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In times of increased territorial competition, processes of territorialization of food and gastronomy are often considered as key assets of regional economic performances. Yet, for they are by nature diuse and intangible, it is often hard to understand precisely through what mechanism they are operating and what kind of eects they have. Building on the framework proposed by the regional development platform approach, the present article explores the case of Lyon, trying to unveil the main communication patterns between local identity and economic performances. While territorial identity seems to be a facilitator of exchanges between stakeholders, it can also appear sometimes as causing inertia and slowing down institutional innovation. Beyond the specic ndings on the case studied, the objective of the article is to propose innovative reections on the debate of local identity dynamics and territorial marketing for local food governance and policy making

The food territory: cultural identity as local facilitator in the gastronomy sector, the case of Lyon