Diana wants to have a positive impact on her community and the environment. Helping clients succeed sustainably directly ties in with that.
As part of our carbon team, Diana enjoys working with clients to reduce carbon emissions. She is experienced in supporting businesses to develop carbon footprints, EPDs, GHG verification, and SBTi target submissions, so they can confidently communicate their carbon accomplishments using science-based evidence and following international best practice (including GHG Protocol, ISO 14064-1:2018, ISO 14067:2018, Science Based Target initiative FLAG Guidance).
Read our blog: 5 Minutes with Diana
Diana has a background in engineering, winemaking and hospitality and has developed guidance on measuring operational emissions for clients in the primary sector and waste industries. She also supported clients in measuring emissions from events/functions/large festivals.
Originally from Chicago, Diana moved to Aotearoa New Zealand in 2017 to pursue her dream of becoming a winemaker. When she’s not working for thinkstep-anz, Diana can be found making small-batch, low-intervention wines or kayaking around Waiheke Island. Her MSc publication showed that mixed yeast communities influence the terroir of wines - and contribute to regional distinctiveness https://academic.oup.com/femsyr/article/doi/10.1093/femsyr/foad005/7022319 She is also an accomplished magazine feature writer https://www.jancisrobinson.com/articles/wwc22-diana-hawkins on wine and sustainability.
Having worked in the wine industry for more than a decade, she experienced the devastating impacts of climate change first-hand. This motivated her, to focus on helping other businesses to become more sustainable.
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