SARC Sustainable Wine & Viticulture Initiative:
Dr. Neal MacDougall, Director
(805) 756-5034
The California wine and viticulture industry has been one of the first large industries to embrace sustainability at a broad level. Implementation of sustainability has occurred in all aspects of wine production and has involved the adoption of alternative energy concepts, the incorporation of organic and biodynamic production practices, the development of environmentally appropriate packaging and the promotion of the social welfare of workers—especially those working in the fields. In California, this movement has been manifested in the development of formal systems for assessing sustainability in viticulture (e.g., the Positive Points System of the Central Coast Vineyard Team). At Cal Poly, the creation of a new Wine and Viticulture program and major has resulted in the rapid increase in the number of students entering the College, making it one of the larger majors in the College. The major includes three concentrations: viticulture, enology and wine business. Given the industry and student concern for sustainability, the SARC has identified this area as ideal for stimulating discussion and action in curriculum development and research. The SARC will be working with other College faculty to assess criteria and curricula for sustainability within the new major. |
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