How do the Finns do it? How is it possible that a country with just over 5 million people can create brilliant technologies, such as the Nokia mobile phones connecting billions of people all over the globe? Or Kone elevators, which move people and products in the tallest of buildings in the major cities of the world?

Everything begins with the challenging Nordic nature, which forces us to try harder, study more and solve problems with the latest in innovation. In fact, our main “natural resource” lies between our ears. Innovation is built in to our actions and way of thinking.

The Finnish government invests heavily in providing every Finn with a free education and free libraries. Consequently, Finland has the highest percentage of highly educated citizens in the world. This makes Finns very solution-oriented: one interesting fact is that 70% of Finnish CEOs have been trained in engineering.

Shifting the focus to issues related to environmental technology in demand, our answer to global environmental challenges is Cleantech Finland®, with the slogan “Pure Agility”. Cleantech Finland® means all those products, services, processes and technologies that prevent or reduce the impacts of harmful actions on the environment. It stands for better quality, efficiency, progress, effectiveness, profitability and excitement.

Cleantech Finland® guarantees cutting-edge technology and services as well as reliable and efficient business practices. Finnish Cleantech companies are characterized by their agility and reliability. Technological solutions developed under extreme natural conditions, understanding of clean technologies and their demands, and extensive experience are also among their defining features. Finnish experts are agile in solutions and projects. A good example of true agility is Finland’s ability to combine private and public sector players to respond to customer demands.

Cleantech Finland® has already resulted in many success stories, with Finland being number one or among the best in environmental status or in the use of renewable energy. One of the companies behind this is MW Power Ltd, which is the result of the common sustainable-energy agenda of two global power technology suppliers, Metso and Wärtsilä. Focusing on renewable fuel solutions, the joint venture is one of Europe’s leading providers of medium- and small-scale combined heat and power plants. Another example is St1 Biofuels Ltd, which uses special technology to process waste into bioethanol in an environmentally friendly way.

Pouillon found that strategies employed in promoting local organic food in the States were applicable to the pair’s current undertakings. Poised to launch Maatilatori – Eat&Joy Farmers market Shop, she recommended they diversify their organic and artisanal food offerings so customers could make the store a one-stop shopping destination. “They needed vegetables, grains, dairy, milk and cheese, and different types of milk, like goat and cow, a bakery with bread and pastries, meats, sausages, venison and reindeer.

Opened in June 2009 and offering over 1000 products from 150 local producers, the Helsinki store has become a prototype that will soon be expanded throughout Finland. “Other communities are already asking them to come to their towns,” says Pouillon. “They brought in a great baker from Miami, a Finnish- American woman who has introduced sourdough bread to Helsinki and everyone loves it. I think they are very happy with the outcome.”

Hosting her Helsinki counterparts in May, Pouillon introduced them to Restaurant Nora’s local suppliers, including New Morning Farm in Amish Pennsylvania. A trip to the Eastern shore included visits to various farmers’ markets, and lunch at a private house where they swam in the river and dived for oysters enjoyed at lunch. A tour of the White House garden and house with White House chef Sam Kass led to an unexpected opportunity to meet and talk with President Obama.

Pouillon hosted a group of colleagues and the press for “A taste of Finland,” an event at the Embassy of Finland showcasing the organic kitchen at Restaurant Ilmatar, Klaus K Hotel, its chef Markus Maulavirta, and the many flavors and ingredients Pouillon discovered on her Helsinki trip. “The event was an incredible introduction to Finnish food. People couldn’t stop coming to me and telling me how much they liked the flavors, that they never had them before, that they had no idea Finland had such a cuisine. I’m ready to help audiences—Americans and Finns alike-discover more.”