WARNING: This resolution repeals the following resolutions:

-          CST 1/2008

-          OIV-VITI 422-2011

• For the purposes of this document, an organisation means an entity or group of people and facilities with an arrangement of responsibilities, authorities and relationships and identifiable objectives. This document is particularly addressed to organisations producing the following products: grapes (table grapes, dried grapes and wine grapes), wine, special wine and vitivinicultural spirits, grape juice and nectar.
• Governments in their sovereign roles (legislative, executive and judicial), in their activity of developing public interest policies and aimed at honouring international obligations are not considered organizations.

Main challenges for the vitivinicultural sector in adapting sustainability approach

Maintain a sustainable market in line with societal expectations both inside and outside the organisation, while supporting competitive productive and economic issue.

Improve society confidence in vitivinicultural companies through the implementation of a sustainability approach.

Develop a sustainable vitivinicultur with a dual objective of preventing negative environmental impacts and adapting to the climate change, thanks to the adaptation of production practices

Stakeholder

Level of mutual influence

Expectations

Opportunities

Risks

Associated principle of sustainability

Associated area for action

Area for action

Action identified

Level of priority

Stakeholders involved

Principle 1: Sustainable approach integrates environmental, social and economic aspects

Area for action 1.1 Governance of the organization

Participation of management team in training on sustainability

1

Management team

Drafting of sustainable production strategic plan

1

Management team

Identification of relevant stakeholders

1

Management team, employees

Overview and analysis of existing regulations

2

Legal department

Analysis of positive and negative impacts of the organisation’s activities

1

Operational department

Definition of procedures for operation of sustainability approach within the organisation

1

Management team

Principle 2: Sustainable vitiviniculture respects the environment

Area for action 2.1: Selection of the site

Not applicable for the moment, no projects of growing

5

N/A

Area for action 2.2: Soil management

Minimise risk of erosion

2

Agricultural team

Management team

Research institutions

Environmental associations

Identified areas for action and related actions

Importance of the action

Actual performance of the organisation

1.1 Governance of the organisation

1 (high)

(low)

2.5 input management

- rationalisation of energy use

1 (high)

2

2.5 input management

- rationalisation of water use

1 (high)

5

2.5 input management

- optimising the use of technical inputs during the production and processing phases

1 (high)

3

Principle 1: Sustainable approach integrates environmental, social and economic aspects

Area for action 1.1

Adjustment of the governance of the organisation

Area for action 1.2

Control and communication of sustainability performance

Principle 2: Sustainable vitiviniculture respects the environment

Area for action 2.1

Selection of the vineyard and winery site

Area for action 2.2

Soil management

Area for action 2.3

Preserving biodiversity

Area for action 2.4

Preserving the landscape

Area for action 2.5

Input management

Area for action 2.6

Output management

Area for action 2.7

Limiting noise and air pollution

Area for action 2.8

Adaptation to climate change and mitigation of climate change

Principle 3: Sustainable vitiviniculture is sensitive to social and cultural aspects 

Area for action 3.1

Working conditions

Area for action 3.2

Integration with the local socio-economic and cultural environment

Area for action 3.3

Health and safety of consumers

Principle 4: Sustainable vitiviniculture seeks to maintain economic viability 

Area for action 4.1

Resilience

Area for action 4.2

Efficiency

Principle 5: Sustainable initiatives require planning and assessment

Area for action 5.1

Planning

Area for action 5.2

Assessment/self-assessment

Area for action 5.3

Monitoring and development of knowledge

Area for action 5.4

Communication

Area for action 1.1

Adjustment of the governance of the organisation

Recommended indicators:

percentage (%) of actions undertaken per each pillar of sustainability

Proposed action 1.1.1

Overview and analysis of existing regulations

Recommendations

Establish regulatory monitoring procedures adapted and appropriate to the activities, scale, risk and complexity of the organisation. The following aspects should be monitored with special care (non-exhaustive list):

• security and health at work;
• human resources management;
• environmental aspects;
• security and health of consumers;
• origin and genuineness of the products,
• trade issues;
• information to consumers;
• international norms of behaviour (generally accepted principles of international law, intergovernmental agreements that are universally or nearly universally recognised);
• available alternative sources of financing compared to those already available

Under this action, considerable assistance can be provided by sectoral bodies  operating in the sector

Proposed action 1.1.2

Integration of sustainable production approaches within the governance structure of the organisation

Recommendations

• A written commitment of the organisation to sustainability communicated to the management team and employees
• Provision of specific training on sustainability issues to the management team
• Encourage participation of staff at all levels of management structure  in the definition and achievement of sustainability goals and cooperation with appropriate outside organisations
• Establish a system for assigning responsibilities and resources in terms of business sustainability

Area for action 1.2

Control and communication of sustainability performance

Proposed action 1.2.1.

Analysis of positive and negative impacts of the organisation’s activities and interactions within the three pillars of sustainability

Recommendations

Establish specific evaluation procedures. The following areas of influence should be considered with special attention:

• regulatory and normative compliance
• security and health aspects of products
• satisfaction of clients and consumers
• safety and security conditions at work
• environmental impacts (for example carbon footprint, water footprint, biodiversity) ,
• social and territorial impact (in relation to all relevant stakeholders and to the territory)
• compliance with international norms of behaviour
• economic impact

Environmental, Social and Economic aspects should be taken into consideration while conducting the analysis of organisation’s impacts

Proposed action 1.2.2

Integrate organisation's impact on sustainability in strategic business decision making

Recommendations

• Decision-making on new investments and processes must take into account sustainability processes.
• Implement a code of ethical conduct that includes issues such as corruption prevention, conflict of interest and / or anti-competitive practices.
• Periodically publish evaluation reports on the organisation's environmental, social and economic performance.
• Develop corrective measures in cases where the organization is responsible for a negative social or environmental event. Prepare a report on each of these events.
• Facilitate access to your agents of interest to information about their practices, decisions and policies.

Principle 2: Sustainable vitiviniculture respects the environment

Area for action 2.1

Selection of the site

Recommended indicators:

1. Soil analysis:

• Number and locations of soil samples to cover site diversity and different soil profiles
• Number of samples on soil biologic problems such as nematodes
• Soil physio-chemical analysis including macronutrients, micronutrients, pH, organic matter
• Number of biodiversity hotspots identified
• microbial load responsible for grapevine diseases
  2. Structure and territory
• Number of neighbouring communities identified
• Number and closeness of water bodies identified
• Due Diligence study to assess of site suitability

Proposed action 2.1.1

The organisation identifies possible sites for installation of new viticultural plots (if applicable)

Recommendations

For each site, a study is conducted on its suitability to the chosen production. The following parameters should be taken into consideration (non-exhaustive list):

• proximity to sensitive areas
• proximity to protected and urban areas
• accessibility
• distance to winery
• available water resources
• soil characteristics and profile (texture, type, soil depth, etc.…)
• orientation and topographic characteristics: gradient of the slope, the necessity of special treatment for erosion prevention (row orientation, terraces, green-cover, stone walls, etc…) and any other site improvements (soil amendments, wind-breaks, attenuation of frost risks,  etc.)
• altitude
• air and soil temperature
• precipitations
• cold hours during winter or dormant period[3]
• dominant exposition and row orientation

The final decision regarding the choice of site of installation is justified according to the conclusions of the study

Proposed action 2.1.2

The organisation identifies possible sites for the installation of new infrastructure and buildings (if applicable)

Recommendations

For each site, a study is conducted on its suitability for the chosen production according to the following parameters (non-exhaustive list):

• proximity to sensitive areas
• proximity to protected and urban areas
• proximity of water sources
• accessibility by transport
• distance to already existing vineyards
• natural resources (water, soil, etc.)

The final decision regarding the choice of site of installation is justified according to the conclusions of the study

Proposed action 2.1.3

Wineries and vitivinicultural facilities for production needs of fresh grapes, raisin, grape juices, wine, distillation, etc… follow principles of eco-conception

Recommendations

The following recommendations for better environmental efficiency should be followed and respected:

• Integrate concepts of sustainable development and eco-construction for building, equipment and operations.
• Follow a bioclimatic approach using presently accumulated know-how while anticipating future needs.
• Design operations to reduce energy and water needs while enhancing quality of products.
• Implement operational eco-management for waste and wastewater.
• Create a comfortable, safe and healthy environment for workers and visitors.
• Ensure easy and inclusive access to all premises.
• Where possible, preserve and/or establish landscape biodiversity areas to enhance local vine-growing and natural characteristics.

Area for action 2.2

Soil management

Recommended indicators:

• % of Organic content in the soil
• % of surfaces eroded
• % of surface under winter vegetal cover
• Indicators on soil biodiversity (ex. Biological quality of Soils, microbiological analysis, etc…))
• Consider the specific conditions of the vineyard. E.g. for steep slope vineyards consider the quantification of dry stone walls, because of their mitigation effect on erosion

Proposed action 2.2.1

The organisation minimises the risk of erosion, loss of soil biodiversity  and loss of nutrients in the soil and enhances, if required, soil’s organic matter content

Recommendations

Examples of possible actions:

• limit soil levelling interventions in hilly areas
• Adapted green cover (use of local plant species, adapted periods, etc…)
• Use of ecological infrastructures (stones, walls, etc…), in adequacy with regional landscapes
• Rationalisation of machinery use
• Use of adapted irrigation systems (micro or drip, Regulated Deficit Irrigation (RDI) or Partial root drying (PRD)
• Integration of landscape elements

Proposed action 2.2.2

The organisation maintains fertility, biodiversity and structure of the soil

Recommendations

• Examples of possible actions:
• Sustainable weed control
• Adaptation of the vegetal cover  strategy. Appropriately adapted sward species (grasses, broadleaved plants or mix thereof)
• sustainable use of herbicides for reducing their impacts
• use of biocontrol or physical control (fire, electricity, cuts, and other), mulch and green fertilization
• Protect and improve soil organic matter and water retention capacity (where applicable)
• Implement sustainable fertilization plan with best practices based on scientific assessment that defines the quantities and methods of administration of the main fertilizing elements - based on parameters such as visual analysis of the vegetative-productive state of the vineyard, soil analysis, leaf analysis, etc. 
• Adapted pest and disease management: reasoned use of plant protection products
• Improvement of integrated management for the containment of harmful organisms; favor the action of natural antagonists   use of biocontrol agents whenever adequate.
• Rationalisation of machinery use and limitation of soil compaction
• Fallow period in case of replanting

Proposed action 2.2.3

The organisation considers and minimises the impact on soils and landscapes in the phases of restructuring of plots and earth movements

Proposed action 2.2.4

The organisation minimises soil and water sources contamination by plant protection products

Recommendations

• Increase surface under green cover
• While applying plant protection products take into account the following parameters[4] :
  • Phenological stages and leaf area development
  • Machinery technical parameters
  • Training and trellising system
  • Visible water runoff
  • Soil porosity
  • Adequate doses for an optimal application depending on the vegetative development of vines, specificity of the product and ways of employment
  • Climate, plant and soil conditions and characteristics
  • Diseases/pest species, infestation or infection pressure, damage and intervention thresholds
  • Forecasting models, monitoring or field observations
• Modernise techniques of application of plant protection products (variable rate, sprayers types, maintenance and calibration, certifications, etc…)
• Use of recovering panels during the application of plant protection products.
• Establish an action protocol for management of soil and surface water contamination incidents by plant protection products in facilities and agricultural land and also in compliance with the rules set out in the labels of the plant protection products.

Area for action 2.3

Preserving biodiversity^[5] (including soil biodiversity)

Recommended indicators:

• % of surface of ecological interest (terraces, stone walls, groves of trees, hedges, buffer zones near watercourses, etc...)
• Number of species protected by specific actions of the organisation
• Number of varieties and genotypes in use

Proposed action 2.3.1

Evaluation of biodiversity on site

Recommendations

• Survey of sensitive and protected species of flora and fauna situated in the proximity of its site (through local associations, authorities, scientific institutions, etc.)
• Keep an inventory of the habitats/ecological niches present on its sites and their evolution from year to year.

Proposed action 2.3.2

Follow up on the impact of the organisation’s activities on biodiversity

Recommentation

• Keep a record of documents (mapping and lists of actions to carry out) for actions to preserve remarkable biodiversity identified on its land (if applicable).

Proposed action 2.3.3

Apply methods and practices that make it possible to preserve, regenerate and expand where appropriate, ordinary functional biodiversity as well as remarkable and protected biodiversity present on its sites

Recommendations

• Develop actions that help to reduce the use of pesticides on its holding (integrated pest management and integrated production methods are recommended).
• Introduction of alternative plant-protection methods or integrated pest management (e.g. false-trail-following technics, trap and decoy crops, sexual confusion, etc…)
• Establishment of hedges or blooming fallows with local species
• Reasoned management of interstitial spaces (e.g. reasoned mowing of slopes and borders of vineyards, limited size of hedges, elimination of non-native and invasive species ...)

Proposed action 2.3.4

Raising awareness regarding the importance of preservation and development of biodiversity

Recommendations

• Raise awareness among employees and organisations within its direct sphere of influence on biodiversity preservation and development of auxiliary fauna and the importance of ecological continuity
• Raise awareness of tourists and local population about the biodiversity of the site and its preservation:
  • Installation of explanatory panels to inform the visitors of the region of the endemic flora and fauna
  • conduct educational events on biodiversity preservation in schools, local organisations, etc…
  • Collective organisations should promote actions to support producers for an adequate management of biodiversity

Proposed action 2.3.5

The organisation considers, preserves and enlarges (where applicable) varietal and clonal diversity of vines

Recommendations

• Enhance autochthonous vine varieties and types of products that have shown over time to be best suited to the territory
• Consider use of new varieties (also resistant to biotic and abiotic stress), where applicable

Area for action 2.4

Preserving the landscape

Recommended indicators:

• Definition of types/categories of landscapes and their ecological value
• Number and proportion (%) of different types of landscapes in the area considered
• % quantification according to the ecological value of each category of ecological infrastructures ().

Proposed action 2.4.1.

The organisation undertakes necessary actions to preserve the landscape, whenever possible striving to increase its value for other activities (nature preservation, tourism, ecosystem services, etc.)

Recommendations

• An assessment is made of the impact on the landscape during the phases of development, planting, restructuring or grubbing up of vineyards and on the installation and architecture of processing or operating facilities.
• Landscape features to be safeguarded are identified.
• If applicable, coordination in the frameworks of regional programmes with a view to the preservation and development of landscapes should be considered.
• Production processes are adapted whenever possible in respect of values derived from the previously existing natural landscape’s biodiversity and its public amenity value.

Area for action 2.5

Input management

Recommended indicators:

• Quantity of water consumed (total and by unit of production)
• Quantity of energy consumed (total and by unit of production)
• Quantity of phytosanitary products consumed by type (total and by unit of production)[6]
• % energy consumed from renewable sources
• Inputs for winery (oenological products, packaging material, etc....)

Proposed action 2.5.1.

Rationalisation of energy and water use

Recommendations

Identification

• The organisation knows its energy and water consumption (total quantity, quantity by unit of production, type of energy source), as well as the main sites of consumption.
• The organisation seeks to identify the most efficient solutions to reduce energy and water consumption.
• Technical and economic feasibility studies are made for the introduction of energy efficient production facilities and use of renewable energy sources: wind turbines, photovoltaic panels, biomass-energy installations, etc.
• The organisation identifies relevant stakeholders concerned by and sharing the same watershed.

Rationalisation

• Necessary adjustments and investments are made to optimise and reduce energy consumption. Use of renewable sources of energy is favoured.
• Necessary adjustments and investments are made to optimise and reduce water consumption.
  • Optimization of canopy management according to natural resources (water, sun exposition or radiation, soil, etc.) for a good balance of the vineyard.
  • Use of meteorological data (i.e. to calculate crop evapotranspiration - ETc) to estimate and optimize the grapevine water consumption.
  • Optimisation of water use in the winery.
• Collective measures are taken with other organisations of the same watershed so as to preserve access to water resources, avoid pollution and to ensure sustainable water management.

Proposed action 2.5.2

Recommended options for vineyard management

Recommendations

• The organisation lists and monitors the use of raw materials and inputs
• The use of high-precision machinery allowing for high precision applications
• Products with limited health impact are privileged
• The organisation optimises the harvest according to its objectives (harvest by area; manual vs. mechanical harvester; zoning harvesting, etc.) and winery resources (e.g. fermentation tanks)
• Pruning training and canopy management is made according to available natural resources (water, sun exposition or radiation, soil, specificities of the vineyard, etc.) and human resources for a good balance of the vineyard. The following indicators can be used for the evaluation of vineyard condition:
  • Vigor/yield ratios - number of shoots per vine;
  • Number of clusters per vine;
  • Vegetative and Reproductive Yield (kg/plant);
  • Ravaz index, etc.
• The organization considers new technological opportunities that allow for the reduction of the use of inputs and the recycling of waste and by-products

Proposed action 2.5.3

Recommended management options for harvesting, winemaking and bottling

Recommendations

The organisation defines detailed “Processing protocols” at least for the above-mentioned activities if carried out. “Processing protocols” should specify at least the following:

Operational conditions for the harvest of grapes and choice of purchased grapes based on chemical-physical and/or sensory parameters aimed at defining the technological, phenolic and/or aromatic ripeness and taking into account the “residual” characteristics of the grapes;

operational conditions and criteria for choosing the pre-fermentation treatments carried out;

if applicable, operational conditions and criteria for choosing the drying methods used;

operational conditions and criteria for choosing the mashing operations performed on each “production batch”;

management criteria for corrections and nutritional integration for musts that shall refer to documented analytic assessments;

operational conditions and criteria for choosing the alcoholic fermentation/maceration performed on each “production batch” documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the malolactic fermentation performed on each “production batch” documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the assembly of the mass made on each “production batch” documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the tartaric and protein stabilisation and conservation of the wine performed on each “production batch” documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the pre-bottling operations performed on each “production batch” documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the bottling operations for the various products that define the operational conditions documented and supported by chemical-physical and sensory parameters;

operational conditions and criteria for choosing the cleaning operations for the different bottles or other containers used and process control methods;

Establish measures for the reuse and recycling of waste in the organisation itself.

At least once a year, the organisation conducts a general review of the processing protocols and the winery records to identify the operational methods that, while guaranteeing the same product quality requirements, minimise water and/or energy consumption and/or the use of processing aids, additives and nutrients;

Recommended considerations for management of packaging

The organisation defines the criteria by which a type of packaging is used/re-used, considering its ability to maintain the quality of the product over time based on its intended use and sales channels and recyclability or other indicators of eco-design.

At least once a year, the organisation verifies the choices made regarding the use and re-use of the packaging types, with a view to identify those that minimise the water and/or energy consumption based on objective criteria, which may be of the same type or another type considered compatible.

Recommended considerations for storage of finished product

The organisation stores the packaged product using conditions that minimise water and/or energy consumption, while guaranteeing the conservation of the product’s quality standards.

Recommended considerations for cleaning and sanitation of rooms and equipment

The organisation defines operational conditions and criteria behind the validated^[7] cleaning and sanitation plans. The organisation chooses and documents technical-operational solutions from those that will minimise consumption of water and/or energy and/or detergents and sanitising products.

At least once a year, the organisation verifies the sanitation plan, to identify possible new technical-operational methods that, while guaranteeing the same quality standards, minimise the consumption of water and/or energy and/or detergents and sanitising products.

Area for action 2.6

Output management^[8]

Recommended indicators:

• Total quantity of waste Including wastewater 
• % of recycled waste and recycled wastewater
• % composted organic waste
• Valorised by-products:
  • Quantity
  • value

Proposed action 2.6.1

Optimisation of waste management

Recommendation

Identification

• The organisation ensures regular follow-up of waste production by type, quantity of waste produced and by type of treatment.
• All sources of hazardous waste (phytosanitary products, machine oil, plastic used in vineyards, etc.) are identified.

Reduction/optimisation

• In the elaboration of waste reduction plan  the organisation pursues  the following strategy:
  • Source reduction
  • Reuse
  • Recycling
  • Reprocessing
• While communicating with suppliers, environmental criteria, and waste reduction strategies should be progressively integrated into technical specifications of goods to be purchased.
• While developing/adapting new products, the future recyclability of its packaging is considered.
• Promotion of recycling (consumers and employees).
• The organisation takes all necessary provisions to ensure treatment or pre-treatment of wastewater.
• All necessary efforts are made to ensure appropriate storage conditions for hazardous waste to limit all risks of pollution and for human health.
• Promotion campaigns near workers/growers/wineries to reduce the use of plastic in vineyards / implementation of recycling strategy of plastic.

Proposed action 2.6.2

Valorisation of by-products

Recommendations

In order to limit waste quantity, valorisation/value-adding of by-products of the organisation can be considered. Examples of by-products that could be obtained and add value to the organisation:

• Polyphenol extracts from marc
• Grape seed oil
• Tartaric acid from marc
• Woody pellets
• Biomass for energy production
• Stalks for acceleration of composting (biodegradation activator)

Area for action 2.7

Limiting noise and air pollution

Recommended indicators:

• Noise level
• Quantification of other air pollutants (particulate matter, volatile organic compounds, ozone, etc.)

Recommendations

• Identification of noise sources and noise intensity
• Introduction of tools reducing noise emission/intensity (isolation, maintenance, etc...)
• Minimising spray drift (type of sprayers, sprayers calibration and maintenance)

Area for action 2.8

Adaptation to climate change and mitigation of climate change

Recommended indicators:

• Quantification of GHG, amount of total CO2eq and per unit produced

Proposed action 2.8.1.

Explore possible ways of adaptation to climate change

Recommendations

• Choice of location of vineyards (cooler places, higher altitudes and higher latitudes)
• Adaptation of genetic material (clonal and mass selection, variety recovery, rootstocks, resistant varieties)
• Adaptation of production practices must take into account both the factors and/or constraints linked to climate change as well as the specificities of the vitinicultural products. For example: 
  • Planting density
  • Optimization of the training system
  • Optimization of crop management
  • Green operations and harvest regulation
  • Pruning time (delay vegetative cycle and maturation) and pruning system (dry and green)
  • Soil management, vegetation cover or minimum tillage
  • Use and control of water consumption (use of indicators of water status at soil and plant level)
• Installation of methods to attenuate effects of extreme phenomena: anti-frost mills, anti-hail nets, shading meshes ...

Collective organisations should play a proactive role in the identification of best-practices and suitable strategies.

Proposed action 2.8.2.

Design a strategy to reduce greenhouse gas emissions

Recommendations

Recommendations for vineyard:

• Proper use of fertilization: Soil analysis, doses adapted to the needs of crops, complementary use of organic and inorganic fertilizers.
• Optimization of the use of fertilizers (organic and inorganic).
• Crop rotation that optimizes the use of resources (fertilizers, etc.).
• green fertilization.
• Use of management techniques that avoid organic carbon losses from the soil
• Renewable energies: Substitution of diesel boilers for biomass boilers and solar irrigation
• Reduction of fuel consumption (improvement in the combustion of agricultural machinery - more efficient tractors from the point of view of gas-oil consumption, electric tractors, and optimization of treatments)
• Elimination of the burning of agricultural residues (use as biomass in boilers within an adequate action ratio or incorporating it into the soil)

Energy efficiency and renewable energy:

• Implement an energy audit plan
• Use heat or electricity generation systems with renewable energy (solar, biomass, geothermal, etc.)
• Installation of meters and electricity consumption control software
• Install switches to zone the lighting and adjust the needs of the light space.
• Installation of high efficiency lighting systems (e.g. LED, electronic ballasts, ...)
• Contract the supply of electrical energy with a renewable energy trading company
• Maintain the ambient temperature between 19ºC and 21ºC in winter and between 24ºC and 26ºC in summer

Improve the efficiency of the production process:

• Adaptations of oenological protocols
• Use of more efficient machinery
• Optimization of the operation of refrigeration equipment
• Alternative technological solutions (flotation, stabilization with mannoproteins, CMC, co-inoculation, etc.)
• Avoid anaerobic purification systems that generate methane
• Rationalized use of hot water
• Preventive maintenance plan for machinery and equipment

Packaging

• Use of lighter glass bottles
• Use of bottles with a higher percentage of recycled glass
• Reduction of the weight of the rest of the packaging (elimination of separators, etc.)
• Use of FSC / PEFC certified corks and / or cardboard from sustainable forests

Supplies:

• Provision of regional materials in close proximity or transported in less polluting means of transport
• Approval and evaluation of suppliers and materials with environmental criteria
• Centralization of purchases to avoid unnecessary purchases and guarantee waste reduction policies
• Awareness and training plan

Distribution and transportation:

• Use of own eco-efficient vehicles (e.g. hybrid, electric, etc.)
• Use of the railway for distribution as an alternative to air and road transport
• Promote collective transport for employees (eg public transport, company bus, shared vehicles, etc.)
• Promotion of the use of videoconferencing to reduce business trips
• Encourage workers to move around on foot or by bicycle (availability of lockers, showers, parking, etc.)
• Optimize distribution transport routes
• Organize full container loads

Facilities design:

• Avoid insolation of tanks or tubs
• Location of the barrel and / or cellar room in a buried area
• Favour natural lighting systems
• Provide shade to the waiting space of the grape supplying tractors
• Placement of thermal insulation on windows, walls, roofs, etc ...
• Use of light coloured paints in buildings

Principle 3: Sustainable vitiviniculture is sensitive to social and cultural aspects 

Area for action 3.1

• Working conditions/labour practices
• Recommended indicators:
• Number of employees
• % of seasonal employees
• Number of created jobs per period (1 year, 5 years, etc…)
• Turnover rate of employees
• Gender ratio in managerial positions
• wage difference between men and women;
• rate of job renouncement or demotion as a result of maternity-paternity;
• use of parental leave by gender
• Inclusion of handicapped employees
• Average age of employees
• Total duration of sick leaves of employees
• Absenteeism rates due to common contingency
• Accident rates: frequency and severity index

Proposed action 3.1.1

Employer and employee relationships

Recommendations

• The organisation must respect the regulations in force in the country
• The organisation is sensitive to the human aspects when making decisions. Management of the organisation is sensibilised to this issue (specific training)
• The organisation combats actively all forms of discrimination and harassment:
  • Gender
  • Disability
  • Age
  • Country of origin
  • Religion
  • All other forms of discrimination
• The organisation establishes transparent, inclusive and fair practices for
  • Recruitment
  • Career management
  • Financial (salaries and bonus) and non-financial benefits (health insurance, pension plan
  • help for day-care, etc…)
  • Training and education
• A welcoming procedure is established so as to facilitate integration of new employees into the team
• Integration of disabled people in functions that value their specific skills and are not harmed by the disability.
• Social dialogue: set-up all necessary conditions for an efficient dialogue employee/employer
• The right to freedom of association and collective agreements is respected.
• Apply the above actions independently of the country where employees work but with respect to local specificities and conditions.

Proposed action 3.1.2

Conditions of work and social protection

Recommendations

• Respect commitments defined with employees regarding the organisation of work, working hours, annual leave.
• Facilitate family conciliation in working  conditions
• Facilitate certain labour flexibility (flexible hours, change of shifts, reduction of working hours, home office, others) if required
• Support especially vulnerable workers (disadvantaged groups, personal or family situations, etc...)
• Ensure availability of necessary equipment for safe and efficient work.

Proposed action 3.1.3

Health and safety at work

Recommendations

• Identification of possible risks: regular assessment of professional risks (physical risks, socio-psychological risks, professional accidents) associated with the activities of the organisation
• Sensitisation, training and prevention actions conducted regularly. Special attention is paid to the seasons of high field activities likely to increase the risk of accidents
• Alcohol and addictions in the workplace: sensitization activities conducted regularly

Proposed action 3.1.4

Human development and training at the workplace

Recommendations

• Development of capacities and training of employees is planned and organised.
• Training needs are identified so as to:
  • Ensure future employability within the organisation (or outside)
  • Ensure adaptation to technological and regulatory changes
• Satisfy relevant requests of employees and managers
• Specific attention is paid to the training of less educated employees.

Proposed action 3.1.5

Outsourced activities and working with service providers

Recommendation

• The organisation communicates its commitment to sustainable production principles to service providers and privileges those providers also committed to sustainability schemes, applying regular compliance verification routines.
• The organization carries out verification of legal compliance in the supply chain activities, including environmental and social issues (for example, compliance with the conventions of the International Labour Organization (ILO)[9] The organisation contributes in its dealings with providers/producers to promote fair and equal relationships

Area for action 3.2

Integration with the local socio-economic and cultural environment

Recommended indicators:

• Number of actions undertaken to promote social and cultural value of wine and other vitivinicultural products.
• Number of stakeholders met
• Number of internships
• number of local employees
• Donations, sponsorships, philanthropic actions
• Average duration of contractual relationships with suppliers

Proposed action 3.2.1

Assess, value and promote cultural heritage of the vitivinicultural sector and the specificities of the region

Recommendations

• Participation in collective initiatives for protection of vitivinicultural landscapes, cultural heritage and local historical agricultural systems and customs (collective charts, acceptance as world heritage by UNESCO initiatives or as Globally Important Agricultural Heritage Systems (GIAHS) by FAO, etc…)
• Participation in collective initiatives aiming at safeguarding / promoting traditions, rituals, drinking patterns, norms linked with responsible wine drinking cultures (e.g. the link of wine with specific diets such as for example Mediterranean diet - UNESCO the Intangible Cultural Heritage of Humanity - 2011)
• Participation in initiatives aiming at developing sustainable wine tourism activities
• Protection of landscapes – consider local landscapes specificities while developing new vineyards and buildings

Proposed action 3.2.2

Consider and preserve local viticultural and winemaking know-how

Recommendations

Local viticultural and oenological know-how is a notable source for resiliency to be able to face actual and future challenges.

To ensure the conservation and transfer of local know-how, the organisation can participate in activities aiming to collect, share and transfer of knowledge and know-how, as for example:

• Assist young winemakers during their installation (technological advice, transmission of local traditions and insights)
• Participation in research and development activities (local research institutions, professional associations)
• Encourage the linkage to the territory through Geographical Indications and Appellations of origin (GI/AO), collective trademarks, etc., for example, in participating in the development of guidelines and local specifications.
• Participate in local professional organisations aiming at structuring and/or specifying the vitivinicultural production of the area.

Proposed action 3.2.3

Consultations with stakeholders likely to be affected by the operations of the organisation

Recommendations

• Be transparent – provide timely and accurate information to the public without endangering the competitive position of the organisation about:
  • purpose, nature and scale of operations
  • activities, structure, ownership and governance of the organisation
  • financial situation and performance of the organisation
  • environmental and social impact assessments
  • environmental and social impact management plans
• Establish balanced grievance mechanisms – simplified and mutually beneficial procedure to settle issues between affected communities and the organisation by helping resolve minor disputes quickly, inexpensively and fairly before they are elevated to formal dispute resolution mechanisms, such as a court of justice.

Proposed action 3.2.4

Ensure economic and social sustainability of the supply chain

Recommendations

• Guarantee the existence of written contracts within the supply chain, specifying, among others, payment terms in suitable conditions
• Build partnerships with suppliers to ensure fair share of produced value across the whole value chain
• Create long-term alliances with suppliers to, among others, offset potential conflicts
• Value or prioritize those suppliers with the greatest involvement in social, economic and environmental sustainability.

Proposed action 3.2.5

Value sharing

Recommendations

• Explore ways to maximise the positive impacts of operations on local communities to avoid the risk of creating local opposition and to reduce contest costs
• Create long-term alliances with stakeholders to offset potential conflicts
• Diversify income-generation opportunities
  • participate in collective marketing schemes (ex. Wine routes)
  • participate in local cultural events
  • participate in the development and maintenance of local touristic infrastructure: hiking trail, informational boards, wine route, etc…
• Capacity development
  • organise training sessions on wine tasting
  • organise seminars on environmental innovations
  • external cooperation in regional and trans-regional events
• Privilege local procurement and recruitment when possible
• Provide better access to the market for local producers, for example by:
  • diversifying the offer of products available for sale in the on-site shop with products from local producers (honey, oil, jellies, biscuits, olives, local handicraft, etc…)
  • participating in the local direct sales schemes for agricultural products of the region (e.g. AMAP in France, etc…)
  • making available promotional flyers of touristic activities available in the region

Area for action 3.3

Health and safety of consumers

Recommended indicators:

• Evolution of risk-management procedures
• Number of actions to promote responsible and moderate consumption
• Number of claims
• Number of product recalls

Proposed action 3.3.1

Integrate food safety of products and processes into its management system, going beyond sanitary regulations in force if necessary (traceability systems, employee training, monitoring, etc.)

Recommendations

• Establish the following systems as well as their appropriate management and monitoring mechanisms to guarantee hygiene and security in production, processing and transport:
  • Hazard Analysis and Critical Control Point (HACCP) system (at minimum)
  • integrated management systems: set up a standard organizational platform, on which "vertical" quality systems are integrated: production hygiene, operator safety, ethical-social, environmental sustainability, etc.;
  • traceability systems,
• Monitor regulatory and technological evolution in relation to potential sanitary risks, to guarantee that processes, ingredients and processing aids used do not represent a risk to the health and safety of consumers
• Commit to alternative solutions when a new potential risk is identified as imminent
• ensure suitable employee training

Proposed action 3.3.2

Communicate with consumers regarding moderate and responsible consumption

Recommendations

• Responsible communication regarding promotion of alcohol consumption – identification of target groups (including employees), adapted communication channels, promotion of moderate consumption
• Facilitate a responsible wine experience (e.g. on wine tourism) by providing adapted solutions and new services
• Support collective national/local activities and campaigns (e.g. Wine in Moderation Programme)
• Report regularly about the actions of social nature developed by the company.
• Develop mechanisms to ensure participation and dialogue with stakeholders.

Proposed action 3.3.3.

Ensure adequate labelling of products, especially of allergens and origin of the products.

Recommendations

• Prepare documents to support each claim (including those relating to ethical, social and environmental issues)

Area for action 4.1

Resilience (ability of the organisation to support disruptive pressures^[10])

Recommended parameters to evaluate:

• Leadership
• Staff engagement
• Situation awareness
• Decision making
• Innovation and creativity
• Effective partnerships
• Leveraging knowledge
• Breaking silos: minimisation of divisive social, cultural and behavioural barriers
• Internal resources
• Unity of purpose (organisation wide awareness of what the organisation's priorities would be following a crisis)
• Proactive posture
• Planning strategies
• Stress testing plans

Proposed action 4.1.1

Contribute to maintain and/or strengthen organisation's specific identity

Recommendations

• Continuously preserve and enhance authenticity of wine and other vitivinicultural products: heritage and pedigree, stylistic consistency, quality commitments, relationship to place, method of production, and downplaying commercial considerations.
• Develop actions to identify, recognize and conserve local-generated value in all company sites (heritage, best practices, ideas, stewardship, innovation, etc.)

Proposed action 4.1.2

Creating conditions for prompt adaptation of organisation assets to new technological conditions

Recommendations

• Monitoring technological development, including Information technology and computer tools
• Developing investment plans
• Identifying adapted financial resources and developing financial strategies
• Implement knowledge management processes in order to translate technological advancements into the organisation’s practices

Proposed action 4.1.3

Constantly improve organisation’s structure

Recommendations

Transform the staff in charge for operations into an organization that learns continuously:

• establishing and communicating a clear sense of direction and purpose;
• empowering employees at all levels;
• accumulating and sharing internal knowledge;
• gathering and integrating external information;
• challenging the status quo and enabling creativity.

Stabilize relations upward and downward contractually if required

Prepare and improve international expansion (if applicable)

Proposed action 4.1.4

Monitor customer satisfaction

Recommendations

The organisation’s value proposition should be expanded to the overall experience and not be limited to the “sensorial” satisfaction of the product:

• Continuously check consumers (segments) expectations and unmet needs. This could potentially create value for both the consumer and the organisation.
• Continuously check customer expectations/satisfaction concerning sensory aspects of wine and other vitivinicultural products in key markets
  • carry out regular hedonistic test on representative samples of customers in key target markets.
  • interview retailers, restaurants, wine lovers, etc…
  • analyse data from hedonistic tests comparing them with sensory panel and analytic data applying multi-block analysis routines

Implement mechanisms to receive and process communications and claims from customers.

Proposed action 4.1.5

Adopt risks prevention tools and procedures

Recommendations

Conduct a comprehensive risk assessment;

Adopt risk based thinking

Mitigate economic risks:

• install procedures for regular market follow-up
• develop measures to guarantee production levels and reduce the risks that affect the objective for volume and quality of production.
• implement responsible investment measures in the organisation.
• implement measures to control the debt ratio of the organisation.
• develop a business plan to access alternative financing sources to those already available.

Proposed action 4.1.6

Consider risk mitigation tools

Recommendations

• Insurance on grape yield
• Mutual funds
• Income stabilization tools

Area for action 4.2

Efficiency

Recommended indicators:

ECONOMIC EFFICIENCY

• % Return on Equity (ROE)
• EBITDA (earnings before interests, taxes, depreciations and amortizations)

OPERATIONAL EFFICENCY

• % Return on Assets (ROA)
• Production efficiency: total inputs value per unit produced
• % share of recycled waste integrated in the input stream

SOCIAL EFFICIENCY

• Worker health (sum days of health leave / total annual working days)
• Workforce productivity (total worked hours / total production output)

Proposed action 4.2.1

Assess the value created by the organisation and how this value is captured

Recommendations

• Tangible and intangible value should be identified and evaluated
• Give priority to investments with positive effect (social, environmental and / or economic) in the local community where the company operates.

Proposed action 4.2.2

Apply effective cost control routines both for operations in the vineyard, in the winery or other vitivinicultural infrastructure

Recommendations

• Apply structured activity-based costing (ABC) management procedures:
  • identify the standard production costs for vine grapes for fresh consumption, drying or other destinations  (by surface unit and by production unit) potentially through “benchmarking” studies and projects,
  • identify the standard costs for wine production (by production unit, i.e. by bottle or other containers) potentially through “benchmarking” studies and projects,
  • identify the standard costs of raisins production, preservation of table grapes, production of nectars and/or juices, or other vitivinicultural product (per production unit), possibly through comparative studies and projects
  • calculate precise actual costs collecting adequate data about manpower and machine allocation among different vineyards, phytosanitary products, oenological products for each production line of the cellar
  • calculate and investigate differences between actual and standard costs

define possible improvement in processes

Proposed action 4.2.3

Support cost control procedures with appropriate actions

Recommendations

• Provide technical and economic training for personnel
• Adopt advanced IT tools as Enterprise Resource Planning (ERP)
• Implement in the information system a registration procedure of data concerning input allocation to different activities in the vineyard, winery or other vitivinicultural infrastructure
• Orient the organisation towards principles of Lean Production, introducing Kaizen[11] approach, introduce the use of cross training
• Systematically search and eliminate (and/or valorise) inefficiency typically originated by:
  • over-production
  • wait time
  • transportation
  • processing
  • inventory
  • motion
  • defects

Area for action 5.1.

Planning

Assessment / Self-assessment

Monitoring and development of knowledge

Proposed action 5.1.1

• Identification and evaluation of relevant stakeholders and delimitation of the direct sphere of influence of the organization
• Recommended indicators:
• Stakeholders identified (yes/no)
• Follow-up and reporting procedures established (yes/no)

Recommendations

• Organization’s stakeholders are identified according to a chosen methodology. (example proposed  in the part 2)
• regular dialogue established with the most significant stakeholders
• procedure for regular evaluation of stakeholders established

Proposed action 5.1.2

Implementation of sustainable production approach is operational within the organisation

Recommended indicators:

analysis of sustainable approach conducted (internally or by independent evaluator)

Recommendations

The following steps should be followed:

• general strategy developed
• responsibilities defined
• reporting and follow-up processes established
• evaluation and improvement mechanisms established (regular update of established objectives, follow up of best-practices, benchmarking with related organisation mechanisms)

Proposed action 5.2

Responsible and transparent communication

Recommended indicators:

• Strategy developed: yes/no
• Expenditure
• Channels of communication used
• Impact of communication:
• Public concerned (number of followers and subscribers)
• Likes and hearts

Recommendations

Install management procedures allowing to ensure:

• responsible and transparent communication on environmental, social and social aspects of the organization
• communicate to consumers and suppliers on key environmental issues and actions of a social nature
• responsible and transparent communication related to the quality of products
• improve consumers’ perception regarding the role of various actors of the vitivinicultural sector in the sustainable management of the environment and rural areas in general