Proximity is a defining characteristic of short food value chains (SFVC). Proximity in geographical but also social or organizational terms enables the construction of a common vision in relation to food consumption. The organizational proximity generates new relationships between consumers and producers who abandon their usual passive attitude and acquire a more active role, generating innovative relationships with each other. This will support new forms of food citizenship, with active participation and conscious clarity about food and how it is produced. This concept is strongly linked to quality attributes beyond physical appearance and freshness, bringing about values such as tradition, origin and culinary, all related to identity. It implies ensuring quality by carrying out sustainable farming practices and considering geographical or regional characteristics. There is a process of change observed in the generation of governance mechanisms in agrifood systems as an alternative to global chains. This paper presents conceptual and practical elements of SFVC from an example in Mexico City emphasizing on innovation applied in the interactions between producers and consumers. There, FAO is working towards responding to the great challenge to design strategies for feeding the city from the surrounding areas' supporting short food value chains. Nearly 59 percent of Mexico City is considered rural and concentrated in the southern part of the city, and reported annually 456 000 tonnes of agricultural production and 19 thousand tonnes of livestock products. However, 70 percent of what is consumed in Mexico City comes through the wholesale market, the biggest in Latin America. Traditional flea markets (tianguis), local fairs, specialized stores and institutional procurement are to be promoted, allowing producers and consumers to exchange products and knowledge aiming to promote agroecology, biodiversity and fair trade relationships, with the support of social intermediaries.
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