Sustainability at Brooklyn Winery
Our Impact at a Glance
At Brooklyn Winery, sustainability isn’t a program layered onto our business, it’s built into how we operate. From composting 100% of grape production waste to donating over 20,000 pounds of surplus cuisine, we prioritize circular systems that reduce waste while strengthening our local community.
Waste Diversion & Composting
At Brooklyn Winery...
100% of organic grape production waste is composted (including stems, seeds, and grape must from wine processing).
100% of recyclable waste is diverted from the landfill.
All spent pomace, lees, and non-serviceable wine are repurposed or reused in production and culinary applications.
Sustainable Event Operations
We emphasize reusable serviceware: glassware, ceramic plates, and silver utensils are always used over disposables.
Linen-less wood tables reduce laundry-related water, detergent, and energy consumption.
We support lower-waste events through thoughtful planning recommendations, plant-forward culinary offerings, and a venue designed with reclaimed materials and architectural elements that honor the building's history.
Food & Community Impact
Since 2018, Brooklyn Winery has donated more than 20,000 pounds of surplus food through our partnership with the local hunger-relief organization, Rescue Leftover Cuisine.
Through our ongoing partnership with CHiPS (Community Help in Park Slope), our Culinary and Front of House teams also prepare and serve meals for approximately 300 food-insecure community members each quarter.
Circular Wine Production
We partner closely between the Winemaking and Culinary teams to reuse wine and grape byproducts, reducing waste through cross-department utilization. Examples include our in-house pomace chocolate chip cookies, soaps and sauces utilizing otherwise unused product, and the cross-utilization of product in the kitchen.