Overview of sustainability practices and their classification in terms of sustainability dimensions
| Sustainability pillar | Sustainability practices | Reference |
|---|---|---|
| Environmental pillar | Reduction of water emissions | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) |
| Reduction of air emissions | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) | |
| Reduction of ground emissions | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) | |
| Cultivation and production practices that reduce the use of synthetic chemicals | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) | |
| Waste reduction and recycling promotion | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) | |
| Improvement of energy efficiency and/or use of renewable sources | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021); Pizzol et al. (2021) | |
| Conservation initiatives for local nature resources | Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Sourcing strategies from sustainable suppliers (e.g. choose the suppliers on the basis of their sustainability performance) | Corbo et al. (2014); Pizzol et al. (2021) | |
| Use of sustainable packaging (type of materials, lower weight, etc.) | De Steur et al. (2020); Corbo et al. (2014); Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Sustainable design and construction (vineyard, cellar, buildings, etc.) | De Steur et al. (2020); Luzzani et al. (2021); Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Choice of autochthonous and/or historical varieties | Luzzani et al. (2021); Pizzol et al. (2021) | |
| Minimal intervention in wine making (e.g. endogenous yeasts, additives) | Pizzol et al. (2021) | |
| Practices for the enhancement of biodiversity | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Participation in sustainability projects | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Landscape preservation initiatives | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021) | |
| Social pillar | Fair salary of employees | Corbo et al. (2014); Luzzani et al. (2021) |
| Attention to the contractual stability of workers | Corbo et al. (2014); Luzzani et al. (2021) | |
| Attention to working conditions (e.g. job security, flexibility in time management) | Corbo et al. (2014); Luzzani et al. (2021) | |
| Measures and/or extra courses to improve worker safety | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Initiatives to reduce discrimination in the workplace | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Integration of young workers (e.g. paid internships, hiring) | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Company climate monitoring (employee happiness, engagement, etc.) | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Prioritize the recruitment of staff from the local community | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Courses on sustainability practices for employees | Corbo et al. (2014); Luzzani et al. (2021) | |
| Attention to legality (for example, regular billing, regular contracts, measures against counterfeit, activities on property confiscated from criminal organizations) | Luzzani et al. (2021) | |
| Adoption of a code of ethics | Luzzani et al. (2021); Pizzol et al. (2021) | |
| Collaboration with local authorities or other members of society for sustainability promotion | Luzzani et al. (2021); Pizzol et al. (2021) | |
| Support for local community initiatives | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Initiatives and investments for the dissemination of culture | Corbo et al. (2014); Luzzani et al. (2021); Pizzol et al. (2021) | |
| Strategies to promote consumer health | Corbo et al. (2014); Luzzani et al. (2021) | |
| Strategies to promote the health of workers and the local community | Corbo et al. (2014); Luzzani et al. (2021) | |
| Initiatives that engage with less privileged members of society | Corbo et al. (2014); Luzzani et al. (2021) | |
| Choice of non-risky practices for the territory and the communities (e.g. changing chemical spraying times to reduce impact on locals) | Corbo et al. (2014); Luzzani et al. (2021) | |
| Donations to social or environmental development projects | Corbo et al. (2014); Luzzani et al. (2021) | |
| Cultural and artistic initiatives that promote the link between wine and art | Corbo et al. (2014); Luzzani et al. (2021) | |
| Engagement in initiatives involving sustainability awards | De Steur et al. (2020); Luzzani et al. (2021) | |
| Economic pillar | Adherence to quality label DOC/DOCG | De Steur et al. (2020) |
| Using specific distribution channels (e.g. organic shops, specialty stores) | De Steur et al. (2020) | |
| Adherence to local certifications | De Steur et al. (2020) | |
| Adherence to internationally recognized certification programs | De Steur et al. (2020) | |
| Participation in projects for the enhancement of the territory/denomination at an international level | De Steur et al. (2020) | |
| Participation in collaborative networks in the area (business networks, partnerships with companies in other sectors or with public bodies, purchasing groups, etc.) | Luzzani et al. (2021) | |
| Sharing of sustainability objectives with key players in the supply chain | De Steur et al. (2020) | |
| Involvement of stakeholders to evaluate the external perception of the company | Luzzani et al. (2021) | |
| Preparation for a sustainability report | De Steur et al. (2020) | |
| Organization of moments of exchange of information/knowledge between firm departments | Luzzani et al. (2021) | |
| Investments in research and development | De Steur et al. (2020); Corbo et al. (2014) | |
| Investments in benefit corporations or social enterprises | Corbo et al. (2014); Luzzani et al. (2021) | |
| Coordination between the actors of the production chain | ||
| Adoption of innovative technologies | Bandinelli et al. (2020); Pizzol et al. (2021) | |
| Increased degree of automation | Bandinelli et al. (2020) | |
| Adoption of traditional/artisanal technologies | Luzzani et al. (2021); Bandinelli et al. (2020) | |
| Reuse of waste materials in a circular economy perspective | Luzzani et al. (2021) | |
| Monitoring water, electricity, fuel consumption, etc. | De Steur et al. (2020); Corbo et al. (2014); Luzzani et al. (2021); Bandinelli et al. (2020); Lekics (2021) |
| Sustainability pillar | Sustainability practices | Reference |
|---|---|---|
| Environmental pillar | Reduction of water emissions | |
| Reduction of air emissions | ||
| Reduction of ground emissions | ||
| Cultivation and production practices that reduce the use of synthetic chemicals | ||
| Waste reduction and recycling promotion | ||
| Improvement of energy efficiency and/or use of renewable sources | ||
| Conservation initiatives for local nature resources | ||
| Sourcing strategies from sustainable suppliers (e.g. choose the suppliers on the basis of their sustainability performance) | ||
| Use of sustainable packaging (type of materials, lower weight, etc.) | ||
| Sustainable design and construction (vineyard, cellar, buildings, etc.) | ||
| Choice of autochthonous and/or historical varieties | ||
| Minimal intervention in wine making (e.g. endogenous yeasts, additives) | ||
| Practices for the enhancement of biodiversity | ||
| Participation in sustainability projects | ||
| Landscape preservation initiatives | ||
| Social pillar | Fair salary of employees | |
| Attention to the contractual stability of workers | ||
| Attention to working conditions (e.g. job security, flexibility in time management) | ||
| Measures and/or extra courses to improve worker safety | ||
| Initiatives to reduce discrimination in the workplace | ||
| Integration of young workers (e.g. paid internships, hiring) | ||
| Company climate monitoring (employee happiness, engagement, etc.) | ||
| Prioritize the recruitment of staff from the local community | ||
| Courses on sustainability practices for employees | ||
| Attention to legality (for example, regular billing, regular contracts, measures against counterfeit, activities on property confiscated from criminal organizations) | ||
| Adoption of a code of ethics | ||
| Collaboration with local authorities or other members of society for sustainability promotion | ||
| Support for local community initiatives | ||
| Initiatives and investments for the dissemination of culture | ||
| Strategies to promote consumer health | ||
| Strategies to promote the health of workers and the local community | ||
| Initiatives that engage with less privileged members of society | ||
| Choice of non-risky practices for the territory and the communities (e.g. changing chemical spraying times to reduce impact on locals) | ||
| Donations to social or environmental development projects | ||
| Cultural and artistic initiatives that promote the link between wine and art | ||
| Engagement in initiatives involving sustainability awards | ||
| Economic pillar | Adherence to quality label DOC/DOCG | |
| Using specific distribution channels (e.g. organic shops, specialty stores) | ||
| Adherence to local certifications | ||
| Adherence to internationally recognized certification programs | ||
| Participation in projects for the enhancement of the territory/denomination at an international level | ||
| Participation in collaborative networks in the area (business networks, partnerships with companies in other sectors or with public bodies, purchasing groups, etc.) | ||
| Sharing of sustainability objectives with key players in the supply chain | ||
| Involvement of stakeholders to evaluate the external perception of the company | ||
| Preparation for a sustainability report | ||
| Organization of moments of exchange of information/knowledge between firm departments | ||
| Investments in research and development | ||
| Investments in benefit corporations or social enterprises | ||
| Coordination between the actors of the production chain | ||
| Adoption of innovative technologies | ||
| Increased degree of automation | ||
| Adoption of traditional/artisanal technologies | ||
| Reuse of waste materials in a circular economy perspective | ||
| Monitoring water, electricity, fuel consumption, etc. |
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