It is estimated that the production and transport of wine bottles makes up nearly 65% of wine’s carbon footprint. This session will explore the innovative ways that wine businesses are tackling this “large elephant in the wine cellar” – ranging from reducing bottle weight, adopting alternative packaging, and trying to change consumer perceptions. It will also include a unique tasting of the same wine in four packaging formats: bottle, box, can, and pouch/PET, and illicit audience analysis on potential differences in taste.