The State of the Global Clean and Improved Cooking Sector
The global clean and improved cooking solutions sector has evolved significantly in recent years. Clean and improved cooking solutions are also beginning to generate attractive market opportunities for local and international private enterprises in the provision of cooking appliances, fuels, and fin...
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| Format: | Working Paper |
| Language: | en_US |
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World Bank, Washington, DC
2015
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| Online Access: | http://hdl.handle.net/10986/21878 |
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okr-10986-21878 |
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oai_dc |
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Digital Repository |
| institution_category |
Foreign Institution |
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Digital Repositories |
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World Bank Open Knowledge Repository |
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World Bank |
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en_US |
| topic |
household incomes waste wood risks dung environmental damages people carbon dioxide fossil fuels air quality stroke greenhouse gas emissions household environments burns fuel sources access to modern energy morbidity international organizations cost of electricity energy source community health traditional biomass biomass stoves biogas environmental benefits biomass technologies health emission reduction holistic approach back pain smoke ethanol animal dung crime environmental health emission reductions greenhouse gas traditional fuels public health rural consumers randomized controlled trials measurement techniques knowledge biomass production of charcoal behavior renewable fuels community development rural household carbon revenue streams rural households air pollution clean fuels energy mix fuel collection sustainable energy intervention food preparation cooking ghg energy supply aggressive sexuality boiling point rape global warming solid fuels migration observation biogas plants energy services violence marketing water heating household income end- user pollution methanol energy sector lighting interview fuel consumption carbon finance fuels mortality blindness subsidies greenhouse gases carbon emissions nutritional status charcoal kiln fuel supply leisure time workers fuel efficiency climate change crop fatigue carbon revenue aged biomass stove crop waste organic waste carbon credits lifestyle clean development energy assessment health effects wood fuel deforestation health outcomes charcoal electricity generation fossil fuel stress insulation biogas plant decision making fuel prices end-user measurement refugees biogas digesters carbon monoxide nutrition co injuries solid fuel workshops quality control charcoal kilns risk factors kerosene pressure clean fuel biomass sector renewable technologies access to electricity energy demand weight pregnant women sexual harassment natural gas energy poverty fuel production obesity children biofuel biomass users ethanol production clinics natural resource fuel price renewable fuel charcoal production dung collection rural areas portable stoves research programs fuel traditional stoves traditional stove household fuel clean technology methane household needs urban households household energy biogas digester biofuels strategy headaches epidemiology renewable energy registration energy access families sexual violence food processing kerosene emission concentrations implementation pregnancy carbon emission fuel mix |
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household incomes waste wood risks dung environmental damages people carbon dioxide fossil fuels air quality stroke greenhouse gas emissions household environments burns fuel sources access to modern energy morbidity international organizations cost of electricity energy source community health traditional biomass biomass stoves biogas environmental benefits biomass technologies health emission reduction holistic approach back pain smoke ethanol animal dung crime environmental health emission reductions greenhouse gas traditional fuels public health rural consumers randomized controlled trials measurement techniques knowledge biomass production of charcoal behavior renewable fuels community development rural household carbon revenue streams rural households air pollution clean fuels energy mix fuel collection sustainable energy intervention food preparation cooking ghg energy supply aggressive sexuality boiling point rape global warming solid fuels migration observation biogas plants energy services violence marketing water heating household income end- user pollution methanol energy sector lighting interview fuel consumption carbon finance fuels mortality blindness subsidies greenhouse gases carbon emissions nutritional status charcoal kiln fuel supply leisure time workers fuel efficiency climate change crop fatigue carbon revenue aged biomass stove crop waste organic waste carbon credits lifestyle clean development energy assessment health effects wood fuel deforestation health outcomes charcoal electricity generation fossil fuel stress insulation biogas plant decision making fuel prices end-user measurement refugees biogas digesters carbon monoxide nutrition co injuries solid fuel workshops quality control charcoal kilns risk factors kerosene pressure clean fuel biomass sector renewable technologies access to electricity energy demand weight pregnant women sexual harassment natural gas energy poverty fuel production obesity children biofuel biomass users ethanol production clinics natural resource fuel price renewable fuel charcoal production dung collection rural areas portable stoves research programs fuel traditional stoves traditional stove household fuel clean technology methane household needs urban households household energy biogas digester biofuels strategy headaches epidemiology renewable energy registration energy access families sexual violence food processing kerosene emission concentrations implementation pregnancy carbon emission fuel mix Putti, Venkata Ramana Tsan, Michael Mehta, Sumi Kammila, Srilata The State of the Global Clean and Improved Cooking Sector |
| relation |
ESMAP Technical Paper;No. 007/15 |
| description |
The global clean and improved cooking solutions sector has evolved significantly in recent years. Clean and improved cooking solutions are also beginning to generate attractive market opportunities for local and international private enterprises in the provision of cooking appliances, fuels, and financing. This report covers all clean and improved cooking solutions that can improve on the fuel efficiency and emissions performance of traditional cooking technologies such as the three stone fire, open U-shaped clay or mud stoves, metal bucket charcoal stoves, and unvented coal stoves. Under the definition of improved cooking solutions the report includes all cook stoves that improve fuel efficiency without reducing particulate matter emissions to the low levels necessary for optimal health and environmental outcomes as defined by World Health Organization (WHO) household air pollution guidelines and the International Standards Organization International Workshop Agreement (ISO IWA) guidelines for improved cook stoves. The objectives of this report are threefold: (1) establish a common fact base for sector analysis; (2) build a case for increased sector focus and investment; and (3) inform intervention strategies. The information provided in this report constitutes a best-effort attempt to harmonize definitions and data sources to give a comprehensive picture of the overall sector landscape, with the caveat that this is likely to be somewhat imprecise in various instances because of these definitional and data quality challenges. This report is divided into the following chapters: chapter one gives introduction. Chapter two presents the case for clean and improved cooking; chapter three presents the demand for clean and improved cooking energy; chapter four deals with the supply landscape; chapter five deals with the cooking appliance supply chain; chapter six presents the sector ecosystem; and chapter seven presents’ recommendations. |
| format |
Working Paper |
| author |
Putti, Venkata Ramana Tsan, Michael Mehta, Sumi Kammila, Srilata |
| author_facet |
Putti, Venkata Ramana Tsan, Michael Mehta, Sumi Kammila, Srilata |
| author_sort |
Putti, Venkata Ramana |
| title |
The State of the Global Clean and Improved Cooking Sector |
| title_short |
The State of the Global Clean and Improved Cooking Sector |
| title_full |
The State of the Global Clean and Improved Cooking Sector |
| title_fullStr |
The State of the Global Clean and Improved Cooking Sector |
| title_full_unstemmed |
The State of the Global Clean and Improved Cooking Sector |
| title_sort |
state of the global clean and improved cooking sector |
| publisher |
World Bank, Washington, DC |
| publishDate |
2015 |
| url |
http://hdl.handle.net/10986/21878 |
| _version_ |
1764449656732909568 |
| spelling |
okr-10986-218782021-04-23T14:04:06Z The State of the Global Clean and Improved Cooking Sector Putti, Venkata Ramana Tsan, Michael Mehta, Sumi Kammila, Srilata household incomes waste wood risks dung environmental damages people carbon dioxide fossil fuels air quality stroke greenhouse gas emissions household environments burns fuel sources access to modern energy morbidity international organizations cost of electricity energy source community health traditional biomass biomass stoves biogas environmental benefits biomass technologies health emission reduction holistic approach back pain smoke ethanol animal dung crime environmental health emission reductions greenhouse gas traditional fuels public health rural consumers randomized controlled trials measurement techniques knowledge biomass production of charcoal behavior renewable fuels community development rural household carbon revenue streams rural households air pollution clean fuels energy mix fuel collection sustainable energy intervention food preparation cooking ghg energy supply aggressive sexuality boiling point rape global warming solid fuels migration observation biogas plants energy services violence marketing water heating household income end- user pollution methanol energy sector lighting interview fuel consumption carbon finance fuels mortality blindness subsidies greenhouse gases carbon emissions nutritional status charcoal kiln fuel supply leisure time workers fuel efficiency climate change crop fatigue carbon revenue aged biomass stove crop waste organic waste carbon credits lifestyle clean development energy assessment health effects wood fuel deforestation health outcomes charcoal electricity generation fossil fuel stress insulation biogas plant decision making fuel prices end-user measurement refugees biogas digesters carbon monoxide nutrition co injuries solid fuel workshops quality control charcoal kilns risk factors kerosene pressure clean fuel biomass sector renewable technologies access to electricity energy demand weight pregnant women sexual harassment natural gas energy poverty fuel production obesity children biofuel biomass users ethanol production clinics natural resource fuel price renewable fuel charcoal production dung collection rural areas portable stoves research programs fuel traditional stoves traditional stove household fuel clean technology methane household needs urban households household energy biogas digester biofuels strategy headaches epidemiology renewable energy registration energy access families sexual violence food processing kerosene emission concentrations implementation pregnancy carbon emission fuel mix The global clean and improved cooking solutions sector has evolved significantly in recent years. Clean and improved cooking solutions are also beginning to generate attractive market opportunities for local and international private enterprises in the provision of cooking appliances, fuels, and financing. This report covers all clean and improved cooking solutions that can improve on the fuel efficiency and emissions performance of traditional cooking technologies such as the three stone fire, open U-shaped clay or mud stoves, metal bucket charcoal stoves, and unvented coal stoves. Under the definition of improved cooking solutions the report includes all cook stoves that improve fuel efficiency without reducing particulate matter emissions to the low levels necessary for optimal health and environmental outcomes as defined by World Health Organization (WHO) household air pollution guidelines and the International Standards Organization International Workshop Agreement (ISO IWA) guidelines for improved cook stoves. The objectives of this report are threefold: (1) establish a common fact base for sector analysis; (2) build a case for increased sector focus and investment; and (3) inform intervention strategies. The information provided in this report constitutes a best-effort attempt to harmonize definitions and data sources to give a comprehensive picture of the overall sector landscape, with the caveat that this is likely to be somewhat imprecise in various instances because of these definitional and data quality challenges. This report is divided into the following chapters: chapter one gives introduction. Chapter two presents the case for clean and improved cooking; chapter three presents the demand for clean and improved cooking energy; chapter four deals with the supply landscape; chapter five deals with the cooking appliance supply chain; chapter six presents the sector ecosystem; and chapter seven presents’ recommendations. 2015-05-18T15:38:11Z 2015-05-18T15:38:11Z 2015-05 Working Paper http://hdl.handle.net/10986/21878 en_US ESMAP Technical Paper;No. 007/15 CC BY 3.0 IGO http://creativecommons.org/licenses/by/3.0/igo World Bank World Bank, Washington, DC Publications & Research Publications & Research :: ESMAP Paper |