A graduate of Wharton's Advanced Management Program with a Ph.D. in biochemistry, Scott Nichols draws on his education to develop new biologically based business ventures. He has worked extensively on biodiversity projects in Africa and South America, which has given him a deep appreciation for developing comprehensive approaches to sustainable food production. He also has a passion for food and cooking. "I have a complete and total belief that we must act with urgency to find the most sustainable ways to produce good and healthy food. Big and little steps are both important."