Clear Evidence on the Health and Climate Co-Benefits of Scaling Up Clean Cooking Showcased at COP21
The Alliance and the French research institute, Fondation Maison des Sciences de l’homme (FMSH), convened a one-day workshop at the COP21 meetings in Paris last month, bringing together over 60 leading climate and health scientists, practitioners, donors, and investors. The workshop, Evaluating the Health and Climate Benefits of Clean Cooking Solutions, enabled exchange and information sharing on the most recent research and knowledge about the benefits of scaling up clean cooking, as well as potential financing mechanisms available for scaling up clean cooking programs.
Key experts who presented included:
- Drew Shindell, Professor of Climate Sciences, Duke University
- Daniel Kammen, Professor of Public Policy, University of California, Berkeley
- Michael Brauer, Professor, School of Population and Public Health, University of British Columbia, Canada
- Robert Bailis, Senior Scientist, Stockholm Environment Institute
The scientists emphasized how the household combustion of solid fuels impacts ambient air pollution, as well as the important public health benefits of clean cooking. The global effects of local emissions was evident from new research presented demonstrating the clear connection between warming in the Arctic and household fuel use in Asia, particularly due to emissions of black carbon and ozone precursors.
Government Representatives from Norway and Sweden, as well as public and private sector stakeholders including Green Climate Fund, Gold Standard Foundation, and BIX Fund highlighted opportunities to attract buyers interested in reducing black carbon emissions, and to ensure health benefits in order to spur clean cooking solutions at scale.
Participants underscored the clear evidence that clean cooking directly benefits the health of the world’s most vulnerable populations and plays an important role in mitigating climate change.
A list of presentations are linked at the left.