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Some critical factors in the development and
implementation of ISO 14001 environmental management systems for wine
cellars Lourens van Schoor, Environmental
Manager, ARC Research Institute for Fruit, Vine and Wine, Tel. 021-809
3158, Fax: 021-809 3002, e-mail: lourens@nietvoor.agric.za
Several South African wine cellars have already indicated
the desire to develop and implement the international environmental
management system (ISO 14001) for marketing purposes, as well as to remain
competitive on foreign markets. So far New Zealand is the only country
able to certify wine cellars and vineyards according to this Standard and
eight cellars (and vineyards) have been certified, which has set a new
standard in the export markets. According to managers of these wine
cellars, this is the only way to ensure that they play a sustainable role
in the export markets and this standard is expected to become a minimum
requirement in these markets within the next few years. However, there are
several obstacles that may influence and/or delay the development and
implementation of this formal system. The major obstacles are: A shortage of professionally trained system developers
has direct financial implications for cellars, especially since
competition between developers (consultants) is then minimal and cellars
are exploited because their knowledge regarding the development and
implementation of such a system is limited. Consultants may also present
themselves as professional system developers, without having received
formal training. Since ISO 14001 consists of various administrative,
technical and environmental legislative elements, it is not always
possible to appoint a consultant who is au fait with all aspects of the
system. Often, without the cellar knowing, sub-consultants are used who
not only increase the cost of development and implementation, but may also
have various negative long term implications for the cellar. The biggest
of these is that sub-consultants may not always be available when problems
are being experienced or when the system has to be improved. The cellar
should try to appoint a consultant who makes minimal use of
sub-consultants. By so doing the process is accelerated, the costs reduced
and a long term relationship with a specific person cultivated. One of the minimum requirements of ISO 14001 is the
fulfilment of national environmental legislative requirements. It has been
found, in the mining industry in particular, that this is undoubtedly the
biggest impediment to the implementation of an ISO 14001 system and may
obstruct implementation and certification. Until the presentation of the
course on "Integrated production of wine" most cellar managers and/or
winemakers were unaware of all the relevant environmental laws. To
overcome this hurdle, the cellar first has to distinguish between
development and implementation of ISO 14001. A competent consultant should
develop a system within a few months, while the implementation depends
largely on the cellar personnel and other resources. Compliance with
environmental legislation plays a large role and the consultant/developer
can only play a supporting role in this regard. Cellar personnel must be
fully committed to comply with all environmental legislation and to follow
the procedures and programmes as required. It is especially important for
cellars to realise that they will only be certified if the system is
already functioning. Proof must also be given that all the criteria of the
standard are being met. This may entail large financial implications if
all the elements are not in place when the cellar is audited by
professional ISO 14001 auditors. To prevent possible disappointment, cellars have to
concentrate particularly on the following aspects before appointing a
consultant to develop and implement an ISO 14001 environmental management
system: To remain competitive in foreign markets, cellars should
attempt to implement an ISO 14001 environmental management system as soon
as possible. However, to develop and implement this system efficiently and
cost-effectively, cellars should first pay attention to possible
obstacles.
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