How can hospitality drive demand for sustainable wine?
For the May Monthly Discussion the Sustainable Wine Roundtable (SWR) partnered with the Sustainable Restaurant Association (SRA) to explore how the hospitality industry can drive demand for sustainable wine. The discussion highlighted the need for greater clarity and guidance around sustainable wine, especially in the different processes of wine production, transport, materials and serving.
As our expert panelists delved into how to communicate wine sustainability credentials to customers, a clear consensus emerged: Just as with food, consumers like a story, but people won’t engage with your sustainability story if your wine is not delicious. You can listen to the recording below.
May Monthly Discussion
Topic: How can hospitality drive demand for sustainable wine?
Speakers:
- Muriel Chatel, managing director, SustainableWineSolutions
- Bethany Morgan-Jones, GM and head sommelier, Apricity
- Juliane Caillouette Noble, managing director, The Sustainable Restaurant Association
- Marta Juega Rivera, winemaker and sustainability manager, Alliance Wine
Moderated by Toby Webb, founder, Sustainable Wine
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Every month the Sustainable Wine Roundtable (SWR) hosts a free debate-style webinar in which we address a challenging topic in wine sustainability. We discuss key issues, propose solutions, and explore the practical implementation of sustainability in wine. See here for more information on the next upcoming discussion.
