NEWS
NUTRITION EXPERT T. COLIN CAMPBELL
INAUGURAL WAVES OF INNOVATION WINNERS ANNOUNCED In the fall of 2013, Pepperdine University launched Waves of Innovation, a cornerstone initiative created to inspire, engage, and motivate faculty, staff, and students to rethink Pepperdine, to share their innovative ideas, and to help shape its future. Winners of Pepperdine's inaugural Waves of Innovation were announced at the Waves of Innovation Talks held on January 15 at Smothers Theatre in Malibu. 2I WKH HLJKW ÀQDOLVWV ZKR SUHVHQWHG WKHLU LGHDV WR 3UHVLGHQW %HQWRQ DQG the Waves of Innovation Committee, six were awarded substantial grants to implement their ideas to improve Pepperdine and make it a more agile and sustainable institution. "The Waves of Innovation Talks brought together our community, faculty, VWDII DQG VWXGHQWV IURP DOO ÀYH VFKRROV WR KHDU HLJKW LQVSLUDWLRQDO WDONV DERXW KRZ WR PDNH 3HSSHUGLQH D EHWWHU SODFH UHà HFWV /HH .DWV YLFH provost for research and strategic initiatives and Frank R. Seaver Chair in Natural Science. "Each talk presented a unique approach to change; change that could help others, our students and our university. President Benton and the Waves of Innovation Committee were so impressed with the ideas they heard last night that they made six different awards, each over $25,000." Read more about the Waves of Innovation winners: pepperdine.edu/waves-of-innovation
8
Spring 2014
DISCUSSES "THE TIME FOR NUTRITION HAS ARRIVED"
For more than 40 years, T. Colin Campbell has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. On February 20, the renowned biochemist and nutrition expert led the W. David Baird Distinguished Lecture Series with a discussion of his new book, Whole: Rethinking the Science of Nutrition. Campbell also explored the concepts in the documentary Forks over Knives, which sheds light on his research and examines the lives of those who have been positively impacted by his recommended whole-food, plant-based diet. The talk concluded with discussion of The China Study, one of America's best-selling books about nutrition coauthored with his son Thomas Campbell, and a question-and-answer session. T. Colin Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has authored more than 300 research papers. In addition, he is coauthor with Thomas Campbell of the best-selling book, The China Study: Startling Implications for Diet, Weight Loss, and Long-term Health and wrote the New York Times best-seller Whole: Rethinking the Science of Nutrition with Howard Jacobson. seaver.pepperdine.edu/dean/lectureseries