Climate Change Adaptation in the British Columbia Wine Industry Can carbon sequestration technology lower the B.C. Wine Industry's greenhouse gas emissions?

TL;DR

This study evaluates the economic and environmental benefits of using biochar, derived from wine industry waste, to sequester CO2 and reduce greenhouse gas emissions in the British Columbia wine industry.

Contribution

It introduces a novel economic model showing that biochar application can be both profitable and environmentally sustainable for the BC wine sector.

Findings

Sequesters 9,000 tonnes of CO2 annually

All sectors of the industry can be profitable with biochar use

Biochar from wine waste is a viable sequestration method

Abstract

The purpose of this study is to measure the benefits and costs of using biochar, a carbon sequestration technology, to reduce the B.C Wine Industry's carbon emissions. An economic model was developed to calculate the value-added for each of the three sectors that comprise the BC Wine industry. Results indicate that each sector of the wine value chain is potentially profitable, with 9,000 tonnes of CO2 sequestered each year. The study is unique in that it demonstrates that using biochar, produced from wine industry waste, to sequester atmospheric CO2 can be both profitable and environmentally sustainable.