A recent study conducted by EfD Ethiopia in collaboration with the Addis Ababa City Environmental Protection Authority (EPA) has revealed important insights into how households in the capital consume energy and what this means for the environment.
The project, launched in February 2024 and finalized at the end of the year, aimed to analyze household energy consumption patterns and their environmental consequences. The findings were presented at a recent validation workshop attended by representatives from government ministries, academic institutions, international NGOs, and the private sector. H.E. Dida Diriba, General Manager of the EPA, officially opened the workshop and highlighted the importance of such collaborative efforts.
Power outages increase use of charcoal
At the heart of the study was a comprehensive household survey, covering 2,000 homes across Addis Ababa.
“We looked into what fuels people use for cooking and baking, what types of stoves they have, and why they choose certain energy sources,” explained EfD researcher Dr. Abebe Beyene.
The team also assessed awareness of health and environmental impacts related to fuel use.
“We found that people are generally quite aware of the negative impacts of charcoal on health and the environment, but they use it anyway.”
One of the most striking findings was that over 86% of households rely on charcoal as a backup when electricity fails. Though 96% of urban households have access to electricity, frequent power outages—averaging 9.4 hours per week—force residents to supplement with charcoal and firewood. Socioeconomic characteristics of households, such as gender of the household head, income, education level of the head, household size, and number of rooms, are all important factors in the decision to choose fuel for cooking or baking. Cultural practices and food preferences, such as the taste of food cooked on charcoal and the coffee ceremony, also play a role in fuel choices.
114,000 tons of charcoal per year
For baking injera, a staple food in Ethiopia, the results were a bit surprising: 13% of households revert to firewood during outages, but more than 41% purchase injera from shops instead of baking at home.
“That figure surprised us, Abebe Beyene noted. “It also raises questions about what kind of energy commercial producers are using, which is a new angle for policymakers to consider.”
The study also estimated that approximately 114,088 tons of charcoal enter Addis Ababa annually, 66% higher than the volume from 2010. To determine where the charcoal comes from, EPA staff conducted a round-the-clock, weeklong survey at city entry points, tallying truckloads of charcoal. While the exact sources of the charcoal remain unclear, researchers believe most of it originates from private farms growing acacia trees and Prosopis juliflora in the Afar region, though some also comes from forests.
“Although all charcoal contributes to air pollution and climate change, it’s better when it’s made from sources such as Prosopis juliflora, which don’t contribute to deforestation,” says Abebe Beyene.
Participants at the validation workshop praised the study for providing much-needed data in an area long lacking solid evidence. There was consensus on the need to explore the whole value chain of charcoal and its full environmental implications.
More studies will inform policies
To increase the use of electricity, the supply must become more reliable, and energy-efficient cooking appliances should be available at affordable prices, or credits must be available for this purpose. The Ethiopian Electric Utility (EEU) has worked on enhancing the quality of its services, and for that to happen, revenues need to increase so that more substantial investments in the electricity grid are possible.
This collaboration between EfD Ethiopia and the EPA is already paving the way for future joint projects. The findings will inform EPA’s future energy intervention strategies, including incentives for clean cooking technologies and greater public awareness initiatives.
“Banning charcoal isn’t realistic at this stage. But we can take steps, like promoting efficient charcoal production from sustainably managed forests and private trees and other biomass sources such as peanut shells and agricultural waste and supporting cleaner cooking technologies.”
“This collaboration lays a strong foundation for evidence-based policymaking,” said Abebe Beyene.