Innovative biomass cooking approaches for sub-Saharan Africa
Abstract Eradicating poverty and achieving food and nutrition security in a sustainable environment is difficult to achieve without adequate access to affordable cooking fuel. It is therefore important to understand the common sources of cooking energy used by people in rural areas and the challenges faced in making fuel sources economically viable, socially acceptable and ecologically sustainable. In the sub-Saharan Africa (SSA) region, more than 90% of the population relies on firewood and charcoal (wood fuel, collectively) as a primary source of domestic energy. Wood fuel sustainability is challenged by unsustainable harvesting and inefficient methods of converting wood into energy. The use of inefficient cook stoves contributes to wood wastage and smoke exposure associated with severe illnesses.