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NEW YORK, New York, September 25, 2012 (ENS) – Designing Our Environments, a theme of this year’s Clinton Global Initiative, has brought millions of dollars in investment in ecosystems, urban centers, tree planting, food production, water protection, social and educational environments this week, and the projects keep rolling in.

Held each year in September to coincide with the presence in New York of heads of state attending opening of the UN General Assembly, the CGI was established in 2005 by President Bill Clinton to help solve the world’s most pressing challenges.

President Barack Obama and Republican presidential candidate Mitt Romney each spoke separately at the CGI today, but neither addressed environmental issues.  President Obama pledged an offensive against human slavery in all its forms, while Romney explained how he would substitute trade for U.S. foreign aid to other countries if he is elected.

You can read the full story online at:

Methods for chilling fish have essentially been a progression of better ice products... from block ice to flake ice, from refrigerated seawater to slurry ice. Now an invention from Iclandis poised to make its debut in Alaska, and the potential it holds for the industry is off-the-charts.

The fundamental difference is that the ice particles are considerably smaller... several hundred of them will fit on the end of a human hair... and the reasons this is important are legion. The smaller the ice particle the more complete the coverage of the fish and the more rapid the temperature drop. Proper handling is hugely important, but unless you quickly lower the temperature of the fish, quality deteriorates fast.

You can read the full story online at:


From Stan Emert, Executive Director of The Post Harvest Project:

I asked Craig Rominger, President and CEO of WCTA member company nanoICE, if I could contact you, because I thought you would want to help put Craig’s vision into action.

 When I first heard about nanoICE, I thought “what a tremendous idea!” As I got to know Craig, I found that he had a deeper vision – one where people around the world could benefit from great technologies. Craig’s idea was centered on a basic necessity of life: nourishment.

 We know that there are nearly 1 billion people in the world who are starving.  And we hear many people talk about solving hunger, but Craig has a vision of much more than talk. So, he formed the Post Harvest Project to take action to reduce post harvest waste to help feed the world.

You can read the full story online at:



New York, September 25 – With an ever-growing demand on the world’s food supply, a Seattle-based company is taking a unique approach and has created a method to provide food and jobs by reducing post harvest waste. nanoICE, Inc. (nanoICE) has made a commitment to action through the Clinton Global Initiative (CGI) to launch The Post Harvest Project (PHP), a global NGO focused on getting more food to market and improving nutrition through a holistic approach helping farmers, fishers and ranchers.

Craig Rominger, nanoICE CEO and PHP Founder, noted that PHP will positively impact everyone from food consumers to food producers. He added that PHP’s “sustainable implementation of complementary innovative technologies through the creation of profitable businesses is the only way to affect positive, permanent change in global food security.”

The first PHP Impact Country project is in Ghana. The project will focus on the fishing industry, but will use waste byproducts to help other agricultural products in Ghana. Working with local fishers and cold storage facilities, PHP will help to bring fish to market faster while simultaneously increasing its shelf life. Additionally, waste byproducts from the fish will be used to make 100% organic fertilizer – which will in turn be used on Ghana’s tough clay soils to increase yields per hectare on a variety of crops.

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News Quotes

  • The Bothell company invented the Molecular Ice Technology, which uses ice particles dispensed in liquid form to chill foods. The company says the technology can chill material up to 20 times faster than other methods, without damaging the product.


  • The chilling method helps the fish retain its texture, color and freshness far longer, "and the big advantage is if fishing is slow, you can stay out longer," ....

    Anchorage Daily News