Cooking stoves for carbon reduction

In many countries around the world, households burn firewood or biomass to fulfil their cooking and heating needs. Burning such fuels for cooking emits high levels of carbon dioxide (CO2) and other harmful emissions, causing many health problems. It also contributes to unsustainable wood harvesting, causing deforestation and reducing carbon uptake by forests.

Health impacts of cooking with open fire

According to the World Health Organization, around 2.4 billion people worldwide (around a third of the global population) cook using open fires or inefficient stoves fueled by kerosene, biomass (wood, animal dung, and crop waste), and coal, which generates harmful household air pollution.

Burning solid fuels such as wood and charcoal release carbon dioxide, carbon monoxide, methane and black carbon. Black carbon is a small, dark particle that is released as a result of the incomplete combustion of solid fuels. Although black carbon is a particle rather than a greenhouse gas, the World Bank estimates it is the second largest contributor to environmental harm after CO2.

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