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1997

Deployment of commercial energy efficiency cooking

Ethiopia, Kenya, Uganda, Tanzania

UKAID Department for International Development (R4D)

Titre : Deployment of commercial energy efficiency cooking

Pays : Ethiopia, Kenya, Uganda, Tanzania

Projet de recherche pour le Développement : R6848

DFID Programme : Energy

Organismes de mise en œuvre

Lead Institutes : Energy for Sustainable Development Ltd (ESD)
Managing Institutes : Energy for Sustainable Development Ltd (ESD)

Durée : Start Date : 01-04-1997 End Date : 30-03-1999

Objectifs
To exploit the energy efficiency gains already achieved in the design of cookstoves, in combination with successful commercialisation of the stoves, to ensure widespread usage.

Descriptif
The project seeks to develop work on commercialising institutional stoves in Kenya and disseminate the commercialisation skills developed into the region. Documentation will also be produced for wider dissemination of these skills. There are two target audiences. The first is small-scale businesses, often household enterprises, that use woody biomass extensively for baking and cooking as a business. The other audience is schools, boarding schools, clinics, hospitals and other non-domestic ,institutions, who cook for large numbers of people. In both cases, they purchase fuel,and are commercially oriented. In the small-scale business sector, true SMEs generally run by women, energy efficiency improvements show immediate returns. Thousands of household enterprises in Nairobi, Addis Ababa, Kampala, Dar-es-Salaam and other urban areas in East Africa engage in commercial cooking and baking using wood as their primary source of income. They serve hundreds of thousands of consumers evey day. Surveys carried out by ESD in these urban areas show the potential to save hundreds of thousands of tonnes of fuel wood each year through investment in improved commercial and institutional cookstoves. ESD’s experience in Ethiopia, and in Kenya, Uganda and Tanzania, shows that stoves designed and sold for household use deteriorate rapidly, and their efficiency drops dramatically, when used for commercial and ,institutional, use (hospitals, schools, etc.). This calls not only for improved designs, but targetting these institutions through different promotion and commercial technical service programmes, including methods for utilising these devices. Commercial cooking for large numbers of people, which is carried out in small-scale restaurants, bars, hotels, (generally household SMEs), and in schools, hospitals and other ,institutions, require different stove designs compared to households. Work carried out by an ESD associate, under a GEF grant in Kenya for non-household cooking, shows that the demand for services, training, technical assistance and promotion is very large. Studies carried out by ESD in the rest of the region support this, and provides the background and justification for this proposal

Total Cost to DFID : £70,134

Présentation : UKAID

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