Description

When the context justifies it, schools are equipped with low-energy ovens that reduce the amount of wood needed by up to 50%. Thus, they not only save CO2 but also reduce the amount of wood used and thus reduce deforestation. According to WWF, each new kiln saves 13 tons of CO2 per year and 35 kg of wood per day.

In addition, these ovens limit energy losses during cooking and emit 75% less soot than an open fire, thus preserving the health of cooks. Their use also halves the time needed to prepare meals.

The benefits of these low-energy ovens are therefore multiple:

• Reduced CO2 emissions: Low-energy ovens require less wood than open hearth ovens. They therefore reduce CO2 emissions.
• Reduction of deforestation: The production and use of wood is a major contributor to deforestation. As mentioned above, low-energy stoves require less wood compared to conventional stoves and are thus helping to reduce deforestation.
• Improved air quality: They burn faster and generate less smoke and fine particles. Their use therefore leads to an improvement in air quality and more specifically in indoor air quality, thus preserving the health of the stoves. When a woman cooks meals over an open fire throughout the day, she would inhale the equivalent of 2 packs of cigarettes per day.
• Reduced fuel costs: Because these stoves are more efficient than traditional coal-fired boilers, they require less fuel and therefore save money.
• Reduction in meal preparation time: The use of these furnaces, which burn faster, cuts the time needed to prepare meals in half.