TOOL · Food and waste

Catering

Portions cooked, portions wasted. The data Albert has never had.

Coming soonBAFTA Albert

HOW IT WORKS

Collect, process, and review

1

Photograph the menu

At the start of each service, the caterer photographs the day's menu. Dish names are categorised automatically by protein type — red meat, white meat, fish, vegetarian, or vegan.

2

Log covers and waste

Expected covers by category are entered at the start of service. At the end, the caterer logs how many portions went uneaten and where the surplus went.

3

Daily records build the total

Each service logs as a separate record. The running total grows through the shoot with no wrap-period reconstruction.

WHAT YOU GET

Data captured, formats covered

◎

Captured automatically

Protein category (red meat / white meat / fish / vegetarian / vegan)
Portions cooked by category
Portions wasted by category
Surplus disposal route
kg CO₂e per service

↗

Exports to

BAFTA Albert

Portions served by protein category plus a waste entry with disposal route, in Albert's food and waste format.

WHY IT MATTERS

Catering is the second-largest Albert category for most productions and the most systematically under-measured. Productions routinely prepare 20% more food than is eaten; none of that surplus currently appears in any submission. Five minutes per service — a photo at the start, a waste count at the end — captures the category properly for the first time.

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