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Poupart, Ashley

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    Life Cycle Environmental Impact Assessment of Local Wine Production and Consumption in Texas: Using LCA to Inspire Environmental Improvements
    (2017-05-23) Poupart, Ashley; Norris, Gregory; Leighton, Mark
    The future viability of wine production is directly linked to its environmental impacts and conditions in which it is required to operate. The environmental impacts related to the production of a food product are directly influenced by the amount of materials, energy, waste and the emissions the product releases throughout the products life cycle. A life cycle assessment (LCA) provides a framework that can identify a food products relative environmental impacts and provides insights into the complexities of our modern food production activities. This research employed an LCA to quantify the impacts and potential improvement scenarios for the wine production industry in Texas. To quantify these impacts, the LCA examined all life cycle phases of the wine industry: viticulture agricultural practices (conventional or organic), the type of grapes cultivated, scope of processing activities (viniculture), use of packaging materials (bottles, corks, labeling), transportation links, consumption, and final disposal. Evaluating these processes addressed the primary research question: Which factors contribute to the relative environmental impacts associated with the production of a 750ml bottle of wine produced and consumed in Texas? In order to carry out this research I followed the 14040 standardized framework as a first step. This framework helped identify how the Texas wine industry contributes to the environmental impacts associated with the production of a 750ml bottle of wine. The LCA quantified these impacts and identified how the industry could benefit from switching from the business as usual approach by tackling the most impactful areas associated with the wine production. By modeling different scenarios, I tested the hypotheses that both organic farming techniques, and the use of lighter bottles, would reduce the impact categories. The results for the organic farming scenarios showed that restrictions on the use of synthetic pesticides, herbicides and fertilizers lowered environmental impacts associated with eutrophication, ecotoxicity and global warming potential. Results for the lighter bottle scenario demonstrated that a reduction in the weight of the glass bottles will reduce both packaging and transport related CO2 emissions associated with the production processes of the bottle. A sensitivity analysis also determined if the study was influenced by any uncertainties. These results suggest recommendations to increase sustainability in the Texas wine industry based on the LCA. Based on the cultural and economic importance attached to wine production in Texas, it is vital that quantification and mitigation of the environmental impacts associated with this industry takes place. Utilizing an LCA ensured that any efforts to improve upon the performance of the Texas wine industry will not unknowingly “shift” the burden to another aspect of the production chain (Baumann & Tillman, 2004). The results help inform future decisions that can improve upon the industry’s environmental profile and marketability, and provide a foundation that helps Texas continue to pursue an economic growth strategy that is not only economically sustainable, but environmentally and socially acceptable as well.