Business View Oceania | September 2020

46 BUSINESS VIEW OCEANIA SEPTEMBER 2020 Climate change has brought with it an urgent imperative to adopt environmentally sustainable practices. Our future lies in looking after the health of our soils and plants and carefully managing our precious water resources. De Bortoli Wines is seriously committed to this new approach. We’ve gone well beyond mandatory requirements, adopting a wide range of innovative programs and practices. Water management, an ongoing move to biological farming in an increasing number of our vineyards, and a careful overhaul of our packaging and waste management practices. The ultimate – and achievable – goal is to be a 'Zero Waste Wine Company'. The changes we’ve made in the vineyard have not only brought environmental and sustainable benefits but have also resulted in healthier fruit that produces better quality wine which, in turn, leads to a healthier bottom line. It’s a classic win-win situation. SUSTAINABILITY De Bortoli Wines are proud partners of the Melbourne Novotel South Wharf. concept we run throughout the hotel.” The sixth level is home to the hotel’s signature restaurant, “Mr. Carpano.” It’s named after the world-renowned herbalist and distiller, Antonio Benedetto Carpano from Turin, Italy, who is perhaps most famous for having invented Vermouth and consequently, the aperitif. “Melbourne is well known for its Italian cuisine,” says Cannon, “we’ve got a modern twist on it, but it all stems from that background of Mr. Carpano.” Capp adds, “We make sure that our wine offerings and cocktails encompass the theme and experience so that we can take our guests on a journey.” Family-owned De Bortoli Wines is a valuable part of that journey, providing the hotel with a fine range of favourite wines from the De Bortoli vineyards across Australia. In addition to their exceptional amenities, the Novotel Melbourne South Wharf has also placed a great emphasis on being environmentally friendly. “Green initiatives are something that we’re passionate about,” says Cannon, “and it’s driven from both our front line and our management team. We’ve got glazed windows throughout the hotel, but we also have other unique features, including an herb and vegetable garden on the rooftop that we utilise. We’ve also incorporated a composting unit; the team really has really supported and gotten behind that.” One of the hotel’s key partners is a water bottle supplier – Just Water. They provide sustainable packaging made from plant-based plastics and paper that is also recyclable. And all single use plastics have been removed from the hotel’s kitchens to reduce the impact on the environment. Even with having a geographically coveted location, world-class dining and a sleek modern building, both Cannon and Capp emphasize the biggest factor that sets them apart from their competitors is the staff of 150 that work at the hotel. “They’re our greatest asset,” says Cannon, “they really do genuinely provide service from the heart and that’s reflective in the feedback