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May 24, 2008: Portuguese cork
manufacturer launches a recycling program.
At the Culinary Institute of America at Greystone, in the wine classes alone, Crystal Collins, the wine studies program coordinator, estimates they collect up to 900 corks a day from the bottles they open. Add to that the bottles of wine opened in the Wine Spectator Restaurant, and at special CIA events. Then imagine all the bottles of wine that are opened every day throughout the Napa Valley. It all adds up to a heck of a lot of corks. Cork manufacturers produce more than 13 billion stoppers a year, but until recently, at least in the US, however, no one had created a systematic, organized cork recycling program. ReCORK America, sponsored by Amorim, the huge Portuguese cork manufacturer, is setting out to change this, with a recycling program, which has just made its debut in California. Still the most-used closure for wine bottles, a cork begins its life as bark from a cork oak tree, or technically Quercus suber L. Naturally sustainable, the bark is expertly shaved and meticulously honed to produce the corks. The healthy oak trees are only harvested once every nine years and often live more than 200 years. Even after a wine cork concludes its initial job, it remains a natural product — so it seems obvious that instead of tossing it in the trash, it could be reused. “This is a natural, for a natural product,” said Roger Archey, project manager for ReCORK America. What began as a pilot program in Oregon is now up and running in many San Francisco businesses and restaurants and now, a few locations in Napa Valley, he said. There are plans to eventually take the program nationwide. Unlike artificial corks or screwcaps closures, used corks can be recycled and then re-made into floor tiles, building insulation and gardening products. A company is Missouri is producing attractive flooring made from recycled corks and has already partnered with ReCORK to pay for transportation. Recycled cork can even be finely ground and consumed in a bio-mass generation projects. (Incidentally, used corks make great fire starters; try this to start up your fireplace or wood stove.) The cleaned, finished cork can also be used for automobile gaskets, shoes and even experimental clothing.
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Some wineries, like Signorello in Napa, have joined the program. Besides bottling line surpluses, wineries go through large amounts of used cork in their testing labs. The Culinary Institute of America at Greystone in St. Helena has also adopted ReCORK America. They now have cork recycling boxes in the Rudd Center classrooms as well as the Wine Spectator Restaurant at Greystone. Other local businesses including Bouchon restaurant in Yountville and the Calistoga Ranch have partnered to collect and deliver their used corks. The new Whole Foods market in Napa is onboard and may make a huge impact due to their corporate reach. Rebecca Martin, an associate team leader who runs the store’s wine program, said, “Being green is a big part of my life. We here have the power to do things — a green mission fits into Whole Foods’ philosophy. The trucks are already driving around, dropping off deliveries, now they can pick up corks.” Martin is hoping that there will soon be ReCORK America recycling bins throughout Northern California. “The more corks recycled the better ... Screwcaps have their place,” she said. “But I’m a fan of cork, it’s a renewable resource.” So far, the initial success and positive response to the program has led to a good problem. “At this point, the logistics are the main concern,” said Archey. If it takes more energy to collect corks, then the program becomes financially and environmentally unsustainable. People involved are getting the word out by filling empty “deadhead” delivery trucks — those returning without a load – with big bags full of corks to deliver to a collection center, such as Amorim’s in Napa. “This is a networking process, mostly for people in the field,” said Archey. “This is just the beginning,” said Archey, who is open to speaking with entrepreneurs, inventors, scientists, architects and others to come up with novel uses for recycled cork. “We’re looking for new, symbiotic relationships. My offer to the market is, if you want to test out your theory, give me a call.” For more information on where to find cork recycling boxes call: (877) 321-CORK or e-mail: recorkamerica@pacbell.net By BOB ECKER
Προσθήκη:
24/05/2008 Για παλαιότερες δημοσιεύσεις κάντε κλικ εδώ. |
