Handi-gaspi scales circular economy and disability inclusion model

Handi-gaspi, a Nantes-based initiative founded by three food engineers, is scaling its business model to transform industrial food waste into economic and social resources. After five years of developing KIGNON biscuits—made from unsold bread and produced by people with disabilities—the company is expanding its reach across the agrifood sector.

A new granola product, launched in September 2026, serves as the first major result of this expansion. The granola is composed of 65% revalorized materials, including macaron shells from Tipiak and bread crusts from Daunat. The product is manufactured directly at a Tipiak site with the participation of workers with disabilities.

Following nine months of experimentation with partners such as Tipiak, Daunat, and So Fast So Good, Handi-gaspi aims to foster collaboration among industry players. The company seeks to prove that the waste of one factory can serve as the raw material for another, integrating professional inclusion into the industrial design process.