Sustainability

Seldom does an industry achieve the commitment to sustainability as practiced by the wine cork community. Every stage of the wine cork lifecycle, from planting new cork oak saplings to the recycling of used stoppers, benefits from thoughtful, meticulous efforts. Growers, harvesters, processors, finishers, distributors, and wineries all voluntarily participate in sustainability practices that improve the health of our planet. Each has developed their personal commitment and means to use and reuse resources more wisely, impart less stress on the environment, and improve the health and care of the people, plants and animals affected by wine cork production and use. Coming together as an entire industry to address every phase of the wine cork life cycle has proven to magnify the benefits. As a worldwide leader in sustainability practices, let’s consider the contribution of M.A. Silva, and others in the cork community.

Cork oak forests

One of our key responsibilities of M.A. Silva is to actively promote sustainable forestry practices throughout the cork growing region of southern Portugal. Here, the districts of Alentego and Algarve, offer a nearly perfect combination of climate and soil. In this region more cork oak trees grow than any other location on earth, producing over 70% of the world’s cork. Every cork we sell comes from a Monato (cork plantation) in this region.

PEFC Council Certification

In August 2009 M.A. Silva became the first and presently the only cork company to achieve the PEFC Council (Program for the Endorsement of Forest Certification) certification. The certification is awarded only to companies that employ strict "chain of custody" processes. The chain of custody certification provides an assurance mechanism to purchasers that they are buying cork products solely produced from sustainable forests.

Wineries that purchase PEFC Council certified corks from M.A. Silva are able to proudly promote the PEFC Council logo on their labels and marketing materials. Using PEFC Council certified products can become part of their sustainability commitment and brand.

Founded in 1999, the PEFC Council promotes sustainable forests through over 35 independent third-party national certification systems, making it the world’s largest certification system. Covering 85% of the world’s forest area, one hundred forty-nine governments support the PEFC Council including the United States and Portugal. View our certificate.

The World Wildlife Fund

M.A. Silva supports the World Wildlife Fund through its relationship with the Forest Stewardship Council. The WWF Cork Oak Landscape program, launched in 2004, seeks to protect, manage and restore the natural wealth of cork oak landscapes by influencing the policies, practices and markets that affect them. WWF’s program addresses key challenges by promoting sustainable markets, improving governance, changing policy, building capacity at local, national and international levels and demonstrating solutions through field projects.

Cork oak forests represent one of the most diverse eco-structures in the world. A typical landscape supports a vast variety of plant life reaching 135 different species per ¼ acre. Cork oak landscapes contribute to the survival of many of the world’s at-risk or endangered species including the Iberian lynx, the Iberian imperial eagle, Barbary deer, and the Purple-flower Rhododendron.

Due to their diversity, cork forests create income for not only cork growers, but also ranchers, building supply companies and other agribusinesses. Check the facts. Cork is used in a vast array of building products from insulation, to floor and wall finishes. Co-located grains and olive trees produce an array of food and edible oil products. Carefully managed, livestock graze nearby producing meat, dairy and animal byproducts. The diversity of plants and insect life creates an abundance of mushrooms, acorns, berries, pine nuts, honey, medicinal and aromatic plants. M.A. Silva is proud to lend its support to the World Wildlife Fund and such a significant cause.

Harvesting

It is surprising to many that wine cork production actually improves the health and vitality of the tree. Harvesting cork is the operation of removing bark from the trunk and major lower limbs of the cork oak tree. During the spring and summer, the tree is rapidly producing new cork cells. Lacking strength, these cells (cambium) allow the mature bark (periderm) to break away easily and without damage. The cambium continues to grow, protecting the tree and ultimately turning into harvestable periderm cork. With proper care, a cork oak tree lives 175 to 200 years or more, producing bark suitable for harvesting up to seventeen times.

Most non-cork harvesting operations, including grain and lumber, produce significant amounts of carbon dioxide and collateral eco-system damage. This is due to extensive mechanical automation, soil disruption, habitat destruction and extensive shipping requirements. By contrast skilled individuals harvest cork using only traditional hand tools. No mechanized process exists that can produce with the quality cork slabs, care for the tree, and minimize ecosystem impact. We continually refine our forest management principles, harvesting techniques, safety guidelines to protect every aspect of the cork growing region – its forests, wildlife and their habitat and our growers and their families.

Processing Facilities

M.A. Silva carefully protects the environment during every phase of cork processing. By locating our facilities within the cork growing region, we minimize carbon output due to transportation. We reduced the use of hazardous chemicals, improving air quality and the safety of our workers. In our seasoning yards, we trap water runoff due to rain, keeping cork particles out of waterways. Our production team continually monitors the energy efficiency and recycling efforts across every M.A. Silva facility and function.

Finishing and Distribution Facility

In late 2008, M.A. Silva became the first cork processing facility in California to participate in the ClimateSmart^™ program by Pacific Gas & Electric (PG&E). The first-of-its-kind ClimateSmart^™ program allows us to positively impact climate change by offsetting our greenhouse gas emissions.

Green Certified Business

In 2009, M.A. Silva became the first cork processing facility in California to become a Green Certified Business Sonoma County. The program addresses all aspects of the business’ operations, energy usage, recycling efforts and waste production.

From its initial concept the complex was designed and constructed as a state-of-the-art food-grade facility with sustainability concepts integrated into the operations, structure and surrounding grounds. Efficient water and air purification systems, Energy Star^® interior finish treatments, and covered insulation dramatically reduced energy consumption. Water saving irrigation, smart controllers and drought tolerant flora further reduced water consumption, while maintaining the CO² capture benefits.

M.A. Silva is particularly active in the category of solid waste reduction and recycling, dramatically reducing the amount of waste produced. To lower waste, we are committed to eliminating printed documents, and switching our operations online. By moving to high post consumer content packaging, soy based inks, biodegradable packing, and plastics bags made from corn starch, we reduced the consumption of petroleum and non-recyclable materials. These steps, as part of our ongoing sustainability plan, should ultimately help us achieve our goal of producing zero waste in every operation across the company.

Wineries

Sustainability continues to grow in interest at vineyards and wineries. The focus on producing great wine from lower impact fruit growing techniques, ecologically friendly processes and sustainable packaging continues to rise. This effort has become an important branding and marketing element with consumers seeking out eco-friendly wines, and then promoting their finds to friends and retailers. Wineries and vineyards are serious about developing strategies to meet sustainability goals in every aspect of their business.

Using natural cork closures should be a part your corporate sustainability commitment. The life cycle of a natural cork produces only 10% of the green house gas of a synthetic stopper or screw cap. Build this leverage into your strategy. Consider using products from certified Forest Stewardship Council groves ensuring optimal sustainability throughout the entire growth, harvesting and production process. Using cork promotes the use of products that are completely natural, sustainable, renewable, recyclable and biodegradable.

Many third party organizations promote cork recycling. Offer links on your web site and the locations of recycling facilities. Composting and recycling can be a part of your customers’ Personal Sustainability Projects (PSP).