Clean Cooking in Sub-Saharan Africa

The following policy brief provides an account of the clean cooking landscape in sub-Saharan Africa (SSA). It highlights the extent of the challenge to provide clean cooking facilities across sub-Saharan Africa, the efforts being made to overcome these challenges, and their limitations, and provides recommendations on how to accelerate the provision of clean cooking in an equitable and just fashion.

The World Health Organisation categorises types of cooking according to their respective attributes in six areas: energy efficiency; pollution control; convenience in terms of fuel provision; safety; affordability, and availability.

Clean Cooking refers to cooking primarily with electricity, liquified petroleum gas (LPG), natural gas, biogas, bioethanol, solar and very low-emission biomass stoves. Only those tier 3 stoves that meet all six WHO attributes are considered clean.

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