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Great article on new sustainable practices in Chablis - accounting for climate change. https://lnkd.in/e4Qr5Qrq "Kevin Jandard and his wife Marine Descombe are both just 34, yet they have been vignerons for six years, after buying some Chablis vineyards in 2017. As with Laroche's family, the previous owner's grapes all were sold in bulk, in their case to a negociant. But Jandard and Descombe are selling their wines in bottles under the name Domaine Passy Le Clou. Jandard and Descombe have been farming much differently than their predecessors. Some of what they're doing is standard for sustainable farming: they don't use herbicides – neither does Laroche – and they plant using cover crop. But they are also planting hedges around the vineyard, something that was more common in the distant past but is now sometimes seen as a waste of real estate. "Hedges protect protect the vineyard from the frost but also from the warm wind in summer," Jandard told Wine-Searcher. "It's good for biodiversity. It helps us run the vineyard organically." Spending even more valuable real estate, the couple planted rows of fruit trees – peaches, strawberries and cherries – at 50 meter intervals inside the vineyard, instead of vines. When they grow high enough, they will provide shade for the vines – something no Chablis vigneron of 50 years ago could imagine wanting – as well as home for beneficial insects. "The trees help the vine and the vines help the trees," Jandard said. "It takes time. If I plant trees in 2023, for sure I will have the benefit in seven to 10 years. We have to think about this now."

🍷 🍷 🍷 Grapevines are doing more than just producing delicious wine! According to a recent study published in Frontiers in Sustainable Food Systems, grapevines are nature's carbon-sucking machines. The study found that regenerative practices build more soil carbon in vineyards, making them ideal testing grounds for broader agricultural models. Farmers who produce high-value products could lead the way in experimenting, developing, and de-risking regenerative practices. The study also found that a combination of soil-building practices added more carbon to vineyard soils compared to annual cropland. Check out the link below to learn more about how vineyards are laying the groundwork for a regenerative farm future. 🍷 🍷 🍷 #SustainableFarming #RegenerativeAgriculture #CarbonSequestration Link: https://lnkd.in/gjEj-vEe

🌏 Australian Winemakers Leading the Charge in Climate Change Mitigation In the heart of Australia's wine country, a revolution is underway. For years, climate change has posed a formidable challenge to winegrowers, but today, Australian vintners are at the forefront of innovative solutions. 🔥 Combating Fire and Smoke Taint Recognized globally for their advanced fire management techniques, Australian winegrowers, drawing on indigenous knowledge, have turned to controlled burns to mitigate bushfire risks. The Australian Wine Research Institute (AWRI) has been a beacon in researching smoke taint, collaborating internationally to refine vineyard and winery techniques, ensuring wine quality remains uncompromised. 💧 Revolutionizing Water Management Australian wine regions, particularly those in South Australia and Victoria, have pioneered in water conservation. McLaren Vale, for example, leads with its extensive use of recycled wastewater for irrigation. Technological advancements in irrigation, such as under-vine drip lines and data-driven irrigation schedules, have significantly increased water use efficiency, contributing to both sustainability and improved grape quality. 🌱 Enhancing Soil Health for a Sustainable Future Soil health is a key component in the fight against climate change. Initiatives like EcoVineyards encourage biodiversity, reduce herbicide use, and enhance carbon sequestration. Innovations like microbial seed coatings by Loam are being adopted to boost this process, transforming vineyards into carbon sinks. 🌬️ Clearing the Air with Emissions Reduction Wine Australia's ambitious Emissions Reduction Roadmap aims for a 42% reduction in carbon emissions by 2030. Tools like the Wine Climate Atlas and initiatives like CO23, Australia's first Carbon Mitigation Conference, underline the industry's commitment to a sustainable future. 🍷 A Model for Global Wine Industries Australian winemakers are not just adapting to climate change; they are actively shaping a resilient and sustainable future for viticulture. Their efforts serve as a blueprint for wine regions worldwide, proving that even in the face of climate adversity, innovation and determination can yield fruitful results. This comprehensive approach, melding traditional knowledge with modern science, positions Australia's wine industry as a global leader in climate change mitigation. As the world watches, these winemakers are not only preserving their legacy but also ensuring a thriving future for the global wine community. Cheers to a sustainable future! 🍇🌍🍷

For the past two weeks, I lived a carbon negative lifestyle, and it expanded my definition of sustainability. How did I do it? I literally went back to the roots of real estate. I volunteered on a self-sustaining organic vegetable farm- Wilde Gärtnerei in a small town near Berlin called Rüdnitz. It's essentially a contained ecosystem, and as a volunteer, I inserted myself into its life cycle. I provided my energy in the form of work on various tasks throughout the vegetable life cycle- planting, weeding, mulching, and harvesting. In turn, the ecosystem provided all the energy I needed in the form of food. This was truly organic- non GMO, no pesticides, no herbicides, bugs and worms everywhere, fresh air, fresh water. And it tasted better than any "organic" vegetables I've ever eaten before. At the end of the cycle (or beginning?) I returned my waste through a compost toilet. I spent no money except when leaving the farm. I produced no trash- everything on the farm finds another useful life or purpose. I wasted very little water and electricity. But mentally and physically, I took away so much more. The vegan diet left me feeling healthier and more energized. I lost weight and improved my cardio. Meditation and yoga was incorporated into the daily routine. I barely touched my laptop and phone. I read 5 books (including American Prometheus, the Oppenheimer biography- thoughts coming in another post). This experience was truly transformative and put my work in sustainable real estate into perspective. I will be incorporating many of these practices and ideas into my daily life and work going forward. Read the much more detailed blog post on my website: https://lnkd.in/eZ42EBiG Follow me on IG for more pics and updates! https://lnkd.in/eV-JnM8b Interested in Wwoofing? https://wwoof.net/ Interested in Wwoofing at Wilde Gärtnerei? https://lnkd.in/em5ZjKqD #sustainability #organicfarming #wwoofing #carbonnegative #carbonneutral #negativecarbon #vegan #farming #organicfood

Nature ↭ Biodiversity ↭ Food ↭ Carbon Part 1 The Nature of Food After trying to grow food in different places in Singapore for over 10 years, I can now better appreciate the nature of food. Food is life. Everything we eat was once alive, be it vegetables, fruits, meat, fish, eggs, bread. Life grows, and when it grows, it needs the support of many other lives. That is, growing food needs biodiversity. Actually, organic agriculture, as defined by USDA National Organic Standards Board (NOSB) in 1995, is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. Thanks to soil microbiologist Elaine Ingham, many growers are now aware of the soil food web, which is a complex living system involving the belowground biodiversity. A healthy garden/farm is a healthy ecosystem involving both the aboveground and belowground biodiversity. The biotic and abiotic elements in the garden/farm enable the efficient and effective cycling of materials, nutrients and energy for the growth of life. One example is carbon. Animals, humans, plants, microbes all have carbon in their bodies. Carbon is in all food. Through the food web, carbon moves among plants, animals, and microbes. Carbon drives all life processes. Together with water, it regulates the Earth's atmosphere and temperature. For a truly sustainable future, we must look after the natural carbon cycles very well. The French term "Terroir" refers to all the natural biotic and abiotic factors of a vineyard that would help to develop the wine's charateristic aroma, flavors and nutritional value. This concept of Terroir can be applied to food growing. A food grower should help Nature shape the terroir of his/her farm by looking after the biodiversity and environment of the farm.

Whoo hoo! It’s nearly #Easter and (weather permitting) that spells the beginning of the barbecue season. And to celebrate, the latest blog in our ‘Changemakers’ series features inspirational pioneer of sustainable charcoal, Luke Breedon of Slate Hill Charcoal.   There are some shocking facts around charcoal. Did you know that 95% of it in the UK is imported; some direct from countries where the manufacture of charcoal is unsustainable, destructive, polluting and often actually illegal? Us neither. And, unlike imported timber and other wood products there’s little to no regulation around it meaning a woeful lack of transparency and traceability. So you could, unwittingly, be doing damage to our planet while you relax with friends and family. Luke says: “We need to spread the knowledge that some of the charcoal that's available in supermarkets and garages really is 'rainforest in a bag'”. Dreadful. Luke and his wife and business partner Helen also make ‘biochar’, an incredible, 100% natural organic matter that’s not only used for carbon capture and removal but also dozens of other beneficial purposes such as a soil improver, animal feed and bedding and even as a semiconductor in novel battery technology. As a Nuffield Farming Scholarships Trust scholar (another string to his bow) Luke is hugely involved in spreading the word globally about biochar and its potential to sequester carbon whilst economically and environmentally benefiting farming practices. He continues: “Just because it may not be mainstream quite yet doesn’t mean that within the next decade things will look very different”. To find out more take a look at the article on our website here: https://lnkd.in/dU36nsUG While on the topic of BBQs, don’t forget to dial down your carbon footprint in other ways too. If you’re serving meat remember to choose pasture-raised, grass-fed instead of intensively farmed, mass produced meat and check out any fishy credentials on the #GoodFishGuide. Or, alternatively of course, go for a veggie or vegan barbecue; check out the oodles of scrumptious recipes at Rukmini Iyer’s #TheGreenBarbecue. (Links in comments below) #Sustainabilitytraining #BBQ #biochar #sustainablecharcoal #Easterentertaining Marine Conservation Society