RUNNING HEAD: Biodegradable Waste in the Oregon Wine Industry 1

Hanna Trailer
5/10/2017
htrailer@linfield.edu
Final Paper

Topic: Biodegradable waste in the wine industry

Question: Should Oregon mandate a uniform method for disposing of

biodegradable waste in the wine industry?

Previous Question: Should Oregon incentivize reusing biodegradable waste

through the process of anaerobic digestion prior to composting by offering tax

incentives to wineries and vineyards that build digesters on site?

Previous Question: should Oregon incentivize composting in the wine industry by

offering tax breaks to wineries and vineyards that compost?

Previous Question: Should Oregon prohibit dumping biodegradable waste from

wineries and vineyards in landfills?

Previous Question: Should Oregon prohibit discarding organic waste from

wineries in landfills or mandate composting that waste and provide the necessary

resources?
Biodegradable Waste in the Oregon Wine Industry 2

Table of Contents

Preface - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 3

Abstract - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 6

Introduction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 7

Past Government Intervention - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 10

The Oregon Wine Industry - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 12

Anaerobic Digestion - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 13

Composting - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 14

Repurposing Grape Pomace - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 15

Sustainable Production Practices - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 17

Conclusion - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 18

References - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 19
Biodegradable Waste in the Oregon Wine Industry 3

Preface

On one of my aimless scrolls through the Internet, I happened upon a photograph

of a sign. It was a warning sign beside an electric fence and it had these words written

upon it: “WARNING! NOT ONLY WILL THIS KILL YOU, IT WILL HURT THE

ENTIRE TIME YOU’RE DYING.” Interpret the inclusion of this anecdote as you will.

Being on the other side and looking back on sleepless nights of panicked writing,

on breaking down into tears when I realized that one of my sources was a column and

therefore unusable, and on eating my weight in stress-food, I can say that I am better for

it. I am a better writer and a better student. I am faster, smarter, and more aware of the

resources available to me as well as how to use them. But, more than any of that, I am

tougher.

I got from this class what was intended—researching skills, working knowledge

of AP style, and stronger writing—but I will remember it more for the skills that were not

advertised in the class description. I spent too many witching hours in Renshaw 105,

working in chaos beside my comrades. I drank too many cups of coffee, made too many

midnight fast food runs, and saw the wrong side of too many sunrises. In spite of it all,

I’m still standing.

Susan and Professor Thompson are aware of what this class does to people, and

they remark on it often in their witty classroom banter. Their methods of dealing with that

information tell you everything you need to know about why they teach the class as a

team. The following two stories should offer some insight into why their collaboration

works.
Biodegradable Waste in the Oregon Wine Industry 4

Susan found me on a Wednesday morning before class. I was sitting silently in

front of a library computer with my face in my hands. She rushed over to see if I was ok.

She spoke to me kindly, with expressing compassion in her tone of voice and in the arm

she wrapped around my shoulders. It didn’t occur to me until later in the day that she

probably thought I had been crying. In reality, I had not slept since a little past eight the

previous morning and had briefly passed out on my hands, but I was moved by her

sincere care for my wellbeing.

Professor Thompson found me on a Tuesday afternoon, walking in the sun. He

was wearing a cowboy hat. That is not important to the story, but you knowing that, dear

reader, is important to me. He cheerfully remarked that surely I was done with the

upcoming assignment, because I looked relaxed. I told my friend about the encounter and

he pointed out how it was odd that my not looking miserable was out of the ordinary.

I would like to thank both of them, because their guidance and lofty expectations

made me grow as a student, a writer, and a person.

To future students, the most important thing I can say is: for the love of God, do

not procrastinate. If you put work off not only will this class kill you; it will hurt the

entire time you’re dying. Take it from someone who knows.

Now that you’re going to ignore that advice, here’s something more practical.

Plan on giving yourself more time than you think you’ll need to find sources, because

that part is much harder than writing and editing. Be specific with your topic, but don’t

get too zeroed in on anything, because you will run out of sources fast. Wanna know how

many peer reviewed, recently published scholarly articles there are about winery and

vineyard waste in Oregon? Not that many.

Biodegradable Waste in the Oregon Wine Industry 5

Don’t say “towards,” or put punctuation outside of quotation marks or use an

oxford comma, because Professor Thompson will harp on you about it every week. Eagle

eyed readers may have noticed that I have used the oxford comma many times in this

preface. HA.

During the first week of the semester, when no other classes are assigning you

homework but this one is—because there is no mercy in the Thunder Dome—make

yourself a care package for every week that you have to turn in a warm up, or even just

for the final annotations and final paper. Write inspirational notes for yourself and buy

yourself candy (or maybe something healthy, I don’t know you). Put a dollar in a jar for

every assignment you write in this class and then treat yo’ self at the end of the semester

because gosh darn it, you earned it, slugger.

I didn’t make myself care packages or anything like that, because I didn’t think

that far ahead. A lot went wrong for me and I broke in more ways than I can list. My life,

like a forest in a fairytale, got overgrown with stress and emotions until the woods were

too thick and I could no longer see where I was going. I got lost. I got through this

semester because of my friends.

Every Tuesday night we got together and played Dungeons & Dragons and let me

tell you something: that is the best precursor to finishing assignments. You think you’re

tough, warm up 7? I just blew up a wereboar. Fight me.

I want to thank the following nerds for standing by my side through it all:

Catherine, Geoffrey, and Matt. You kept me going, you put up with my constant

complaining, you held me when I thought I wasn’t going to make it. Thank you for

putting my pieces back together. Thank you for leading me out of the woods.
Biodegradable Waste in the Oregon Wine Industry 6

Abstract

This paper discusses how wine producers can reduce the amount of biodegradable

waste they generate and whether the government should mandate a single method of food

waste disposal in the wine industry. It explains the issue of food waste in the U.S. and

how it contributes to climate change. The paper examines how state and federal

government bodies have addressed food waste in the past. It considers methods of food

waste disposal and wine production practices that produce less overall waste and

evaluates each of them as a potential solitary food waste solution. This paper concludes

that the government should not establish a single method of food waste disposal in the

wine industry because doing so would cease innovation in repurposing grape pomace and

compromise environmentally sustainable wine production operations.

Biodegradable Waste in the Oregon Wine Industry 7

Introduction

The dialog surrounding environmental issues primarily concerns the importance of

and strategies for reducing carbon emissions. This pushes the challenge presented by

food waste to the periphery of activist movements (Reid, 2017). However, food waste

needs to be discussed and handled, because it is a significant contributor to the

greenhouse effect and resource depletion.

According to a report by the National Resources Defense Council, the United

States wastes approximately 40 percent of the food it produces (Gunders, 2012). This

happens at every step from planting to selling.

At the farm, pre-harvest waste can happen when produce is damaged or diseased,

as well as when an excess of crops is planted in anticipation of greater consumption

(Gunders, 2012). Labor shortages and food contamination scares also cause pre-harvest

waste (Gunders, 2012). The main cause of post-harvest waste is culling, which is the

disposal of produce due to aesthetic deficiencies (Gunders, 2012). Products that have

been culled sometimes end up in processed food, but the majority of large scale

processors set up contracts with suppliers in advance rather than wait for farms to donate

the scraps leftover from the harvest season, and thus reserve the right to reject donations

(Gunders, 2012).

Transporting food for distribution leads to waste due to technological

malfunctions, canceled sales when distributors—such as farms—cannot find a new buyer,

or rejection from food banks due to the banks’ inability to handle the quantity of food that

the distributor has offered. Distributors commonly end up with more food than they can

handle when stores overestimate their supply needs (Gunders, 2012).

Biodegradable Waste in the Oregon Wine Industry 8

Food gets wasted after it is supplied to sellers as well. In 2008, 86 billion pounds—

approximately 20 percent of the U.S. retail level food supply—was lost in the restaurant

industry alone (Gunders, 2012). The NRDC reports that, by some estimates, one out of

every seven truckloads of food that is stocked in supermarkets is never eaten.

Losses at the grocery store level can happen for any number of reasons, such as

product displays being routinely overstocked, produce that is not cosmetically perfect

failing to be purchased, food that has been on display for a few hours getting regularly

replaced with food that looks fresher, sell by dates—which the NRDC (Gunders, 2012)

explained are not indicative of a food product’s freshness or edibility—passing, goods

being damaged or the store being short staffed (Gunders, 2012).

Consumers also contribute to the problem. American households waste about one

quarter of the food they purchase and are responsible for eight times as much energy

waste as food waste due to post-harvest losses (Gunders, 2012). Any number of things

can lead to individual residences throwing out food, but the most common causes are the

passing of sell-by dates, overestimated portion sizes on prepackaged food products, food

going bad, and consumers over purchasing or over preparing food (Gunders, 2012).

The information presented above focuses on food waste in the U.S., however, the

food waste of one nation affects the entire planet. When biodegradable materials

decompose in an anaerobic environment—a place in which those materials have no

access to oxygen, such as the conditions at a landfill—they emit greenhouse gases, which

in turn contribute to climate change via the greenhouse effect (Mandyck & Schultz,

2015).
Biodegradable Waste in the Oregon Wine Industry 9

The greenhouse effect is what happens when there is an excess of gases, such as

methane and carbon dioxide, in the atmosphere. These gases trap solar radiation and

cause the planet to retain more heat than normal (Mandyck & Schultz, 2015). The gas

that decomposing organic materials produce the most of is methane (Reid, 2017).

Methane is approximately 26 times as effective at trapping radiation compared to carbon

dioxide (Reid, 2017). The raised global temperature resulting from the greenhouse effect

disrupts the function of all of Earth’s ecosystems (Romm, 2016).

In addition to contributing to climate change via the decomposition of

biodegradable materials in landfills, by wasting food U.S. consumers waste all of the

resources that went into producing that food. For instance, according to a report by the

Academy of Nutrition and Dietetics (Vogliano & Brown, 2016), the amount of food that

the U.S. wastes could feed as many as 50 million people every year. Additionally, 70

percent of the water used in the U.S. goes into agriculture (Vogliano & Brown, 2016).

That means, if 40 percent of the food produced in the U.S. is never eaten—as put forward

by the NRDC (Gunders, 2012)—then approximately one third of the water used by the

U.S. goes to waste.

Oregon can reduce the amount it contributes to the overall issue of food waste by

addressing the waste that occurs in the state’s wine industry. The production of wine

leaves biodegradable materials behind; The stems, seeds, and skins of grapes do not make

it into a wine bottle (Moate et al., 2014). After going through the process of wine

production, these materials are called pomace (Moate et al., 2014). In 2014 the global

wine industry produced approximately 5 million tons of biodegradable waste (Massey,

2015).
Biodegradable Waste in the Oregon Wine Industry 10

Addressing the issue of food waste in the wine industry can happen by repurposing

wine grape pomace. Waste from wine production can be repurposed for use as food

additives (Zhao, 2017) or food products (Davis, 2011), as fertilizer through compost

systems (Pilorget, 2015), for energy through anaerobic digestion (Riverbend Landfill,

2017), and for cow flatulence regulation (Moate et at., 2014).

However, the Oregon government should not mandate a uniform method of

disposal or re-use as a solution to the wine industry’s waste problem because doing so

would stifle the other uses for that waste and interfere with sustainable practices already

being used by wine producers.

Past Government Intervention

In 2014, the state of Massachusetts imposed regulations regarding how to dispose

of food waste. The main problem the state sought to solve was a growing need for

landfills and shrinking land in which to construct them. Compostable materials, such as

food waste, account for approximately one quarter of Massachusetts’ municipal and

commercial waste (Berdik, 2014), so diverting them from landfills would make a

difference in terms of the need to build more landfill facilities or rely on other states’

waste disposal resources.

To address the issue, the state banned businesses that produce one ton or more of

food waste on a weekly basis from disposing of that waste in landfills (Berdik, 2014).

The waste is diverted to composting facilities and energy plants that use biogas, because

biogas is mostly methane—the primary gas produced by food that decomposes in

anaerobic conditions (Berdik, 2014). Vermont and Connecticut have passed similar

regulations (Berdik, 2014).

Biodegradable Waste in the Oregon Wine Industry 11

The federal government has taken some action as well. In response to the food

waste issue, the Environmental Protection Agency and the U.S. Department of

Agriculture set a reduction goal to cut domestic food waste in half by 2030

(Environmental Protection Agency, 2016). The EPA outlined the strategies for lowering

how much food the U.S. wastes in a structure called the “Food Recovery Hierarchy.”

This plan prioritizes reducing the amount of excess food that is produced and donating

what surplus is created to people who do not have a stable source of food (Environmental

Protection Agency, 2016). After usable excess is donated, the EPA recommends using

inedible excess food products for industrial purposes such as generating energy through

anaerobic digestion (Environmental Protection Agency, 2016).

Similar to the EPA, Oregon has a food waste reduction action plan. However,

Oregon’s plan places energy recovery through anaerobic digestion as nearly a last resort

(Legislative Policy and Research Office, 2015). This food waste reduction plan is part of

Oregon’s overall waste reduction goal to recover 25 percent of food and plastic waste by

2025 (Legislative Policy and Research Office, 2015).

According to Duncan Reid, sustainability coordinator at Linfield College, the most

effective way to bring about change in an industry is to make the desired shift financially

preferable (Reid, 2017). Supporting this line of reasoning, Ruben Mendez of Soter

Vineyards said that businesses commit to environmental sustainability because of an

innate sense that it is the right thing to do (Mendez, 2017). Given that the wine industry

of Oregon is influenced by the ambient desire to work sustainably (Mckamey, 2017),

leaving the community to develop sustainable practices independent of government

intervention could be beneficial.

Biodegradable Waste in the Oregon Wine Industry 12

Reducing supply created is the highest recommended method of waste reduction

by both the EPA and the Oregon government (Environmental Protection Agency, 2016)

(Legislative Policy and Research Office, 2015). Disposal of compostable materials in

compost and anaerobic digester facilities is also an option that has been demonstrated to

work. However, it is possible that the industry would achieve greater sustainability

through developing sustainable practices as a community.

The Oregon Wine Industry

In recent years, the Oregon wine industry has grown. From 2004 to 2014 the state

went from producing 14.4 million liters in a year to producing 25.2 million liters in a year

(Atin, 2016). The wine industry has breathed life into smaller Oregon communities by

bringing stable income and agricultural tourism (Mckamey, 2017). It has also fostered the

growth of an entirely new community among wineries and vineyards in the state

(Mckamey, 2017). According to 1859 Oregon Magazine, Oregon’s wine industry was

founded on the ideals of collaboration (Bird, 2015).

Oregon wine growers prioritize sustainability, which is exemplified by the fact that

50 percent of wine farmland is certified sustainable by at least one certification agency

(Mckamey, 2017). The three main certification agencies in Oregon are the USDA, which

certifies organic farms, Low Input Viticulture and Enology, which certifies sustainable

farming practices with an emphasis on renewable energy, and Demeter, which certifies

biodynamic farms (Mendez, 2017). Biodynamic farming is the practice of maintaining a

self-contained ecosystem, meaning that all fertilization comes from compostable waste

generated at the facility (Mendez, 2017). This predisposition for environmentally friendly

practices could mean that participants in the industry would be less resistant to policies
Biodegradable Waste in the Oregon Wine Industry 13

implemented for environmental purposes. Soter Vineyards is an example of a wine

producer that prioritizes environmental sustainability in its practices (Mendez, 2017). The

Vineyard operates organically and biodynamically in the erratic climate of Oregon, which

proves that doing so is possible and profitable (Mendez, 2017).

Anaerobic Digestion

One way to use post-consumer food waste is in anaerobic digestion. Anaerobic

digestion is the process of depriving biodegradable materials of oxygen, which causes it

to produce methane and carbon dioxide while it decomposes (Dahl, 2015). Those gases

are then harvested and used as biogas, which can be run through generators to produce

energy (Riverbend Landfill, 2017). This process of gas expulsion and extraction mimics

the conditions present at landfills.

Anaerobic digestion is the most reliable renewable energy source, because it is

able to run all hours of the day on every day of the year (Hurst, 2016). Because materials

for anaerobic digesting are plentiful and the process is reliable, many commercial

operations have set up anaerobic digester facilities to meet their energy needs. East Bay

Municipal Utility District, California generates 135 percent of its energy needs through

anaerobic digestion (Hurst, 2016). Riverbend Landfill uses anaerobic digestion to

generate and sell energy to McMinnville Water and Light. The Landfill generates 4.8

megawatts of energy through the use of six engines. According to employees at the

landfill, the facility has sufficient biodegradable material to produce much more energy

than the machines can handle (Riverbend Landfill, 2017).

The biogas industry in the U.S. is increasing. There are over 2,000 biogas

production facilities in the U.S. This includes approximately 170 on-farm digesters, 1,500
Biodegradable Waste in the Oregon Wine Industry 14

wastewater digesters, and 563 landfill energy producers (Simet & Fletcher, 2017).

Additionally, there are 11,000 possible new sites for anaerobic digester facilities in the

U.S. (Simet & Fletcher, 2017). This potential for growth lends to the argument that

anaerobic digestion would be a practical solution for uniform application across the wine

industry, because the need to construct more facilities in response to such a mandate

could be met.

Anaerobic digestion provides an opportunity for the U.S. to increase reliance on

locally sourced renewable energy. It has the capacity to handle much of the nation’s

energy needs and do so reliably. Additionally, increasing the use of biogas would support

the growing biogas industry in the U.S.

Composting

Many organizations use composting to dispose of their food waste. This is largely

on individual farms, however some government bodies have identified applying

composting systems as a method of reducing food waste. One such example is New York

City, which implemented a mandatory composting system for 100,000 residences in 2015

(Dwyer, 2015). This composting program focused on households, distributing small bins

for collecting food waste in the home and larger bins for regular pick up by city officials

(Dwyer, 2015). Composting is also becoming an industry beyond governmental or

agricultural application, as exemplified by SOW1FARM, an Oregon-based company that

collects food waste from local businesses and turns it into fertilizer products (Pilorget,

2015). The farm processes approximately 250 tons of food waste every year (Pilorget,

2015).
Biodegradable Waste in the Oregon Wine Industry 15

Composting is a practical method of biodegradable waste disposal on individual

farms because it requires little infrastructure (Reid, 2017). It can be applied on a large

scale as a part of commercial enterprises (Pilorget, 2015) as well as government programs

(Dwyer, 2015).

Repurposing Grape Pomace

The main goal of reducing food waste is diverting food waste from landfills. This

can be accomplished in the wine industry by converting grape pomace into something

useful.

Yanyun Zhao, a food science and technology researcher at Oregon State

University, conducted research into using wine grape pomace as a dietary supplement

and a preservative to foods such as yoghurt (Zhao, 2017). Her research focused on using

pomace to add value to existing food products. For Zhao, adding value means increasing

the nutritional content and shelf life of perishable goods while affecting the flavor as little

as possible (Zhao, 2017). She also worked on developing a gluten free flour substitute

and biodegradable building materials—for temporary-use projects, such as flowerpots—

from grape pomace (Zhao, 2017).

Barbara Banke and Peggy Furth, founders of Whole Vine and Sonoma Ceuticals,

took their research another direction. While Zhao is working to add value to food, they

are working to create products that are valuable as independent products. Whole Vine

takes wine waste and embraces and emphasizes the flavors it has, using wine grape

pomace to make products like crackers, oils, and cookies (Davis, 2011). The company is

also researching uses for grape pomace in cosmetics (Davis, 2011).

Biodegradable Waste in the Oregon Wine Industry 16

The greenhouse gas contributions made by oxygen deprived pomace, such as the

kind found in landfills, can be counteracted or avoided by feeding that pomace to dairy

cows, because doing so has been shown to reduce the amount of methane in the cow’s

flatulence (Moate et al., 2014).

The agricultural sector is one of the main contributors to climate change from the

U.S. (Moate et al., 2014). One of the sources of methane on livestock based operations—

such as dairies—is the gas cows produce in their bovine digestive systems and expel

through many of their bodily orifices. This is enough of a problem that the state of

California began regulating how much greenhouse gas livestock animals are legally

allowed to emit (Chea, 2016).

However, increasing the amount of fat and tannins in the cows’ diet can reduce

how much methane they produce (Moate et al., 2014). Both of those are present in grape

pomace, and research published in the Journal of Dairy (Moate et al., 2014) supports the

idea that including pomace in the diet of dairy cows will reduce the amount of methane

that those cows emit.

After being anaerobically digested, biodegradable materials can still be used as

fertilizer. The post-digester material, called digestate, is more practical agriculturally

when it consists of multiple kinds of biodegradable waste, such as different kinds of food

products (Kuusik, Karin, Kuusik & Loigo, 2017). The strategy of digesting a variety of

food simultaneously is called co-digestion. Biogas produced through co-digestion is

higher quality and the resulting digestate is richer in nutrients (Kuusik, Karin, Kuusik &

Loigo, 2017). Additionally, co-digestion yields greater biogas production overall

(Kuusik, Karin, Kuusik & Loigo, 2017). This mirrors the work done at SOW1FARM in
Biodegradable Waste in the Oregon Wine Industry 17

that the composting operation also found that putting multiple kinds of food through the

decomposing process resulted in better nutritional content in the final product (Pilorget,

2015).

Repurposing grape pomace has a variety of practical applications, all of which

divert biodegradable winery and vineyard waste from landfills. Pomace can be eaten with

food as a dietary supplement (Zhao, 2017), as its own food product (Davis, 2011), or by

cattle as a pseudo-medical application (Moate et al., 2014). It can also be turned into

biogas and then used as fertilizer (Kuusik, Karin, Kuusik & Loigo, 2017).

Sustainable Production Practices

Requiring disposal of waste in a specific manner would compromise existing

sustainable farming systems used by vineyards. Soter Vineyards uses biodynamic

farming, the practice of maintaining and harvesting from a self-sustaining ecosystem, at

its facility (Mendez, 2017). Part of this practice is composting on-site to create the

fertilizer that is used to enrich the soil (Mendez, 2017). Requiring that the biodegradable

materials used for that process be instead used in anaerobic digestion, a large-scale

composting program, the production of food supplements or cattle feed would create the

need for organizations like Soter Vineyards to purchase externally produced fertilizer,

thereby compromising the integrity of the biodynamic system.

Jana Mckamey, of the Oregon Wine Grower’s Association, an organization that

acts advocates for the wine industry in government as well as educates members of the

industry on recent legislation that affects them, said that many of the growers that she

comes into contact with operate under the guidelines that are required for biodynamic or

organic certifications, but choose not to go through with the certification process
Biodegradable Waste in the Oregon Wine Industry 18

(Mckamey, 2017). The USDA organic certification is, of the three previously listed, the

simplest to achieve while Demeter’s biodynamic certification is the most rigorous

(Mendez, 2017). Mckamey and Mendez (2017) commented on the expectation from

Oregon wine consumers that wineries and vineyards attempt to work through

environmentally friendly means.

Establishing a single method of disposal for winery and vineyard waste would

ensure that a certain level of sustainability was achieved across the industry. However, it

would compromise existing sustainable wine production operations and prevent growers

from attaining sustainable certification, which could de-incentivize other operations from

using sustainable methods and strategies that were not mandated by an outside

government authority.

Conclusion

Food waste is a global issue that affects everyone and is affected by everyone.

The U.S. wastes nearly half of the food it creates (Gunders, 2012). Oregon could reduce

its contribution to how much food is wasted by addressing waste generated in an industry

that is growing (Atin, 2016) and produces biodegradable waste (Massey, 2015), that

being the wine industry.

Food waste from the wine industry can be mitigated through composting and

repurposing, both of which can be done on a mass scale (Berdik, 2014) (Dwyer, 2015).

However, implementing one solution across the whole industry would not be beneficial,

because doing so would negatively affect vineyards and wineries that already operate

through sustainable practices as well as stifle innovation in new uses for grape pomace.
Biodegradable Waste in the Oregon Wine Industry 19

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Biodegradable Waste in the Oregon Wine Industry 20

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