Date: 06 - 06 March 2025
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Many schools in East Africa, schools supported by the World Food Programme (WFP), still rely on traditional three-stone fires for meal preparation. This practice not only is a major source of GHG emissions, household air pollution and driver deforestation but also burdens local communities, especially women and children who gather firewood. Furthermore, it impacts food security, with undercooked meals affecting students' nutrition.
This webinar, organized in collaboration with WFP, explores cleaner cooking technologies as solutions to these challenges. Experts discuss how transitioning to efficient cooking methods can improve public health, support climate change efforts, and ensure the sustainability of school feeding programmes.
Speakers:
- Mary Njenga, Research Scientist, World Agroforestry Centre (ICRAF) Presentation: Research on bioenergy for ecosystems restoration and clean cooking
- Silvia Pastorino, Research Fellow, London School of Hygiene & Tropical Medicine Presentation: Scaling Clean Cooking in East African Schools; the key role of planet-friendly school meals policies and actions
- Gabriel Labbate, Head of Climate Mitigation Unit, UN Environment Programme Presentation: Clean Cookstoves and Carbon Markets
