Premier's Award for Agri-Food Innovation Excellence

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2016 Regional Award Winner

Cave Spring Cellars

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MPP Jim Bradley and Dave Hooper

MPP Jim Bradley and Dave Hooper

Since Cave Spring Cellars opened its doors in 1987, production has grown from 2,000 cases of wine a year to 70,000. In an effort to reduce both septic and wastewater costs associated with an increase in production, the winery partnered with the Wine Council of Ontario's Sustainability Committee and the Bloom Centre for Sustainability. Together, they piloted an innovative, eco-friendly approach to wastewater treatment. Initial tests of the low-energy, low-cost modular unit achieved pollution levels far below discharge limits for the Niagara Region. Inspired by those results, Cave Spring Cellars installed a full-scale system, becoming the first winery in the world to use a fully biological system to purify its wastewater.


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