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Saturday, May 14, 12/13 focuses on a company that avoids the destruction of fruit and vegetables by selling surpluses from producers that are not accepted by large retailers.
Simon Charmette, Polytechnique engineer and son of a farmer from Ardèche, created Atypique two years ago to avoid food waste. He collects from market gardeners vegetables deemed “atypical” for mass distribution, because they are too big or too small. The company also deals with food surpluses. “There it allows you to make the least possible waste, to manage to sell everything, even when you have a surplus”says Damien Chambeyron, vegetable producer, at the GAEC of Boucharey.
“These are products that are at most certified, organic or HVE [haute valeur environnementale], so pretty good for the planet. Our objective is really to fight against this food waste”, explains Thibault Kibler, co-founder of the company “Atypique”. The start-up notably provides collective catering and hopes to save, in 2022, 700 tonnes of fruit and vegetables from destruction.