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Cave Spring Cellars Accepts The 2016 Premier’s Award For Agri-Food Innovation Excellence | News image
Cave Spring Cellars Accepts The 2016 Premier’s Award For Agri-Food Innovation Excellence

Jordan, ON Friday, November 25th, 2016 – Cave Spring Cellars’ Operations Manager Dave Hooper accepted the Ontario government’s 2016 Premier’s Award for Agri-Food Innovation Excellence for Cave Spring’s adaptation of a leading edge technology for wastewater treatment called BioGill. This wastewater treatment system is not only unique to the food and beverage industry in North America, but is also the first of its
kind in the global wine sector.

Recipients of the Premier’s award were honoured in St. Catharines during a ceremony hosted by Jim Bradley, MPP for the city. This year marks the 10th anniversary of the Premier’s Award for Agri-Food Innovation Excellence, created to recognize outstanding agri-food innovation across the province. The agri-food and wine sector is responsible for more than 790,000 jobs in Ontario and contributes more than $36.4 billion to the province’s GDP.

Some of the criteria used to assess the award application include the historical uniqueness and originality of the design, operational benefits for current and future use in the agri-food sector as well as the economic and/or social benefit resulting from the innovation.

Cave Spring’s BioGill treatment system is not only another step towards minimizing the winery’s impact on the environment, but also a pioneering initiative in the development of sustainable practices within the food and beverage industry in Canada and internationally. By adopting innovative technology such as BioGill, Cave Spring Cellars continues to lead the way in environmental sustainability in the Canadian wine industry while creating wines that exceed the expectations of the marketplace.

For more information regarding the Premier’s Award For Agri-Food Innovation Excellence visit www.omafra.gov.on.ca


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