Modalidades de proximidad e innovación social en las iniciativas alimentarias sostenibles de Madrid y de Castilla y León.

Abstract

[EN] Sustainable food initiatives (SFIs) are organizational models of food production, distribution, and consumption whose principles and practices promote a food system respectful of nature and human health. These initiatives establish a more equitable distribution of economic value among the actors involved, minimize the number of intermediaries, operate preferably within geographically proximate areas, and are governed by inclusive and democratic decision-making mechanisms based on mutual trust among participants. This study examines a sample of SFIs located in the Spanish regions of Madrid and Castilla y León. It highlights the role of five dimensions of proximity —geographical, cognitive, organizational, social, and institutional— in enabling these initiatives to scale up and consolidate themselves as a reliable and viable alternative to the hegemony of large corporations. Based on an inventory of SFIs, projects across different stages of the food value chain were selected, and semi-structured interviews were conducted. The qualitative analysis of the interviews suggests that while geographical proximity between producers and consumers is important, it cannot support upscaling processes. Rather, it is necessary to develop the remaining dimensions of proximity to strengthen SFIs and fulfill the needs of producers and consumers. Public food policies at various geographic scales can play a significant role in supporting this process.