Greening African Cooking

NAIROBI – As the world races to meet the goal of net-zero carbon emissions, most regions are focusing on the energy sector. But in Sub-Saharan Africa, cooking fuel poses a bigger challenge. If Africa is to achieve its emissions-reduction goals, Africans must find a clean, affordable way to prepare food.

More than 80% of people in Sub-Saharan Africa use charcoal, kerosene, or firewood to cook. These fuels produce black carbon, one of the biggest contributors to climate change after carbon dioxide.

And they do more than harm the planet. The household pollution caused by traditional cooking fuels contributes to more than 500,000 premature deaths annually in the region. It also leads to stunted growth and increased risk of respiratory infections in children under five. And, with Sub-Saharan Africa’s population growing 2.7% annually, the problems associated with cooking fuel will worsen until a safer, cleaner option is found.

To continue reading, register now.

As a registered user, you can enjoy more PS content every month – for free.

Register

or

Subscribe now for unlimited access to everything PS has to offer.

%post_title%

Last Mile Source

Related Articles