Ever heard of a TurboChef oven? Because that's almost exactly what you're describing. Think of it as a combination oven that uses microwaves, thermal, and convection to cook stuff extremely fast, and generally of a pretty decent quality.
If you've eaten at just about any restaurant, you have likely had something prepared in one (if not the whole meal).
They are actually pretty nice machines; if I had the counter room at home I'd have one. But they aren't cheap...
Which is why it's ripe for disruption. The consumer could be better off, a company that isn't in the space already could be better off, they're the people who need to make it happen.
My neighbor grows soybeans, and he hates the guy who buys his soybeans. If someone came in and treated him better and paid him more, I think he'd leap at the chance to sell his crop to them even if it imperiled the future.
Besides, suppliers aren't monolithic. Many suppliers are scrapping for new business or ways to differentiate themselves. Better farmers could be more successful in a paradigm where they could earn extra money for healthy plants than say selling to walmart who simply pays a fixed price if the plants meet minimum standards.
If this were ever to happen - and what I know of food chemistry makes me strongly skeptical - you would definitely see it in actual restaurants way before you get it at home. Because for a restaurant, if you can effectively replace a human costing >$40k/yr with a change in supply chain and a fancy machine, you can easily afford to pay $40k for the machine alone. A consumer would never afford that.
(Same goes for fully autonomous cars.)
As for the "reducing food waste" concept - no store actually wants to achieve this. Think about it - actively trying to get people to buy less of what you sell is pretty bad for business.