Join Illumia and Metafoodx at NACUFS 2026 to discover practical strategies for using data to reduce food waste and improve campus dining operations.

Discover how university dining halls eliminate overproduction and manage plate waste. Learn how Metafoodx helps campus dining hit zero-waste goals.

Metafoodx is proud to be featured in SmartBrief Food & Beverage’s newly released eBook, The Shift: AI — How Foodservice Is Adapting to a New Era of Intelligence, a collection of insights from some of the foodservice industry’s leading operators, innovators, and technology experts.

Metafoodx will attend the 2026 School Nutrition Association Annual National Conference in Charlotte, showcasing its AI-powered kitchen intelligence system for K-12 foodservice operations.

From ordering the right ingredients to running a smarter buffet, see how Metafoodx helps chefs track food waste, keep inventory fresh, and produce the right amount every service.

Learn how K–12 school nutrition programs reduce food waste and protect reimbursable meal revenue under USDA guidelines using Metafoodx kitchen intelligence.

From ordering the right ingredients to running a smarter buffet, see how Metafoodx helps chefs track food waste, keep inventory fresh, and produce the right amount every service.

Hotel buffets often generate significant food waste due to overproduction and demand uncertainty. This blog explores how hotels can reduce waste through data-driven planning, AI-powered food waste tracking, menu optimization, and real-time analytics. Discover practical strategies that improve sustainability, lower costs, and maintain an exceptional guest experience.

We’re excited to share that Fengmin Gong, CEO and Co-Founder of Metafoodx, has been featured in a new executive Q&A on MSN: “Fixing Food Waste Before It Starts.” In the interview, Gong explains why commercial kitchens routinely overproduce by as much as 30% and how artificial intelligence and patented 3D vision technology are helping foodservice operators reduce waste, lower food costs, and improve sustainability. The article highlights Metafoodx’s mission to give kitchens re

Optimize your airline lounge with kitchen analytics. Learn how real-time data improves demand forecasting, reduces food waste by up to 90%, and enhances the premium passenger experience.

A Kitchen Intelligence System acts as the operational backbone of a modern commercial kitchen.

Artificial Intelligence (AI) is moving from a buzzword to a fundamental operational tool.

Metafoodx is proud to share that we have been featured in Campus ID News, a leading publication covering innovation in campus technology, credentials, and operations. In the article, “Measuring for a greener future: Why data is the cure for campus food waste,” our CEO and Co-Founder, Dr. Fengmin Gong, highlights a critical challenge facing higher education: the lack of real-time, actionable data in campus dining.

At Rice University, dining teams are piloting an AI-powered food scanner in the Seibel Servery to better understand and reduce food waste. The system allows students to weigh leftover food and share feedback, helping dining teams align production with actual demand.

Metafoodx has introduced new AI-powered enhancements to its post-consumer plate waste tracking mode, giving operators clearer visibility into what guests eat, what remains on the plate, and how portioning and menu performance affect overall food waste.

The future of foodservice will not be defined by flashy robotics or one-size-fits-all SaaS platforms. It will be defined by clarity: knowing exactly what’s in your inventory, what’s being prepared, what’s being served, and what’s being wasted.

We explore the technical foundations, the operational impact, and the business value—culminating in a strong argument for why 3D is not just a better solution, but the only viable one for the future of food service optimization.