4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production

We are excited to announce the 4th Science & Wine World Congress, which will bring together leading experts, practitioners, and stakeholders in energy, sustainability, and agriculture from May 28-30 to, 2025, in Porto. This year’s congress, organized under the auspices of the University of Porto, will focus on sustainable practices and green transition in wine and olive oil production. Attendees will have the opportunity to explore innovative methods, technological advancements, and policy frameworks that drive sustainable agriculture. The dates for the 4th Science & Wine World Congress were specifically chosen to align with the World Energy Day on May 29, highlighting the congress’s commitment to addressing energy and sustainability challenges in wine and olive oil production. This underscores the importance of exploring green energy solutions and sustainable practices to transform these industries. With sessions and workshops focused on energy-efficient practices, this congress is well-positioned to foster dialogue and innovation in line with global energy awareness efforts.   Energy-efficient practices in olive oil and wine production are essential to reduce resource consumption and minimize environmental impacts. Examples of such practices are as follows:

• Solar and renewable energy sources: Many olive oil mills and wineries install solar panels or use other renewable energy sources, such as wind or biomass, to power their facilities. This reduces the dependence on non-renewable energy and reduces carbon emissions.
• Efficient water management: Drip irrigation systems and water recycling techniques help conserve water, which is especially important in olive cultivation because olives are often grown in arid regions. Additionally, some producers capture rainwater to reduce their reliance on external water sources.
• Waste heat recovery: In wine and olive oil production, waste heat from processes, such as fermentation or extraction, can be captured and reused for other purposes, such as heating water or powering other parts of the production process.
• Energy-efficient lighting and equipment: By upgrading LED lighting and investing in energy-efficient machinery, producers can significantly reduce their energy consumption. For example, modern olive oil extraction systems often have energy-efficient motors and pumps.
• Precision agriculture: Using data-driven technologies, such as soil sensors, drones, and satellite imagery, helps optimize the use of fertilizers, water, and pesticides. This reduces not only the energy input, but also the environmental footprint of agricultural practices.
• Anaerobic digesters for waste management: Some producers use anaerobic digesters to convert organic waste from olive pits, grape skins, or other by-products into biogas, which can then be used to generate energy for the facility. Insulation and building design: Improving insulation in storage areas and production facilities helps maintain optimal temperatures with less energy, particularly for temperature-sensitive processes such as wine fermentation.
• Electric and hybrid vehicles: Switching to electric or hybrid vehicles for transportation within vineyards or between facilities reduces fuel consumption and emissions. Implementing these practices not only helps reduce costs and improve sustainability but also enhances the overall quality and value of the final product.

The global wine and olive oil industries have a significant impact on the environment, and their production processes often generate substantial waste and consume significant resources. However, there is growing focus on sustainability and the adoption of green technologies and practices to mitigate these environmental impacts.  One area of innovation in the wine industry is the use of alternative packaging materials, such as PET and steel, which can lead to a marked reduction in the environmental impact of wine production and distribution. The integration of digital labelling and smart farming solutions in the wine industry has yielded significant benefits in terms of sustainability and product quality. By leveraging advanced technologies, wineries have been able to drastically reduce their reliance on pesticides, decreasing their usage by up to 75%. This reduction not only minimizes the environmental impact, but also contributes to the production of healthier grapes and, consequently, higher-quality wines. The perceived quality of the final product showed an average increase of 8%, indicating that consumers recognized and appreciated the improvements brought about by these innovative approaches.

Comprehensive policy frameworks that incentivize sustainable practices and technological advancements are crucial for promoting the green transition in wine and olive oil production. The European Union’s Europe 2020 Strategy exemplifies this approach by aiming to promote smart, sustainable, and inclusive growth, which has led to an increased awareness of sustainability issues within wine and olive oil supply chains. These policies include financial incentives to adopt eco-friendly production methods, stricter regulations on resource usage and waste management, and support for the research and development of innovative technologies. In addition to policy frameworks, collaboration between industry stakeholders, research institutions, and government bodies is essential for driving green transition in these sectors. This collaborative approach can facilitate knowledge-sharing, accelerate the adoption of best practices, and foster innovation in sustainable production. For instance, partnerships between wineries, olive oil producers, and renewable energy companies can lead to the implementation of solar-powered processing facilities or the development of more efficient irrigation systems. Furthermore, consumer education and awareness campaigns can play a vital role in creating market demand for sustainably produced wine and olive oil, thereby encouraging producers to invest in green technologies and practices.

Sustainable wine production is essential for reducing environmental impacts and promoting agricultural practices that preserve natural resources.  In 2022 i published a paper in coauthory with the colleague Ferrer-Gallego discuss the potential of wine industry by-products, such as grape pomace, to not only reduce waste but also provide health benefits due to their antioxidant properties. Sustainable wine production encompasses a range of practices that aim to minimize the environmental footprint of viticulture and winemaking, while maintaining product quality and economic viability. These practices include water conservation, energy efficiency, organic farming methods, and reduction of chemical inputs. By adopting sustainable approaches, wineries can protect soil health, preserve biodiversity, and mitigate the effects of climate change. Moreover, the utilization of wine industry by-products, as highlighted in our paper, represents a significant opportunity to enhance sustainability in this sector. The valorization of grape pomace and other winemaking residues offers multiple benefits beyond waste reduction. These by-products are rich in bioactive compounds, particularly polyphenols that exhibit strong antioxidant properties. Research has shown that these compounds can be extracted and utilized in various applications, including as natural food preservatives, nutraceuticals, and cosmetic ingredients. This not only creates additional revenue streams for wineries but also contributes to the circular economy by transforming waste into valuable resources. Furthermore, the incorporation of antioxidant-rich extracts into food products or dietary supplements may offer potential health benefits to consumers, aligning with the growing trends towards functional foods and natural health products.

We are excited to announce that David Carter, co-founder of Deep Planet, will join us at the 4th Science & Wine World Congress. David’s expertise in leveraging technology to help the wine industry adapt to climate change is invaluable. Deep Planet’s innovative solutions enable growers to improve soil quality, reduce the use of fertilizers, water, and fuel, and achieve better growth outcomes. Winemakers benefit from precise insights into optimal harvest times and expected yields, which not only enhance wine quality, but also reduce logistical costs and environmental impacts. For industry associations, David’s work enables the effective monitoring of threats such as disease, frost, and hail across entire regions, facilitating wide-reaching sustainability initiatives. His insights will provide participants with practical tools to adapt and thrive in an era of climate challenge, making his presence at congress a unique opportunity for all attendees.  In addition to David Carter’s keynote, participants looking for practical advice on enhancing sustainability in wine production attended a workshop led by João Barroso and Ettore Capri. João Barroso, Sustainability, and R&D Director at the Wines of Alentejo, brings over two decades of experience in sustainable vineyard management, whereas Ettore Capri, a renowned expert in agricultural and environmental chemistry, specializes in eco-friendly practices and policy integration. This workshop will provide actionable insights and strategies to help wine producers effectively implement sustainable practices. This is an exceptional opportunity to gain hands-on knowledge from leading figures in the field.

David Carter Co-founder of Deep Planet

The circular economy principle is gaining traction in the olive oil sector. This approach involves transforming waste products into valuable resources, creating a closed-loop system that maximizes resource utilization and minimizes environmental impact. For instance, olive pomace, a solid residue from olive oil extraction, can be used as biofuel or converted into biochar for soil amendment. Similarly, polyphenols extracted from olive mill wastewater have potential applications in pharmaceutical and cosmetic industries. By embracing these circular economy practices, the olive oil industry can not only mitigate environmental challenges but also create new revenue streams and foster innovation in related sectors.

Sustainability of olive oil production is vital for promoting health benefits and reducing environmental impacts. Olive oil is widely recognized not only for its nutritional value but also for its neuroprotective and antioxidant properties, which can contribute to disease prevention. Recent studies, including those I have co-authored, have highlighted these benefits and broader implications for sustainable agriculture. In a comprehensive review, we explored the antioxidant properties of olive oil, underscoring its potential for neuroprotection, particularly against oxidative stress-related diseases, such as Alzheimer’s disease. Another study provided metabolomic insights into olive oil, emphasizing its nutritional value and the complex array of bioactive compounds it contains, which make it an essential part of a healthy diet. Moreover, our research on olive oil industry by-products revealed their potential as a novel source of biophenols, which could play a promising role in preventing Alzheimer’s disease. By harnessing these by-products, the olive oil industry can reduce waste and contribute to a circular economy while also enhancing the health benefits associated with olive oil.

The upcoming 4th Science & Wine World Congress will serve as a crucial platform for further exploration of these findings and their implications for the olive oil industry. By bringing together experts and industry professionals, the Congress aims to foster discussions on innovative strategies for sustainable olive oil production. These strategies could include methods for efficiently extracting and utilizing biophenols from by-products as well as developing new products that capitalize on the health benefits of these compounds. Such advancements could potentially revolutionize the olive oil industry, creating new revenue streams while simultaneously reducing environmental impact and contributing to public health initiatives.

We are pleased to confirm that Francesco Serafini, who until 2017 was the Head of the Research, Development, and Environment Department at the International Olive Council (IOC), will be speaking at the 4th Science & Wine World Congress. Francesco is a renowned expert in tropical and subtropical agriculture with specialized knowledge in seed production, control, and statistical mathematics for biological research. Throughout his career, Francesco coordinated significant projects across olive-growing countries, focusing on areas such as genetic improvement, water resource management, and sustainable development in olive cultivation. He has implemented initiatives for olive genetic improvement in North Africa, established quality pilot units in the Mediterranean, and promoted climate-change mitigation efforts through CO₂ sequestration. His work has made substantial contributions to the global olive industry, including the publication of the World Catalogue of Olive Varieties and development of tools to calculate the carbon footprint of olive oil. Francesco’s expertise offers participants valuable insights into sustainable practices in olive cultivation, making his presentation a highlighting the congress.

Francesco Serafini, President of The Garden of Peace Association 

We warmly invite you to join us at the 4th Science & Wine World Congress and share your insights by submitting your research on sustainable practices in wine and olive oil production. This congress provides a unique platform for researchers, practitioners, and industry leaders to exchange knowledge, networks, and explore the latest innovations that drive sustainability in these sectors. Do not miss the opportunity to contribute to this vital discussion—submit your work and register today to secure your place at this impactful event!

 

1. Ferrer-Gallego, R. & Silva, P. (2022). The wine industry by-products: applications for food industry and health benefits. Antioxidants, 11, 2025. DOI: 10.3390/antiox11102025
2. Gonçalves, M., Vale, N. & Silva, P. (2024). Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties. Antioxidants, 13, 762. https://doi.org/10.3390/antiox13070762
3. Gonçalves, M., Rodríguez-Pérez, M., Calabrò, A., Burgos-Ramos, E., Accardi, G. & Silva., P., (2024). A Narrative Review of Metabolomic Insights into Olive Oil’s Nutritional Value. Applied Sciences, 14, no. 10: 4203. https://doi.org/10.3390/app14104203
4. Gonçalves M., Costa M., Paiva-Martins F. & Silva P. (2024). Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention. Molecules, 29(20). 4841. https://doi.org/10.3390/molecules29204841