Keg wine: Tradition meets innovation
As more and more consumers are opting for a sustainability-oriented lifestyle, F&B industries are compelled to explore innovative ways to deliver sustainable production, distribution and consumption solutions. The wine industry is no exception. Growing concerns about the impact of global warming and environmental challenges on wine production-related activities is pushing the industry to search for alternative sustainable solutions. In line with both the International Organisation of Vine and Wine and the International Federation of Wine and Spirits which define sustainable viniculture as one with a triple economic, ecologic and social purpose, a sustainable wine industry should incorporate management of product quality, waste and carbon footprint, and human resource into all of its processes from production to distribution and consumption.
Yet, while alternative packaging solutions exist, e.g., bag-in-box, polyethylene terephthalate (PET), cans, TetraPak and keg wine, the wine industry has so far continuously relied on heavyweight glass packaging, which has a considerable carbon footprint notably due to water and energy demand (Cimini and Moresi, 2016). The question remains: how could the wine industry be more ecological for the environment, more manageable for workers and more economical for all stakeholders involved?
Enter the Swiss keg wine solution To answer this question, Marc Sarrazin, an oenologist engineer, launched Bibarium, a start-up dedicated to sustainable wine distribution in Switzerland. Industry and research partners joined him to conduct an Interreg French-Swiss research project aiming to develop a Swiss keg wine solution which nowadays benefits all stakeholders in the value chain from producers, restaurateurs and caterers to the wine consumers themselves.
The Hotel Yearbook 2023 - Annual Edition
As we have embarked on 2023, it is evident that the hotel industry has made a robust recovery from the
pandemic.
Occupancy and pricing have returned to their pre-pandemic levels. However, the future of our
industry is contingent
on how nimble the hospitality sector can be in adapting to ongoing innovation, changing market
conditions, evolving
consumer preferences, new staffing challenges, and sustainability realities. These uncertainties are
the new normal
in an unpredictable world.