Bolivia Rejects Fast Food, Closes McDonald’s – Why Don’t We?

Bolivia Rejects McDonalds'
The arches fell somewhere in South America!  Somehow, catchy advertising schemes and the wafting scent of Big Mac’s didn’t lure in the locals of Bolivia.  The indigenous population of Bolivia makes up over 60% of the residents there.  Since the arrival of McDonald’s into ‘their territory’ they haven’t been so sure about food made so fast.  After 14 years in the country, McDonald’s  finally closed it’s doors on eight locations as Bolivia rejected the ‘beloved’ American fast food chain – why don’t we?

The closing of McDonald’s in Bolivia loses this giant corporation the international and world-wide ‘checkmate’, as now Bolivia is the only country in the world left without the famed arches and classic McNuggets.  When interviewed for the documentary Why Did McDonald’s Bolivia Go Bankrupt? locals agreed that their values of food being made with loving care was the main reason for rejecting food made with obvious disregard.

A review in Hispanically Speaking News reports:

The documentary includes interviews with cooks, sociologists, nutritionists and educators who all seem to agree, Bolivians are not against hamburgers per sé, just against ‘fast food,’ a concept widely unaccepted in the Bolivian community.

Fast-food represents the complete opposite of what Bolivians consider a meal should be. To be a good meal, food has to have be prepared with love, dedication, certain hygiene standards and proper cook time.

Is it just a difference of opinion, or is food really better cooked with loving care?  And if so, why are we – in America, and the rest of the world – okay going without that attention placed on our food so much of the time?  Over 300,000,000 people eat at McDonald’s worldwide every day.  300 million?  That’s right.  Apparently the ‘convenience’ factor is huge when considering what to eat day in and day out.  True, there are somewhere around 7 billion people worldwide, so if only 300 million people eat at McDonald’s that’s the equivalent of the entire United States dining with Ronald, but the rest of the world choosing something else.  That’s not too bad, is it?

The point may well be that Bolivia represents that small percentage of each one of us that really knows that fast food isn’t the best for us and would ultimately prefer a good home-cooked meal, and actually chooses it over caving to convenience.  We all have that part of us, in some people it’s larger than in others.  Many of us choose not to eat fast food at all, while others make it a regular weekly, if not daily practice.  If an entire country like Bolivia, with over 10 million people, could reject and close down such an influential and widely accepted chain as McDonald’s, why don’t we?

Did you know the McRib is made with over 70 ingredients including azodicarbonamide- used to make foam plastic?  Nearly every fast food bun also contains this flour-bleaching agent.  That’s just one ingredient, how many does it take to cook up a good rack of ribs?  I supposed you could ask your uncle on that one, and I bet the answer is dozens less than 70.  Even though the CEO of McDonald’s swears that he lost 20 lbs this past year by eating McDonald’s food every day along with exercise, the studies still argue that fast food is not the best food when looking for meal choices.

A meal made with loving kindness often tastes better and contains the ‘energetic’ attention of one who cares about the consumer. Most ‘line-cooks’ at McDonalds’ and other fast food chains are likely hating their job, cooking your food with contempt waiting for their shift to end.  What if you could interview the person making your burger before you ate it?  An interesting thought.  The truth of a nation shutting down a food chain based on the premises of no love in the food -is cause for reflection.  Do we consider who is making the food we eat?  If not, should we?  After Bolivia’s rejection of world-famous fast food chain McDonald’s, it raises the question of why we choose the food we do or don’t, and perhaps sheds light on what has long been the ignored ‘ingredient’ in our food – love.


Written by: Staisa Bliss

Sources: Underground Health;; DailyMail;; PoliticusUSA

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