Improved Cookstoves in Ethiopia 

project portrait

In Ethiopia, 92% of the population rely on biomass as their primary source of fuel, resulting in high competition over valuable natural resources and damaged, eroded soils. The problem is exasperated further through inefficient cooking methods. Traditional cooking in Ethiopia involves a three stone open fire which not only wastes fuel in heat loss, but also fails to fully burn the wood, releasing harmful pollutants into the home. This is particularly harmful to women and children, who spend the most time at home. 

The project distributes low-cost, high-efficiency stoves within 12 districts of central Ethiopia. A variety of stoves are offered, including a stove specifically designed for the cooking of Injera bread, a staple of Ethiopian diets, and a rocket stove for general cooking which fits 98 % of Ethiopian pot sizes. Each stove produces 1.2t less CO2 per year than traditional cooking.