Improving environmental performance in wine production by life cycle assessment: case of Lebanese wine

Purpose This paper aims to carry out a Product Environmental Footprint study of a Lebanese red wine, "Coteaux Les Cedres" by HF S.A.L company (Couvent Rouge winery) produced in the west Beqaa Valley and consumed in the UK. This study is done by implementing the draft Product Environmental Footprint Category Rules (PEFCR) of wine. The purpose is to identify the most relevant life cycle stages and processes, in order to improve its environmental performance. Methods The consumption of materials and energy and the emission to air, soil and water from the red wine campaign of 2014 were reported to the functional unit, 0.75 l of Coteaux Les Cedres. The company provided the specific life cycle data for the stages of grape production and wine making. The use phase and end of life were modelled in the UK, which is one of the most important markets of Coteaux Les Cedres. The SimaPro (R) software and the Ecoinvent database were used to model the Lebanese wine under study by respecting the drafty PEFCR ON WINE version 5.2. A scenario analysis for a set of selected parameters was performed. Results Results show that the most relevant life cycle stages for 0.75 L of packaged red wine are: grape production, primary packaging and distribution. These stages are contributing in average 39%, 34% and 13% to the impact categories respectively. The environmental impacts for grape production are mainly related to the waste management produced by pruning and diesel consumption by agriculture machinery. As for the packaging, the production of glasses bottles is the process with higher environmental impacts associated. As for the distribution, the transportation from retail to retail is the most impacting process. Within the End-of-Life, the collection of packaging waste is the process with the highest environmental impacts. According to the scenario analysis composting the biomass, using lighter glass bottles and implementing a water saving system were identified as critical for improving the environmental performance of the wine product assessed in this study. Conclusion The company under study has already shown interest in environmental issues and has made it clear by opting for an organic grape production. Thus, it agreed to take specific actions, in the grape production and packaging stages, that have reduced the environmental impacts. This experience has certainly enhanced management and staff awareness of the importance of making strategic choices with respect to environmental performance throughout the entire product life cycle.