1.
www.iied.org @IIED
Improving strategy
and uptake of
cleaner cooking in
Kitui county, Kenya
Photo credit:
Kelvin Kitonga
(Kitui Caritas)
Enzo Leone

2.
Background

3.
Enzo Leone / @IIED
Project background
• The project is a continuation of the Kitui County Energy Plan (CEP)
• Kitui’s CEP is a collaboration between the Ministry of Environment and
Natural Resources, CARITAS Kitui, The Catholic Agency for Overseas
Development (CAFOD) and the International Institute for Environment
and Development (IIED)
• IIED, CAFOD and Caritas Kitui used an inclusive and participatory
planning tool — called the Energy Delivery Models (EDM) — to
support Kitui County Government to develop the CEP
• Cooking was one of the CEP six priority areas. It was found that further
data is needed to understand what drives different groups use of
cooking technologies and fuels, and the socio-cultural and
behavioural practices that can hinder or enable the uptake of
modern alternatives.
Authors: Ben Garside and
Nipunika Perera
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 3

4.
Enzo Leone / @IIED
Aims
Support the Kitui’s CEP — and similar initiatives promoting access to cleaner
cooking solutions in the county — by filling some of the information gaps, in
particular by:
• Generating primary data on users’ cooking and consumption habits
and needs across different socio-economic groups and localities in Kitui
• Using the data to cluster users into distinct groups, who can be targeted
with technologies suited to their profile
• Analysing the pilot data and wider market mapping to suggest key
elements of a delivery model for deploying clean cooking fuels and
technologies, focusing on customer finance.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 4

5.
Project overview

6.
Enzo Leone / @IIED
Partners and roles
Research design & analysis
Methodology design and development of energy
delivery models
Cooking diaries
Design and cooking diaries
analysis
Technical assistance
Cooking diaries and solution
development
Engagement activities
Surveys, workshops, interviews and
installation of equipment
Monitoring devices
Data analysis of automated monitoring
devices
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 6

7.
Enzo Leone / @IIED
Targeted sub-counties
• Three sub-counties across Kitui were targeted as case studies
• Participants were selected according to the following criteria:
o Settings: diverse composition of households living in urban,
peri-urban and rural areas
o Grid connectivity: grid and not grid connected households
o Gender: majority of women and girls
o Frequent cooking: households cooking 2–3 times a day, rather
than regularly buying food out or eating outside of home
o Cooking fuels: households relying on different fuels for cooking,
eg electricity, gas, kerosene, charcoal or a mixture
o Others: households where the main cook volunteers to participate,
rather than the head of their household volunteering them.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 7
Reference: Kitui Government website

8.
Enzo Leone / @IIED
Project activities
The project was divided into
two phases:
• Phase 1 — understanding the
context: gathered
socio-demographic and cultural
data to understand the local
context and identify targeted
groups for the next phase.
• Phase 2 — testing and learning:
piloted three cleaner cooking
devices and generated evidence
on behaviours of transition and
delivery models for future cooking
interventions in Kitui.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 8

9.
Enzo Leone / @IIED
Phase 1 and 2 outputs
Phase 1 Phase 2
Helped identify and target households with three
different cleaner cooking solutions deployed in
phase 2.
Groups were clustered according to:
• Capacity/willingness to pay: examines
households’ fuel expenditure as it helps identify
which cooking fuel fits better with their economic
capacity and willingness to pay
• Power supply: investigates whether the existing
power supply allows families to use electricity for
cooking
• Stacking practices: understands what are the
various cooking devices and fuels typically used.
Three cleaner cooking solutions were deployed in
this phase: electric pressure cookers (EPC), LPG
stoves, and improved charcoal stoves (ICS).
The piloting phase revealed for what purposes and
in which circumstances the three deployed devices
were used, as well as the pros and cons of these
devices.
Findings show how future interventions can better
target households to further escalate the uptake of
modern cooking solutions in Kitui.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 9

10.
Enzo Leone / @IIED
Methodology
Four different methods were used to understand the
local cooking practices and to better design the cooking
solutions:
• Household surveys: collect specific data on cooking
habits and practices and socio-economic aspects
• Cooking diaries: record participant cooking
practices
• Monitoring devices: track usage of most common
cooking devices and devices deployed by the project.
• Workshops: discuss and validate findings and
solutions in an iterative learning process.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 10

11.
Enzo Leone / @IIED
Households surveys
Baseline survey: 150 participants from the
three Kenyan sub-counties provided socio-
economic and demographic data, while also
shared information on their cooking devices
and fuels preferences and usage
Participant completed a survey in the first and second phase of the project
Exit survey: 114 households from phase 1 were
shortlisted for this piloting phase. Participants
received a cleaner cooking devices and used
them over 6 weeks. At the end of this period, all
participants completed an exit survey
commenting on their experience and usage of the
new cooking device
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 11

12.
Enzo Leone / @IIED
Cooking diaries (CD)
CD 1: participants completed a cooking
diary over two weeks recording all dishes
cooked, appliances and fuels used, time
spent on cooking and their fuel
consumption
A sample of 40 participant were shortlisted to further investigate their
cooking practices
CD 2: participants completed a cooking
diary over four weeks reporting same
information as in cooking diaries 1. This
phase allowed to record households
experience with the new cooking devices
deployed by the project
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 12

13.
Enzo Leone / @IIED
Automated Monitoring Devices (MD)
MD 1: 40 heat sensors were placed in the primary
cooking devices – either a Three Stone Open Fire
(TSOF) or a traditional jiko - used by 40 participants
from phase 1. Heat sensors recorded data on
frequency and time of use of these primary cooking
devices
A sample of participants received a monitoring devices which was placed on their
main cooking device and the new device provided by the project
MD 2: we monitored the stacking practices during this
piloting phase. This analysis included, i) 21 participants
who received a heat sensor to track the use of the new
LPG or ICS stoves. Additionally, a heat sensor was
placed in the primary cooking device used in phase 1-
TSOF or traditional jikos- to examine their use alongside
the new cooking devices; ii) 40 smart meters recorded
the EPC usage and provided supporting data on the
reliability of the power supply
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 13

14.
Enzo Leone / @IIED
Workshops
Participatory workshop: validate baseline
findings and discuss what strategies are
needed to escalate the uptake of ICS, LPG
and EPCs in Kitui. Also, 30 end-users (who
championed the piloting phase in their
communities) received a training on
cleaner cooking technologies
Households participated in an iterative learning process to validate and
optimise delivery solutions for cleaner cooking devices in Kitui
Delivery solution workshop: 40
participants were invited to a full-day
workshop to discuss various aspects of the
delivery models that are needed to enable
access to cleaner cooking appliances in
Kitui
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 14

15.
Findings and
recommendations

16.
Enzo Leone / @IIED
Shifting to cleaner cooking devices take
considerable time as it implies a radical change
in existing habits and preferences
Households slowly incorporated the new cleaner cooking
devices, while continued using their existing equipment.
Except for ICS, which rapidly replaced traditional jikos, as these two
stoves have similar functionalities, and ICSs have tangible benefits
(less charcoal consumption).
Recommendation:
• Time savings and ease of use are two entry points to promote
the uptake of cleaner cooking solutions.
The new devices were primarily used to save time when
cooking for several people (eg heavy meals for dinner) or to
prepare a quick meal so that households’ members can
continue with their daily routine. eg breakfast or light meals
for lunch.
DINNER
BREAK-
FAST
EPC USERS LPG USERS ICS USERS
LUNCH
Light meals or
Warm up food
Light meals or
Warm up food
Heavy meals
Replaces
traditional jikos
Replaces
traditional jikos
Replaces
traditional jikos
Breakfast & light meals
EPC ICS LPG TSOF Traditional Jiko
Stove stacking patterns in the three
targeted groups
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 16

17.
Enzo Leone / @IIED
There is a distinct market niche for each appliances
shaped by households’economic capacities and broader
socio-cultural factors
Recommendations:
• EPC: target households with a reliable power supply buying large
quantities of fuels as it suggests a higher willingness /capacity to pay
for alternative devices
• LPG: focus on HHs without a reliable power supply relying on
large quantities of charcoal or paying for firewood – as they are
demonstrably willing to pay for fuels. Fuel and time savings can
incentivise users to replace solid biomass stoves for LPGs
• ICS: prioritise HHs relying on free firewood or buying limited
amounts of charcoal — as these families showed a lower willingness
to pay for fuels
ICS can be realistic transitional step toward cleaner alternatives as
end-users can use the same fuel but reduce their expenditure due to
stove energy efficiency.
Targeted groups vs cooking
fuel used
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 17

18.
Enzo Leone / @IIED
Understanding the existing cooking practices contribute
to better targeting households with appropriate solutions
Recommendations:
Tailor marketing of new appliances toward specific meals,
stacking habits and gender interests can increase the uptake
of these devices
• EPC: were not frequently used but most participants used
it to cook heavy dishes in the evening
• LPG: were used regularly as they fit within the morning
cooking routines. eg warm up water or cook light meals
• ICS: have the same functionality that traditional jikos. As
such, ICS can rapidly replace traditional jikos.
Breakfast
All common
dishes cooked for
dinner or lunch
Heavy meals
during dinner
Breakfast
Light meals
Warm up food
Only a few
dishes
Most
dishes
All main
dishes
Occasionally
(not every day)
Regularly
(every day)
FREQUENCY
OF USE
DISHES
COOKED
Simpler and faster devices such EPC and LPG helped engage more men in cooking. In the long run, it can
contribute towards a more equal sharing of cooking chores between men and women.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 18

19.
Enzo Leone / @IIED
Evaluate end-users’risks perception to promote
appropriate finance schemes
• Many households fear the risks involved in taking on
loans, and prefer to use their savings. This risk
perception limits the uptake of more expensive devices,
e.g. EPCs can double — or more — the price of LPGs and
ICSs
• Though, several EPC users appeared willing to take
credit if these are provided by local saving groups as
people feel comfortable applying for loans that are
locally known and managed.
Recommendation:
• Support and promote finance schemes offered by local
saving and credit groups as it can help bridge the
affordability gaps for more expensive appliances.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 19

20.
Enzo Leone / @IIED
Addressing gaps in supporting services will
foster demand for cleaner cooking devices
There are distinct gaps for three piloted devices, eg shops in Kitui do not sell modern devices such as EPCs,
ICSs are sold only in the major towns, limited access to LPG refilling points in rural areas, and there are
substantial challenges to establish a legal and sustainable charcoal production, among others.
Recommendations:
These are priorities areas that can be supported to boost access to supporting services:
• Incentivise suppliers to sell EPCs in local shops in Kitui by improving market information and
linkages. This can be done by: 1) disseminating information about the existing demand for EPC in Kitui,
2) Conducting an in-depth mapping of shops in Kitui that are interested in selling EPCs and use this
information to help link local shops with manufacturers/sellers based in Nairobi.
• Foster access to service centres in Kitui so that households can repair the devices locally without
spending time or money travelling to Nairobi. Existing models implemented by suppliers based in the
other counties need to be further tested in Kitui. And also, asking households how much they would be
willing to pay to access a local service centres.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 20

21.
Enzo Leone / @IIED
Addressing gaps in supporting services will
foster demand for cleaner cooking devices
• Introduce 1-year warranties formalised in contracts. Households stated that they will be more
willing to purchase the appliance if suppliers or manufacturers offer such warranties.
• Support awareness-raising and product demonstrations, especially for new devices such
EPCs. The lack of local suppliers in Kitui represents a real barrier to people getting good information.
Our on-site demonstrations were a useful strategy to help build people’s understanding and interest
in EPCs.
• Support LPG suppliers to develop home delivery schemes of cylinders to increase uptake in
rural areas. Rural households perceive that distance to LPG refilling stations make this cooking fuel
less attractive. Although the logistic arrangements will increase customer prices, other suppliers have
incentivised rural households to use LPG through home delivery schemes.
• Champion sustainable charcoal production and alternative sources of livelihood for families
relying on incomes generated by charcoal. A transition to modern cooking should improve the
sustainability of current charcoal production while developing alternative livelihood options for families
whose livelihoods depend on the charcoal sector.
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22.
Conclusions

23.
Enzo Leone / @IIED
Conclusions
• Bridging the data gap: the study helps bridge some crucial data gaps
identified in the County Energy Plan around the socio-cultural drivers of
cooking. Also, the project reveals the existing gaps in the supporting
services needed to accelerate the uptake of ICS, LPG and EPCs in Kitui.
• Strengthening local planning: the study provides a strong foundation
for Kitui’s government to develop ambitious programmes and accelerate
the transition to cleaner, affordable, and faster cooking alternatives.
• Tailoring ongoing and future work: findings and recommendation
would feed into the broader Kenya initiatives targeting cleaner cooking
solutions through our ongoing and future work with various development
partners.
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 23

24.
Enzo Leone / @IIED
Enzo Leone
Researcher, IIED’s Shaping
Sustainable Markets Group
enzo.leone@iied.org
Improving strategy and uptake of cleaner cooking in Kitui county, Kenya 24