Roots Rising

What are the advantages and disadvantages of the expansion of the international fast-food industry in Africa? Research finding shows that the international fast-food industry has increased obesity rates on the continent and other diseases.   However,  these industries have the potential to reduce unemployment. The growth of the fast-food business in Africa is complex; it creates health challenges, but at the same time, it creates job opportunities.

Evidence shows the rise of the fast-food industry in Africa has been linked to an increase in obesity, weight gain, and non-communicable diseases-type 2 diabetes, high blood pressure, heart disease, and stroke.  For example, research in South Africa found an association between the consumption of fast food and obesity and weight gain. In addition, the consumption of fast food and a sedentary lifestyle were linked to an increase in obesity and related diseases among individuals living in Kenya. Despite these factors, the international fast-food industry provides economic benefits.

The fast-food industry provides job opportunities in urban areas where other employment opportunities may be limited.  For example, in South Africa, Kentucky Fried Chicken, Nando’s, and Spur employ tens of thousands of individuals in South Africa,  Nigeria, Ghana, and Egypt. In addition, franchises provide workers with management and entrepreneurship skills. However, there remained challenges. Wages and salaries were low.  

To maximize benefits from this industry, international businessmen and the African Government officials can benefit from addressing business growth and health concerns. A strategy committed to combining the current menu with healthier diets,  such as veggie/vegan meals, increasing wages, and promoting entrepreneurship may mitigate these issues. 

By Roland McFadden, MA

Sources:

Elias C., Abraham A., et al. (2025). Prevalence of overweight/obesity and its association with

fast-food consumption among adolescents in Southern Ethiopia.

Godbharle S., et al. Al. (2024).  Processed food consumption and risk of non-communicable

Diseases (NCDs) in South Africa.

Modjadji P., et al. (2025).  Non-communicable disease burden and dietary correlates in South

Africa:  recent evidence.

Oniang’o R., et al. (2025). Africa’s contribution to global sustainable and healthy diets.

Frontiers in Nutrition (2025).