A comprehensive review of biofuel utilization for household cooking in developing countries: Economic and environmental impacts

Abstract

The global energy consumption for household cooking is substantial, comprising approximately 90 % of total household energy usage worldwide. Research indicates that in 2002, food-related energy consumption averaged 340 million BTU (approximately 359 million J) per person. With the current global population exceeding 7 billion, this translates to an estimated annual energy consumption for cooking of 2.380×1018 BTU (2.519 ×1021 J). A significant portion of this energy is derived from the combustion of firewood, contributing to deforestation, CO2 emissions, and the release of toxic gases, which in turn, exacerbates environmental pollution and poses health risks. Household cooking, heating, and lighting activities in developing countries account for about 58 % of the black carbon emissions globally. Recognizing clean cooking as a crucial solution to mitigate climate change, there is growing interest in utilizing biomass as a source for biofuels and bioenergy. The comparative diminishing in greenhouse gas emissions from renewable fuels compared to conventional fossil fuels, along with the sustainable nature of these technological advancements, has spurred increased research into biofuel technology. To address energy poverty, achieve the Sustainable Development Goals, and align with the goals of the Paris Agreement, comprehensive and expedited efforts are needed to expand and enhance access to clean cooking solutions. Consequently, this article explores the potential of biofuels as viable alternatives to conventional fossil fuels for household cooking, focusing on their economic and environmental implications.