Abstract: An exhaust hood system can include an intake located within a building, an output, a duct positioned between the intake and the output, the duct fluidly connecting the intake and the output together, a filter positioned within the duct, the filter emitting a liquid within a portion of the duct, a drain in fluid communication with the filter, and a chamber comprising a photosynthetic agent or a fungal agent. The chamber can be in fluid communication with the drain.

Abstract: The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

Abstract: An exhaust hood system can include an intake located within a building, an output, a duct positioned between the intake and the output, the duct fluidly connecting the intake and the output together, a filter positioned within the duct, the filter emitting a liquid within a portion of the duct, a drain in fluid communication with the filter, and a chamber comprising a photosynthetic agent or a fungal agent. The chamber can be in fluid communication with the drain.

Abstract: A transport system can include a first chamber having a body that is configured to fully enclose a biodegradable container placed within the first chamber, the biodegradable container having food waste therein, and the biodegradable container being sealed from the ambient environment, and a disinfection system being configured to disinfect an object placed within the body. The transport system can include a second chamber having a composting system, the composting system being configured to begin to compost an object placed within the second chamber, and an enclosure that houses the first chamber and the second chamber. The first chamber, and the second chamber can be configured to be placed within a cargo space of a vehicle.

Abstract: The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

Abstract: The present invention is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E7, carnosic acid, rosamarinic acid, citric acid and honey and salt. The dip may be provided in a liquid, for example, water, and used as a bath.