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."
Huanchaco: de mar ancestral a cloaca Perú
Huanchaco no es una playa más. Es un territorio imponente donde la pesca ancestral, los caballitos de totora y una cultura milenaria han convivido durante siglos con el mar. Hoy, sin embargo, ese ...
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