Climate Change and Agriculture PDF

CLIMATE CHANGE -4 Agriculture 1850’s : industrial revolution —> aim: more production in general XX°century : Intensive & agricultural practices Exponential demographic growth 50% leading to high increase of consumption more than 100% → more people to feed→ production practices improv...

CLIMATE CHANGE -4 Agriculture 1850’s : industrial revolution —> aim: more production in general XX°century : Intensive & agricultural practices Exponential demographic growth 50% leading to high increase of consumption more than 100% → more people to feed→ production practices improve Use of sanitary products Consequences: Strong pressure on our planet’s resources → strong changings in Biodiversity Quality of eco systems Landscapes TODAY CHALLENGE In average 1,5 planet needed to fulfilled our needs 2.6 planet to feed europe union 4.11 planet to feed canada+ USA 0.8 planet to feed Africa China is also > USA+Canada 1 Climate Change evolution - before 20 century before industrial revolution no climate change NO RAISING TEMP. Optimistic —> increase of temperature STILL REAL SCENARIO 2 Global awareness on climate First event for climate change - 1972 UNO CONFERENCE IN STOCKHOLM,sweden→ This landmark conference is often cited as one of the first global attempts to address environmental issues on a large scale. - 1987 Brundtland report officially titled "Our Common Future," was a landmark document published by the World Commission on Environment and Development. companies react for aware climate change in the beginning of 21 century→ STARTED TO DO THINGS AFTER 2000 —> need a change of habits Carbon impact in the wine industry The most polluting thing in wine industry: - 90% glass bottle fabrication—> THE MOST solution? Plastic and ecological material - mechanical harvest and tractors - chemical productions The cycle of bottling include transports, that impact the carbon fuel, and the melting (more cost)—> 40% of pollution of bottle fabrication 3 What can be changed Company are trying to reduce it 1. The solution to maintain the glas and be more responsible: take back bottles in machines and they take back you a coupon of reduction—> returnable services Drink dong—> returnable services for hotel and restaurants, from Rennes The problem should be the label, that should be removed, but it is hard to remove it easily—> hardest challenge for returnable bottle, also there are printed glass form the brand logo, and it cannot be removed of course—> the bottle should be almost equal the same 2. Bottle in recycled plastic and flat—> save the space in the box cost less in shipping 3. bottle made in recycled paper and plastic, but we are not openmind for plastic bottle because people think that glass is quality 4.machines in wine industries are trying to be less heavy to the soil ( because they destroy the minerals in the soil)—> light machines are raising but the problem is that they COST a lot —> brand: naio 5.Drone that detect the first proof of diseases to prevent the develop of this and threat it localized—> brand: thoulette THE PROBLEM high costs, Restriction by gov, Less help in term of money 4 Future wine map Lines of climate zone for wine production will change ex: alsace in francia different months for wine cycle moments Shorter veraison means that there is less time to let aromas grow Harvest is going to appear before in loire valley in mid september, before was in middle october in south of france in august 5 2050 new wine regions: - Less italian - Bordeaux less - safe loire valley - more in north europe like germany Bordeaux action plan to safe it—> cabernet, merlot but those would not be suitable in this territory→create clones or change grape variety? (not open mind to change→ impact)—> BUT appellation are not changing as the climate change—> that’s why some brand are not in the appellation 6 In burgundy, beaune→ Main regional Grape Varieties are going to be suitable to other climate places: - Pinot noir→ red - chardonnay→ white more winery in bretagne and in uk UK lots of sparkling wines, like prosecco charmat —> competition Future map of UK wine 7 Types of agriculture CONVENTIONAL RESPONSIBLE ORGANIC BIODYNAMIC NATURAL 8 Sustainable development Balance between environment, society and economy “Sustainable development” ”Development that meets the needs of the present without compromising the ability of future generations to meet their own needs” – United Nations General Assembly, Brundtland report 1987 ”Sustainably-produced wine”: Most typically “sustainably produced” wine is most typically defined as a wine which has been produced in an environmentally-friendly way, from a carbon-neutral winery or one which uses grapes which have been grown in vineyards that strive to maintain the quality of the land and minimize chemical input. Different agricultures / wines LABEL for different types of agriculture, mostly for eu Sustainable labels across the world→ ESG factors South africa:1999 1st created label for sustainable agriculture USA Sonoma→ 1st region 100% sustainable according to rules (strict) new zealand—> criteria based in biodiversity and reintegrated it in the experience, very successful because wines are respectful in this country—> brand image strong also in campaigns. 9 Reasons to buy a responsible wine BTB 1. Diminish impact on environment 2. help producers that are committed 3. respect the know how 4. more social trends —> x people organic means quality so business buy them 5. Better quality wines 6. better quality for value vines 7. don’t know BTC 1. help producers that are committed 2. respect the know how 3. Diminish impact on environment 4. Better quality wines 5. Better quality for value wines 6. social trend 7. don’t know 10  1. Conventional wines Not point 0 in wine industry —> First appeared with industrial revolution (people produced wine in organic and natural way) and in the XX° century with intensive practices —> starting use chemicals and yields in productions, and all those improved the production to satisfy the increment of the demand Use of phytosanitary products in order to prevent and heal diseases and insects harmful for the vine Chemical inputs are allowed during vinification process Government are trying to implement restrictions—> It is difficult to avoid totally AOP are more and more evolving their rules - Anjou – Saumur 2018 : complete chemical weeding is forbidden - champagne - 10 years ago until 2025 they want to be first french region 100% sustainable Chemical yields Sulfits SO2 —> AMOUNT 150 mg x l in rouge 200 mg x l white 2. Responsible wines (lutte raisonnée) Constant observation of the vine Use of sanitary products only in case of danger for the vine - Tolerance threshold for each diseases Chemical inputs are allowed during vinification process Champagne : - Commitment of the region to be 100% HVE - Objective 0 herbicides in 2025 Chemical Yields Sulfits SO2—> AMOUNT 120 mg x l in rouge 170mg x l white 11  3. Organic agriculture AB or Eco cert labels→ criterias→ in wine it takes 3 years before being labeled and each year you have control and you pat for it This label regulated what happen in the vineyard/Field (from planting to harvest = same thing as fruits like apples) → No synthetic treatments either herbicides in the vineyard Still allowed: - Bouillie Bordelaise in bordeux to figth agains fungus = Copper sulfate & Slaked lime…. BUT From harvest to bottling there are still chemical in vinifications Reduction of inputs during vinification Organic Yeast Allowed Sulfits SO2 —> AMOUNT 100 mg x l in rouge 150 mg x l white ORGANIC→ Most growing market in therm of sales in wine industry Growing vines is the most advanced part in being of organic → representing only 14% of the winery industry that is into organic BUT IT IS THE MOST ADVANCE → HUGE MARGIN OF IMPROVEMENT 12 The slide presents information about the growth and development of organic agriculture in France from 1995 to 2017. Here's a breakdown of the key points: Overall Growth: Sales: The market for organic products tripled in sales from 2010 to 2017, reaching €1.2 billion. Weight in Total Consumption: Organic products accounted for 3.7% of total wine consumption in 2017, with a projected growth of 13% by 2022. Certified Operators and Surfaces: The number of certified organic operators and the total surface area under organic management increased significantly during this period. Breakdown of Organic Production: 9% Grassland/Forage Crops: A substantial portion of organic land is used for grazing and fodder production. 3% Field Crops: Organic field crops like cereals and oilseeds are also grown. 10% Vine: Organic wine production is a significant part of the sector. 20% Fresh Fruit, Vegetables, and Fragrance Plants: A focus on organic food production. Additional Notes: Objective for 2020: The goal was to have 10% of the total agricultural land under organic management by 2020. Sources: The data and information are based on sources like Agence BIO/OC 2018, Agrex Consulting for SudVinilio 2017, and SudVinilio/Mine Bo/WR. 13  4. Biodynamic wines No synthetic treatments neither insecticides in the vineyard Follow the moon calendar, impact in the earth, sea tides (maree)--> IMPACT in everything that has water inside→ grapes 80% - You should divide the calendar in 4 type of days and choose how to treat the wine, ALSO If the moon is in up or down and you cannot do the same thing→ at the end of vinification process you will empty tanks when moon is down: - Fruits - Leaves - Flowers - Roots - When to taste wine? - There is an application—> better to taste the wine when fruits and flowers 14 It is a thing that reminds the process in winemaking before industrial revolution No chemical products neither any add during vinification process (Wineyard or cellar) Use of “dynamized” preparations that are spread with a vortex in the vineyard diluted with water to fight against diseases - Fromplants, quarts, cow dung… → 500501 preparation= cow dung in the ground for months→ fermented→ put in a bowl and dynamized after with water to spread→ help to make the terroir live again = ancestrals method Fining with natural products - White of egg, glue fish, albumin (patatos) … (no benthonite) Only indigenous yeasts !!!!! VEGAN Wine - no animals derivatives (no glue of fish) but chemical (bent) YES Amount of sulfites still be present Sulfits SO2 —> AMOUNT 70 mg x l in rouge 90 mg x l white → because doesn’t have malolactic fermentation and sulfites involve the starting. 15 Natural wines Less human intervention Less chemicals LET THE WINE EXPRESS ITSELF No synthetic treatments neither insecticides in the vineyard No finning or adjustments filtering… No inputs neither technics aiming to modify the original juice during vinification Only indigenous yeasts VERY RISKY: Wine faults? Brettanomyces—> smell of horse—> should not be —> because there are still living elements because it is leaving. Complicated for customer to Change ideas of aromas of grape variety with chemicals (we are used to with chemicals). Less of them are aged Pioneers: alsace and loire valley Amount of sulfites are very less (only NATURALLY PRESENT) 30mg x l in rouge 40 mg x l white Add of sulfites only when its appears to be inevitable - Otherwise, only sulfites naturally present in white wines there are more because there is not malolactic fermentation and they are also presented naturally in the grape. Valley Loire brands natural wine: 16 Trends & figures Internet 94% People that drink occasionally pay more attention to environmental staff. Evolving (French) consumer expectations : - 71% : feel concerned by responsible consumption (2017) - 70% are willing to pay between 5 and 10% more for “Made in France” products—> can be a marketing choise to get more margin. - 84% wants labels to indicate the impact of products on biodiversity Does it influence the purchasing decision ? - Professionals: 82% says it influences their buying decision - Consumers: 88% are sensitive to the subject 17 BTB 1. Organic → WE EXPECT MORE GROWTH 2. natural 3. biodynamic → gap: People less aware of bio than natural 4. no pesticides 5. vegan BTC 1. Natural 2. Organic 3. no pesticides 4. biodynamic 5. ? THE STUDY Wine Intelligence “SOLA” report “Sustainable Organic Lower Alcohol and other alternative wines” Studies on 15 global markets, 13 categories of products Findings : - Organic wines represents the strongest opportunity - Misunderstanding of the term ‘natural wine’ - Complexity of sustainable certification and lack of a single definition - Biodynamic wines are seen as marginal - Women and younger wine drinker are more open to alternative wines types - Lower-alcohol and nonalcoholic wines are a niche but with raising interest - drink less and good= trend - 70% people willing pay 5-10% more 18 CONVENTIONAL RESPONSIBLE ORGANIC BIODYNAMIC NATURAL 19 20