A Radical Reversal of Urban Bias to Create Resilient and Healthy Rural Food Environments

Marian Simón‐Rojo, Nerea Morán Alonso, Rafael Córdoba Hernández and Araceli Serrano‐Pascual
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Marian Simón‐Rojo: Departamento de Urbanística y Ordenación del Territorio, Universidad Politécnica de Madrid, Spain
Nerea Morán Alonso: Universidad Politécnica de Madrid
Rafael Córdoba Hernández: Departamento de Urbanística y Ordenación del Territorio, Universidad Politécnica de Madrid, Spain
Araceli Serrano‐Pascual: Departamento de Sociología: Metodología y Teoría, Universidad Complutense de Madrid, Spain

Urban Planning, 2025, vol. 10

Abstract: Shaping a healthy food environment requires a comprehensive approach that goes beyond consumption, encompassing the entire system. Urban centers currently depend significantly on agricultural outputs from distant regions, a dynamic that negatively impacts the areas that feed the cities. In the global North, there is a growing awareness of the necessity to improve urban resilience; however, the rural paradox, characterized by persistent food insecurity in regions that are otherwise productive, has received inadequate focus. To uncover the potential ramifications of reversing the perspective, a study was carried out in the Community of Madrid, Spain (7 million inhabitants). We developed a spatial data model to analyze food supply capacity at a local level. Two simulations were run: the first focused on addressing the needs of the metropolitan area, while the second concentrated on the supply requirements of rural municipalities. Two scenarios were defined: one assigned the average legume intake according to statistics from the Ministry, and the other implemented dietary recommendations. Results were conclusive: If production is consumed in the capital, less than 8% of the territory would be covered. However, if larger cities are left out of the equation, food requirements can be met by local production in 62% of the territory. This concept remains theoretical, as most of the necessary facilities and equipment for storage, processing, and delivery are lacking. Establishing healthy food environments depends on realigning priorities and addressing deficiencies in essential components.

Keywords: biodistricts; food environments; legumes; local production; Madrid Region; resilient food systems; rural areas; short supply chains; sustainable diet (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:cog:urbpla:v10:y:2025:a:10701

DOI: 10.17645/up.10701

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