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."
The Giant Squid Fishery: An Uncertain Future for Another Year New Zealand
The giant squid (dosidicus gigas) fishery, which catches more than 1 million tons annually in the South Pacific, faces an uncertain future after a key meeting in New Zealand failed to make significant...
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