Freshly-baked bread in a traditional communal clay oven in the town of Merzouga, Morocco, North Africa, Africa

Bihari man in white turban and dhoti, making clay oven in the ground to cook his meal at Sonepur Cattle Fair, Bihar, India, Asia

A villager woman in a remote subsistence farming village on an island in the Sunderbans, the Ganges Delta in Eastern India that is very vulnerable to sea level rise. She is cooking on a traditional clay oven, fuelled by biofuel (rice stalks), low carbon cooking.

A woman subsistence farmer cooking on a traditional clay oven, using rice stalks as biofuel in the Sunderbans, Ganges, Delta, India. the area is very low lying and vulnerable to sea level rise. All parts of the rice crop are used, and the villagers life is very self sufficient, with a tiny carbon footprint.

Cow dung belonging to subsistence farmers in the Sunderbans, a low lying area of the Ganges Delta in Eastern India, that is very vulnerable to sea level rise. The cow dung is used as biofuel in traditional clay ovens.

Cow dung belonging to subsistence farmers in the Sunderbans, a low lying area of the Ganges Delta in Eastern India, that is very vulnerable to sea level rise. The cow dung is used as biofuel in traditional clay ovens.

Smiling Caucasian woman placing cup in pottery kiln

Historic outdoor clay oven, Franconian Open Air Museum, Bad Windsheim, Middle Franconia, Bavaria, Germanyd

Typical, Traditional bakery making Lepjoschka bread in a clay oven. City Jalal-Abad (Dzhalal-Abad, Djalal-Abat, Jalalabat) in the Fergana Valley close to the border to Uzbekistan. Asia, central Asia, Kyrgyzstan

Typical, Traditional bakery making Lepjoschka bread in a clay oven. City Jalal-Abad (Dzhalal-Abad, Djalal-Abat, Jalalabat) in the Fergana Valley close to the border to Uzbekistan. Asia, central Asia, Kyrgyzstan

Typical, Traditional bakery making Lepjoschka bread in a clay oven. City Jalal-Abad (Dzhalal-Abad, Djalal-Abat, Jalalabat) in the Fergana Valley close to the border to Uzbekistan. Asia, central Asia, Kyrgyzstan

Typical, Traditional bakery making Lepjoschka bread in a clay oven. City Jalal-Abad (Dzhalal-Abad, Djalal-Abat, Jalalabat) in the Fergana Valley close to the border to Uzbekistan. Asia, central Asia, Kyrgyzstan

Typical, Traditional bakery making Lepjoschka bread in a clay oven. City Jalal-Abad (Dzhalal-Abad, Djalal-Abat, Jalalabat) in the Fergana Valley close to the border to Uzbekistan. Asia, central Asia, Kyrgyzstan

Young Tajik women cook on clay stove in the compound of an extended family in Mazar-i-Sharif, Balkh Province. The kitchen is open air, with wood fires stocking clay ovens and stoves, which allow several huge pots to be simmering at once.

A villager woman in a remote subsistence farming village on an island in the Sundarbans, the Ganges Delta in Eastern India that is very vulnerable to sea level rise. She is cooking on a traditional clay oven, fueled by biofuel (rice stalks), low carbon cooking.

A woman subsistence farmer cooking on a traditional clay oven, using rice stalks as biofuel in the Sundarbans, Ganges, Delta, India. the area is very low lying and vulnerable to sea level rise. All parts of the rice crop are used, and the villagers life is very self sufficient, with a tiny carbon footprint.

Cow dung belonging to subsistence farmers in the Sundarbans, a low lying area of the Ganges Delta in Eastern India, that is very vulnerable to sea level rise. The cow dung is used as biofuel in traditional clay ovens