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Kitchen pollution guidance

Approximately four million people die prematurely from illnesses attributed to indoor air pollution generated by the use of highly polluting fuels such as charcoal or wood for cooking. Explore our guidance on mitigating exposure to cooking emissions in kitchens.

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General recommendations

In-kitchen air quality is affected by many factors, such as the cooking fuel type, cooking method (e.g. frying, boiling) and ventilation conditions amongst others. The aim of this guide is to translate scientific research into easy-to-implement precautionary measures and actions adoptable by homeowners, builders, and regulatory bodies to reduce human exposure to in-kitchen pollution in homes.

The guide builds upon the studies carried out by a group of international researchers from high, middle and low-income countries who collaborated on the ‘Clean Air Engineering for Cities (CArE-Cities)’, ‘Clean Air Engineering for Homes (CArE-Homes)’, and the ‘Knowledge Transfer and Practical Application of Research on Indoor Air Quality (KTP-IAQ)’ projects.

Targeted recommendations

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English version

(4.1 MB .PDF)
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