One of global warming’s biggest culprits is lurking in the most unlikely of places. Black carbon from household stoves is fueling climate change and degrading public health and the issue has spurred a wave of investment in novel alternatives to solid fuel cookstoves.
Millions of women in developing countries cook on stoves heated by burning wood, charcoal, crops and dung. Soot from these stoves collects in homes and in the atmosphere as black carbon, a potent greenhouse gas second only to CO2 in its ability to trap heat. But unlike CO2, which is harmless if inhaled, black carbon contains carcinogens that can enter the bloodstream and wreak havoc on vital organs.
“Having an open fire in your kitchen is like burning 400 cigarettes an hour,” Kirk Smith, professor of environmental health at UC Berkeley told the World Health Organization. Smoke from cookstoves claims roughly 4 million lives each year, more than malaria, HIV/AIDS and tuberculosis combined. Women and children stand at greatest risk.
Jonathan Cedar of BioLite – a clean stove manufacturing company – believes cleaner-burning stoves could be the next penicillin, saving millions of lives at a negligible cost. Their impact on climate change could be even bigger. Solid fuel stoves account for 25 percent of black carbon emissions globally. Unlike carbon dioxide, which can linger in the atmosphere for centuries, black carbon remains for just days or weeks, meaning cutting pollution from cookstoves would pay off quickly.
“Reductions in short-lived climate pollutants cannot be made in isolation from efforts to reduce other greenhouse gases, especially carbon dioxide,” said Sameer Akbar, a senior environmental specialist at the World Bank. “But black carbon and methane reductions can slow the warming impact in the near-term. That would buy us some much-needed time to address carbon dioxide emissions and to help communities adapt to the changing climate.”
As far as global warming goes, clean-burning cookstoves are low-hanging fruit. They are cheap, unobjectionable and able to produce immediate benefits for the climate and for human health. The challenge now is getting people to change the way they cook.
Source: Eco Watch