Sophie Preece
Reducing emissions in Tohu’s winery and vineyards is part of being good kaitiaki, says Dianne Brown, Manager of Wakatū Incorporation’s Whenua Ora sustainability programme. “Our aim is to transform our operations into a resilient, low-emissions organisation, ensuring long-term sustainability while addressing the risks of climate change specific to the Te Tauihu region.”
“Te toto o te tangata he kai, te oranga o te tangata, he whenua, he oneone.” While food provides the blood in our veins, our health is drawn from the land and soils.
Wakatū, which produces Tohu Wines in Nelson and Marlborough, was one of three companies involved in the Wine Decarbonisation Programme run by EECA (the Energy Efficiency and Conservation Authority) and Sustainable Winegrowing New Zealand (SWNZ), to create concrete steps towards emissions reduction goals.
The wineries, which also included big operator Indevin and boutique label Framingham, received co-funding for energy transition plans (ETPs) from an external energy consultant, seeking the best ways to reduce energy demand and move away from fossil fuels and providing a “pathway” to get there.
The programme aligns with Whenua Ora, which was launched in 2020 with ambitious soil, water, waste and climate goals, “emphasising our responsibility as kaitiaki to reduce environmental impact”, Dianne says. “By joining the EECA Wine Sector Decarbonisation Programme, we sought to enhance energy efficiency, reduce emissions, and adopt sustainable practices that would position us to stay competitive and meet shifting consumer preferences and regulatory demands.”
Wakatū’s ETP, focused on Tohu Winery and four vineyards, looks to shift reliance on fossil fuels to renewable energy sources during the next 10 years. “The ETP provides sufficient information to define what energy and carbon saving opportunities to focus on and what technologies can be used to achieve this,” Dianne says.
The organisation has already started implementing changes, including quick wins with “meaningful results”, such as replacing fluorescent lights with LEDs, using sensor switches, and optimising pump operations to conserve energy.
Other parts of the plan require more significant investment, including the planned installation of a heat scavenger system, or similar, to replace the LPG boiler, further reducing fossil fuel reliance. The ETP identified diesel use as a primary emission source, and the company is focusing on more efficient vehicle logistics, Dianne says. “Potential future changes include expanding our renewable energy efforts and continuously improving energy management across our vineyards and wineries to align with a net-zero target by 2030.”
There are economic benefits, with reduced operating costs from lower energy consumption creating financial resilience and enabling reinvestment in innovation, Dianne says. “Environmentally, these measures reduce greenhouse gas emissions and enhance energy security, contributing to our carbon reduction policy. In addition, sustainable practices in water management and regenerative agriculture are yielding positive impacts on biodiversity and land health.”
Wakatū advice for decarbonising
- Start small and build momentum – conduct audits to identifyquick wins like switching to LED lights or optimising equipmentuse – small changes can lead to meaningful results.
- Set clear, measurable goals and monitor progress and adjuststrategies as needed.
- Engage experts and embrace innovation – partner withorganisations like EECA to identify opportunities and take advantage of grants and subsidies available for energy efficiency projects.
- Involve kaimahi from the start – staff involvement fosterscollaboration, ensuring that sustainability initiatives areembraced at every level.
This article was first published in New Zealand Winegrower magazine issue 149 and is republished with permission.
