, the SRA now works with around 12,000 kitchens throughout the UK.
They discuss the challenges of balancing the niche definitions of sustainability within a broader holistic framework, raising awareness of the sustainability issues throughout the wider value chain, consumer education, and the opportunities for cross-over between the Sustainable Restaurant Association and the Sustainable Wine Roundtable.
Day 2 Session 2 - Misinformation in wine: How transparency and science can change the debate on ‘clean’
BSI Pre-Conference Workshop Session 2 - How do you make the case for investment, and take the first steps?
BSI Pre-Conference Workshop Session 1 - What do we mean by sustainable packaging in wine? What is the business case?
IWCA Pre-Conference Workshop Session 3 - How do you get started working with IWCA?
IWCA Pre-Conference Workshop Session 1 - Why wineries should tackle climate change – and how IWCA can help
Day 2 Session 5 - How do we accelerate effective collaboration around sustainability in the wine industry?
Day 2 Session 4 - How can retailers turn sustainability into an opportunity for the wine industry in the Americas?
Day 2 Breakout Session 6 - Migrant labour: Best practices in monitoring conditions, and enhancing human dignity
Day 2 Breakout Session 5 - A future where renewable farming energy is the power & organic the new conventional. What does the roadmap look like?
Day 2 Breakout Session 4 - Climate adaptation and polyculture in the vineyard, benefits and practices
Day 2 Breakout Session 3 - Community engagement and license to operate: How to listen and respond, effectively
Day 2 Breakout Session 2 - Lower carbon distribution: Is LOOP et. al. the answer?
Day 2 Breakout Session 1 - The black box of soil: What does the latest research say about how to improve soil health
Day 2 Session 3 - Social fairness: How can wine tackle equality well, and meaningfully?
Day 2 Session 1 - Lessons from other industries: What can wine learn from other consumer goods about sustainability, transparency and consumer engagement
Day 1 Session 5 - Debate: Organic is big: But is it worse for climate change than lower intervention wine making?
Day 1 Session 4 - Packaging innovation: Should wine below $20 even be in a bottle, trends to 2025 and beyond
Day 1 Breakout Session 6 - How can glass reduce its footprint today – and tomorrow
Day 1 Breakout Session 5 - Stories of wine business strategy development on sustainability. Learn from those who already spent the money doing it
Day 1 Breakout Session 4 - How realistic is a chemical free vineyard, does it matter?
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