Call for input on specific issues in conjunction with the draft top-down revision of the methodology "AMS-I.E: Switch from non-renewable biomass for thermal applications by the user" (29 April to 14 May 2016, 24:00 GMT)

The SSC WG was seeking inputs from the public to further improve the existing cookstove methodologies.

“Information note: Questions for public inputs in relation to the revision of AMS-I.E and AMS-II.G” (SSC WG 50 Annex 4)

The Board requested the SSC WG to include a default value for woody biomass consumption (SSC WG workplan 2016).

Based on experience gained in the assessment of various bottom-up and top-down standardized baselines in the cookstove sector, the below-mentioned issues are to be addressed in the methodology and are relevant to both “AMS-I.E: Switch from non-renewable biomass for thermal applications by the user” and “AMS-II.G. Energy efficiency measures in thermal applications of non-renewable biomass”.

(a)  Validity and the process for the update of default values of fraction of non-renewable biomass (fNRB);

(b)  Procedures to quantify baseline woody biomass consumption for each cookstove versus that for the entire household, in order to adapt the methodologies to the information that is collected;

(c)  Methods to adjust the baseline woody biomass consumption to account for continued use of pre-project devices in the project activities;

(d)  Expanding the scope to shift from non-renewable biomass to low carbon intensive fossil fuels.

Stakeholders were invited to provide their inputs on the issues contained in the Information note. Inputs were provided in the commenting table found here.

The scope of the public input included but was not limited to the specific questions raised by the SSC WG (SSCWG50 Annex 4).

The call for inputs from stakeholders was open from 29 April to 14 May 2016 (24:00GMT).

The public inputs will be taken into account when preparing the draft revision of the methodologies of AMS-I.E and possibly AMS-II.G to be recommended to the Board at a future meeting.