The Green Harvests at Fetzer
by Paul Dolan
Jul 2000 Issue of Wine Business Monthly
As the managing director of a winery that has made the commitment to being a sustainable business, I am often asked what it costs--or what is sacrificed--to do business in this "green" way. My answer always surprises people. It costs almost nothing monetarily, and there are many benefits for our employees, the community, and the environment. Here are a few statistics to illustrate this point. While our company has reduced waste previously shipped to landfills by 93 percent in the past seven year...
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