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The wine industry is making a concerted effort to adopt environmentally responsible practices but sees a need for better education among both consumers and professionals on many "green" issues, according to two ºÙºÙÊÓƵ surveys of wine industry professionals and executives.

Robert Smiley, professor and director of wine studies in the ºÙºÙÊÓƵ Graduate School of Management, discussed his findings this week at the annual Wine Industry Financial Symposium in Napa, Calif.

Those surveyed ranged from growers to vintners to distributors. Many said their firms were actively engaged in environmentally friendly business activities, such as package redesign, use of biodiesel fuel, wastewater reclamation and developing "green" building plans.

Eighty percent of the vineyard representatives said they have used sustainable farming practices on at least part of their acreage during 2008. And nearly half said they have been, or plan to be, marketing their grapes as "sustainable" or "organic" during the current or upcoming year.

They expressed a concern, however, over the lack of clarity in the industry and among consumers over what many environmental terms like "sustainable," "green," and "low carbon footprint" actually mean and how industry can genuinely adopt environmentally sensitive practices.

Results of both the wine executives and wine professionals surveys are available online at .

As part of their ongoing support for the California wine industry, the Graduate School of Management and the ºÙºÙÊÓƵ Department of Viticulture and Enology will offer the 2009 Wine Executive Program March 8-12 in Sacramento. The four-day program will focus on the management skills necessary to be profitable in the wine industry. Information about the program is available online at .