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IMPLEMENT: WINERY ENERGY EFFICIENCY & RENEWABLES Energy Use in Wineries The primary source of greenhouse gas emissions from winery operations stems from using electricity, diesel, and other fossil fuels to power facilities, machinery and vehicles. The main energy uses in a winery include refrigeration, lighting, pumps/motors, air compressors, water treatment, filtration, heating, vehicles and HVAC for occupied spaces. By reducing fuel and electricity usage in these systems and equipment, a winery can reduce its carbon footprint and help mitigate climate change. Reducing energy consumption also reduces energy costs which benefits the bottom line while conserving natural resources. Priority Practices Quick Links: Conduct an Energy Audit Optimize Energy Efficiency Electrify Equipement Power with Renewable Energy The Goal of Decarbonization One of the main objectives of climate action is decarbonization (using carbon-free renewable energy sources for all energy needs). To achieve decarbonization, first overall energy use must be reduced and optimized, then wherever possible equipment should be powered with electricity and finally, the sources of electricity should come from renewable energy such as solar and wind. Technology advances are still needed to efficiently electrify all winery equipment, such as hot water systems which are typically powered by fuel, however, there are many steps outlined below that can move your winery operation closer to decarbonization. 1. Conduct an Energy Audit Before installing a renewable energy system or implementing energy efficiency measures, an energy audit should be conducted. The intent of an energy audit is to assess energy-consuming processes and equipment to compile a list of potential changes in behavior or technology that can reduce overall energy consumption. This can result in immediate cost savings for any winery and provide more insight into production operations. Once energy consumption is minimized, then renewable energy options can be explored that will meet the winery’s energy needs, which can prevent added costs from installing renewable energy systems that provide more energy than needed. Use the following resource to assess your energy related practices, conduct an equipment inventory, prioritize potential efficiency opportunities and develop an energy management plan. Conduct an energy audit Resource: DIY Winery Energy Audit Tool : This do-it-yourself tool can be used internally by winery staff to assess energy-consuming processes and equipment and identify improvement opportunities. The tool is provided as an Excel document (which allows for automatic calculations and customized energy use charts) or a Word document and is accompanied by a tutorial video. 2. Optimize Energy Efficiency Once you have completed an energy audit, you can prioritize potential opportunities for efficiency. Since refrigeration is one of the largest sources of energy use in a vineyard, looking for opportunities to improve efficiency of your refrigeration system is a great place to start. The following list covers the main areas of energy used in a winery and are covered in detail in the DIY Winery Energy Audit Tool. Add relevant practices to your Climate Action Plan Worksheet to help track practices and create timelines for implementation, such as when equipment is due for an upgrade or maintenance. You can also run the CSWA Climate Smart Report to easily identify which energy efficiency practices are already implemented and where there are improvement opportunities. Refrigeration: Accounts for approximately 30% of electric energy use for an average winery. Buildings and Tanks: While neither the building or tanks use energy directly, their design and operation directly impacts the performance of mechanical systems. Lighting: Optimizing winery lighting reduces energy use, improves productivity and increases worker safety. Boilers and Hot Water: Hot water is often responsible for much of a winery’s gas usage. Air Compressors: Provide air used for specialized pumps and running bottling equipment. Pumps/Motors: High efficiency motors, variable frequency drives and automated controls can all be used to only pump and move the equipment/liquid volume needed. Water Treatment: Treating process water is an important part of operating a winery for any location not connected to a city source and can account for a significant portion of total site electricity use. HVAC: Heating Ventilation & Air Conditioning (HVAC) refers to energy used to control the air temperature of indoor spaces such as office space, barrel rooms, bottling lines, tasting rooms, case good warehouses, etc. Vehicles: Both onsite (forklifts, trucks, ATVs, etc.) and off-site vehicles (trucks, sales fleet, etc.) that are directly owned or operated by the winery. Filtration: Winery filtration equipment varies based on the winery but can have a noticeable impact on facility energy use. Optimize Energy Efficiency 3. Electrify Equipment As noted above, a large source of a winery’s carbon footprint is from the combustion of fossil fuels to operate winery equipment and systems. To decarbonize equipment, the equipment needs to be powered with electricity that can be sourced from renewable energy. As of June 2024, zero-emission electric forklifts are included in a California regulation designed to phase-out fuel powered forklifts to help California meet its climate goals through zero-emission technology. Electrify Equipment 4. Power with Renewable Energy Many wineries install solar panels as part of their renewable energy strategies, with a growing number adding batteries for storage. Installing solar photovoltaic panels can be a great investment, especially as electricity costs continually increase. As of February 2025, the Federal Government offers a Tax Credit of up to 30% for zero-emissions energy projects. There are more options for incorporating renewable energy into your operations than rooftop solar panels. You can also explore floating solar panels on irrigation ponds and above parking lots, which has an added benefit of providing shade. Power with Renewable Energy Resources: Winery Energy Efficiency & Renewables - Implementation Guide : The guide outlines key practices and resources to support implementation of an energy audit, energy efficiency measures for winery equipment and lighting, and renewable energy, along with cost-share, rebate and incentive opportunities to help finance energy efficiency upgrades and renewable energy.

Anchor 1 Anchor 1 IMPLEMENT: VEHICLES & TRANSPORTATION Importance of Transportation in the Context of Climate Change Transportation is responsible for more than a quarter of all GHG emissions globally. Removing fossil fuels from transportation is a critical part of climate action, with the state of California and many other jurisdictions looking to eliminate fossil fuel usage by 2040 or earlier. Global investments in decarbonizing transportation is substantial, with billions invested annually. Reducing Fuel Usage and Decarbonization of Transportation is Key Any efficiencies that can be made in vineyard and winery transportation that reduce fuel usage (Scope 1 emissions) and that reduce fuel use in the supply chain (Scope 3 emissions) is helpful. Electrification of transportation, which can then be powered with renewable energy, is the ultimate goal. The transition to electric-powered transportation is in the early stages, with only some electric-powered vehicles currently cost effective. For instance: Light-duty electric vehicles are at or near price parity with fossil fuel powered vehicles for initial purchase price and can have lower energy and maintenance costs during vehicle use. Medium and heavy-duty electric vehicles are still often substantially more expensive for initial purchase, but some use cases can demonstrate lower total cost of ownership over the course of vehicle life. Electrification for non-road vehicle applications such as tractors, other hauling equipment, and lift trucks is also happening with mixed results. Charging infrastructure is an important consideration. Private charging (e.g. on-site, self-owned) is often desirable, but public charging networks are advancing in both scale and sophistication for many applications. Working with Service Providers Many transportation services providers, including those that distribute wine, are actively planning their own fleet electrification efforts. In addition to selecting providers who are committed to reducing GHG emissions, vineyards and wineries can develop their own Fleet Electrification Transition Plan to: map out their own fleet replacement schedule, identify the opportunities to prioritize specific vehicle electrification, understand their necessary charging infrastructure, and engage with their suppliers to understand and encourage their electrification. Resources: Vehicles & Transportation - Implementation Guide : Provides details on reducing GHG emissions related to vineyard and winery transportation, sustainable vehicle procurement, reducing vehicle energy use and optimizing wine distribution.

STEP 1: LEARN Why Climate Action is Needed: The Case for Climate Action The Case for Mitigation: Why Cutting Emissions is Essential California Wine Climate Action Progress What Climate Action Means for Vineyards & Wineries: Climate Smart Practices Help Mitigation and Adaptation Climate Smart Practices for Vineyards & Wineries Major Sources of Greenhouse Gas Emissions in Vineyards and Wineries Carbon Emissions Scopes Carbon Footprints and Hotspots The Case for Climate Action We are experiencing direct impacts of climate change now. The climate impacts facing the wine industry are broad and include: drought and limited water availability excess rainfall extreme heat frost pest and disease pressure changing seasonality wildfire and smoke climate change-related regulatory and market requirements Already the California wine community is dealing with more frequent and intense heatwaves and greater year-to-year variability in rainfall, increasing the risk for both flooding and drought, and changes in wildfire dynamics. Scientists expect that these impacts will continue to increase and affirm that climate change poses significant threats to California agriculture. Climate-driven changes in environmental conditions will also increase pest and disease pressure and create changes in seasonality, which can have profound effects on winegrapes that can vary by location and grape variety. In addition, wineries must contend with power shut offs, increased power needs due to extreme heat, increased regulatory requirements related to climate change and marketplace demands from retailers and other customers with climate goals. While the list of impacts can seem overwhelming, fortunately, for decades California growers and vintners have used sustainable practices and approaches that are “climate smart”. Climate smart refers to practices that help manage a vineyard or winery’s climate challenges and risks, mitigate climate change impacts (through carbon sequestration and reducing greenhouse gas emissions), and build resiliency to current and future climate impacts.With greater awareness on increasing adoption of specific climate smart practices, vineyards and wineries can improve their resiliency and take part in climate change solutions. The Case for Mitigation: Why Cutting Emissions is Essential Scientists agree that we need to limit global average temperature rise to 1.5°C above pre-industrial levels to avoid the worst impacts from climate change. Unfortunately, in 2025 we are already near the cusp of surpassing this benchmark, if not already past it. The goal is still relevant because it is broadly understood; used by businesses, governments and organizations worldwide; and still represents the most aligned pathway for climate change mitigation. Governments globally are increasingly implementing climate policies to reduce GHG emissions, and California has played a leading role in climate and energy policy. In 2022, California released the world’s first plan for a jurisdiction to achieve net zero carbon pollution, which would drastically cut emissions and accelerate transition to clean energy. (Net zero refers to a state when GHGs going into the atmosphere are balanced by removal out of the atmosphere and is an internationally recognized goal for mitigating global warming). Since the California wine industry operates in a state with a regulatory framework that includes ambitious climate change goals, it will require California businesses to make changes now and in the future. In addition, many U.S. and international wine retailers have climate goals aligned with 1.5°C and net zero. International alignment on climate action will continue to adapt in response to the reality of our progress, but retailers and other customers will continue to pursue climate goals, putting pressure on their supply chain partners, including wineries, to reduce their emissions in line with climate science and/or to report on their GHG emissions. California Wine Climate Action Progress Within the California wine industry, many steps have already been taken to better understand, measure and improve the industry’s carbon footprint including climate smart practices and metrics tracking in sustainability programs and certifications. With over two decades of working together on a common sustainable winegrowing goal, the California wine community has demonstrated that collaboration is effective and leads to positive outcomes. By conducting a Carbon Footprint Assessment of California wine and working with international partners via FIVS (an international trade association for all sectors of the alcohol beverage industry) to develop an International Wine Greenhouse Gas Protocol we have a clear sense of the priority practices for implementation, education and outreach. Additionally, many wineries are taking individual action, participating in sustainability programs that promote climate beneficial practices, or joining groups such as the International Wineries for Climate Action . While California wine is leading the way in terms of sustainable winegrowing, we need to do more — individually and together — to advance climate action. Climate Smart Practices Help Mitigation and Adaptation There are two primary types of action to address climate change — mitigation and adaptation. Mitigation refers to practices that help limit the impacts of climate change by reducing greenhouse gas (GHG) emissions (decarbonization) and removing atmospheric carbon in a highly permanent manner (e.g., sequestering carbon in soil and woody plant material). Decarbonization is the primary goal of mitigation efforts, and mainly focuses on switching the source of energy from fossil fuels, such as natural gas and oil, to carbon-free renewable energy sources. It includes reducing overall energy use first, primarily through energy efficiency measures, electrifying equipment, and powering with renewable energy such as solar and wind. Adaptation refers to practices that help adjust to current and future effects of climate change or take advantage of opportunities presented by climate change. Adaptation helps operations be more resilient to climate change impacts and understand and manage risks from societal responses to climate change (e.g., regulatory or labor practice changes.) Climate Smart Practices for Vineyards & Wineries Practices that either help mitigate or adapt to climate change are commonly referred to as “climate smart.” The diagram below provides examples of mitigation and adaptation practices. As you can see, many climate smart winegrowing practices help with both mitigation and adaptation. The Case for Climate Action Climate Acton Progress Climate Smart Practices Help Mitigation Adaptation The Case for Mitigation Climate Smart Pratices for Vineyard & Wineries Major Sources of Greenhouse Gas Emissions in Vineyards and Wineries GHG emissions are gases that trap the sun’s heat and cause the greenhouse effect, which leads to global climate change. One of the largest sources of GHG emissions for vineyards and wineries is carbon dioxide (CO2 ) from the burning of fossil fuels for electricity, heat and transportation. The main GHG produced by viticulture is nitrous oxide (N2 O). The importance of N2 O comes from its strong ability to act as a GHG. N2 O is roughly 300 times more effective than CO2 at trapping heat in the Earth’s atmosphere, so a small amount of N2 O can cause as much global warming as a very large amount of CO2 . When nitrogen is added to soil, some of the applied nitrogen can be converted to N2 O by soil microbes. This can happen to any nitrogen-containing additive including synthetic fertilizers (e.g., nitrate and ammonium) and organic materials (e.g., green manures and pomace). CO2 is also generated in vineyards through intense tilling. Besides being a source of GHGs, agricultural systems can help offset emissions by the capture and long-term storage of carbon in vegetative structures and soils. This process is referred to as carbon sequestration or a carbon sink. For wineries, the main GHG is CO2 which is attributed primarily to purchased energy, which includes electricity, diesel, and other fossil fuels. In addition to energy needed for wine production and transportation, the production of packaging materials such as glass bottles and corrugated boxes require a lot of energy and result in CO2 emissions. Evaporative losses of refrigerants are also important sources of greenhouse gas emissions. The gases emitted from refrigeration systems are similar to N2 O as they are more effective than CO2 at trapping heat, which gives them a higher global warming potential (GWP), which is typically thousands of times greater than CO2 .  Carbon Emissions Scopes Companies’ greenhouse gas emissions are classified into three scopes. Scope 1 refers to direct emissions from activities under the company’s control such as production and company vehicles. Scope 2 refers to all purchased electricity. Scope 3 refers to indirect emissions from the supply chain. The International Wineries for Climate Action provides a useful graphic below that outlines the scopes for vineyards and wineries. Major Sources of Greenhouse Gas Emissions in Vineyards and Wineries Carbon Emissions Scopes Above Graphic: International Wineries for Climate Action (2021), Overview of Greenhouse Gas Emissions across the Wine Value Chain . Carbon Footprints and Hotspots A carbon footprint assessment calculates the total amount of GHG produced by a product, such as wine (or an activity, individual or organization). In 2014, a carbon footprint assessment was conducted for a 9-liter case of wine produced in California and shipped within the United States. The study included the extraction and production of raw materials (e.g., fertilizer, diesel), grape cultivation, transportation of the grapes to wineries, winery operations, packaging, and, finally, distribution to warehouses and retail stores in the United States (truck and rail transport). The assessment identified hotspots, areas with the greatest opportunity to reduce the carbon footprint. A carbon footprint literature review was conducted in 2025 and found that the relative importance of emissions from various vineyard and winery activities in the 2014 assessment are largely still accurate and in the range of more recent studies. (A summary of the review is available here .)California growers and vintners can use the results of the study as a guide when considering opportunities to reduce their carbon footprint. Many opportunities for carbon footprint reduction will also lead to efficiencies in operations and reduced costs associated with raw material and energy purchases. Further, reduction of GHG emissions can help address regulatory and market pressures and mitigate business risk. Carbon Footprints and Hotspots GO TO STEP 2 - ASSESS & PLAN