The forgotten bread oven: local bakeries, forests and energy transition in Nigeria.
Saved in:
| Title: | The forgotten bread oven: local bakeries, forests and energy transition in Nigeria. |
|---|---|
| Authors: | Salisu, Abubakar Tanimu1 (AUTHOR), Barau, Aliyu Salisu1 (AUTHOR) asbarau.urp@buk.edu.ng, Carr, Jamie A.2,3,4 (AUTHOR), Chunwate, Banki T.2 (AUTHOR), Jew, Eleanor K.K.2,5 (AUTHOR), Kirshner, Joshua D.2,4 (AUTHOR), Marchant, Robert A.2,4 (AUTHOR), Tomei, Julia6 (AUTHOR), Stringer, Lindsay C.2,3,4 (AUTHOR) |
| Source: | Regional Environmental Change. Jun2024, Vol. 24 Issue 2, p1-12. 12p. |
| Subject Terms: | *Renewable energy sources, *Renewable energy transition (Government policy), *Clean energy, *Energy consumption, *Forest declines, Land use mapping, Bakeries, Grain yields |
| Geographic Terms: | Nigeria, Africa |
| Abstract: | Despite three decades of policies discouraging biomass-based cooking in Africa, demand for fuelwood continues to rise. Several studies focus on household energy use, but few consider the role of commercial premises such as bakeries in deforestation, despite growing demand for bread. This study examines bread production by commercial bakeries in forest communities in Nigeria, investigating (a) the energy sources used, (b) the changes to forests and (c) the factors that could enable bakeries to transition towards clean energy. Mixed methods were used including questionnaire surveys, land use change mapping and assessments of forest plots. Questionnaires with 21 bakeries in two northern Nigerian states (Kaduna, Nasarawa) and Abuja Federal Capital Territory suggest that they depend heavily on fuelwood, collected directly from the forest, or purchased from (largely female) suppliers, retailers or wholesalers. Bakeries most commonly use Anogeissus leiocarpa mainly due to its burning quality and availability. Remote sensing data show declines in forest cover from 71% (56,157 km2) in 2000 to 49% (38,756 km2) in 2020. While all bakeries were willing to transition to more sustainable energy sources, training on alternative fuels and more energy efficient ovens is required. Policies supporting energy transition must consider all value chain actors, not just fuelwood consumers, recognising that women play a key role in fuelwood sales at the community level. Transition efforts need to be underpinned by detailed analyses of trade-offs so that measures to reduce undesirable livelihood impacts can be established, and should consider more efficient ovens as well as stoves. [ABSTRACT FROM AUTHOR] |
| Copyright of Regional Environmental Change is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | GreenFILE |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | Despite three decades of policies discouraging biomass-based cooking in Africa, demand for fuelwood continues to rise. Several studies focus on household energy use, but few consider the role of commercial premises such as bakeries in deforestation, despite growing demand for bread. This study examines bread production by commercial bakeries in forest communities in Nigeria, investigating (a) the energy sources used, (b) the changes to forests and (c) the factors that could enable bakeries to transition towards clean energy. Mixed methods were used including questionnaire surveys, land use change mapping and assessments of forest plots. Questionnaires with 21 bakeries in two northern Nigerian states (Kaduna, Nasarawa) and Abuja Federal Capital Territory suggest that they depend heavily on fuelwood, collected directly from the forest, or purchased from (largely female) suppliers, retailers or wholesalers. Bakeries most commonly use Anogeissus leiocarpa mainly due to its burning quality and availability. Remote sensing data show declines in forest cover from 71% (56,157 km2) in 2000 to 49% (38,756 km2) in 2020. While all bakeries were willing to transition to more sustainable energy sources, training on alternative fuels and more energy efficient ovens is required. Policies supporting energy transition must consider all value chain actors, not just fuelwood consumers, recognising that women play a key role in fuelwood sales at the community level. Transition efforts need to be underpinned by detailed analyses of trade-offs so that measures to reduce undesirable livelihood impacts can be established, and should consider more efficient ovens as well as stoves. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 14363798 |
| DOI: | 10.1007/s10113-024-02194-8 |
