A grinding container to transform bread into bags of flour. This is the project led by a group of second-year students at the Arts et Métiers campus Arts et Métiers Cluny!
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How does it work?
In response to this, a group of eight students from the Arts et Métiers campus Arts et Métiers Cluny aims to create an association specializing in the recovery and reuse of unsold bread, from initial collection to redistribution and reuse of these resources: "Le blé du cœur" (Wheat from the Heart). Their mission is to centralize the collection of unsold bread from partner bakeries and associated private companies, transform it into flour using machines specially designed for this task, and then distribute this flour to associations. This flour will be repurposed as a food resource to help the most disadvantaged people.
The association seeks to rigorously supervise the transformation of bread into flour, monitor the journey of unsold bread through all its phases, and manage flows in order to avoid excessive storage in bakeries, which could lead to space and time management issues. In addition, they plan to develop connected grinders, which will contribute to more efficient management of bread processing.
How are they going to do it?
Currently, students are focused on researching and developing various grinding technologies already available on the market that can grind a certain amount of bread at a precise and consistent rate in order to obtain a specific particle size. The search for these grinders takes into account certain criteria such as price, size, compliance with nuisance regulations, and the types of bread that can be fed into the grinder.
A CAD model of the entire container is also being designed. This container will house the grinder(s), the bread conveyance system (belt conveyors, roller conveyors, suction pipe, etc.) for pre- and post-grinding, which concerns the internal and external flows of bread transport, a connected scale, etc.
An interface will be necessary in order to monitor bread storage and grinding conditions such as humidity, temperature, and the mass of bread ground and stored.
In addition, they are also working on standards covering everything from recovery to redistribution. It is essential to emphasize that their commitment to the agri-food sector requires strict compliance with food safety standards. The safety of the people who will benefit from the products is our top priority, and we will do everything possible to ensure that our food is produced and distributed safely (partnership with Restos du cœur).
A project supervised at Arts et Métiers
This project is supported and supervised by educational tutors and professors teaching at Arts et Métiers. Mr. Timothée Lopez, a contract professor in mechanics and forming processes at Arts et Métiers one of the teachers supervising the project. He states: " a project where our students' ingenuity enables them to work towards goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production) of the UN Sustainable Development Goals, while integrating into the circular economy by recovering potential waste, with the aim of serving society rather than generating profits = engineering 5.0! "
Meet the team
The team consists of eight second-year students:
- Jonas Caillet - President of the association
- Edith Pichaud - Vice President of the association
- Maxime Mortier - Vice President of the association
- Joanis Oucif - Secretary General
- Louis Ravat - Treasurer
- Valentin Blaise - Vice President of Treasury
- Evan Bruchet - President of Communications
- Keimil Benzerguat - Vice President of Communications
Would you like to learn more?
It's this way: https://dp-www.s3.ensam.eu/public/2023-11/Flour_Box.pdf
