A methodology for a sustainable transition in wine supply chains

Reducing the environmental impact by guiding companies towards a sustainable transition is one of the main objectives of the European Green Deal. Within the Food & Beverage sector, wine supply chains are among of those with the highest environmental impact being major users of plant protection products and because of their significant carbon and water footprints. They are also characterized by significant and discontinuous energy consumption profiles. The goal of this research is to develop a methodology to support decision makers in wine supply chains to systematically adopt and improve sustainable practices and performance. The proposed methodology is grounded on the integration of Lean Management, Industry 4.0 and Circular Economy concepts. The present study is part of a broader research project that addresses all the phases of the wine supply chain (i.e., vineyard management, winemaking and wine distribution). This paper focuses on winemaking processes. The methodology has been conceptually developed and then tested in a real wine supply chain to ascertain it efficacy as decision support system. The theoretical contribution of the study lays in the identification of the synergies among Lean/Six Sigma, Industry 4.0 and Circular Economy domains which are generally considered separately or in pairs in previous studies. The practical contribution is the decision support system that decision makers in wine supply chains can use to simultaneously and coherently adopt circular supply chain practices, use of advanced process control technologies, improve process efficiency and reduce process and outcome (i.e., wine) variability.