Corinne Tanguy

Quelle est la propension des entreprises à coopérer pour innover et à quelle échelle spatiale

Depuis les travaux de KLINE et ROSENBERG (1986), l’innovation est consideree comme un processus interactif avec des interactions facilitees quand elles se produisent entre des acteurs localises a proximite. A partir de donnees originales, les donnees de l’enquete innovation CIS 8 (COMMUNITY INNOVATION SURVEY, 2006-2008), notre objectif dans cet article est d’analyser la propension des entreprises agroalimentaires a cooperer pour innover en produit ou en procede et la geographie de ces partenariats, sans postulat a priori de leur caractere local. Nos resultats montrent que les entreprises agroalimentaires cooperent de facon consequente pour innover en procede et faiblement pour l’innovation produit. D’autre part, les reseaux d’innovation ne sont principalement regionaux que pour une minorite d’entreprises, le niveau national semblant etre privilegie. Enfin, la detention d’un potentiel de R&D et l’appartenance a un groupe sont deux variables majeures intervenant dans l’etendue de l’echelle geographique de cooperation.

Innovating for elderly people: the development of geront’innovations in the French silver economy

ABSTRACT The objective of this paper is to study the supply side of the silver market, which is usually neglected by research on this topic. Adopting a systemic approach to innovation, our main goals are to identify the nature of the innovations developed, the way innovations are created, and the issues related to their emergence and diffusion. Our research is based on an empirical study of the French silver economy, which consists in an enquiry carried out in Silver Valley. The results of our study lead us to suggest a new term ‘geront’innovation’ to qualify the various forms of innovations developed to cater for the needs of elderly people. We also put forward the importance of networking and open innovation strategies. Finally, the identified barriers to emergence and diffusion as perceived by the supply side of the market lead us to suggest recommendations to support the diffusion of geront’innovations.

Innovation in Agricultural Co-operatives: Contrasting images, The Example of Sparkling Wine and Cereals

The objective of this chapter is to study how co-operatives use innovation (including its organisational and marketing components) to build their development strategies and to ensure their sustainability. We concern ourselves with the idea of putting the co-operative model back at the heart of academic discussions after a long period of doubts (Ory et al., 2006). The model, its evolution and its subsequent potential interests within the current economic context have indeed progressively come back into the spotlight in all regions of the world. To a certain extent we think this idea is legitimized by the choice of the UNO to make 2012 the year of international co-operatives. Researchers increasingly underscore in particular the specificities of the model. Indeed they become all the more evident in the context of globalization in which economic aspects outweigh social considerations (Novkovic, 2008; Shiraishi, 2009). In addition, this research addresses the roles that co-operatives have in stabilizing the economic conditions of producers (Dedieu, 2011), as well as the diversification of the model, often endangered by its own evolutions (Mazzarol, 2009). Within the collective reflection developed in this book, a special place is reserved for innovation, whether it takes the form of product, process or organisation innovation. Indeed, it is one of the main ways that co-operative businesses prepare themselves to face both current and future stakes.