What World Food Day means for commercial kitchens, and how campus, corporate, hotel and cruise kitchens can match production to demand to waste less.

Revisiting the operational focus of Metafoodx’s October 2026 MCURC meeting announcement: measured menu performance in campus dining.

BioCycle covers Rice University’s composting program and how Metafoodx adds visibility into plate returns and unserved prepared food.

How hospitals, senior living, colleges, and K–12 schools reduce food and plate waste while meeting nutrition and budget goals.

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.

EdTech Magazine covers how Pomona College uses Metafoodx to measure, report and act on kitchen waste data to reduce food overproduction.

Chartwells Higher Education found that 80% of Gen Z students say sustainability influences their purchasing decisions. Learn how better kitchen data helps universities reduce food waste, improve forecasting, and support campus sustainability goals.

Ahead of World Humanitarian Day, discover how commercial kitchens can make every meal count by reducing overproduction and improving forecasting.

Metafoodx’s MCURC membership connects its work on production and consumption data with collaborative research and campus dining operations.

A look back at NACAS C3X 2026 and Metafoodx’s focus on food production and consumption data for campus auxiliary leaders.

Why college dining halls waste so much food, where it happens, and how campus dining teams cut overproduction and plate waste with better data.

Revisiting the NACUFS 2026 Illumia and Metafoodx microsession program on forecasting, production alignment, and feedback into planning.

A Metafoodx feature that displays accumulated plate waste, so campus dining teams can show students what is left behind and encourage them to take only what they need.

A look back at NACUFS 2026 in New Orleans and Metafoodx’s focus on connecting campus production, consumption, and waste data.

All-you-care-to-eat dining halls waste food at both the line and the plate. See how campus dining teams cut waste and get students involved.

Revisiting Metafoodx’s Emerging Innovator sponsorship of the 2026 Menus of Change Leadership Summit and its focus on measured kitchen improvements.

Revisiting the Chef Culinary Conference 2026 technology panel program and its focus on data, automation, and campus kitchen operations.

UMass Amherst Dining recently partnered with Metafoodx to tackle a challenge that every high-volume kitchen faces: food waste and production efficiency.

We are proud to share that Metafoodx has been named on the shortlist for the ETIH Innovation Awards 2026.

Campus ID News features Fengmin Gong on how production and consumption data can support more informed campus dining decisions.