Integrated Management In The Wine

17.01.15 / News / Author:
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“EcoStep Symposium at the Forschungsanstalt Geisenheim to the annual exchange of their experiences with the integrated management system EcoStep” prestigious Rheingau Vintners of the invitation of the Hessian Ministry for the environment, energy, followed by agriculture and consumer protection. In the Forschungsanstalt Geisenheim, they also considered aspects in the fields of climate change and food security. Geisenheim / Wiesbaden January 03, 2011 – around 40 wine and champagne goods from the Rheingau region have introduced the management system over the past three years. EcoStep combines the areas of quality, environment, occupational safety and health and food safety. This is the integrated system especially to the needs of small and medium-sized enterprises. It was developed under the umbrella of the environmental Alliance Hessen and the Hessian Ministry of the environment together with the business. Specifically for the wine industry, a private guide was created in collaboration with the Forschungsanstalt Geisenheim. Since then, an annual meeting for the exchange of experience the user has established itself.

Prof. Dr. Monika Christmann of the Forschungsanstalt Geisenheim opened the year’s meeting as a hostess. She underlined the importance of management systems with regard to European and international standards. Active targeted actions asked Dr. Maximilian Freund of the winery of the Research Institute showed then what aspects in determining the carbon foot print”in the wine must be taken into account.

He made it clear that the CO2 footprint, but focusing on the climate impacts of human activity constitutes a narrowing. To capture the overuse of our environment, the measurement of greenhouse gas emissions is not sufficient alone. As a further indicator he mentioned for example the so-called carbon footprint”. This measures the surface on Earth, which is necessary in order to provide the standard of living of a people under continuation of current conditions of production permanently. With a requirement of five hectares per person liege the consumption in Germany far beyond a sustainable level.

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