[Stoves] Cooking habits

[Lange]

dear all
thank  you, cookswell for circulating this report.
we here with the maasai stoves and solar have a different picture.    the maasai women cook with an open three stone fire in the center of their tiny unventilated huts.   But, teams of women install our chimney stove along a wall, and it gets out more than 90 % of the smoke and uses less than  half the wood they have been accustomed to gathering.  the women get rid of their three stone fire and start decorating the inside of their hut with fresh mud since the soot is gone.  Thbey stop worrying so much about toddler burns
I agree.... they don't look deep into the future but the immediate smoke and efficiency benefits are very appreciated.   maybe because in some ways there is little change really, and the stove is simple, they in fact do all their cooking on it and  we never find a return to open fires and they don't "stack" and don't abandon it.
please go to "our work" and to "stoves" in wwww.internationalcollaborative.org
we work in many sectors, but do take our stoves work seriously and are up to 4,900 installed.  but the demand is much more....we are only funds-limited.  The stoves installed costs about $50 and many massai can only provide part of that.
bob
Robert Langethe ICSEEOffice of Programs and Development130 Americana Drive Annapolis MD 21401
I am in tanzania at the moment.     +255 785 43 45 50



-----Original Message-----
From: Cookswell Jikos <cookswelljikos at gmail.com>
To: Discussion of biomass cooking stoves <stoves at lists.bioenergylists.org>
Sent: Fri, Aug 27, 2021 5:48 am
Subject: [Stoves] Cooking habits

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) 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. 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. 

   
   - 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.
   - Clean cooking is seen as an addition to traditional cooking methods, not a replacement . 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.
   - 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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