Nakuru: The County Government of Nakuru has committed to achieving a 70 percent access rate to modern clean cooking solutions by 2027. This initiative aligns with Kenya’s national goals under the Sustainable Development Goals (SDG) 7 and the Nationally Determined Contributions (NDC). The country’s NDCs aim to reduce greenhouse gas emissions by 32 percent by 2030, while SDG 7 focuses on ensuring universal access to clean energy by the same year.
According to Kenya News Agency, Dr. Nelson Maara, the County Executive Committee Member (CECM) for Water, Environment, Energy, and Natural Resources, emphasized the importance of clean cooking solutions in promoting renewable energy and increasing energy efficiency. Speaking at the Kenya ICS last mile Entrepreneur Acceleration Project workshop themed ‘Upishi Bora, Afya Bora,’ Dr. Maara praised the Nakuru Clean Cooking Technical Working Group for fostering a coordinated approach among different sectors and stakeholders to support last mile entrepreneurs.
The workshop
was attended by Nyandarua County Secretary and Chief of Staff Mr. Frank Muchina and representatives from Practical Action Group. Dr. Maara highlighted that the Kenya National Cooking Transition Strategy (2024) serves as the overarching roadmap for the cooking sector, incorporating multiple fuel options such as liquefied petroleum gas (LPG), ethanol, electric cooking, biogas, and sustainable clean biomass. Despite 77 percent of households having access to electricity, less than one percent use it for cooking.
An estimated 9.1 million households across Kenya still depend on traditional cooking methods like charcoal and firewood, with only 31 percent using clean cooking solutions. The Behaviour Change and Communication Strategy (2022) aims to raise awareness about the benefits of transitioning to clean cooking alternatives through various approaches, rallying under the slogan ‘Upishi Bora, Afya Bora.’
Dr. Maara stressed the importance of involving women, who are primarily responsible for cooking in rural and p
eri-urban communities, in discussions and decision-making processes. He pointed out that electric stoves and induction cooktops are the most environmentally friendly options, producing no direct emissions. LPG is a cleaner alternative to biomass, and biogas from organic waste is a renewable energy source suitable for cooking.
Dr. Maara warned that the continued use of traditional cooking methods could exacerbate environmental degradation, public health issues, and social inequalities. Clean cooking methods, which emit less smoke and harmful pollutants, are crucial for improving public health, reducing environmental harm, and supporting sustainable development.
Traditional cooking fuels like wood, charcoal, and kerosene contribute significantly to indoor air pollution, posing health risks, especially for women and children. The World Health Organization (WHO) estimates that over two billion people use polluting fuels for cooking, leading to severe health outcomes. In Kenya, only five percent of rural househo
lds use clean cooking technologies, according to the 2022 Kenya Demographic and Health Survey (KDHS).
The WHO reports that indoor air pollution from cooking causes over 4 million deaths annually, predominantly in developing countries. Clean cooking technologies such as electricity, LPG, and biogas are identified as the safest options globally. The Global Alliance for Clean Cookstoves (GACC) notes that over three billion people still use polluting cooking methods, with significant health repercussions.
While some progress has been made globally in adopting clean cooking solutions, many developing regions continue to face challenges such as high costs and limited access to electricity. Africa, in particular, remains behind in adoption rates, hindered by these and other cultural factors.