Ahhh… the sound of cork popping out of a bottle! The experience of fine wine begins with the sound of the cork. How we love them! But are they sustainable? Well, yes. But cork production is in jeopardy due to the introduction of synthetic corks and screw caps, which threatens to destabilize the ancient tradition of cork farming (for more info on cork farming, ask us). COWHORN Vineyard & Garden is collecting pure, natural corks to send to Western Pulp.
Western Pulp is located in Corvallis, Oregon and has revolutionized shipping wine. Currently their wine shippers contain a minimum of 99% recycled paper content. They are now using recycled corks to produce wine shipping trays. COWHORN has currently teamed up with the Ashland Food Coop as a drop off location for 100% pure corks. Please either drop off your corks at either the Coop or bring them back to COWHORN on your next visit! Above is an example of what they are making.
» Visit WesternPulp.com
Wine bottle recycling is difficult because the bottles vary in size, color and content. We are currently working with the Green Glass Company located in Weston, Wisconsin as a bottle supplier, using our own bottles. We recently shipped 1,000 COWHORN bottles, which the Green Glass Company will craft creative glassware, such as goblets by using the neck of the bottle and tumblers with the bottom of the bottle. We encourage everyone to bring back their empty COWHORN bottles so that we can recycle as many as possible!
» Visit GreenGlass.com
Our in-house recycling program is extensive. We are proud that between all our facilities, we only generate one residential sized trash can of waste per week! In addition to standard curbside recycling, provided by Rogue Disposal, we collect additional items that only Ashland Sanitary accepts (freezer boxes, plastic tubs, etc.) and deliver them to the transfer station. Our recycling program covers everything from biodegradable hand soap to 100% recycled Forest Stewardship Council certified paper products (both office and restrooms) manufactured in the USA. Plant and food waste is recycled into our compost and vermiculture programs, respectively. The tasting room uses 90-100% recycled tissue paper and kraft bags made in North America. Reusable silverware is provided in the employee break room to reduce disposable utensil waste. Any additional garden produce is dontated to Access, a local food bank.
