Working Paper

The State of the Global Clean and Improved Cooking Sector

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collection.link.263
https://openknowledge.worldbank.org/handle/10986/17456
collection.name.263
ESMAP papers
dc.contributor.author
Putti, Venkata Ramana
dc.contributor.author
Tsan, Michael
dc.contributor.author
Mehta, Sumi
dc.contributor.author
Kammila, Srilata
dc.date.accessioned
2015-05-18T15:38:11Z
dc.date.available
2015-05-18T15:38:11Z
dc.date.issued
2015-05
dc.description.abstract
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.
en
dc.identifier.uri
http://hdl.handle.net/10986/21878
dc.language.iso
en_US
dc.publisher
World Bank, Washington, DC
dc.relation.ispartofseries
ESMAP Technical Paper;No. 007/15
dc.rights
CC BY 3.0 IGO
dc.rights.holder
World Bank
dc.rights.uri
http://creativecommons.org/licenses/by/3.0/igo
dc.subject
household incomes
dc.subject
waste
dc.subject
wood
dc.subject
risks
dc.subject
dung
dc.subject
environmental damages
dc.subject
people
dc.subject
carbon dioxide
dc.subject
fossil fuels
dc.subject
air quality
dc.subject
stroke
dc.subject
greenhouse gas emissions
dc.subject
household environments
dc.subject
burns
dc.subject
fuel sources
dc.subject
access to modern energy
dc.subject
morbidity
dc.subject
international organizations
dc.subject
cost of electricity
dc.subject
energy source
dc.subject
community health
dc.subject
traditional biomass
dc.subject
biomass stoves
dc.subject
biogas
dc.subject
environmental benefits
dc.subject
biomass technologies
dc.subject
health
dc.subject
emission reduction
dc.subject
holistic approach
dc.subject
back pain
dc.subject
smoke
dc.subject
ethanol
dc.subject
animal dung
dc.subject
crime
dc.subject
environmental health
dc.subject
emission reductions
dc.subject
greenhouse gas
dc.subject
traditional fuels
dc.subject
public health
dc.subject
rural consumers
dc.subject
randomized controlled trials
dc.subject
measurement techniques
dc.subject
knowledge
dc.subject
biomass
dc.subject
production of charcoal
dc.subject
behavior
dc.subject
renewable fuels
dc.subject
community development
dc.subject
rural household
dc.subject
carbon revenue streams
dc.subject
rural households
dc.subject
air pollution
dc.subject
clean fuels
dc.subject
energy mix
dc.subject
fuel collection
dc.subject
sustainable energy
dc.subject
intervention
dc.subject
food preparation
dc.subject
cooking
dc.subject
ghg
dc.subject
energy supply
dc.subject
aggressive
dc.subject
sexuality
dc.subject
boiling point
dc.subject
rape
dc.subject
global warming
dc.subject
solid fuels
dc.subject
migration
dc.subject
observation
dc.subject
biogas plants
dc.subject
energy services
dc.subject
violence
dc.subject
marketing
dc.subject
water heating
dc.subject
household income
dc.subject
end- user
dc.subject
pollution
dc.subject
methanol
dc.subject
energy sector
dc.subject
lighting
dc.subject
interview
dc.subject
fuel consumption
dc.subject
carbon finance
dc.subject
fuels
dc.subject
mortality
dc.subject
blindness
dc.subject
subsidies
dc.subject
greenhouse gases
dc.subject
carbon emissions
dc.subject
nutritional status
dc.subject
charcoal kiln
dc.subject
fuel supply
dc.subject
leisure time
dc.subject
workers
dc.subject
fuel efficiency
dc.subject
climate change
dc.subject
crop
dc.subject
fatigue
dc.subject
carbon revenue
dc.subject
aged
dc.subject
biomass stove
dc.subject
crop waste
dc.subject
organic waste
dc.subject
carbon credits
dc.subject
lifestyle
dc.subject
clean development
dc.subject
energy assessment
dc.subject
health effects
dc.subject
wood fuel
dc.subject
deforestation
dc.subject
health outcomes
dc.subject
charcoal
dc.subject
electricity generation
dc.subject
fossil fuel
dc.subject
stress
dc.subject
insulation
dc.subject
biogas plant
dc.subject
decision making
dc.subject
fuel prices
dc.subject
end-user
dc.subject
measurement
dc.subject
refugees
dc.subject
biogas digesters
dc.subject
carbon monoxide
dc.subject
nutrition
dc.subject
co
dc.subject
injuries
dc.subject
solid fuel
dc.subject
workshops
dc.subject
quality control
dc.subject
charcoal kilns
dc.subject
risk factors
dc.subject
kerosene pressure
dc.subject
clean fuel
dc.subject
biomass sector
dc.subject
renewable technologies
dc.subject
access to electricity
dc.subject
energy demand
dc.subject
weight
dc.subject
pregnant women
dc.subject
sexual harassment
dc.subject
natural gas
dc.subject
energy poverty
dc.subject
fuel production
dc.subject
obesity
dc.subject
children
dc.subject
biofuel
dc.subject
biomass users
dc.subject
ethanol production
dc.subject
clinics
dc.subject
natural resource
dc.subject
fuel price
dc.subject
renewable fuel
dc.subject
charcoal production
dc.subject
dung collection
dc.subject
rural areas
dc.subject
portable stoves
dc.subject
research programs
dc.subject
fuel
dc.subject
traditional stoves
dc.subject
traditional stove
dc.subject
household fuel
dc.subject
clean technology
dc.subject
methane
dc.subject
household needs
dc.subject
urban households
dc.subject
household energy
dc.subject
biogas digester
dc.subject
biofuels
dc.subject
strategy
dc.subject
headaches
dc.subject
epidemiology
dc.subject
renewable energy
dc.subject
registration
dc.subject
energy access
dc.subject
families
dc.subject
sexual violence
dc.subject
food processing
dc.subject
kerosene
dc.subject
emission concentrations
dc.subject
implementation
dc.subject
pregnancy
dc.subject
carbon emission
dc.subject
fuel mix
dc.title
The State of the Global Clean and Improved Cooking Sector
en
dc.type
Working Paper
en
okr.date.disclosure
2015-05-18
okr.doctype
Publications & Research
okr.doctype
Publications & Research :: ESMAP Paper
okr.globalpractice
Energy and Extractives
okr.globalpractice
Environment and Natural Resources
okr.googlescholar.linkpresent
yes
okr.identifier.report
96499
okr.language.supported
en
okr.topic
Energy :: Energy Production and Transportation
okr.topic
Energy :: Renewable Energy
okr.topic
Environment :: Climate Change Mitigation and Green House Gases
okr.topic
Environment :: Environmental Economics & Policies
okr.topic
Health, Nutrition and Population :: Health Monitoring & Evaluation
okr.unit
Energy & Extractives - Sector (GEEES)

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