Malakio was founded in 2020 by two childhood friends, Hugo and Morgan. These two sea lovers were curious to grind up gutted shells collected from seafood restaurants. By adding a mystery ingredient, they realized that the resulting material was both robust and very aesthetic. This was the beginning of a wonderful adventure that was 100% local and 100% eco-responsible. The Malakio crew now has 8 employees whose expertise is increasingly diverse.

And to prevent 250,000 tonnes of empty shells from ending up in incinerators or landfills each year in France and to allow producers to avoid paying to get rid of their waste, Malakio has even set up a recovery channel for this waste.