Reducing Emissions from Cooking to Achieve Nationally Determined Contribution Goals

U.S. Pavilion
Sharm el-Sheikh

Household energy is responsible for more than 50% of global anthropogenic black carbon emissions. Black carbon is a short-lived climate pollutant with a lifetime of only days to weeks after release in the atmosphere. During this short period of time, black carbon can have significant direct and indirect impacts on the climate, the cryosphere (snow and ice), agriculture and human health. Measures to prevent black carbon emissions can reduce near-term warming of the climate, increase crop yields and prevent premature deaths.

Nearly 70 countries have included household energy or clean cooking goals in their NDCs. The US EPA, UNFCCC, Clean Cooking Alliance, Berkeley Air Monitoring Group and Climate and Clean Air Coalition are working together through the Clean Cooking and Climate Consortium (4C) to support national governments to develop and implement national clean cooking plans. 

This side event highlights important next steps to scale implementation of clean cooking solutions by bringing together Administrator of the U.S. Environmental Protection Agency, Michael Regan; Ghana’s Minister Ministry of Environment, Science, Technology & Innovation Kwaku Afriyie; Uganda’s Minister of Energy and Mineral Development, Ruth Nankabirwa Ssentamu ; James Grabert, Head of the Mitigation Division of the UNFCCC; and Dymphna Van der Lans, CEO of the Clean Cooking Alliance, moderated by Dan Kamman, Professor of Energy at the University of California, Berkeley.

Watch the event live.