2022 Food Waste Solutions Summit
May 10-12, 2022 | Minneapolis, MN
Manager, Environmental Risk & Sustainability
Ms. Curelli has over 16 years of Environmental, Health, & Safety and Sustainability experience with federal and state government and multinational fortune 500 companies; including achieving, and ensuring, compliance with corporate EHS Management Systems, ISO 14001 and ISO 18001 certification and site MNSTAR designations covering corporate, distribution, education, manufacturing, R&D and retail operations.
Diane joined General Mills in December 2013 as a member of the Global Safety and Environment team and is responsible for supporting efforts to reduce overall environmental risk for the corporation, writes environmental and sustainability standards for the Environment & Safety Management System (ESMS) and partners cross functionally with teams to help develop manufacturing sustainability strategies to meet our company ambitions. In addition to ensuring compliance with regulations and establishing leading standards for protecting the environment, Diane leads General Mill’s Zero Waste to Landfill and Food Loss & Waste Reduction initiatives, is responsible for corporate Scope 1& 2 Greenhouse Gas Accounting and has oversight for the global environmental metric data system. She was the volunteer pillar leader for the General Mill’s Veteran’s Network for a three-year term and continues to serve as an Ally.
Diane earned a BA in Geology and a Master of Science degree in Environment, Health, and Safety with a focus on toxicology and epidemiology; both from the University of Minnesota, Duluth. She is also a graduate of the National Outdoor Leadership School, Wilderness Medicine Institute and was a volunteer Nationally Registered EMT for over seven (7) years.
In her free time Diane enjoys trying new recipes, getting outdoors, and finding alternatives to long distance running.
Thursday, May 12th
10:30am - 11:30am
Breakout Sessions (Running Concurrently)
Johnson Great Room
Turning Waste into Value: New Frontiers in Recycling
What can be done to ensure we’re finding the highest and best use for any food or scraps that remain? Almost any scenario to decrease the amount of food that ends up in waste streams requires organic recycling, yet the industry faces barriers like insufficient processing capacity and unfavorable economic conditions. Dive into these challenges and discover “what’s next” for food recycling, through case studies of successful recycling models, like composting, insect farming, and more.