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."
OPINIÓN: Crisis noruega para el océano 'El gobierno debe parar' Noruega
En menos de dos años, el gobierno pudo estudiar un área que es casi el doble de grande que la superficie terrestre total de Noruega. Esto no tiene credibilidad. Por lo tanto, el gobierno...
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