Reterriorialisation de l’approvisionnement de la restauration collective : analyse des processus d'innovation et d'intermédiation pour la carpe de la Dombes

This paper aims to enhance the understanding of the setting up processes of hybrid collectives aiming to relocalise public food catering services. It focuses on the role of the various stakeholders within the collective. Innovation system approaches encourage the analysis of innovation processes at different scales (environment, collective, organization). We use a processual analysis framework to explore the setting up trajectory of a Dombes' carp supply chain for public food catering services in the Rhône-Alpes region. This analysis provides a better understanding of the functions of the various organizations and individuals involved in the process, and sheds light on the roles played by public and supply chain support stakeholders. It shows the variety of complementing intermediation processes, as well as the importance of pre-existing relationships between stakeholders. We confirm the complexity of the adjustments required at different levels to set up local supply chains for institutional food services.