What We Are Doing

When we began to actively manage our environmental footprint, we realized the first order of business would have to be a change in mentality. We grew up in a world where energy and materials were assumed to be unlimited. Changing wasteful behavior requires conscious effort. Our farming mentality helps a lot. It's impossible to be a successful farmer without the same qualities required by sustainability: Thriftiness, efficiency and a respect for the land.

Another anchor for us is to emulate our grandparents who grew up during the Depression. Their behavior had to do with saving money, reusing items and not throwing stuff away. Sounds like sustainability, doesn't it? Remember the constant nagging to "turn off the lights"? It all makes more sense now.

Transferring our farming mindset to the winery has given us a useful starting point. We had to look at every aspect of our facility and production. Did the item on the list waste anything, did it pollute anything, was there a more efficient way to do something, a way to use less electricity, less fuel? This process has been challenging but rewarding. We invite you to do the same at your home. Here is our to-do list:

Key

Complete	C
In Progress	IP
Not Started	NS

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Green Team

Sustainable Practice	Progress
Have Pete Sherman (University of Redlands) give a 1 hour speech to Green Team	C
Download Ray Anderson's speech and play at Green Team Meeting	C
Develop corporate sustainability vision and educate all employees	IP
Develop reward system for sustainability advice (Ponte Green Points)	IP
Hold monthly Green Team meetings	IP
Share corporate sustainability vision with associates and encourage them to "Go Green"	IP
Research other wineries that are green and share ideas	IP
Continue to monitor news and current events for ideas	IP
Achieve California Sustainable Winegrowing Certification	IP
Develop annual training program with new ideas	NS
Schedule more Green Guests for Green Team meetings	NS
Develop Wine Club and associate survey for advice on improving environmental impact	NS
Create challenge to see which department can make the most improvements	NS
Involve suppliers in educational opportunities	NS
Host forum for California Center for Sustainability	NS
Participate with voluntary governmental agencies (EPA, CA center for Sustain., Edison)	NS
Contact local universities to find latest environmental technologies	NS
Sponsor community forums about local environmental issues	NS
Make public statements to CERES (Coalition Environmental Responsible Economies)	NS
Schedule fieldtrips to winery to teach about sustainability	NS
Develop well defined corporate values, goals, decision making and response mechanisms	NS
Establish a "buy sustainable" policy stating the corporate goals	NS
Create a spreadsheet identifying acceptable products for purchasing for each department	NS

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Accounting, HR, Administrative and Marketing

Sustainable Practice	Progress
Purchase electronics that are energy saving (Energy Star)	C
Turn off monitors and towers when not in use	C
Lease high end electronics so they will be reused when you upgrade	C
Convert our computer server from 3 servers to just 1	C
Order only chlorine free, recycled paper	C
Use envelopes that have windows so they can be recycled	C
Double side print when you must print - use email instead	C
Maximize use of bulletin boards	C
Keep paper that is still good on one side and use as scratch paper	C
Send exhausted ink jet cartridges back to manufacture for recycling - Staples will do this	C
Use refillable toner cartridges for printers	C
Add utility benchmarks to website with graphs	IP
Create internal "Green Taxes " to highlight most profitable enterprise from total cost perspective	NS
Buy refurbished electronics	NS
Encourage video conferencing	NS
Offset associate travel with planting of trees - Trees for Travel	NS
Encourage associate carpooling	NS
Publish benchmarking on recycling, trash and janitorial on website	NS
Publish all energy flows in physical/momentary units (trash, water, electric and gas) on website	NS

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Facility - Energy

Sustainable Practice	Progress
Install switches that turn off during times of inactivity including heaters	C
Measure all energy flows in physical/momentary units (trash, water, electric, gas)	C
Use high efficiency glazing or films on windows	C
Use shades to deflect summer sun	C
Conduct energy audit with the help of local utilities - Rancho Water, Edison	C
Install programmable thermostats	C
Regularly maintain all HVAC Systems	C
Regularly replace filters and clean duct work	C
Replace CFC refrigerant with non-ozone depleting refrigerant	C
Plant trees to shade windows and air conditioners	C
Review all electric motor systems to minimize installed horsepower and maximize efficiency	C
Install properly sized variable speed motors and fans	C
Utilize alternative energy - wind, bio-diesel, solar	IP
Measure all energy flows per unit of output to adjust for changes in production	NS
Maximize use of natural ventilation for heating and cooling - Night purge of air	NS
Use low embodied energy, local abundant building materials and salvaged recycled materials	NS
Install variable air diffusers	NS

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Facility - Waste

Sustainable Practice	Progress
Place blue recycled waste containers next to every trash can	C
Palletize waste materials, such as fiber, to minimize transportation energy	C
Do an analysis of what is making it to our dumpsters	C
Update lists of Do's and Don'ts in recycling containers	C
Train all departments on our recycling program for paper, glass and cardboard	C
Finish benchmarking on recycling, trash and janitorial supply use	C
Eliminate plastic water bottles from the entire property	C
Hold a Dumpster Diving event for janitorial staff to show what ends up in our trash	IP
Create trash audit form	NS
Create dead soldier (empty wine bottle) audit form	NS

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Facility - Lighting

Sustainable Practice	Progress
Install motion detectors on light switches	C
Replace candescent lighting with CFL's	C
Retrofit existing lighting with high efficient florescent or metal halide, electronic ballasts and reflectors	C
Continually evaluate lighting	IP
Redesign lighting to fit work processes resulting in productivity improvements	NS
Reduce use of high bay lighting	NS
Maximize use of natural daylight - Skylights	NS

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Facility - Water

Sustainable Practice	Progress
Reuse water from dishwasher	C
Install low flow faucets and toilets	C
Use nontoxic cleaning compounds	C
Use all purpose cleaning supplies to minimize chemical mixing	C
Measure all solid waste streams	C
Conduct water use audits and look for leaks and waste	C
Install storm water retention ponds to minimize volume and temperature spikes in local waterways	NS

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Facility - Landscape

Sustainable Practice	Progress
Leave habitats undisturbed during construction	C
Landscape to promote biodiversity	C
Perform moisture analysis of soil and water utilization (avoid overwatering plants)	C
Compost organic matter including grass clippings, restaurant waste and vineyard waste	C
Use integrated pest management - owl boxes	C
Put up bird boxes and start associate-run nest box monitoring program	C
Plant a butterfly garden	NS
Join the wildlife habitat council	NS
Create a series of trails on property for associates guests, and families	NS
Plant native plants to decrease water use	NS
Create bird sanctuary for birds in migratory path	NS

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Facility - Maintenance/Facility

Sustainable Practice	Progress
Switch janitorial chemicals to Green products	C
Use finishes with low VOC's - switch paint	C
Use modern sustainable practices when rebuilding the Vineyard Pavilion such as low VOC paint, high quality insulation, carpet tiles, state of the art AC unit and a fan in the copula designed to extract hot air	C
Recycle materials whenever possible, such as the windows in the Vineyard Pavilion	C
Use concentrated cleaners to minimize waste	C
Purchase alternative fuel maintenance vehicles	NS

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Wine Club Shipping

Sustainable Practice	Progress
Write newsletter article about changing our heavy glass wine bottles to light weight	C
Discontinue use of foam for packaging	C
Order biodegradable packing peanuts	C
Create program for members to return their wine club packaging	C
Only purchase 100% recyclable or 100% post consumer waste gifts to be included in the wine club shipment	C
Only purchase sustainable packing materials from our vendors	C
Manage overruns on printed material	C
Require that all packaging material is delivered in bulk	C
Recycle Pallets	C
Purchase raw materials in bulk to cut down on packing and shipping	C
Utilize waste materials - e.g., shredded paper as packing fill	C
Change shipping boxes and use soy-based inks. Previously, our boxes were first bleached and then the ink was applied	C
Print the newsletter on 100% recycled paper using soy-based ink	C
Eliminate the pick up postcard for will call members, use email as only communication method	C
Eliminate the use of the "will-call book" for signatures. Use the computer program instead	C
Discontinue the use of Member Account Change Forms. Instead enter the information directly into the computer	C
Keep Newsletter current with sustainable efforts	IP
Continually evaluate product and packaging	IP
Continually audit packaging materials to ensure sustainability	IP
Actively obtain correct shipping addresses to prevent re-routes, reducing fuel	IP
Determine what percentage of paper used in marketing/communication to members is recycled and uses soy based inks	NS
Require suppliers to report their environmental impacts	NS

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Restaurant

Sustainable Practice	Progress
Install a pulper to grind up green kitchen waste. Move to compost pile	C
Develop procedures for pulper and its waste	C
Use local, organic and sustainable farms for produce	C
Verify all seafood with the Seafood Watch from the Monterey Bay Aquarium ensuring that the fish is safe and sustainable	C
Source all poultry and meats from local, sustainable farmers	C
Encourage associates to bring in coffee mugs and drink glasses	C
Use bulk condiments	C
Stop using plastic to-go containers, use recycled paper products or corn-based products	C
Collect all coffee grounds and use as compost in flower beds	C
Partner with the Temecula chapter of Slow Food	C
Eliminate styrophone coffee cups	C
Serve as a pick up location for CSA (Community Supported Agriculture) members to pick up their vegetable box	C
Host Dumpster Diving event to show kitchen staff what ends up in our trash	IP
Use locally produced materials	IP
Plant a vegetable and herb garden	IP
Require suppliers to report their environmental impacts	NS
Minimize number of times materials need to be heated and cooled	NS

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Tasting Room

Sustainable Practice	Progress
Change bag manufacturers and provide guests with 100% recycled gift bags	C
Purchase re-useable wine totes for members and guests	C
Discontinue use of plastic water bottles	C
Offer associates and guests paper cups with water from the cooler instead of water bottles	C
Reward ($1 off coupon) members or guests who return empty Ponte wine bottles to us for recycling	C
Turn off the tasting room ice machine Monday through Friday and use ice from the Restaurant	C
Offer discounts to members and guests who bring in a receipt for CFL light bulbs	C
Make sure all appliances, including cash registers and refrigerators are on timers and go off during the night	C
Partner with the ReCORK initiative and recycle our natural corks.	C
Host Dumpster Diving event to show tasing room staff what ends up in our trash	IP
Evaluate Tasting Room Merchandise (where it comes from)	IP
Require suppliers to report their environmental impacts	NS
Press suppliers to take back packaging	NS

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Wine Production

Sustainable Practice	Progress
Change bottles to lightweight glass	C
Harvest at night whenever possible	C
Use soy-based inks on all wine labels	C
Recycle all winemaking waste at harvest (must) back into the vineyards	C
Switch corks and capsules to sustainable	IP
Aim to have all wine labels printed digitally in a closed system with no waste. Current digital label production is 75%	IP
Require suppliers to report their environmental impacts	NS
Design winemaking pumping systems with large pipes and small motors	NS
Evaluate materials used in winemaking process	NS
Change wine label paper to recycled matte paper or recycled vellum paper	NS
Reuse water in tank cleaning process	NS