Improved Biomass Stoves and and Improved Cooking Practices Contribute to Lowering PM2.5 Exposure in Addis Ababa, Ethiopia

Margaret Hall, Sophie McManus, Amadou Toure, Audrey Parrott, Ella Hein, Alek Rabago, Nora Caballero, Austin Heuer, Seblua Abebe, Tsegaye Nega, DEBORAH GROSS, Carleton College

     Abstract Number: 126
     Working Group: Indoor Aerosols

Abstract
Cooking with biomass fuels is well-known to be a significant health hazard for nearly 3 billion people, worldwide. While there are many initiatives designed to provide cooks with improved stoves and fuel, to minimize their exposure, these programs have not had the impact that is needed for achieving the United Nations Sustainable Development Goal 7, “Ensure access to affordable, reliable, sustainable and modern energy for all.” Even when consumers have improved cookstoves, without appropriate fuel, appropriate training in stove operation, and access to sufficient fuel/stoves to cook what they need, they will not experience the benefits of the improved stove. Here we compare PM2.5 concentrations measured during ~100 cooking events in Addis Ababa, Ethiopia, in which cooks used traditional wood stoves, charcoal stoves, or improved fan-forced gasifier stoves burning pellets.The improvement realized with the improved pellet stoves is shown to be highly dependent on cooking practices, especially how the stove is lit and extinguished. The shorter cooking time required with the improved stove means that even when these practices are not perfect, the cooks’ exposures are lower relative to when using traditional stoves. Implications for real-world use of these stoves will be discussed.