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Thibault Kibler (SKEMA 2019), Co-Founder of Atypique: "We Want to Prove That Fighting Food Waste Can Be Profitable"
An alumnus of the ITEEM programme—a partnership between SKEMA Business School and Centrale Lille (engineering school)—Thibault Kibler has always had an entrepreneurial mindset. After starting his career in consulting and gaining international experience, he decided to take a new direction, giving meaning to his journey by tackling a major issue: food waste. In 2021, he co-founded Atypique, a startup dedicated to giving "ugly" vegetables a second chance rather than ending up in the bin.
Thibault, you studied at ITEEM (SKEMA/Centrale Lille) as an engineer. How did you end up co-founding Atypique?
I've always had the drive to become an entrepreneur. After my studies, I did several internships abroad, including in London, before working as a consultant for a year. But it wasn’t enough—I wanted to start a project with real purpose.
That’s when I came across a post from Simon Charmette, my future business partner, looking for someone to join him in launching a food waste reduction initiative. We had a video call, and it clicked instantly. Our visions aligned, and we decided to launch Atypique in 2021.
Atypique’s concept has evolved since its early days. What was the initial idea?
Initially, we aimed to create a marketplace for unsold fruits and vegetables. However, we quickly realised that it wasn’t gaining traction with customers. We needed a more direct solution that better suited market needs. So, we pivoted to a B2B model, focusing on farmers, collective catering services, and sports events. Today, we collect food surpluses and downgraded produce, reselling them at reduced prices to professionals.
Food waste represents a significant financial loss for producers
How does Atypique work, and what services do you offer?
We are a full-service wholesaler specialising in the distribution of downgraded fresh, seasonal French fruits and vegetables. Our mission is to help farmers maximise the value of their harvests while reducing food waste by prioritising short supply chains and minimising intermediaries.
In France, 11% of fruit and vegetable production is wasted every year—amounting to 1.1 million tonnes lost. We deliver directly to collective catering services—corporate, school, medical, and social restaurants—as well as commercial catering businesses, including hotels, caterers, grocery stores, and public institutions.
Our two strategic warehouses, located in Lyon and Paris, enable us to cover nearly half of France. To ensure reliable and high-quality delivery, we partner with a logistics specialist, allowing us to transport fresh produce efficiently within our clients' preferred delivery slots.
Why is fighting food waste such a crucial issue for producers?
Food waste represents a significant financial loss for them. In France, 11% of fruit and vegetable production is wasted each year—equating to 1.1 million tonnes lost. This amounts to a €1 billion loss for producers. With Atypique, we provide an economic and sustainable alternative: instead of discarding produce, they can monetise it and generate additional income.
Your startup has seen remarkable growth in just a few years. What are the key figures to note?
In 2023, we raised €2.1 million to accelerate our expansion. Since our launch, we’ve saved over 5,000 tonnes of food, and our team has grown to 30 people. Our ambition? To recover 30,000 tonnes of produce annually by 2030. Our goal is clear: to become France’s leading food waste reduction company.
What are Atypique’s main distribution channels today?
Our primary clients include public and private collective catering services, as well as major sporting events like marathons. We have structured our logistics network around three hubs in Avignon, Lyon, and Rungis, optimising transport and ensuring efficient nationwide distribution.
Are all your products sourced from sustainable agriculture?
We offer a wide range of HVE-certified, organic, and conventional produce—always seasonal and at reduced prices. What’s particularly rewarding is that 100% of our partner farmers recommend us to their peers, proving that our business model meets a real industry need.
What advice would you give to young entrepreneurs looking to launch an impact-driven business?
Entrepreneurship should be a well-thought-out choice. You need strong convictions, a well-defined idea, and, above all, patience. Many people rush into it without properly testing their concept. Listening to your customers is essential—the project should be built around their needs. Impact and profitability are not mutually exclusive; you just need to find the right business model.
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