Household air pollution annually kills around 14 300 people in Kenya, due to the hazardous smoke of incomplete combustion coming from inefficient stoves. Exposure to this smokeleads to lethal health issues for the women and children staying in these kitchens, but the smoke also leads to a contribution to global warming. Which makes it important finding are placement for the inefficient traditional cooking methods. This report presents results from a field work situated in Kibugu, Embu in central Kenya. It includes testing of three stoves, the traditional Three stone open fire and two biochar producing stoves, the previously tested stove Gastov made by KIRDI and the MiG|BioCooker made by Make It Green Solutions AB. The data was collected using participatory cooking tests where five households got to cook the traditional meal Ugali with Sukuma wiki and Githeri (maize and beans). Firewood consumption, emissions of CO and PM, user experience and char production were measured during the test, to be able to compare the stoves. The results indicate that the MiG|BioCooker can decrease the emissions of PM2.5 and CO in the kitchens and produce biochar. But on the other hand, cooking with three stone open fire more effective in terms of cooking time. Even though the MiG|BioCooker could improve the conditions of the household’s indoor air, the users seems to prioritize the practical characteristics of the three stone open fire that gives them more time and making it easier to cook. But with some modifications and by further use of the MiG|BioCooker, it might be apossible substitute to the three stone open fire in the future.

Biochar systems have been beneficial to Kenyan residents living in the rural areas, particularly in Kwale, following recent research interventions. Biochar system starts from the biomass feedstock sourcing, its production method, and finally its application to soil. The aim of this study is to assess the climate change impacts of the application of biochar in smallholder farms and households in rural Kenya, against the traditional agriculture and cooking practices under realistic conditions and from a life cycle perspective. The scope of this study includes the biomass sourcing identification, biomass availability measurement, cooking practice observation and biochar application during planting season (April to May) at one of the rural areas, the Waa Ward in Kwale County under The Biochar Project. Field observation was carried out to identify and measure on-farm biomass availability and cooking performance. The identification and measurement of biomass weight were conducted through survey and manual scale, respectively. While the cooking performance was observed with uncontrolled Kitchen Performance Test (KPT) method. A life cycle assessment was conducted to evaluate the climate change impact of biochar system in Kwale. The biochar production method, also called the improved system in this study, is compared against the traditional system. This study focuses at the cookstove used for the two systems, Gastov and three-stone open fire. Gastov is a type of Top-Lit UpDraft (TLUD) natural draft gasifier cookstove investigated. The biomass measurement established the biomass and energy availability on-farms in Kwale. Meanwhile, the KPT found that Gastov required lesser fuel for cooking due to higher thermal efficiency in comparison to three-stone open fire. The LCA results showed that the improved system performs better than the traditional system in terms of climate change impacts and that the improved system potentially offset GHG emissions caused by traditional system as well as generates a net carbon credit. Lastly, the ‘hotspot’ of the improved system was identified in the cooking process, although it was also significantly better than the traditional cooking process. The sensitivity analysis showed that both fraction of stable carbon and fraction of non- renewable biomass (fNRB) were major factors in the biochar system in Kwale, Kenya. The conclusion is that the biochar system presents more advantages as applied in Kwale compared to the traditional system through biomass management, improved cooking method, and biochar application to soil.