Indoor PM2.5 Concentrations in Homes and Restaurants in Ethiopia

Austin Heuer, Seblua Abebe, Nora Caballero, Margaret Hall, Ella Hein, Audrey Parrott, Alek Rabago, Diana Rodriguez, Mohammed Mehdi Shahid, Tsegaye Nega, DEBORAH GROSS, Carleton College

     Abstract Number: 601
     Working Group: Indoor Aerosols

Abstract
Billions of people cook using biomass fuels, globally. The consequences of using such fuels is significant for both the global climate and the health of the cooks and others who are exposed to the emissions. Introduction of both improved fuels and more efficient stoves has the potential to decrease these problems. In this study, we report measurements of the indoor air quality in home and restaurant kitchens in urban and rural Ethiopia, in real-world conditions when various stove types are in use. Stoves include those that burn wood, charcoal, biomass pellets, kerosene, or liquefied petroleum gas (LPG), as well as electric stoves. The indoor air quality is evaluated based on the real-time evolution of PM2.5 concentrations over cooking events as well as comparatively for various stove/fuel combinations. Because most cooking is done indoors, the occurrence of very high PM2.5 concentrations (>10,000 µg/m³) under certain circumstances will also be discussed.