The Ithaca Journal [1] reports that Finger Lakes region vintners are adopting more sustainable growing practices. New York is encouraging sustainability among grape growers with a new voluntary program, VineBalance [2], New York State's Sustainable Viticulture Program [3]. Unlike organic, which has had a federal definition and certification process since 2002, a regulated definition of sustainable does not exist. Yet for smaller farmers, sustainable techniques are more easily adopted, cost-effective measures that can be worked into existing farming plans. VineBalance counts The Finger Lakes Grape Program [4], part of the Cornell [5]University Cooperative Extension [6], [7] as a major contributor and has gained collaboration in the Lake Erie and Long Island growing regions, and with grape industry groups.New York is the nation's third-largest producer of grapes.

NY vintners are also reviewing other innovative green efforts. New packaging, such as bag-in-a-box, will reduce environmental impact in manufacturing, transportation and landfill waste. Trials are also in work to use pest plants as ground cover to reduce the need for herbicides and fertilizers. The president and owner of Miles Wine Cellars [8] Doug Miles sums up the shift in philosophy of many farmers: "Sustainability is really a mindset. My wife and I have four children. We want this farm to be multi-generational, so we have a strong desire to make it better than when we got it. "