Champagne Industry Cuts Carbon Emissions by 27%, Eyes Net Zero by 2050

The Champagne wine industry has set a goal to achieve zero carbon emissions by 2050. This ambitious target was discussed at the annual general meeting of the Association Viticole Champenoise (AVC), which brought together 700 professionals in Troyes in December. The sector has already made progress, reducing its carbon footprint by more than 27% since 2003, surpassing its initial goal of a 25% reduction by 2025. In 2003, the industry emitted 785,000 tons of CO₂. By 2025, this figure had dropped to 580,000 tons.

Christophe Rapeneau, president of the AVC, highlighted that the 2025 harvest was the earliest on record, with picking starting in August for the fifth time since 2000. He described the vintage as exceptional but noted that such early harvests are a clear sign of climate change and underline the need for resilience and adaptation in viticulture practices.

The reduction in emissions was partly accelerated during the COVID-19 pandemic, when travel and tourism slowed. However, the sector has faced new challenges as oenotourism rebounded after Champagne’s recognition by UNESCO. Increased air travel by tourists visiting Champagne estates has added to the industry’s carbon output.

To reach net zero by 2050, Champagne producers must cut emissions by another 75% over the next 25 years. The AVC plans to achieve this through a combination of technological innovation and changes in vineyard management. One key initiative is reducing the weight of Champagne bottles. Lighter bottles use less energy to produce and transport. Currently, 25 producers are testing a new bottle weighing 800 grams, with two million bottles produced and over 600 samples analyzed so far. Results from this trial will be published in 2027. Meanwhile, some winemakers are experimenting with even lighter bottles, such as a 725-gram version developed by Marne grower Cédric Moussé.

Other strategies include updating machinery to be lighter and more energy-efficient, exploring wider vine spacing to reduce inputs, and encouraging shared use of vehicles among growers through cooperatives. The AVC also supports planting hedgerows to offset unavoidable emissions.

Pierre Naviaux from Comité Champagne emphasized that reducing carbon emissions will decrease reliance on fossil fuels and strengthen France’s economic sovereignty. He said that these efforts are not only good for the environment but also help prepare for future energy shocks.

The industry faces regulatory challenges as well. Strict rules on pesticide use during vine flowering have been introduced to protect bees, requiring significant adjustments from growers. Despite these hurdles, Rapeneau pointed to successes such as a 60% reduction in chemical inputs over the past decade and strong participation in disease monitoring programs covering more than 22,000 hectares.

The AVC leadership stressed that their approach is focused on positive environmental action rather than punitive measures. They called for unity among Champagne producers to maintain both sustainability goals and the region’s reputation for excellence. The association remains committed to developing new grape varieties suited to changing conditions and ensuring that Champagne continues to symbolize celebration around the world while meeting ambitious climate targets.