The Future of Food: Exploring the Multiple Challenges to Sustaining Our Nutritional Needs

Aired Thursday, 22 August 2019, 3:00 PM EST / 12:00 PM PST

The world’s population continues to grow. Our access to information continues to increase. Ranging from decadent restaurant marketing messages to sophisticated dietary needs to weight loss gimmicks to a lack of clean water and whole foods, around the world we are all seeing food through varying lenses. As a result, we are collectively demanding more and more from the planet to meet the demands of our consumption. Join Jennifer as she explores a fascinating variety of sustainability hurdles with Scott Nichols, Founder and CEO of Food’s Future, LLC and Chair of the ASC BoD.

Bio:

Scott Nichols, Founder and CEO of Food’s Future, LLC and Chair of the ASC BoD

Prior to founding Food’s Future, Scott was co-founder and managing director at Verlasso Harmoniously Raised Fish. There, he led Verlasso to become the first ocean-raised salmon to receive a buy ranking from the Monterey Bay Aquarium Seafood Watch program that recognizes environmentally responsible farming practices. In recognition of his efforts to communicate the value of sustainable seafood, he was named the 2015 Seafood Marketer of the Year by IntraFish.

In land-based agriculture, Scott’s experience includes product development research through commercialization for both vegetable and row crops. He is an inventor on 43 patents in a variety of plant and crop science areas.

Scott is a frequent speaker on how to address the world’s future food needs and how ever-increasing sustainability must be an integral part of agriculture’s evolution. Recent addresses include the Environmental Defense Fund, Seafood Expo North America, Seafood Summit, Fortune Brainstorm Green, the Global Ocean Action Summit, University of North Carolina, Duke University, University of Chicago and the Wharton School.

Previously, Scott was a member of the JRS Biodiversity Foundation board of directors whose extensive work on biodiversity projects in Africa and South America gave him a deep appreciation for developing comprehensive approaches to sustainable food production. He is currently a member of the board of directors for the Aquaculture Stewardship Council whose mission is to create a world where aquaculture plays a major role in supplying food and social benefits for mankind while minimizing negative impacts on the environment.

Scott’s education includes the Advanced Management Program at the Wharton School of the University of Pennsylvania and a Ph.D. in biochemistry from UCLA.