Introduction:

based on the definitions of "food", "gastronomy" and "proximity", it can be established that proximity food is that which reduces time and distance throughout the food chain. Proximity gastronomy invites us to enjoy the "set of dishes and culinary traditions specific to a certain location".

Objectives:

the aim of this article is to address the question of whether the relevance of proximity food and gastronomy is increasing in the twenty-first century.

Methods:

a literature review of articles and publications of national and international organisations was made, which describe the demands of consumers in terms of food and gastronomy. These demands may be summarised as follows: provide healthy food of organoleptic quality; contribute to sustainable development and reduce food waste; preserve cultural food heritage and promote sustainable gastronomy tourism; preserve our landscapes and their genetic diversity; reinforce social cohesion and attribute meaning and identity to food and gastronomy; and, restore confidence in food.

Results:

proximity food and proximity gastronomy offer an opportunity that contributes to satisfy the consumer demands in terms of diet and gastronomy at the beginning of the new century.

Conclusions:

the opportunities that this type of food and gastronomy can offer should be communicated and emphasized, enabling consumers to reflect on them and giving them the chance to modify their food habits.

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