How to make a Napa wine producer (more) sustainable

By Tobias Webb

Toby Webb has a long conversation with Emma Swain, CEO of St. Supéry Estate Vineyards and Winery. They discuss what sustainability means to Emma and her colleagues, how they have put it into practice, the results so far, and the challenges that remain.

Emma Swain
Emma Swain, CSW and CEO of St. Supéry Estate Vineyards and Winery

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