TOOL · Food and waste
Catering
Portions cooked, portions wasted. The data albert has never had.
LiveBAFTA albert
Book a demoHOW 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
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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.