How AI-Powered Kitchens Are Tackling Food Waste at Scale

Episode Summary

How can foodservice operators gain a clearer picture of what’s actually being consumed in the kitchen? In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Katy Jones, CEO of Trustwell, sits down with Fengmin Gong, CEO and co-founder of Metafoodx, to discuss how AI-powered food intelligence is helping organizations reduce waste, improve inventory accuracy, and make more informed operational decisions.

After transitioning from a career in cybersecurity to food technology, Fengmin identified a major challenge across the industry: traditional point-of-sale systems capture what is sold, but not what is prepared, served, or discarded. That gap often leads to inaccurate forecasting, excess production, and unnecessary waste throughout the supply chain.

The conversation explores how multi-sensor AI technology is bringing real-time visibility to commercial kitchens. Fengmin explains how automated food measurement and consumption tracking can help operators optimize inventory, improve forecasting, and reduce the burden on staff. He also emphasizes the importance of a people-first approach to technology adoption, ensuring new tools support employees rather than add complexity to their workflows.

Katy and Fengmin discuss how better consumption data can support broader goals, including nutritional transparency, menu optimization, and sustainability initiatives. By understanding what customers actually eat, organizations can make smarter decisions that improve efficiency, reduce waste, and create a more resilient food system.