(Reuters) - The popularity of farm-to-table restaurants and organic produce is seeping into the wine industry as more producers adopt green practices. But their motives for making organic, sustainable and biodynamic wine may be more personal than business, although the practices also improve the quality of the wines. "Most of the wineries are family-owned businesses and they saw this as a better way to farm. They wanted to pass on healthier farms and businesses to the next generation," said Gladys Horiuchi, a spokeswoman for the California Wine Institute.