Hervé Berland, Château Montrose CEO, on why carbon capture and sustainability matters

By Tobias Webb

Hervé Berland talks with Toby Webb about the sustainability journey which Château Montrose has been on for some years, and why and how, capturing CO2 from fermentation is important.

The CO2 recycling plant
Photo credit: Château Montrose

Collecting the bicarbonate
Photo credit: Château Montrose

About the author

Tobias Webb
Founder

Toby Webb is co-founder of Sustainable Wine. He is also founder of Innovation Forum, a leading platform for change in sustainable supply chains. He has spent 20+ years working in business and sustainability and has spent ten years teaching the subject at various London universities. He advises a number of companies large and small on sustainability. Businesses he has worked with include Patagonia, Interface, Bayer, SOK Group, Boots/Walgreens, Metro, Unilever, Nestle, Reckitt Benckiser, Sainsbury’s, and many others. He co-authored the UK’s national CSR strategy for David Cameron from 2006-10. He has been organising events, advising, teaching writing, blogging and podcasting on sustainable business since 2001. His (non-wine) blog is at www.sustainablesmartbusiness.com