Greening African Cooking
The kerosene and charcoal used for cooking in much of Sub-Saharan Africa limits the continent’s ability to meet its climate goals and damages the health of millions of women and children. Cleaner alternatives would mitigate these problems and create urgently needed jobs for the region’s rapidly expanding population.
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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.