Grape waste from the wine industry is being turned into carbon-soaking biochar - which also enriches the soil.
Biochar is the lightweight black residue remaining after organic material is heated to high temperatures without oxygen. The technical term for this is pyrolysis.
The remaining matter absorbs carbon and biochar is recognised by the Intergovernmental Panel on Climate Change (IPCC), as it safely stores up to half the carbon in its source material for hundreds - and even thousands - of years.
Kathryn speaks with Professor Stephen Joseph, an internationally renowned expert on biochar, has been invited to New Zealand by the Biochar network here, to speak with people in the Marlborough region wine industry.
Also with Central Otago grape grower James Dicey - who's been making and using biochar from grape vine cuttings for eight years.
