Cooking in the developing world generates pollutants that endanger the health of billions of people and contribute to climate change. This study quantified pollutants emitted when cooking with a three-stone fire (TSF) and the Berkeley-Darfur Stove (BDS), the latter of which encloses the fire to increase fuel efficiency. The stoves were operated at the Lawrence Berkeley National Laboratory testing facility with a narrow range of fuel feed rates to minimize performance variability. Fast (1 Hz) measurements of pollutants enabled discrimination between the stoves’ emission profiles and development of woodsmoke-specific calibrations for the aethalometer (black carbon, BC) and DustTrak (fine particles, PM<sub>2.5</sub>). The BDS used 65 ± 5% (ave...
Biomass combustion in cookstoves has a substantial impact on human health, affects CO<sub>2</sub> le...
Each day, nearly half of the world’s population relies on solid-fuel cookstoves to make their food (...
Emissions from traditional cooking practices in low- and middle-income countries have detrimental he...
Cooking in the developing world generates pollutants that endanger the health of billions of people ...
Traditional methods of cooking in developing regions of the world emit pollutants that endanger the ...
Cookstove emissions are a major global source of black carbon but their impact on climate is uncerta...
Billions of people worldwide use biomass fires or cookstoves on a daily basis, with significant resu...
Emissions from seventy household stoves in Tibet and Nepal and thirteen brick kilns in South Asia we...
Emissions from traditional cookstoves are a major health concern in developing world households. Imp...
Traditional biomass stoves are a major global contributor to emissions that impact climate change an...
Emissions from traditional cookstoves are a major health concern in developing world households. Imp...
Cookstoves have wide-reaching impacts on human health, air quality, and the climate. We measured emi...
It is estimated that around three billion people globally rely on traditional usage of biomass to co...
Emissions from traditional cooking practices in low- and middle-income countries have detrimental he...
Black carbon is the second largest contributor to climate change and also poses risks to human healt...
Biomass combustion in cookstoves has a substantial impact on human health, affects CO<sub>2</sub> le...
Each day, nearly half of the world’s population relies on solid-fuel cookstoves to make their food (...
Emissions from traditional cooking practices in low- and middle-income countries have detrimental he...
Cooking in the developing world generates pollutants that endanger the health of billions of people ...
Traditional methods of cooking in developing regions of the world emit pollutants that endanger the ...
Cookstove emissions are a major global source of black carbon but their impact on climate is uncerta...
Billions of people worldwide use biomass fires or cookstoves on a daily basis, with significant resu...
Emissions from seventy household stoves in Tibet and Nepal and thirteen brick kilns in South Asia we...
Emissions from traditional cookstoves are a major health concern in developing world households. Imp...
Traditional biomass stoves are a major global contributor to emissions that impact climate change an...
Emissions from traditional cookstoves are a major health concern in developing world households. Imp...
Cookstoves have wide-reaching impacts on human health, air quality, and the climate. We measured emi...
It is estimated that around three billion people globally rely on traditional usage of biomass to co...
Emissions from traditional cooking practices in low- and middle-income countries have detrimental he...
Black carbon is the second largest contributor to climate change and also poses risks to human healt...
Biomass combustion in cookstoves has a substantial impact on human health, affects CO<sub>2</sub> le...
Each day, nearly half of the world’s population relies on solid-fuel cookstoves to make their food (...
Emissions from traditional cooking practices in low- and middle-income countries have detrimental he...