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."
Closer Does Not Mean More Abundant: Tuna Shifts Its Map in the Pacific Worldwide
The warming of the Pacific is modifying the distribution of several tuna species in the Eastern Pacific, temporarily bringing them closer to the California coast. For the industry, this signal does no...
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