ECOMONDO

NOVEMBER 8, 2016

2:00-6:00 PM

TIGLIO 1 ROOM- PAV. A6

DRINK

TO SUSTAINABILITY

STRATEGIES AND BEST PRACTICES FOR SUSTAINABLE AND RESPONSIBLE

WINE INDUSTRY

CREATED AND PROMOTED BY
THANKS TO THE SPONSORSHIP OF

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Eventi in programma

  • mar 08 nov
    Fiera di Rimini
    08 nov 2016, 14:00 – 10 nov 2016, 17:30
    Fiera di Rimini, Via Emilia, 155, 47921 Rimini RN, Italia
    Condividi

WHEN /

NOVEMBER

8

2016

2.00 PM-6.00 PM

WHERE /

ECOMONDO

TIGLIO 1 ROOM PAV. A6

FIERA DI RIMINI

VIA EMILIA 155

47921 RIMINI

WHY /

Sustainability in the world of winemaking is often associated with the improvement of agronomic practices and cellar storage. Additionally the efforts of companies concentrate on reducing environmental impact and improving both production processes and the final product. However, the finished product on the table of consumers is a bottle of wine that is representative of the work of an entire agro-industrial chain. The industry, therefore, involves not only the individual winery, but also bottlers, packaging manufacturers, logistics organizers, marketing professionals, engineers, as well as large-scale distribution, waste management, and other various subjects.

Different protocols and disciplinary aspects, both national and international, are primarily manifested to the final consumer through the labeling of each wine bottle, often in reference to the Life Cycle Assessment (LCA) and the carbon footprint of the product. However, due to the integrated approach of methodology, it is not always possible to perceive and calculate, or easily communicate, examples of good practices that are based on the principles of Industrial Symbiosis.

Some closing operations of cycles, as well as the reduction of waste, however, have already been inherent in winemaking for centuries, as well as the reutilization of pomace in the production of distillates, and more recently, the recovery of precipitate tartar during the stabilization process. It is clear, in any case, that the need exists to give more attention to the initiatives of individuals in the sector, who often go overlooked due to the lack of adequate dissemination of information and visibility.

During this conference for the first time, some of the most interesting Italian wine experiences in the field will be discussed around the table, giving reasoning to the identity of wine from a completely different viewpoint than has been seen until now.

PROGRAM /

14.00-15:30

 

DRINK TO SUSTAINABILITY

GIORGIO CONTI – ARCHIVI DELLA SOSTENIBILITÀ UNIV. CA' FOSCARI VENEZIA

 

WINE INTEGRATED SUSTAINABILITY: ACTIONS FROM CIELO E TERRA SPA

GIAMPIETRO POVOLO – RESP. OPERATION CIELO E TERRA SPA

 

THE VALUE OF LABELS: COMPETITIVE ADVANTAGES OF STRATEGIES AND MEASURES ABOUT SUSTAINABLE PACKAGING

STEFANO PISTONI – UPM RAFLATAC, RESP. BUSINESS DEVELOPMENT MANAGER, WINE & SPIRITS EMEIA

 

CORK: FROM WASTE TO ECO BUILDING. ETHIC PROJECT AS A LEVER FOR SECOND USE OF ENVIRONMENTAL AND SOCIAL HIGH VALUE MATERIAL

CARLOS SANTOS – AMORIM CORK ITALIA, CEO

 

CIRCULAR ECONOMY AND WINE: EXPERIENCES, NEEDS, CRITICAL ISSUES

TOMMY MEDURI E SILVIA LOMBARDO - RETE231, ENVIRONMENTAL RESP.

15:30-17:30

 

THE VALUE OF THE SYSTEM: RESPONSABILITY NETWORKING

DANIELA GALANTE – IRECOOP VENETO, CEO

ENVIRONMENTAL POSITIVE IMPACT AND ROLE OF DISTILLERY IN THE VIRTUOS CIRCLE OF EXPLOITATION OF BY-PRODUCTS OF WINE INDUSTRY

DANIELE NICOLINI – ASSODISTIL, CEO

 

GLASS BOTTLES: SUSTAINABILITY AND RECYCLING DRIVING FORCES OF COMPETITION

GUIDO ROBUSTELLI - O-I, EU MNA KEY ACCOUNT LEADER - SPIRITS

RAFCYCLE – THE RECOVERY OF WASTE PAPER, A SERVICE FOR ITALIAN WINERIES

MARCO SILVESTRI – LCI, GENERAL MANAGER

 

PRECIOUS MOLECULES BY MARC FOR NEW PRODUCTS AND TERRITORY DEVELOPEMENT

MARCO MORRA – NOBIL BIO RICERCHE E POLIPHENOLIA, CEO

 

PALLET AND CREATIVITY: NEW MICROECONOMIES AND SOCIAL VALUE FROM THE SECOND LIFE OF WOOD

FEDERICA COLLATO – REVERSE IMPRESA SOCIALE, FOUNDER

 

FROM SCRAP TO SECTOR DESIGN: GLASSETTE IN RECYCLED PET

ANDREA BERTUCCI – BREVETTI WAF, COMMERCIAL MANAGER

17:30-18:00

 

ROUND TABLE, DISCUSSION AND END OF WORK