Sustainable Global wine business

Evaluation intermédiaire / contrôle continu 1Séance n° 1
Orale / en groupe / Anglais / pondération : 5 %
Précisions : A#1 - Group Work/Coaching session 1 TBA
Cette évaluation sert à mesurer ILO1.1-PGE, ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE, ILO2.3-PGE

Evaluation intermédiaire / contrôle continu 2Séance n° 2
Orale / en groupe / Anglais / pondération : 5 %
Précisions : A#2 - Group Work/Coaching session 2 TBA
Cette évaluation sert à mesurer ILO1.1-PGE, ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE, ILO2.3-PGE

Evaluation intermédiaire / contrôle continu 3Séance n° 3
Orale / en groupe / Anglais / pondération : 5 %
Précisions : A#3- Group Work/Coaching session 3 Select a wine producing country from the “new world” that matches the European “old world” explained in class - Find their international wines/grape varieties, main international export markets - Prepare a 10 mins ppt presentation
Cette évaluation sert à mesurer ILO1.1-PGE, ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE, ILO2.3-PGE

Evaluation intermédiaire / contrôle continu 4Séance n° 4
Orale / en groupe / Anglais / pondération : 5 %
Précisions : A#4- Group Work/Coaching session 4 Find different certifications and accreditations for Sustainable wineries in the EU and other parts of the world outside the US market. Is there any internationally recognized similar to Demeter for Biodynamics?
Cette évaluation sert à mesurer ILO1.1-PGE, ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE, ILO2.2-PGE

Evaluation intermédiaire / contrôle continu 5Autre (date, contrôle surprise...) : ongoing
Ecrite et orale / individuelle / Anglais / pondération : 5 %
Précisions : Attendance
Cette évaluation sert à mesurer ILO2.3-PGE, ILO4.1-PGE

Evaluation intermédiaire / contrôle continu 6Séance n° 6
Ecrite et orale (20 min) / en groupe / Anglais / pondération : 25 %
Précisions : Wineries, as some of the most consumer-facing businesses in the world, have a tremendous opportunity to focus attention on environmental impact as a characteristic that should be profiled alongside wine quality and business ethics. Customers face confusion when choosing and consuming wines. They are presented with a variety of label descriptions, logos of various certifications, different styles and prices ranges, their own personal taste, experience and acquired knowledge about wine. So where to start? You have been appointed as Sustainable Development Manager and be asked to develop a plan to engage consumers and change habits at the moment of buying and consuming wines. We need consumers active and involved in the changes required to make the wine industry fully sustainable in the future. Also to help with the decarbonization of our environment, even beyond net zero objectives. Your job, and that of your team, is to come up with a workable plan to implement in your selected winery in order to engage your customer base (present and future) in the sustainable practices of the winery. It does not matter how much work you put into your winery practices, if your customers are not following your objectives and goals, you will lack financial stability to implement changes. You need your customer base to support the winery activities, and they need you to learn more about sustainability. Both together can achieve durable and long lasting results. TASK 1 ● Select one winery from the IWCA Annual report and provide arguments for your choice. TASK 2 ● Create a workable plan for your selected winery. Powerpoint presentation uploaded in Moodle - 10 teams - 15 min presentation per team. Your document can be structured and presented as your team sees fit. We provide a guide of content that might help with your plan. - What knowledge consumers should have? WHAT to inform them about? ○ Consumers may need to know what’s the impact of the wine industry on the planet. Which activities involved in the wine creation process have a higher carbon footprint? Can they do something about it? Can consumers help mitigate that impact in some way? ○ Consumers may need to know what wineries are doing to reduce their carbon footprint. ○ Consumers may need to know the differences between Organic/Biodynamic/Natural/Sustainable wine. Which of these methods of production or certifications help the planet more? ○ Consumers may need to know the differences between the different certification/accreditation found on labels (or not) and what that means. So they can have an informed choice. - How to raise awareness and communicate the activities, actions or knowledge consumers need to have. ○ Which communication channels will you be using to educate consumers, and getting them involved in the winery activities that contribute positively to the planet? Be creative. - Your ultimate final goal will be: ○ That your wine consumers not only consider Brand, Price, Origin, Grape variety, wine preferences in styles (their comfort zone) but also can make educated wine choices integrating sustainable concerns. So consumers end up contributing to the final mile of what wineries are trying to implement. You need consumers to close your winery sustainability loop. Other considerations to have in mind for your plan. Context of consumption- Where will your customers be consuming your wines? ○ On-premise : HORECA - Hotel, restaurants, cafes. ○ Off-premise: supermarket, online, direct sale at the winery - to consume at home. Persona – Who will be your target, who are your consumers? Do you have different groups? Should you create plans for different audiences? - Gen X/Y - Gen Z/A Have fun. Be creative. Do not copy paste. Original thinking with mistakes, preferable. Be you.
Cette évaluation sert à mesurer ILO1.1-PGE, ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE, ILO2.2-PGE

Evaluation finaleSemaine d'examens
Ecrite (60 min) / individuelle / Anglais / pondération : 50 %
Précisions : Exam - 1 hour Written Exam – 30 question MCQ 1 to 2 short written answers, covering the course content, lectures and reading material provided in class. The exam will take place during Exam week in December 2024.
Cette évaluation sert à mesurer ILO1.2-PGE, ILO1.3-PGE, ILO2.1-PGE