This course is designed to tell the story about clean cooking – how it has evolved, where it stands today, and where it aims to be—as a supplement to the newest State of Access report published by ESMAP.
March 19 2021
covid-19’s impact on the transition to clean cooking fuels: initial findings from a case study in rural kenya
COVID-19 has had interacting effects on cooking and fuel use. The types and amount of foods cooked, the person doing the cooking, and the fuels used—all have changed to varying degrees.
March 18 2021
This course explores the hidden side of energy access by uncovering the reality that over 4 billion people around the world currently lack access to modern energy cooking services (MECS) for their daily cooking needs.
March 11 2021