Adoption of innovative energy efficiency pots to enhance sustained use of clean cooking with gas in resource-poor households in Kenya: Perceptions from participants of a randomized controlled trial

Background: Scaling up clean cooking is a priority to address the substantial health burden from exposure to household air pollution resulting from burning of polluting fuels. The costs of cooking equipment and fuel, as well as cooking behaviors, may present barriers to adoption and sustained use of clean cooking. This paper reports novel qualitative findings from a Randomized Controlled Trial (RCT) evaluating the effects of innovative energy-efficient cooking pots on sustained use of LPG for the first time in a low and middle-income setting. Method: Semi-structured interviews (SSIs) were conducted with 22 of 200 cooks (LPG primary users) from an informal settlement in Nairobi, participating in the RCT. Data were analysed through thematic analysis. Results: Reported benefits of the enhanced pots (compared to standard pots), included perceived fuel and time savings and prestige. Findings also indicate participants' willingness to pay for the pots and ways to support their scale. Conclusion: This study highlights the potential for energy-efficient pots in facilitating sustained/exclusive clean cooking with LPG and their ability to meet all cooking needs. This is relevant to informing commercial scalability of energy-efficient cookware in the local Kenyan market

Gendered financial & nutritional benefits from access to pay-as-you-go LPG for cooking in an informal settlement in Nairobi, Kenya

This study investigates the association between adoption of pay-as-you-go (PAYG) liquefied petroleum gas (LPG), an emerging alternative to full cylinder LPG, and women's economic empowerment in an informal settlement in Nairobi, Kenya. From December 2021-January 2022, 293 customers of a PAYG LPG company (PayGo Energy) were surveyed on their cooking patterns, financial savings and shifts in dietary behaviors following uptake of the technology. Among PayGo Energy customers that previously cooked only with polluting fuels (N = 78; 27 % of customers), daily cooking time was reduced by an average of 42 min/day; 82 % of PayGo Energy customers that previously cooked with full cylinder LPG (N = 216; 73 % of customers) also decreased their cooking time (average of 20 min/day) when switching to PAYG LPG. The majority (58 %; N = 70) of female household heads took on additional employment after switching to PAYG LPG, compared with 36 % (N = 55) of females living in male-headed households. Among female household heads, the proportion of informal sector workers earning wages on an irregular (71 %) or daily basis (61 %) that took on new income-generating activities after transitioning to PAYG LPG was over 20 % higher than those earning monthly salaries (39 %). Increased dietary diversity and consumption of protein-rich foods (legumes, meat, fish) from cooking with PAYG LPG was reported by 15 % of female household heads compared with 5 % of those living in male-headed households. While nearly three-quarters (73 %) of PayGo Energy customers would recommend the service to others because of the added convenience it provides, only one-third (29 %) reported associated health benefits as a key reason for promoting use of PAYG LPG to community members. Female household heads were more likely than non-household heads to be socioeconomically empowered when adopting PAYG LPG, illustrating that women's agency may influence the associated benefits of clean energy transitions. Nonetheless, the time savings reported by nearly all women who switched to PAYG LPG for cooking suggests that promoting the increased convenience of cooking with PAYG LPG may be useful for accelerating its adoption

Pay-as-you-go liquefied petroleum gas supports sustainable clean cooking in Kenyan informal urban settlement during COVID-19 lockdown

Approximately 2.8 billion people rely on polluting fuels (e.g. wood, kerosene) for cooking. With affordability being a key access barrier to clean cooking fuels, such as liquefied petroleum gas (LPG), pay-as-you-go (PAYG) LPG smart meter technology may help resource-poor households adopt LPG by allowing incremental fuel payments. To understand the potential for PAYG LPG to facilitate clean cooking, objective evaluations of customers’ cooking and spending patterns are needed. This study uses novel smart meter data collected between January 2018-June 2020, spanning COVID-19 lockdown, from 426 PAYG LPG customers living in an informal settlement in Nairobi, Kenya to evaluate stove usage (e.g. cooking events/day, cooking event length). Seven semi-structured interviews were conducted in August 2020 to provide context for potential changes in cooking behaviours during lockdown. Using stove monitoring data, objective comparisons of cooking patterns are made with households using purchased 6 kg cylinder LPG in peri-urban Eldoret, Kenya. In Nairobi, 95% of study households continued using PAYG LPG during COVID-19 lockdown, with consumption increasing from 0.97 to 1.22 kg/capita/month. Daily cooking event frequency also increased by 60% (1.07 to 1.72 events/day). In contrast, average days/month using LPG declined by 75% during lockdown (17 to four days) among seven households purchasing 6 kg cylinder LPG in Eldoret. Interviewed customers reported benefits of PAYG LPG beyond fuel affordability, including safety, time savings and cylinder delivery. In the first study assessing PAYG LPG cooking patterns, LPG use was sustained despite a COVID-19 lockdown, illustrating how PAYG smart meter technology may help foster clean cooking access

‘This smoke will finish us’: impacts of cooking with polluting fuels on air quality, health and education in three schools in Nairobi, Kenya

Abstract Links between cooking with polluting fuels (e.g. wood and charcoal), air pollution and health in domestic settings are well-established. However, few studies have been conducted in schools that rely on such fuels for catering. This study is the first investigation of air pollution, cooking, and health in schools in Nairobi, Kenya. We carried out an in-depth mixed-methods study in three schools (two primary schools and a college) in an informal settlement using wood and/or charcoal for catering. In each school, repeated 24-hour air pollution measurements (fine particulate matter (PM2.5) and carbon monoxide (CO)) were collected to assess concentrations in the main kitchen and a nearby classroom, in addition to personal exposure for the main cook. Surveys with catering staff collected data on perspectives on air pollution and health symptoms. Focus groups were conducted with catering staff, teachers and senior management to understand perceived impacts on health and the school environment. 24 hour levels of PM2.5 were found to surpass world health organization interim target level 1 (IT-1) (35 μg m−3) in all schools—with levels three times higher (107.6 μg m−3) in classrooms, ten times higher (316.2 μg m−3) in kitchens and nearly six times higher (200.9 μg m−3) among cooks. Peak levels of pollution were closely linked to times of stove use, as concentrations doubled in classrooms and tripled in kitchens during cooking. Catering staff reported being concerned about their health, and reported experiencing wheezing, chest pains, eye irritation and headaches and attempted to avoid the smoke to reduce exposure. Disturbance to classes from cooking smoke was reported by teachers, with students reporting coughing and sneezing from exposure. Support is needed to enable clean cooking transitions in schools to create a healthy and safe learning environment.</jats:p