This chapter focuses on the analysis of short food supply chains as a way to include fresh fruit and vegetables in the diet to achieve a healthy diet that helps prevent many diseases. It defines the concept of short supply chains and classifies the different types of short supply chains operating in this sector, analyzing the differences between them. The benefits and disadvantages of short supply chains over long chains are assessed, differentiating between economic, social, environmental, and nutritional (time-related) aspects. Finally, an emerging short-chain model is presented in which the collection and preparation infrastructure of the traditional chain is used to deliver fresh fruit and vegetables via e-commerce. This new business model (hybrid chain) solves many of the disadvantages found in the short chain, ensuring freshness, nutritional value, quality, and safety in the consumption of fresh fruit and vegetables (as well as quality control and traceability of supplies).