For the sixth year - this year we will have consumed more food than produced.
We cannot hide our heads any longer regarding this situation: We must act now! We must produce more
food faster! We must produce clean food, free of any contamination! We must produce our food using
very little water!
We cannot wait another three to five decades for catastrophe to hit our country the way it has been for
generations in some countries on this planet.
To the men and women of Icon International Foundation, it is a moral obligation to do what is possible to
help provide food for all human beings on this planet. RIS will teach representatives of our country to
collaborate with top officials of other countries, to familiarize them with our program and methods.
Slow but certain population growth; diminishing number of food producing farms; and everyday rising
food prices and food production costs equate to an immediate need for greater, faster food production,
utilizing less land and lest cost for production.
ICON INTERNATIONAL FOUNDATION
RIS WORLD FOOD
Icon International Foundation will be building its Howard N Rolfe Institute of Science (RIS), in Eastern
Nevada. A major project of this Institute will be its 'hands-on-"Feed the World"project of one group of
students of Earth Sciences. This hands-on-project involves an initial 1,000,000 square feet of proprietary
closed system technology aquaponics. This development will include an on-site research lab for our
continued research on production of additional categories of foods currently only applicable to conventional
Internationally recognized expert, Nicholas Savidov Ph.D and Dean William (Bill) Payne Ph.D will head RIS
For a Synopsis of the Plan please read "Page 2 Below."
Close to three quarters (70 to 75%) of the planet's fresh water is currently used by farmers for irrigation,
producing under fifty percent (40 to 50%) of food produced: for vegetables and fruit.
By middle of this century, it is predicted by some sources, protein consumption by humans will need to be
reduced by up to three quarters (70-75%) of current consumption: meat, fish and dairy products.
Our planet's surface space is not a concern, only 11 to 14% is utilized for growing crops with 27 to 28%
exclusively for both cattle grazing and forests.
What is a concern, is our current system of farming for vegetables and fruit is not adequate for demand in
order to maintain reasonable retail prices and now our current resources are being stressed.
The solution is simple: Grow more food with virtually no water (vegetables; fruit; a variety of fish and fresh
water shrimp, etc.)
Synopsis of ‘The Plan’
The General Plan for Nevada Institute of Science: Also, See 'HEALTH' Below
A) Students’ World Foods Project
Future administration of the Nevada Institute of Science considers one of its most important programs to be, looking toward the
needs of the citizens of our own country as well as the additional millions of inhabitants of our planet.
The new Institute will concentrate on Earth Sciences; Computer Science and Department of Science of Language and Leadership,
which will teach the many languages and effective, purposeful leadership needed for the Institute’s domestic and International
As an important part of its Plan, the Institute of Science management has developed a blue print for feeding the hungry millions of our
world: providing clean, nutritional vegetables, herbs and fish, devoid of hormones or other drugs, and providing this nutrition with
virtually no loss of water in a world needing to conserve its fresh water. From its student base, RIS will teach and train certain of its
students to be experts able to professionally implement the program world wide.
RIS boasts internationally known scientists including Research Scientist and international lecturer, Nicholas Savidov, Ph.D, who has
consulted steadily with our lead engineer and researcher Ronald W. Clark over nearly twelve years to perfect a proprietary
aquaponics system that produces considerably more vegetables per annum than other systems with no unhealthy hormones or other
unhealthy additives. Our system also boasts virtually no appreciable loss of water. Basically, moisture loss - after initial set-up - is
normal, unavoidable long term evaporation - but otherwise our system’s moisture loss is basically the moisture in the vegetables and
herbs. The RiS system developed by Nicholas Savidov and Ronald W. Clark entails the most conservative use of water and the
heaviest annual produce production of any current system.
One of the Institute’s initial ‘hands-on projects’ of one category of Earth Science students will be an initial one million square foot
(1,000,000. sq. ft.) Proprietary Closed System Technology, aquaponics system for vegetables and herbs and some fruit. Included in this
project is a fish farm of comparable size. The creators of the total NIS project plan for expansion to seven million square feet of their
contemporary aquaponics. The hope is to include other vegetables and fruit not currently available under an aquaponics system.
Millions of people every year become seriously ill with many losing their lives to Ebola and other food born diseases. Our process including
special technology with experts operating 24 / 7 will provide food devoid of this annual threat.
The RIS total system of its aquaponics and fish farm has been created with conscientious consideration for the health of future
consumers both domestic and foreign. Consequently, this complete tightly controlled system of operation prevents any development
of disease or contamination in either vegetables or fish. For any operation of this type by our organization, to have other than first
and foremost consideration for the health of other adults and the children would be to function totally contrary to the mindset of every
person involved in this organization and any of its projects.
The Institute’s future experts will be prepared in every way for collaboration with foreign political authorities in dire need of a
permanent means to feed their nutrition deprived populations. RIS graduates will be prepared to establish facilities and teach foreign
management; they will be prepared to express their dedication and representation of their own country and their dedication to
humanity. Our graduates will be qualified to go into other countries, speak their languages and work with the leaders of those
After this initial RIS hands-on foods project is operational, additional RIS branches, with its complete aquponics and fish farms are
planned in other areas of the US, in order to reach more of those in need in our own country while we continue to expand our foreign
Income to Howard N Rolfe Institute of Science, from is domestic food farms, will provide income to sustain RIS operations. A portion of
the produce and fish will be donated directly to families in need in general areas of each future facility through means provided by
Icon International Foundation 501 (c) (3) / 170 (b) (1) (A) (ii) in behalf of RIS and distributed internationally by several known charitable
organizations that already operate in foreign countries with hungary populations. HERE - HERE
There are also opportunities for NIS collaboration with other non profit organizations, including those operating charitable programs
in foreign countries. Interested non-profit organizations in are welcome to contact us.
THIS WEBSITE BEING WORKED ON
Every academic becoming a professor of NIS will in their own right be an expert in their field. NIS intends to develop world class
Linguists with world class Leadership capabilities. We intend our graduates to be second to no others.
C) Tech Experts
In the various categories falling under the title of Computer Science, there are overlapping areas of computer / technology expertise
required in NIS courses for Linguists and Leaders as well as in the foods division.
Computer Science covers a great deal. Computer / technological expertise will be required in a number of categories of study
unrelated to either of the above.
There are fields of study requiring expertise included under Earth Science also unrelated directly to any of the above but which,
depending upon the aspirations of the student, technological expertise and linguistic capabilities could prove requirements.
Nevada Institute of Science will also include a fully equipped wet-lab for continued research in areas of importance and interest of
Doctor Savidov and other of our professors involved in research - and their students. These areas of research will also include
further research into production of foods currently not produced in aquaponics facilities. This Lab will also be utilized daily for testing
water of the farms and produce prior to shipping.
GLOBAL FOOD SHORTAGE LOOMS
CENTER FOR DISEASE CONTROL DATA
THE FOLLOWING IS AN EXCERPT FROM TOTA L 'CDC' MATERIALS TOO EXTENSIVE TO SHOW IN TOTAL HERE
Food-Related Illness and Death in the United States
Overall Food-Related Illness and Death
Paul S. MeadComments to Author , Laurence Slutsker, Vance Dietz, Linda F. McCaig, Joseph S. Bresee, Craig
Shapiro, Patricia M. Griffin, and Robert V. Tauxe
Author affiliations: Centers for Disease Control and Prevention, Atlanta, Georgia, USA
Suggested citation for this article
To better quantify the impact of foodborne diseases on health in the United States, we compiled and analyzed
information from multiple surveillance systems and other sources. We estimate that foodborne diseases cause
approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.
Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Three
pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75% of
those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000
hospitalizations, and 3,200 deaths. Overall, foodborne diseases appear to cause more illnesses but fewer deaths
than previously estimated.
More than 200 known diseases are transmitted through food (1). The causes of foodborne illness include viruses,
bacteria, parasites, toxins, metals, and prions, and the symptoms of foodborne illness range from mild gastroenteritis
to life-threatening neurologic, hepatic, and renal syndromes. In the United States, foodborne diseases have been
estimated to cause 6 million to 81 million illnesses and up to 9,000 deaths each year (2-5). However, ongoing
changes in the food supply, the identification of new foodborne diseases, and the availability of new surveillance
data have made these figures obsolete. New, more accurate estimates are needed to guide prevention efforts and
assess the effectiveness of food safety regulations.
Surveillance of foodborne illness is complicated by several factors. The first is underreporting. Although foodborne
illnesses can be severe or even fatal, milder cases are often not detected through routine surveillance. Second,
many pathogens transmitted through food are also spread through water or from person to person, thus obscuring
the role of foodborne transmission. Finally, some proportion of foodborne illness is caused by pathogens or agents
that have not yet been identified and thus cannot be diagnosed. The importance of this final factor cannot be
overstated. Many of the pathogens of greatest concern today (e.g., Campylobacter jejuni, Escherichia coli O157:H7,
Listeria monocytogenes, Cyclospora cayetanensis) were not recognized as causes of foodborne illness just 20 years
In this article, we report new estimates of illnesses, hospitalizations, and deaths due to foodborne diseases in the
United States. To ensure their validity, these estimates have been derived by using data from multiple sources,
including the newly established Foodborne Diseases Active Surveillance Network (FoodNet). The figures presented
include estimates for specific known pathogens, as well as overall estimates for all causes of foodborne illness,
known, unknown, infectious, and noninfectious.
Data sources for this analysis include the Foodborne Diseases Active Surveillance Network (FoodNet) (6), the
National Notifiable Disease Surveillance System (7), the Public Health Laboratory Information System (8), the Gulf
Coast States Vibrio Surveillance System (9), the Foodborne Disease Outbreak Surveillance System (10), the
National Ambulatory Medical Care Survey (11), the National Hospital Ambulatory Medical Care Survey (12-14), the
National Hospital Discharge Survey (15), the National Vital Statistics System (16), and selected published studies.
Below are some better known Foodborn Diseases:
o Salmonella in seeded vegetables
o Norovirus in fruits
• Hepatitis A in fruits
o Escherichia coli, Shiga toxin-producing in vegetable row crops
o Salmonella in seeded vegetables
• Salmonella in fruits
o Salmonella in nuts and seeds
o Vibrio cholerae in mollusks
• Fish (24%)
• Mollusks (11%)