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Sonoma County’s Redwood Hill Farm & Creamery shows sustainability is sound business

Jane Bender, Center for Climate Protection, NORTH BAY BUSINESS JOURNAL
In 1978, Jennifer Bice took over her parents’ small goat dairy. Today, her award-winning goat milk yogurt, kefir and artisan cheese are sold nationwide, and she has expanded her offerings with a line of organic, lactose-free cow milk products.
Growth has been consistently double-digit: 25 percent in the earlier years and now closer to 12 percent–14 percent. She has built this successful enterprise with no investors and, until 2005, no bank loans.
From the beginning, Jennifer has steadfastly maintained the highest standards of sustainability. As she says, “It’s not just smart business. It’s who we are.” And who they are today is a company of more than 70 employees, working proof that profits and sustainability can go hand in hand.
SUSTAINABILITY TAKES MANY FORMS
Jennifer treats her animals and employees with the same respect she shows the environment. They are all dimensions of Redwood Hill’s sustainability program, deserving of the highest consideration and care.
Her farm and the creamery are showcases of resource preservation and renewable energy. Along with extensive recycling, insulation, LED and sensor lighting, and electric charging stations, the creamery runs primarily on renewable energy generated by two acres of solar panels.
The farm runs on 100 percent solar energy as well.The company reclaims its wastewater and pumps it to neighboring lands for irrigation. In addition, Jennifer is currently implementing a 100,000-gallon rainwater catchment system at the farm. That system will enhance the salmon habitat in nearby Green Valley Creek as well.
Redwood Hill Farm is also growing a drought-resilient goat feed called Tagasate that allows the farm to reduce its trucked-in feed, which in turn reduces its carbon footprint as well as saving dollars on feed.
“Sustainable milk production starts with good animal care, which is foundational to our business,” she explains. As a result of that commitment, Redwood Hill Farm was the first goat dairy in the U.S. to become Certified Humane, a standard that focuses on animal health, freedom of movement and nutritious diet.
Read more at: Sonoma County’s Redwood Hill Farm & Creamery shows sustainability is sound business | The North Bay Business Journal

Posted on Categories Agriculture/Food System, Climate Change & Energy, Sustainable Living, WaterTags , , , ,

Jackson Family Wines cuts water use by 31%, pledges more by 2021

NORTH BAY BUSINESS JOURNAL

Santa Rosa-based Jackson Family Wines, one of the world’s largest producers, said it has cut water use at its dozens of wineries and thousands of acres of vines worldwide by 31 percent and plans more big cuts in the next five years.

The maker of brands such as Kendall-Jackson, La Crema and Cambria on Sept. 7 released its first sustainability report, showing efforts since 2008 and laying out targets for 2021. It’s something that 92 percent of the world’s largest companies now publish regularly, according to Netherlands-based Global Reporting Initiative. GRI developed sustainability standards in the late 1990s now used in 90-plus countries.
“My family has long been at the forefront of responsible winegrowing with a decades-long commitment to environmental stewardship, innovation in energy and water management, and caring for our people and communities,” said Katie Jackson, vice president of sustainability and external affairs at Jackson Family Wines. “Today’s wine consumers are passionate about sustainability and support wineries that share their values, so I am truly excited to reveal the details of our progress and our ambitious five-year goals in this inaugural report.”
Jackson also has created what’s said to be the wine business’ largest portfolio of solar electricity generation — 6.5 megawatts’ worth installed at nine wineries, according to the 29-page report. And to store some of that for use when the sun’s not shining, the company put in 8.4 megawatt-hours of Tesla Powerpack stationary batteries. Jackson wants to produce enough electricity at its locations to offset half the usage in five years.
The company also installed low-water barrel and waterless tank sanitation systems by Tom Beard Co. of Santa Rosa. Tanks are cleaned via high-strength ultraviolet light. Barrels are automatically scoured with water that’s sanitized and reused up to three times, saving 700,000 gallons of water and also reducing energy needs for heating water.
The number of gallons required to make wine — called “water intensity” — plummeted 41 percent to 5.4 gallons per gallon of wine last year from 9 gallons of water in 2008. Jackson plans to cut winery water intensity by another third by 2021, or around 3.5 gallons per gallon of wine.
In the vineyards, Jackson installed sap-flow sensors by Fruition Systems to irrigate only when vines really need it, cutting irrigation water use by 25 percent.
Read more at: Jackson Family Wines cuts water use by 31%, pledges more by 2021

Posted on Categories Sustainable Living, WaterTags , Leave a comment on New Petaluma brewery shut for lack of permits

New Petaluma brewery shut for lack of permits

Lori A. Carter, THE PRESS DEMOCRAT

A new Petaluma brewery has been shut down for operating without proper permits.

Petaluma Hills Brewing Co. on North McDowell Boulevard opened last month. But city code enforcement officials halted operations this week after learning about an agreement to share the brewery’s space with HenHouse Brewing Co.

Petaluma Hills owner JJ Jay was served with a shut-down notice Tuesday. He said he has been going through the city permitting process for almost a year and wasn’t purposely flouting the law.

via New Petaluma brewery shut for lack of permits | The Press Democrat.