Abstract
Pressure is mounting on the wine industry to consider energy management interventions to, inter alia, reduce energy consumption – to be more competitive, become more self-reliant, and to reduce the carbon footprint of the sector. This paper then summarises the process that was undertaken to develop an appropriate energy management guideline for the South African wine industry. It is based on a literature analysis of best practices elsewhere, and a number of case studies across different sizes of winery operations in South Africa. The positive outcomes from energy management interventions at these cases are demonstrated, but a number of challenges are also highlighted. Recommendations are made accordingly.
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