FROM RESIDUE TO RESOURCE - COMPOSTdiVINO: new approaches to a circular economy in winegrowing

Grape pomace, stalks, vine prunings: every year, winegrowing leaves behind large quantities of organic residues. Disposing of them takes effort and costs money. Yet these residues hold real potential – for making compost and for generating energy.

How can smaller winegrowing businesses tap into this potential too?

On 4 December, we will present the results of the COMPOSTdiVINO research project. As part of this ERDF project, the team developed a smart, decentralised system that composts winemaking residues while capturing the heat released in the process so it can be put to use. Winegrowing experts and researchers will also explore other ways to add value to residues from the vineyard and the cellar.

What does this mean in practice? Using real-world examples, we will show how winegrowing businesses and wineries can put their residues to use in ways that make economic and environmental sense. Industry professionals, winegrowers, country inns and agritourism businesses will gain insights into new technologies, along with ideas for putting them into practice.

The event is free of charge and will be held in German and Italian, with simultaneous interpretation.

Participation in the event is eligible for continuing professional development credits awarded by the Chamber of Engineers (4 CFP) and the Chamber of Agronomists and Foresters (0.5 CFP).

This event is funded by the ERDF programme 2021–2027, as part of the “CompostDiVino (CDV)” project. CUP: B57H23003900007, Project code: EFRE1020