Sustainable technologies and processes for wineries
In this article, HFM shares the details of how we have worked with Sandalford Winery and other key industry partners to reduce the cost and energy used to make that glass of red or white wine that many of us enjoy.
The project has been an outstanding result with annual savings of $100,000, return on investment less than five years and a showcase of sustainable technologies and processes that other wineries could adopt.
It’s no secret that the wine industry plays an important role in the Australian economy. The industry is experiencing strong growth – with exports in 2016 up by seven per cent annually to $2.2 billion – and continues to generate employment and increase tourism of locals as well as visitors to Australia. Clearly, a lot of people enjoy a glass of Australian wine every once in a while!
Also as a reflection of this excellent project and our contribution to the hospitality industry HFM was recently nominated as a candidate for the Australian Hotels Association (AHA) Awards Category for WA’s Best Hospitality Service Provider.
Read the full article to learn more about this project.
Have you ever thought about the amount of energy required for wine production?
Energy is one of the main production costs for a winery. When HFM Asset Management was contacted by one of Australia’s oldest and largest privately owned winemakers, Sandalford Winery, the challenges the company presented were to reduce its electricity expenditure and to improve the winery’s carbon footprint.
The first step involved developing an understanding of the various unique activities and processes specific to wineries. In 2014, HFM conducted a comprehensive utility 2. audit of the winery, which led to our team being able to identify opportunities for improvement and develop a business case for further investment.
We found that significant opportunities existed for reductions in energy consumption and expenditure using both passive and active cost-saving measures.
This project represents a great achievement for all parties involved.
The recommendations and expenditure-reduction targets identified in the initial business case have been successfully delivered, and the winery has not only reduced its electricity costs but so far this year;
The solar power generated on site has exceeded the energy required for processing grapes – meaning the system has also offset some of the consumption for the restaurant and other facilities on site.