[Stoves] Cooking habits

[Cookswell Jikos]

Better late than never! Some interesting work from the WB

https://blogs.worldbank.org/climatechange/behavioral-science-serves-new-ways-boost-clean-cooking?cid=pov_tt_poverty_en_ext

''To better understand how households perceive clean energy options, the World
Bank’s Carbon Initiative for Development (Ci-Dev) <http://www.ci-dev.org/> and
its Mind, Behavior, and Development Unit (eMBeD) teamed up to conduct
behavioral
diagnostics in rural and peri-urban communities of Rwanda, Madagascar, and
Ghana <https://www.worldbank.org/en/programs/embed#3>. By looking at the
challenge through a behavioral science lens, we aimed to identify feasible,
scalable, and low-cost actions to address the societal and cultural
barriers holding back clean energy choices in low-income households.


   1. Benefits of clean cooking are interpreted differently on the ground.
   The international donor community often promotes clean cookstoves for their
   long-term health benefits (such as reduced rates of household air
   pollution), but that message does not reach households as expected.
   Instead, they respond to the more tangible cues of cleaner air, such as
   less itchy eyes and less soot on the ceiling. But more important than the
   health benefits, households value the additional family time that clean
   cookstoves afford them in the morning and evening.
   2. Clean cooking is seen as an addition to traditional cooking methods,
   not a replacement
   <https://twitter.com/intent/tweet?text=Clean+cooking+is+seen+as+an+addition+to+traditional+cooking+methods%2C+not+a+replacement&url=https://blogs.worldbank.org/climatechange/behavioral-science-serves-new-ways-boost-clean-cooking?cid=pov_tt_poverty_en_ext/?cid=SHR_BlogSiteTweetable_EN_EXT&via=worldbank>.
   Many households consider improved and clean cookstoves only suitable for
   quick applications like boiling water and reheating food so as not to waste
   quick-burning fuel (easily seen as burning money). They hold firm that
   staple foods like dry beans, beef, and pork feet are best slow cooked with
   a traditional charcoal stove or, in rural areas, a three-stone fire. Stove
   stacking, where households use both clean and traditional cooking methods,
   is holding back a full transition to sustained use of improved and clean
   cookstoves.
   3. Cooking with a clean cookstove is considered a high-skill activity
   beyond domestic workers’ abilities. Domestic help is common in households
   across the income distribution, but a lack of confidence in domestic
   workers’ abilities can lead to reluctance in letting them cook using the
   cleaner stoves. Limited training and experience compound the problem,
   making operator errors all the more likely. This reinforces biases of
   workers’ skill levels and lessens the use of clean cooking technology.''
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