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RESEARCH PRODUCT

‘Green’ Wine through a Responsible and Efficient Production: A Case Study of a Sustainable Sicilian Wine Producer

Emanuele SchimmentiGiuseppina MiglioreAntonio AsciutoCaterina Di FrancoValeria BorsellinoMarcello D'acquisto

subject

0301 basic medicineNatural resource economicsPerformanceTriple bottom linequalitative study010501 environmental sciences01 natural sciences03 medical and health sciencesFirmSettore AGR/01 - Economia Ed Estimo RuraleProduction (economics)Sicily0105 earth and related environmental sciencesWine-sustainabilityWine030109 nutrition & dieteticsWine-sustainability; Firm; Sicily; Performance; qualitative studyEconomic feasibilityGeneral Medicinelanguage.human_languageEconomySustainabilitylanguageBusinessqualitative study.SicilianSocial equalityQualitative research

description

Abstract Sustainability is progressively gaining importance in the winegrowing sector. Implementing this concept implies environmental soundness, social equity and economic feasibility. A proliferation of initiatives to develop the sustainable production of wine started officially in Italy since the year 2010. The objective of this paper is to illustrate the reshaping of Sicilian winegrowing according to the ‘Triple bottom line’ approach to sustainability. By analyzing the case-study of the Tasca d’Almerita firm, pilot farm of various national projects in wine-sustainability, we found that adopting sustainable operative, organizational and competitive strategies has lead to a well-managed and growing business with positive socio-economic implications at the local level.

yearjournalcountryeditionlanguage
2016-02-23Agriculture and Agricultural Science Procedia
10.1016/j.aaspro.2016.02.092http://dx.doi.org/10.1016/j.aaspro.2016.02.092