Students and faculty from Duke University traveled to Mandena, Madagascar, to explore the impact of open-fire cooking on human health and the environment—and to work with villagers to come up with “sustainable data-driven solutions.”
The research team collected health and air quality data and found:
- 93% of villagers who participated had unhealthy lung capacity values.
- 1 in 5 participants had impaired lung function.
- Levels of particulate matter in sleeping areas were very high throughout the day.
- Levels of carbon monoxide were extremely high in cooking areas around meal times.