Submission ID 118332
| Issue/Objective | To assess the levels of CO and PM2.5 in school settings, the prevalence of acute self-reported air pollution-related health symptoms, and the knowledge and perceptions of air pollution among learners. It also addresses the critical need for evidence-based interventions to facilitate a transition to clean cooking practices in schools. |
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| Methodology/Approach | This study evaluates clean cooking impacts in Rwandan schools: Cross-sectional study (7 secondary schools (6 boarding schools and 1 day school), between March and May 2024). Air pollution monitoring (PM2.5, CO) in kitchens, classrooms, and playgrounds. Personal exposure monitoring. Surveys with learners (health symptoms, perceptions of air quality). |
| Results | The study evaluated the impact of air pollution on health in seven secondary schools in Rwanda that use polluting fuels for cooking. Most schools relied on firewood, leading to PM2.5 concentrations in kitchens exceeding the WHO 24-hour target by 11.9 times and CO levels being 1.24 times above the WHO target. The highest exposures were recorded in GS Remera-Rukoma, where PM2.5 levels exceeded the WHO target by 56.3 times and CO levels by 4.9 times, primarily due to the lack of kitchen ventilation. Cooking activities were identified as the main source of air pollution. Common health issues reported included headaches, eye irritation, and coughs. Both learners and catering staff recognized cooking smoke as the primary source of air pollution. |
| Discussion/Conclusion | The findings of this study underscore the significant health risks associated with the use of polluting fuels for cooking in Rwandan schools. The high levels of PM2.5 and CO detected in school kitchens, particularly in schools without proper ventilation, highlight the urgent need for interventions. The prevalence of health symptoms such as headaches, eye irritation, and coughs among students and staff further emphasizes the detrimental impact of air pollution. The study advocates for the implementation of policies mandating the use of clean cooking technologies in schools, supported by subsidies and incentives. Additionally, it recommends regular air quality monitoring and the introduction of fuel-efficient, low-emission cookstoves. Promoting the use of cleaner fuels like LPG, biogas, and electric stoves, along with conducting educational workshops, can facilitate the transition to cleaner cooking practices. These measures are crucial not only for improving health outcomes but also for contributing to environmental sustainability and aligning with Rwanda's climate goals. |
| Presenters and affiliations | REVERIEN RUTAYISIRE University of Rwanda REVERIEN RUTAYISIRE University of Rwanda |
