Second Why does identity become so crucial for gastronomy sector at an intermediate step of development?
Within Lyon's gastronomy sector, actors agree that Lyon is not (or no longer) the world's gastronomy capital (Anaf-Grisard and Borel 2010).
On a broader perspective, feeling of belonging to the tradition lyonnaise is high in the gastronomy sector, both for Grande Cuisine and more affordable ones (interview 3).
For instance, 80% of the chefs surveyed show a "very strong" or "strong" interest in the development of the gastronomy sector as a whole.
Chefs were surveyed because they bear a leading role in the gastronomy sector, at the core of product and managerial innovations (Rao et al. 2003).
In the study of Lyon's gastronomy sector, significant levels of correlation are visible between the important chefs attached to tradition and their level of participation within the identified RDP.
The length of this list of institutional actors tells us the governance of Lyon's gastronomy sector is still far from being unified even though efforts in this sense are being made.
This heritage enabled innovation in the gastronomy sector based on the tradition of quality of the region, created synergies with the Art sector and contributed to the emergence of innovative governance forms.
According to a majority of interviewed actors (interviews 2, 4, 6, 7, 8), the chamber of commerce has a very limited role in the gastronomy sector, in spite of its competencies in hosting and catering.
A review of literature specific to Lyon's gastronomy sector (Bing and Hooge 2007; Grand Lyon 2007; Anaf-Grisard and Borel 2010), of relevant grey literature and websites has been carried out in order to get a precise picture of the sector and identify relevant stakeholders (summed up in "Analytical framework and methodology").
