Solar Today Summer 2016 : Page 24

wineries & breweries Napa County by encouraging local residents to vote for its passage, was an early pioneer of sustainable prac-tices, including his development of a rain water collection and recycling system that replenished Trefethen’s reservoirs. Over the past 45 years, the Trefethen family has quietly and without fanfare created a model program of sustainable winegrow-ing designed to minimize the use of chemical agents, conserve natural resources, and provide job secu-rity, living wages and benefits to its workers. “When we started in the wine business all those years ago, no one in the wine business was talk-ing about sustainability,” says Tre-fethen Family Vineyards CEO Janet Trefethen. “But I was raised on a rice farm and knew that if you wanted to live off the land, you had to respect and care for it and its resources. We’ve been doing that since 1968.” In addition to solar powering its vineyard and winery operations, Trefethen religiously adheres to a host of other sustainability practices, including re-cycling wastewater for irrigation; using deficit irrigation to reduce water usage; transforming winery waste (grape seeds, skins and stems) into compost; restoring riparian areas and streams; employing natural methods of weed, mildew and pest control (bats, hawks and barn owls diminish pest popula-CREDIT: TREFETHEN FAMILY VINEYARD 12. Stone Brewery Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing is the 10th largest craft brewer in the United States. With Steve’s knowledge of brewing and Greg’s past successes in business, these two beer fanatics managed to cobble together the funds needed (withno small help from Greg’s fa-ther, Terry Koch) for some shiny new stainless steel brewing vessels. Af-ter a nine-month search, the newly formed team found the perfect Trefethen Family Vineyard’s solar array CREDIT: STONE BREWERY “But I was raised on a rice farm and knew that if you wanted to live off the land, you had to respect and care for it and its resources. We’ve been doing that since 1968.” -Janet Trefethen tions); planting cover crops to enhance soil health; harvesting at night rather than me-chanically cooling the grapes; maintaining a fleet of electric and soy-based biodiesel fu-eled vehicles to reduce fossil fuel emissions; opting for soy inks on bottle labels; and pro-viding year-round jobs and full benefits for agricultural workers, along with extensive employee health and education programs. The Stone Brewery Restaurant Trefethen Family Energy, emissions, and environmental savings CREDIT: TREFETHEN FAMILY VINEYARD

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