Comparison between organic and conventional vineyards in Greece, in terms of energy use and greenhouse gas emissions

Wine grape production contributes to agricultural greenhouse gas (GHG) emissions, but comparative data between cultivation systems in Mediterranean regions remain limited. This study assessed energy use and GHG emissions across eighteen vineyards (nine organic, nine conventional) in Crete, Greece, using a cradle-to-gate life cycle approach over two cultivation seasons (2019–2020). While total energy use did not differ significantly between systems (organic: 30,476 MJ ha−1; conventional: 42,340 MJ ha−1; p > 0.05), GHG emissions were significantly higher from conventional vineyards (3,599 vs. 1,938 kg CO2-eq ha−1; p = 0.01). Fuel consumption was the dominant contributor to both energy use (~40–46%) and emissions (~44–50%) for both management systems. Burning of vineyard pruning residues, practiced exclusively in conventional vineyards, accounted for approximately 24% of their total emissions. These findings suggest that organic viticulture offers measurable climate benefits, primarily through reduced fuel use and sustainable residue management practices.