By Doug Fabbioli
We all share the same Earth, however, there has been a fair amount of disagreement from folks about what is the best way to care for our lovely blue planet. My goal in writing this column is to promote ideas that I hope we can all agree on. We need to keep Mother Earth moving in the healthiest direction for all.
As farmers, our perspective on climate is connected directly with our land and the functionality of our operation. Our weather has been changing depending on where we live. For some it’s wetter or drier, colder or hotter, and sometimes just more intense. It’s not just words coming from our chosen source of media coverage, we need to adapt to changing weather conditions every time they come. Many times, with change comes less efficiency and more cost. Sometimes we need to invest in irrigation or drainage, repair buildings or equipment so the long term is addressed in a way that will be survivable.
Also, as farmers, we have the ability to help mitigate airborne carbon by doing what we do best, grow things. Plants consume CO2 in their process of growing. Some plants are better than others at capturing this carbon and some can then be used to make fuel, or just buried to return the carbon to the ground. I am not an expert on all the science of this, but I am continuing to learn. I will say I am hoping to share what I know and gather a few more farmers and businesses along the way so we make the changes to adapt.
But changes in business can often cost money, time and focus. Our efforts are to define the changes, find solutions, help with implementation, and promote the successes so others will join. No green wash, no fluff, just real successes that can be tracked and rewarded. Many steps have already been done by some businesses, but there is lots more to do.
In the wine industry, many changes have already been underway. From cover crops and lower maintenance vines, to lighter weight bottles and simpler packaging. There are plenty of ways we can make changes to lighten our carbon footprint. Some wineries are collecting their CO2 from fermentations and using it elsewhere in the winemaking process. We are looking at all the tools possible and tracking the success and costs accordingly.
For all of us, we need to understand the process of carbon mitigation, learn about new practices and then actually try it. The trick to this solution is in the “try.” I am hoping that folks can find a way to keep a positive attitude toward each other when going through this effort. It is easy to point fingers at others and say “you’re not doing enough” when they are doing so much better than they were and trying to improve.
So…for this Earth Day, let’s agree to come together and focus on the common goal of helping Mother Earth. Every person has the opportunity to help. Keeping a positive, collaborative mindset will go a long way. I bet sipping on a locally grown and produced wine will help in that process.
About the Author: Farmer, winemaker, entrepreneur, educator, and leader, Doug Fabbioli has been accelerating the growth and quality of Virginia’s wine industry since 1997. With his wife Colleen, Doug is the owner/operator of Fabbioli Cellars in Leesburg, VA. He is the founder and director of The New Ag School, which focuses on teaching the next generation of farmers and agriculture-related leaders. No wonder they call Doug Fabbioli the Godfather of DC’s Wine Country.