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Metafoodx is heading to the 2026 HPS Committee Annual Meeting in Grand Rapids to talk with dining leaders about food costs, overproduction, and waste.

Food Waste Prevention Week runs Sept 28 to Oct 4, 2026. See the latest food waste data, how foodservice teams can cut waste, and join our free webinar.

Metafoodx’s Fengmin Gong shares seven metrics commercial kitchens should track in Total Food Service to reduce food waste, improve forecasting, and manage costs.

Why large kitchens underestimate food waste and how automated measurement delivers more accurate data without adding manual work for staff.

Metafoodx, an AI-powered kitchen intelligence platform, today announced updates that help chefs and dining teams catch food quality issues on the line in real time while giving operations leaders more reliable data to track food waste over time.

Metafoodx CEO Fengmin Gong was featured in District Administration on how K-12 school nutrition programs can move from tracking food waste to preventing it with AI and better data.

Learn what university dining RFPs should require for food waste tracking, measurable KPIs, provider accountability, and production data.

Running your company's cafeteria and employee meal program? Here's how corporate dining is helping hit ESG targets, and what to track to prove it.

The Metafoodx iOS app gives kitchen managers and chefs real-time access to consumption, overproduction, and scan data from anywhere in the venue.

Metafoodx CEO Fengmin Gong joined Climate Hive's "What Do You Solve?" podcast to discuss how AI and computer vision help commercial kitchens catch food waste before it happens.

Learn how private golf and country clubs are using AI kitchen tools, smart bin tracking, and predictive ordering to slash food waste and reduce kitchen costs.

Discover how major casino resorts use AI kitchen technology, smart scales, and predictive analytics to trim food waste, cut costs, and boost sustainability.

TechBullion featured Metafoodx for transforming commercial kitchens with 3D vision AI. Learn how our smart food scanner helps large dining operations cut overproduction by over 50%.

Restaurants often mistake overproduction, prep waste, or spoilage for oversized portions. Here's what actually causes portion-size misjudgment, and how to measure it accurately.

What healthcare, higher ed, hospitality, and corporate dining operators need to know about California SB 1383 edible food recovery and organic waste rules — plus how AI kitchen intelligence supports compliance.

Metafoodx is featured in the Summer 2026 issue of Campus Dining Today, NACUFS's magazine on innovation in college and university dining. See how AI is helping campus kitchens cut food waste and improve operations.