Before / after
A photo when the tray is served and another at the end of the meal document what is left.
School canteens
Measure what students eat, not only what is served.
Skeal helps local authorities, schools, education teams and collective catering measure preferences and food waste without adding weight to the canteen service.
For your teams
Tray monitoring without adding a heavy process
Skeal helps teams make meal observations more consistent and useful.
By dish
Results are organised by dish and by meal to make trends easier to read.
Human review
Analyses can be reviewed and corrected: professionals remain in control.
A continuous workflow
Light capture designed for care services.
The workflow fits the meal moments: service, clearance, then data review.
Prepare the meal
Dishes and the required meal information are available in the app.
Photograph the tray
A photo before and after the meal documents consumption.
Review and act
The portal makes relevant information visible to authorised teams.
A shared view
Meal data that supports coordination
The portal helps teams follow consumption trends and share the same information across the ward, dietetics and food service.
- Reading by meal and dish
- History available according to roles
- Items to review visible in the workflow
Plate observation
Every observed plate becomes a set of key operational data.
The dish choices offered at the buffet and the quantities left at clearance reveal menu acceptance. Yet estimates remain difficult to compare from one meal to the next.
Skeal documents plates before and after the meal to make collective trends visible and food waste precise.
>€20kper year
for 100 students
for 100 students
Less-consumed dishes provide a concrete signal for evolving menus and portions while optimising intake and variety around what really works.
Sources: European Commission (JRC) · EU FUSIONS Project · Silvennoinen et al., Food waste in school catering.A broader waste issue
than it seems
than it seems
36 %
5,690meals measured
by CNRS
+ Waste measured by CNRS with Skeal across 10 Paris schools.
For your teams
Tray monitoring, without making the service heavier
Skeal adapts to a linear self-service process, with one capture point at the end of the line and another at clearance (sorting bins).
Swipe to see all 4 steps →
Dish choices
Menus imported automatically tell Skeal which choices are offered each day. Each selection on the tray is then recognised precisely.
Automatic before / after
At the end of the self-service line, a fixed mobile tablet captures a photo in 3 seconds, without staff intervention or blocking the tray flow.
Precise dish analysis
Knowing the menu, each dish is linked to a food category and its consumed share is analysed individually, dish by dish.
Collective action
Kitchens and management use macro-to-micro analysis to understand satisfaction, assess quality, decide and act precisely.
A continuous workflow
A capture process without disruption in the canteen.
With a simple digital tablet, Skeal fits naturally into the meal flow, without heavy investment or complex training.
Menus and categories
Import menus and their components. Skeal structures dishes, categories and portions to make meals comparable over time.
Photograph every tray
At the end of the line and at the clearance station, a QR code on the tray automates capture so every served and cleared situation is recorded quickly and correctly.
Review and act
Our AI measurements are consolidated in the Skeal portal. Teams access collective consumption trends and correction recommendations.
Dish acceptance
Understand what is eaten beyond what is served
Skeal gives food-service teams a concrete view of meal acceptance. Plates become actionable data for understanding which dishes, portions and menus work.
- Consumption by meal and component
- Trends by meal and period
- Comparison between dish categories
- Identification of dishes eaten or left aside
- Anonymous collective monitoring by tray
- Skeal is natively designed for complex organisations, including multi-site groups and catering networks.
Food-service performance
Turn observed plates into decisions for your canteen
The same data helps food-service teams understand what is really happening on the plate. It identifies dishes, portions and menus that generate leftovers.
- Consumption and waste by dish
- Analysis by meal, unit and period
- Comparison between dish categories
- Identification of recipes and portions that are least suitable
- Waste trends by weight and value
- Associated environmental indicators for your CSR reporting
One plate produces data useful for meal quality and school food-service performance.
In video
What do students really eat at school?
Tray data helps identify the dishes and portions that leave the most leftovers.
Evidence & references
CNRS uses Skeal
in school canteens
With 350 trays assessed each day across 10 primary schools, CNRS and Skeal adapted the process for rapid, automated measurement. 5,690 meals recorded, 26,000 dishes analysed and 36% waste measured made menu acceptance and leftovers visible without adding weight to the observation process.
- Setting
- School lunches across 10 Paris primary schools.
- Need
- Objectively measure consumption and leftovers by dish.
- Solution
- An anonymous QR code and automatic tray capture at service and clearance.
- Outcome
- Comparable data to understand meal acceptance.
- Improvements
- Staff intervention reduced to a minimum and the process adapted to self-service.
FAQ
Questions, answered clearly.
Does monitoring require identifying pupils?
No. Monitoring can be set up collectively and anonymously, according to the chosen organisation.
Can results be reviewed?
Yes. Teams retain the ability to review and correct results according to configured permissions.
Can we start in one canteen?
Yes. Deployment can start in one canteen or with selected meals before a wider rollout.