What if one of the biggest opportunities to cut food waste isn't at the trash can, but before the food is even served?
In this episode of Climate Hive: What Do You Solve?, we sit down with Fengmin Gong, CEO of Metafoodx, to explore how artificial intelligence, computer vision, sensors, and better data could transform the way commercial kitchens plan, prepare, and serve food.
Globally, roughly 30% of food produced is lost or wasted somewhere between the farm and our plates. But Fengmin argues that preventing waste upstream is one of the most important opportunities.
Kitchens often don't have accurate, real-time information about what they're producing, how much people are actually consuming, portion sizes, food temperatures, or how demand changes from one day to another.
Metafoodx is building an AI-powered data layer designed to change that.
Fengmin takes us inside the technology, including a portable AI scanner that can recognize food, measure weight and food area, capture temperature information, and generate operational data in seconds, without asking already-busy kitchen teams to manually track everything.
We also explore why the human side of technology matters. Fengmin shares how feedback from chefs and kitchen operators changed Metafoodx's product design and why technology has to fit into existing workflows if it's going to create meaningful impact.
The conversation goes far beyond restaurants.
We discuss the potential applications across universities, corporate dining, healthcare, senior living, hotels, resorts, cruise ships, food suppliers, and eventually even cooking robotics.
Fengmin also shares his unexpected journey from cybersecurity and building technology companies to tackling food waste, and why he believes AI's next major chapter will happen when it moves beyond chatbots and deeper into the physical world.
• Why so much food is wasted before it ever reaches the consumer
• How inaccurate forecasting leads to overproduction
• Why food operations still contain major data blind spots
• How AI and computer vision can recognize and track prepared food
• Why preventing food waste matters more than simply managing it afterward
• How real-time data can improve kitchen planning and efficiency
• Why Metafoodx designed its technology around kitchen workers
• What universities and large-scale dining operations can teach food-tech companies
• The opportunity for AI across cruise ships and institutional dining
• How food consumption data could eventually improve the wider supply chain
• Why AI's biggest impact may come when it connects with the physical world
The future of food may not simply be about producing differently. It may be about finally understanding, in real time, what we actually need to produce.
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https://www.linkedin.com/company/metafoodx/