Africa, May 18 -- Four in five Africans - mostly women and girls - cook their food over open fires and primitive stoves that are powered by polluting fuels such as wood, charcoal, kerosene and animal waste.
Three-quarters of people rely on these smoky, rudimentary cooking systems for their meals. Much of the time they're used inside small and enclosed spaces.
Among the harmful toxins released: carbon monoxide, nitrogen oxides and fine particulate matter.
The result, according to the World Bank, is the premature deaths of about 600,000 Africans a year - making dirty cooking an even bigger killer than malaria.
Then there are the hundreds of billions of euros in associated health and climate impacts, including increased carbon emissio...
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