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dc.contributor.authorNjenga, M.en_US
dc.contributor.authorGitau, K. J.en_US
dc.contributor.authorIiyama, M.en_US
dc.contributor.authorJamnadass, R.en_US
dc.contributor.authorMahmoud, Y.en_US
dc.contributor.authorKaranja, N.en_US
dc.date.accessioned2020-06-11T16:06:41Zen_US
dc.date.available2020-06-11T16:06:41Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/108458en_US
dc.titleInnovative biomass cooking approaches for sub-Saharan Africa.en_US
cg.subject.wleCLIMATE CHANGEen_US
cg.subject.wleENERGYen_US
cg.subject.wleHEALTHen_US
cg.subject.wleINNOVATIONen_US
cg.subject.wleLIVELIHOODSen_US
cg.subject.wleRECOVERING AND REUSING RESOURCESen_US
dcterms.abstractEradicating 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. Households often abandon traditional nutritious diets that take a long time to cook, reduce the number of meals, and spend income on fuel at the expense of food costs. Innovations exist that have the potential to provide affordable and cleaner tree-based cooking fuel. Pruning trees on the farm as a fuel source brings firewood closer to women, lightens their workload, saves time and reduces income spent on cooking fuel. Using briquettes or gas cook stoves can reduce health risks associated with food preparation and reduce income spent on cooking fuel due to increased fuel efficiency. The development of these innovations indicates the need for a multi-disciplinary approach to increase awareness of the benefits of cooking fuel innovations, encourage further research on product quality enhancement and standardization, to understand cultural and behavioral issues influencing adoption, and integrate innovations into bioenergy policy frameworks.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.bibliographicCitationNjenga, M.; Gitau, K. J.; Iiyama, M.; Jamnadass, R.; Mahmoud, Y.; Karanja, N. 2019. Innovative biomass cooking approaches for sub-Saharan Africa. Afr. J. Food Agric. Nutr. Dev. 19(1):14066-14087. http://ajfand.net/Volume19/No1/BLFB1031.pdfen_US
dcterms.extent19(1):14066-14087.en_US
dcterms.issued2019-01-01en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-NC-NDen_US
dcterms.subjectagroforestryen_US
dcterms.subjectemissions tradingen_US
dcterms.typeJournal Articleen_US
cg.identifier.urlhttp://ajfand.net/Volume19/No1/BLFB1031.pdfen_US
cg.identifier.doihttps://doi.org/10.18697/ajfand.84.BLFB1031en_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.contributor.crpWater, Land and Ecosystemsen_US
cg.identifier.wlethemeRural-Urban Linkagesen_US
cg.reviewStatusPeer Reviewen_US
cg.journalAfrcan Journal of Food, Agriculture, Nutrition and Developmenten_US
cg.issn1684-5374en_US


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