Indoor Air Pollution (IAP)

1. Indoor Air Pollution (IAP)

2. The Problem 3 billion people currently cook by burning solid fuel (wood, dung, charcoal, etc.) Most of them do so indoors. So What? WHO listed indoor air pollution (i.e. smoke) as number four in the leading causes of death and disease in the developing world. 1.6 million deaths per year

3. Particulates ALRI COPD Carcinogens Benzene Butadiene Carbon Monoxide Low birth weight Infant mortality #1 killer of children under 5 Increased risk of lung cancer comparable to cigarette smoking CO combined with hemoglobin leads to oxygen deprivation of unborn babies How Smoke Kills

4. Important Factors • Cooking: The Zambians style of cooking affects what designs are possible for the stoves and smoke hoods • Houses: What their houses are made out of and how their houses are structure of influences the installation of the smoke hoods and stoves • Materials: What materials are available      affects the designs of the hood • Sustainability: The hood should be     able to be maintained by the     Zambians and should have a long    design life.

5. Zambian Cooking • Nshima •  Staple food, essential part of Zambian diet and culture • Made from plain maize, corn meal or maize flour • Eaten for lunch and dinner from april to november • Eaten once a day during lean months • Prepared through steaming, boiling, frying, grilling beside a fire, roasting in a fire or baking in ashes • Usually served with Ndiwo • Includes beef, goat, mutton, deer, buffalo, elephant, warhog, turtle, alligator, monkey, chicken eggs

6. Cooking, Continued • Fuels used include firewood, charcoal, kerosene, cow dung and crop residues • wood most common in rural areas • Stoves used include: • three stones fireplace • metal charcoal stoves  • electric cookers (in urban areas)

7. Possible Solution: Chimney Stoves • Concept: fuel is burned within an enclosed stove • Cooking takes place on a metal sheet placed on top of the stove • Chimney provides ventilation: smoke has no where to go, and leaves the house • Must be done right • Improper designs have issues:     if not well designed, can have more     smoke than open fire, can waste fuel • Cultural issues

8. Possible Solution: Smoke Hoods • Basic concept: place enclosure above fire • Works for people used to cooking over an open flame • Vent smoke out of kitchen • Cheaper, not as strict on design, can also provide space heating • Local designs available in many countries • Local labor and materials can be used • Do not reduce fuel consumption

10. We plan to start creating possible designs for the smoke hoods The designs will be general enough to personalize for each individual house Future Direction

11. Resources http://www.zambia-mining.com/economicright.html (the metals available) http://practicalaction.org/improved-cooking-stoves http://practicalaction.org/smoke-hoods-4 http://people.bridgewater.edu/~mtembo/menu/nshima/nshima.shtml http://recipes.wikia.com/wiki/Zambian_Cuisine http://www.hedon.info/BP29_TanzanianStoves http://www.cd3wd.com/cd3wd_40/vita/charwood/en/charwood.htm http://www.absoluteastronomy.com/topics/Zambia