Sustainability in the New Zealand wine industry: drivers,stakeholders and practices |
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| Authors: | Barbora Gabzdylova John F Raffensperger Pavel Castka |
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| Institution: | 1. Centre for Sustainable Technologies (www.cst.ulster.ac.UK), School of the Built Environment, University of Ulster, Newtownabbey BT37 0QB, United Kingdom;2. Plumpton College, Wine Department, Ditchling Road, Plumpton, East Sussex BN7 3AE, United Kingdom;1. Lab. for Experimentation in Social Sciences and Behavioral Analysis (LESSAC), Burgundy School of Business, F-21000 Dijon, France;2. Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay;3. CNRS, UMR6265, Centre des Sciences du Goût et de l''Alimentation, F-21000 Dijon, France;4. UMR1324 Centre des Sciences du Goût et de l''Alimentation, F-21000 Dijon, France;5. Université de Bourgogne, Centre des Sciences du Goût et de l''Alimentation, F-21000 Dijon, France;6. Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil;7. Embrapa (Brazilian Agricultural Research Corporation) Food Technology, Rio de Janeiro, RJ, Brazil |
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| Abstract: | This research aims to investigate various sustainability issues in the New Zealand wine industry. Namely, the study examines (1) what drives the industry to engage in sustainability practices, (2) the role of stakeholders in the company's decision-making, and (3) environmental practices related to water utilization, chemicals and waste management. A qualitative research approach supplemented by quantitative measures was adopted to answer the research questions. Twenty-four wineries were studied. The research found that the most important drivers for sustainable practices are personal values, preferences and satisfaction with the profession (i.e., enjoyment of the work itself), followed by product quality and customers' demand. Size of firm also appears to be an important factor. New Zealand wine companies are also driven by the market, but companies do not receive a price premium for grapes grown sustainably or organically grown. The study proposes a typology matrix that differentiates wineries' involvement in sustainability based on the extent of sustainability practices and sustainability drivers. |
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