There is an increasing need to understand and develop clean cooking technologies in low- and middle-income countries (LMICs). The provision of clean energy where modern energy is not available is important in advancing the 17 sustainable development goals as set by the United Nations. Green charcoal is a cooking fuel technology made from ground and compressed biochar, an organic material made from heating a feedstock (biomass, forest residues, agriculture waste, invasive species, etc.) in an oxygen deprived environment to high temperatures. Green charcoal behaves similarly to wood charcoal or coal but is different from these energy products in that it is produced from biomass, not from wood or fossil fuels. Green charcoal has gained prominence as a cooking fuel technology in South-East Asia recently. Within the context of Nepal, green charcoal is currently being produced using lantana camara, an invasive species in Nepal, as a feedstock in order to commoditize the otherwise destructive plant. The purpose of this study was to understand the innovation ecosystem of green charcoal within the context of Nepal’s renewable energy sector. An innovation ecosystem is all of the actors, users and conditions that contribute to the success of a particular method of value creation. Through a series of field interviews, it was determined that the main actors of the green charcoal innovation ecosystem are forest resources governance agencies, biochar producers, boundary organizations, briquette producers, distributors/vendors, the political economy of energy, and the food culture of individuals. The end user (user segment) of this innovation ecosystem is restaurants. Each actor was further analyzed based on the Ecosystem Pie Model methodology as created by Talmar, et al. using the actor’s individual resources, activities, value addition, value capture, dependence on green charcoal and the associated risk as the building blocks for analysis. Based on ecosystem analysis, suggestions were made on how to strengthen the green charcoal innovation ecosystem in Nepal’s renewable energy sector based on actor-actor and actor-green charcoal interactions, associated risks and dependence, and existing knowledge and technology gaps. It was determined that simply deploying a clean cooking technology does not guarantee success of the technology. Rather, there are a multitude of factors that contribute to the success of the clean cooking technology that deserve equal amounts of attention in order to successfully implement the technology.