AFRICA

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A Continent of Diverse Food Systems

Rapid Transition Across Diverse Food Systems

Africa is not a single dietary pattern, but a continent of highly diverse food systems shaped by geography, climate, culture, trade, and local agriculture.

Across the continent, traditional diets have historically emphasized whole-food staples, legumes, vegetables, locally sourced animal protein, and little added sugar. These food patterns were generally high in fiber, minimally processed, structured around meals, and adapted to local environments.

Then vs Now

Traditional pattern

• Whole and minimally processed foods
• Local agriculture and fisheries
• Low exposure to added sugars
• Structured meals
• Seasonal variation

Modern shift

• Refined carbohydrates
• Sugary beverages
• Ultra-processed foods
• Urban dietary patterns
• More frequent eating

The transition is occurring at different speeds across regions and within countries.

A Gradient of Nutrition Transition

Africa provides one of the clearest examples of a nutrition and metabolic transition gradient.

Central Africa — earlier stage

Traditional diets remain important in many communities, while packaged foods and sugary drinks are becoming more available.

East and West Africa — transition in motion

Rapid urbanization, changing retail systems, and greater availability of processed foods are creating mixed traditional and modern diets.

Southern Africa — later stage

Industrialized food systems, urban dietary change, and higher exposure to sugary beverages and ultra-processed foods are associated with a more advanced burden of obesity, type 2 diabetes, hypertension, and fatty liver disease.

The Double Burden of Malnutrition

Many African countries now face persistent undernutrition alongside rising obesity and diet-related noncommunicable disease. This double burden can occur in the same country, community, household, or person across the life course.

Africa also retains major strengths: living food knowledge, diverse crops, resilient smallholder agriculture, and culinary traditions centered on legumes, vegetables, whole grains, roots, tubers, fish, and other locally available foods. Protecting these systems can support food security and metabolic health together.

Explore Africa by Region

West Africa

Explore West African food systems, including millet, sorghum, fonio, cowpeas, leafy vegetables, groundnuts, fisheries, and the changing influence of urban food markets.

Open the West Africa section →

Central Africa

Explore Central African food systems, including cassava, plantain, beans, forest foods, river fisheries, and the early but accelerating nutrition transition.

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East Africa

Explore East African food systems, including millet, sorghum, teff, beans, bananas, pastoral foods, coastal cuisines, and evidence on returning to minimally processed ancestral foods.

Open the East Africa section →

Southern Africa

Explore Southern African agriculture and metabolic health, including maize-based food systems, legumes, indigenous vegetables, fruit production, urbanization, and processed-food exposure.

Open the Southern Africa section →

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