Latest news with #charcoal
Zawya
7 hours ago
- Business
- Zawya
Experts urge a new global agreement on carbon credit emission factors
The Project Developer Forum (PD Forum) and carbon specialists are urging the UNFCCC Clean Development Mechanism's (CDM) Board to examine the science behind the default Wood to Charcoal Conversion Factor (WCCF) and the charcoal emission factors used in carbon credit calculations. WCCF measures how much wood is required to produce one tonne of charcoal, a key parameter for carbon credit accounting, as it determines the deforestation and emissions attributed to charcoal production. New scientific evidence suggests that the proposed 4:1 default value does not reflect real-world data and could potentially under-credit clean cooking projects across sub-Saharan Africa. Low emission factors would underestimate the deleterious impact of the charcoal industry on deforestation. Field research suggests miscalculation During a webinar hosted by PD Forum on 4 June 2025, Dr Nordica MacCarty of Oregon State University presented field research from Malawi and Ghana showing that actual WCCFs consistently exceed the current 4:1 default set by CDM Tool 30 and 33. Her study analysed 12 kiln runs in each country, measuring charcoal yield, distribution, and usage inefficiencies across the value chain. 'Our findings clearly show that the majority of emissions and material losses occur during charcoal production, primarily through the release of volatiles, water loss, fines, and wood left at harvest sites," said Dr MacCarty. "Actual WCCFs consistently exceeded the conservative 4:1 value. If the goal is accurate emissions accounting, these ground realities must be incorporated into default factors." Nick Marshall, co-vice chair of PD Forum, said: "Under the disingenuous label of 'integrity', we are seeing the prioritisation of conservative carbon accounting over accuracy. The proposed WCCF default does not reflect sufficient accuracy in the accounting of clean cooking carbon project emissions, leading to an underestimation of their impact, which can undermine carbon finance flows to communities that need them most. We are urging the UNFCCC to review this parameter so that it reflects real-world conditions and ensures fair crediting for projects delivering climate solutions to low-income households. 'This is not only about carbon accounting - it's about fairness and equity. The communities adopting cleaner technologies deserve recognition for their contribution to global climate goals.' Dr Rob Bailis from Stockholm Environment Institute added: "The 4:1 default is not based on actual field data, but rather a misreading of outdated IPCC text. Using 4:1 not only underestimates emissions, it also undermines project viability. If the goal is environmental integrity, we should follow the data. On that basis, 6:1 is a much more defensible default value." Calling for alignment between emission factors and data Nathan Gachugi, director of Carbon Operations Africa at BURN, explained how conservative defaults limit carbon finance potential: "At BURN, we are seeing firsthand how these conservative defaults are limiting the potential of carbon finance to transform the lives of hundreds of millions of low-income households in Africa. Revising the WCCF and the direct charcoal emission factors to reflect science-backed field data is critical to ensuring climate finance reaches the communities that need it most." Traditional low-efficiency kilns in sub-Saharan Africa consume far more wood than current methodologies account for, yet outdated defaults remain in use. While methodologies like Verra's VMR0050 and the Clean Cooking Alliance's CLEAR methodology now recognise a 6:1 WCCF, the CDM Tool 33 and the ICVCM's Core Carbon Principles take the 4:1 value. This risks underestimating the emissions from upstream charcoal production, disincentivising investment in cleaner technologies and perpetuating unsustainable charcoal practices. The PD Forum is circulating research to key stakeholders including UNFCCC, ICVCM, Gold Standard, Verra, ICAO, national carbon market authorities, and rating agencies, urging alignment of charcoal emission factors with empirical data. All rights reserved. © 2022. Provided by SyndiGate Media Inc. (
Arab News
2 days ago
- General
- Arab News
Where there's smoke, there's Eid: The charcoal that fires up Karachi's barbecue feasts
GHARO, SINDH: As the scent of marinated meat sizzling on open flames wafts through neighborhoods in Karachi this Eid Al-Adha, few pause to consider where the fire itself comes from. The crackle beneath the skewers and the smoke that perfumes the city's rooftops and courtyards originate not just from the sacrifice of animals, but from a quieter, often forgotten labor force deep in rural Sindh. The joy of Eid barbecues, the centerpiece of celebration for many families, is ignited by the enduring heat of charcoal, most of which is produced in the blistering kilns of Pakistan's southern Sindh province. Along a dusty belt stretching from the coastal town of Gharo in Thatta district to the southeastern edge of Pakistan bordering India, thousands of kilns work year-round, fueling festive fires across the country. Charcoal, valued for its high, consistent heat and the signature smoky flavor it imparts, is a barbecue staple during Eid. Whether it's tender beef skewers, spicy mutton chops, or lamb cooked Pashtun-style in a rosh pot, nearly every Eid dish cooked on open flame starts with charcoal. And come Eid, demand spikes sharply. 'Our peak season is during Eid Al-Adha when people prepare sacrificial meat at home and at barbecues, and it is also cooked in hotels,' said Khushhal Khan, a kiln owner in Gharo. 'This leads to an increase in our business.' Khan owns 14 kilns. Like many in the informal charcoal trade, his work is unregistered but vital. According to estimates from local producers, Sindh is home to over 2,000 charcoal-making establishments, each operating around 15 kilns. Combined, they produce roughly 72,000 metric tons of charcoal every month, much of which is funneled into urban centers like Karachi in the days before Eid. 'NO EID WITHOUT CHARCOAL' The process of making charcoal is as ancient as it is arduous. Large nine-foot mud kilns are loaded with carefully stacked wood, around 45 to 50 maunds (approximately 1.8 to 2 metric tons) per batch. Once the wood is in place, the kiln is sealed with mud and ignited through a top opening. It then burns slowly for several days, without oxygen, transforming into dense black chunks of carbon. Managing this burn requires constant vigilance. 'If the fire is too intense, the charcoal becomes low quality,' said Niaz Khan, who has worked at kilns for two decades. 'It needs to be burned at a steady, medium flame.' Once cooled, the charcoal is extracted, sifted, and bundled for transport. 'This is not easy work,' Niaz added. 'Our forefathers have been doing this work, making charcoal, and we are still continuing it.' The next link in the chain lies in the markets of Karachi. Trucks loaded with charcoal pull into warehouses and shops like the one run by Muhammad Younus, whose family has sold fuel in the city since 1956. 'This charcoal comes from interior Sindh, from areas like Badin, Gharo, Thatta and Sujawal,' Younus said from his store in Karachi's old city district. 'On normal days, most buyers are hotel owners. But during Eid Al-Adha, the demand increases because every household … is preparing to cook the sacrificial meat.' Normally, Younus sells around 150 kilograms of charcoal per day. But during Eid season, that figure can jump to 400 kilograms or more. Purchased from kiln operators at around Rs2,200 per maund (40kg), the charcoal is sold at retail for about Rs100 per kilogram. 'Some people buy two, five or even 10 kilograms,' he said. 'In every home, cows are slaughtered, meat is kept, children do barbecues on rooftops, families hold gatherings inside their homes and parties take place.' 'ROOFTOPS COME ALIVE' In Karachi's packed neighborhoods, rooftops come alive after the Eid sacrifice. Families, especially young men and children, light coals in metal grills and prepare platters of marinated meat. The flames flicker, music plays, and conversations stretch into the night. 'We invite our relatives, make our rooftops lively and there is a bustle,' said Jabir Khan, a city resident shopping for charcoal. 'The barbecue becomes a festive event.' Despite rising prices, charcoal remains central to the Eid experience in urban Pakistan. It is not just a fuel, it's a cultural bridge that links the sacrifice to the celebration, rural toil to urban delight, and labor to memory. 'Without charcoal, there is no barbecue,' Jabir said simply. 'And without barbecue, Eid feels incomplete.'
Yahoo
30-05-2025
- General
- Yahoo
‘I screamed': Woman, toddler suffer 3rd-degree burns from charcoal buried in sand
TAMPA, Fla. (WFLA) — It's a cautionary tale for beachgoers: a Hillsborough County mother said her 2-year-old son suffered a serious burn, and it wasn't a sunburn. Taiji Goodson said her son, Armon, stepped on a hot piece of charcoal on Coquina Beach and was rushed to a local hospital. Saharan dust plume heading for Florida: Here's what to know 'I screamed with him,' Goodson explained. 'I cried with him.' 'I felt like I was finna pass out,' she continued. 'I was telling my sister we need to get to the car.' 'I'm forgetting my phone, baby bag, everything,' Goodson recalled. ''We have to get to the hospital, we have to go now.'' Goodson's cousin, Ja'Niya Davis, recalled the terrifying moment. She said, within seconds, a fun day at the beach for Memorial Day turned into chaos. 'My mom's like, 'What's wrong, what's wrong?', and I was like gasp and I just started screaming,' Davis said. 'I couldn't talk, and I just put my hand in her face like 'my hand!'' Davis explained that someone left hot charcoals buried in the sand. Not only did she feel her skin peel from her hand, but she had to see Armon feel that same pain on his foot. 'Just imagine your skin coming off in seconds and you didn't know,' she said. 'As soon as I put my hand in there, my skin instantly came off.' Goodson said Armon was taken to Sarasota Memorial Hospital and then transported to Tampa General Hospital. She said he has a long healing journey ahead. As for Davis, she underwent surgery Wednesday. 'I honestly don't know how my hand looks, I was knocked out,' Davis said. 'I don't remember anything.' 'I just know they told me they were going to take all of the skin off and clean my hand,' she continued. 'Until next week, I won't know how it looks.' 'I just know it's burning and very, very uncomfortable,' Davis said. News Channel 8 reporter Nicole Rogers asked, 'What would be your advice to people going out to the beach this summer?' 'To pour some cold water down, just check your areas for you and your kids, [and] keep shoes on at all times,' Davis replied. 'Just be careful.' To donate to Armon's healing journey, click here. To donate to Davis' healing journey, click here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Reuters
22-05-2025
- Politics
- Reuters
Illegal logging in rebel-held Congo threatens gorillas, alarms environmentalists
KABARE, Democratic Republic of Congo, May 22 (Reuters) - Tropical forests in eastern Congo that fell into rebel hands this year have seen a spike in illegal logging to produce charcoal and timber, residents and environmentalists said, raising fears of large-scale degradation. The Kahuzi-Biega National Park is a UNESCO World Heritage site west of Bukavu, the second-largest city in eastern Congo, which was seized by Rwanda-backed M23 rebels in February. It is home to hundreds of species of birds and one of the last groups of eastern lowland gorillas, also known as Grauer's gorillas. The advance this year of M23, which now holds more territory than ever in eastern Congo, has reopened roads that were once restricted due to government checkpoints, enabling more efficient transport of goods - including charcoal, known locally by the Swahili word makala. That has led to more trees being felled in and around the park, charcoal producers and traders told Reuters. "We plant trees for clean air, but also to make charcoal, produce planks and for construction," said Espoir Gedeon, who transports timber from the forests near Bukavu. The producers and traders said charcoal prices have plunged as supply has surged. Bags weighing up to 70 kg that once fetched 120,000 Congolese francs (about $40) now sell for less than half that. In the Murhesa charcoal market, 27 km (17 miles) north of Bukavu, vendors said they now buy bags for around 45,000 francs and resell them in Bukavu for a modest markup. "That's how God is helping us. We manage to feed our children and also get soap for laundry," said vendor Sifa Bahati. But conservationists warn that the charcoal boom is coming at a steep ecological cost. Environmental groups have appealed in a letter to M23 leaders to stop illegal logging, warning of possible irreversible damage to biodiversity and forest ecosystems. Neither the M23-appointed governor of South Kivu province nor an M23 spokesperson responded to a request for comment. "At least 3,000 bags (of charcoal) enter Bukavu daily, or head towards Goma," said Josue Aruna, head of the NGO Environmental and Agro-Rural Civil Society of Congo in South Kivu. Goma is the largest city in eastern Congo. "If this continues, we will lose the park, this unique habitat for the Grauer's gorilla."
Yahoo
17-05-2025
- General
- Yahoo
For More Even Grilling, Stop Making This Critical Mistake With Your Charcoal
Despite some people calling it the easiest type of cooking, grilling poses its own challenges, especially with charcoal grills. Chief among these is the tendency for food to cook unevenly. Due to the high temperatures associated with cooking meat and other ingredients via direct heat over the hot coals, food often burns on the outside before it's cooked through. To find out how to prevent this from happening, we spoke to Scott Groth, founder of I'd Rather Be a Chef. "Indirect heat is an important part to grilling either with gas or charcoal," Groth told The Takeout. "The idea is to create 'heat zones' to allow for greater control while cooking. Direct heat is ideal for searing and cooking thinner cuts quickly, while indirect heat is better for thicker cuts that require longer cooking times without burning." In order to create different heat zones, you have to stop filling your entire grill with charcoal. If the whole thing is full of hot coals, you have no option but to cook your food via direct heat (invariably causing thicker cuts to cook unevenly). Instead of doing this, take Groth's advice and set up the charcoal so your grill has at least two heat zones. Read more: 11 Best Smokers For Brisket, According To Reviews To set up a two-zone grilling station (giving you access to both direct and indirect heat), only partially fill the grill with charcoal –- enough to cover ⅔ of the grill is ample. According to Groth, you should then "start the coals and allow them to get white hot. Then, using a fireplace shovel or charcoal rake, pile most of the coals on one side to create a hot zone, leaving some on the other side for the cooler zone. You still want heat under the meat." Having access to both direct and indirect heat allows you to easily cook a variety of larger foods on your grill without burning them. For example, you can cook a whole chicken by placing it on the cool zone of your grill and closing the lid. Once cooked through, you can then sear it on the hot side to develop some color, texture, and flavor. (Some chefs even advise searing meat by placing it directly onto the coals.) Groth is more of a fan of heat zones than straight coal grilling. "This setup allows you to sear food over high heat and then move it to the cooler side to finish cooking evenly." This approach works best for thick cuts of meat like pork chops (which you should always brine) and New York strip steaks. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
