Walk the Talk is a curiosity driven and solution seeking podcast about sustainability in Wine, Gastronomy and Tourism. The host Riikka Sukula is Jackie-of-all-trades professional with over three decades of experience in hospitality, retail, restaurant, importing, vine growing and winery business. Walk the Talk welcomes guests who are dedicating their lives to sustainability issues and are unique specialists in their fields. Riikka’s mission is to raise awareness and constantly learn more about this complex theme which plays a crucial role in our everyday lives and in the future of our planet. Together with podcast guests, we learn both the big picture of sustainability and the practical small needed steps of action in our everyday life.
#18 Alessandro Masnaghetti, the Mapman - why understanding landscape is important in sustainability thinking
In this episode we walk the landscapes of Barolo and Chianti with the Mapman Alessandro Masnaghetti. He explains how understanding landscapes increases our understanding of how and where sustainable farming and viticulture is possible. We all think about the justification for such an agricultural product as wine, as we could easily live without wine, but there are several reasons why vineyards play an important role in global agriculture - listen and find out. Links: https://www.enogea.it/a...
27 Jul 2022
#17 Laura Donadoni - Italian wine girl - discrimination prevention and sexual harassment education
Many issues of social sustainability is a subject too rarely touched in the wine world. It’s often for the uncomfortable topics that we need to find straightforward solutions. In this episode I speak with Laura Donadoni who brought up a great, simple idea that is used in other industries in the USA and proposed it to the Italian wine industry; sexual harrasment prevention courses that teach and educate workers how to recognize inappropriate behaviour and how to act when we experience or vitne...
How can we reduce the negative impacts of packaging - one effective way is recycling glass and accepting visually imperfect recycled glass bottles and lighter weight bottles. Claudio Agostini from glass packaging manufacturer Vetri Speciali explains in this episode the development and production process of glass bottles made with 100% recycled glass materials. Vetri Speciali: https://www.vetrispeciali.com/ Wild Glass: https://www.vetrispeciali.com/fr/wild-glass Estal packa...
13 Jul 2022
#15 Stefano Scavino, farmer and owner of Duipuvrun farm - Farm to fork actions through biodiversity
Last year in October, the European Parliament took a very important vote to accept a Farm to Fork strategy. It is at the heart of the European Green Deal. Aiming to make food systems fair, healthy and environmentally friendly. Food Systems cannot really be resilient to crises such as the pandemic we've just had if they are not sustainable. Stefano Scavino is really Walking the Talk in this and he tells us about his Farm to Fork farming and consumer engagement in this episode. EU Farm to Fork ...
6 Jul 2022
#14 Martina Doglio Cotto, sommelier & tour operator - Sustainable food and wine tour design
What are sustainably savvy travellers requesting when planning a wine & gastronomic tour? How sustainable choices can be nudged into all itineraries? These are issues that Martina considers when building her gastronomic tours in the Piedmont and Ligurian regions. Knowing and engaging with the various partners - wineries, cheesemongers, botanists, bakers and many many others is key to providing a memorable and sustainable experience! Read more on ecological accommodation and ...
29 Jun 2022
#13 Michele Fino, Professor of Legislation - University of Gastronomic Sciences - wine label legislation from sustainability point of view
What are the European wine quality control laws based on? How and what can you read from the labels? Professor Fino is an established professor at the Gastronomic University of Pollenzo - the so called Slow Food University, and his expertise lies on wine and food labeling legislation. In this episode we talk about the history of the Italian quality control legislation, its transparency and traceability. All changes to the DOCG and DOC legislations spring from the initiatives from the producer...
22 Jun 2022
#12 Piero Rossi Cairo, owner of Tenuta Rossi Cairo, La Raia - renewable energy solutions in wineries
Energy and water solutions are often the main sustainability themes most companies are looking for first, when starting their sustainability actions, but it’s a big step for many small companies requiring often a big investment. In this episode we will talk with industry specialist Piero Rossi Cairo who has switched sides from energy sector M&A lawyer to a viticulturists and he truly has deep knowledge on the subject - how to realize an energy solution that makes sense, saves money and re...
15 Jun 2022
#11 Maurizio Gily, agronomist, professor - Sustainable future in viticulture and agriculture
Vine thrives in areas where other agriculture is basically impossible - steep hillsides and relatively poor soils. It is a very long living perenna that during the long growing season, it sequesters carbon dioxide well - but it also has negative environmental impacts such as the cumulation of copper to the soil. Professor Gily: http://www.gily.it/ Read more on pests and diseases: EIP-AGRI Focus Group Diseases and pests in viticulture Read Prof. Gily on climate change in viticult...
8 Jun 2022
#10 Sandro Minella, wine educator and culinary tour guide - sustainable growth in enogastronomic tourism
What makes enogastronomic tourism and wine tourism so fascinating? How tourism’s negative impacts can be minimized and how the positive impacts can be spread? What are ways to sustainably grow tourism and lengthen the life cycle of tourism? These are topics we discuss with educator and tour guide Sandro Minella specialising in wine and gastronomic tours. Sandro Minella tours and lectures www.tasteyourway.com https://www.linkedin.com/in/sandro-minella-9b8a51b/ Langhe: https://lang...
31 May 2022
#9 Eva Codina, Casa di Langa hotel director - developing a sustainable hotel
Eva Codina is a hospitality industry professional of many years and her latest endeavor has been the building and opening of Casa di Langa hotel. A truly sustainable approach has been applied in both the construction and operation of the hotel and restaurant. Links to : Hotel website https://www.casadilanga.com/ Facebook: https://www.facebook.com/casadilanga/ Instagram: @casadilanga Krausegroup https://www.krausegroup.com/ GaS Studio con Parisotto+Formenton Architetti - Expert ar...
20 Apr 2022
#8 Tom Hyland, journalist and author - The role of journalism in wine sustainability
Tom Hyland shares the latest stories from producers around Italy on their actions against climate change. The role of journalists is vital in informing consumers how to make more sustainable choices. As there is no one solution that would fit all it’s important to share as many aspects of sustainability actions as possible. Tom Hyland’s website: https://learnitalianwines.wordpress.com "The Wines and Foods of Piemonte" - Tom's book you'll find from Amazon From the show: Simon...
12 Apr 2022
#7 Alexandra Stålhandske, Lively Wines Sweden - The crucial role of importers in choosing sustainably produced wines
This is Walk the Talk, a podcast that takes a curious approach to all aspects of sustainability in Wine, Gastronomy and Tourism. Together with my guests, we are exploring how our future will become more prosperous, equal, fair, harmonious and sustainable. Importers play a huge role in deciding what you find in your local wine shop. Alex Stålhandske from Lively Wines Sweden, walks us through their sustainable wine selection process to their portfolio. www.livelywines.se IG: @livelywinessweden ...
5 Apr 2022
#6 Roberta Ceretto, Ceretto Winery - Installing sustainability thinking throughout the organization
Ceretto winery is an example of successful, big scale, achievements in sustainable production - over 180 ha of biodynamic vineyards, hazelnuts, wine production, restaurants and sweets production. Roberta Ceretto tells us how it’s done in this episode of Walk the Talk. We are not using our green consciousness as a marketing tool, but rather try to install this thinking to all our doing and with all our personnel. But we should educate the consumers much more on what sustainability is. ww...
29 Mar 2022
#5 Tuuli-Anna Tiuttu, SDG Monitor - Preparing a sustainability action plan
Do you and your company have a comprehensive and complete sustainability action plan? Are your goals tied to the Agenda2030 and the UN Sustainability development goals? Learn why you should. SDG-monitor CEO Tuuli-Anna Tiuttu tells us how to get started. “Treasure what you measure” and “you can only manage what you measure” are some learnings from this week’s episode with Tuuli-Anna Tiuttu from the online sustainability action plan and measurement tool SDG Monitor. https://www.sdgm...
22 Mar 2022
#4 Deborah Parker Wong, Editor of SOMM Magazine & Slow Wine Guide USA - Sustainability in wine education
Almost as important as having a sustainability action plan and taking the actions for more sustainable wines, foods and tourism services is to communicate them clearly and transparently to the consumers. Deborah Parker Wong is a California based wine educator and journalist and she shares her views of the topic in this week’s episode. Slow wine guide is (to our knowledge) the only wine guide that has a sustainable criteria in its selection of wines and producers. Debra is the US Slow wine gui...
15 Mar 2022
#3 Amy Bellotti from Marc Lanteri Restaurant - Sustainability as a source of creativity in a restaurant
Walk the Talk takes a curious approach to sustainability in Wine, Gastronomy and Tourism. My mission is to raise awareness and constantly learn more about sustainability issues. “Consider sustainable choices as a source of creativity”. This is a quote from Amy Bellotti, restaurateur of Marc Lanteri Restaurant in the Grinzane Castle, my guest in this Walk the Talk on sustainability episode. This week we are addressing sustainability issues in the restaurant business wit...
8 Mar 2022
#2 Enrico Rivetto from Rivetto Winery - Increasing biodiversity in the vineyards
I'm gathering the most inspiring people in Wine, Gastronomy and Tourism around my table to talk about sustainability in wine, food and tourism. It’s been an oddly warm and dry winter and the vineyards in Barolo are in a desperate need of water and snow. I invited Enrico Rivetto to talk about sustainability from the point of view of biodiversity in the soils. He received us in his vineyards on a sunny morning before Christmas and explained how biodiversity helps the vineyards in erosion ...
1 Mar 2022
#1 Sara Vezza from Josetta Saffirio Winery - 360° thinking, small steps big results
Walk the Talk takes a curious approach to sustainability in Wine, Gastronomy and Tourism. This week I’m meeting with Sara Vezza, owner of Josetta Safirio winery, an ambitious winemaker from Barolo, Piedmont, who has already taken many steps in sustainability. ”Start taking steps and improve a little every day.” This week I’m talking about sustainability in the wine business with Sara Vezza, a super woman in the wine world, recently awarded with the ISTAT sustainable woman of the year.&n...
22 Feb 2022
Trailer - Walk The Talk on Sustainability
Walk the Talk is a curiosity driven and solution seeking podcast about sustainability in Wine, Gastronomy and Tourism. The host Riikka Sukula is Jackie-of-all-trades professional with over three decades of experience in hospitality, retail, restaurant, importing, vine growing and winery business. For the past 15 years, Riikka has been running her own family business and small Barolo wine farm in Piedmont, Italy. Walk the Talk welcomes guests who are dedicating their lives to susta...
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