GIZ HERA Cooking Energy Compendium

Basics about Cooking Energy

• Facts on Cooking Energy
  
• Frequently Asked Questions

Policy Advise on Cooking Energy

• Introduction: Woodfuel Crisis
• Policy Challenges in the Woodfuel Sector
  
• Assessing Woodfuel Supply Potentials
  
• Woodfuel Intervention Strategy
• Biomass Energy Strategy

Designing and Implementing Cooking Energy Interventions

Scoping 

• Why scoping for cooking energy opportunities?
  
• Scoping on Cooking Energy Opportunities (siehe alter link: 2.1 Planning an Improved Cookstove Project)

• Carbon Funding for cookstoves
  

ICS Supply Interventions

• Enhancing Production of ICS siehe alter links: (2.2 Production of Woodfuel Stoves und Intervention A: Introduction)
  (Product devolpment, production and marketing systems (incl. trainers)
• Commercialisation of Cookstoves
• Creation of Public Awareness
• User Training
• Financing Mechanisms for Cookstove Dissemination
• Quality Assurance of ICS
  national standards
• Scaling-up Strategies
• Result Based Monitoring of Cookstove Projects
  outcome monitoring, impact monitorin, methodology
• Sustainability of Cookstoves
  sustainability assessment, exit

Woodfuel Supply Intervention

• Woodfuel Production Options
• Charcoal Production
  

Cooking Energy Technologies and Practices

• Global stove diversity

Cooking with Woodfuels (Firewood and Charcoal)

• Cooking with Firewood
  woodfuel stove types (HH, SME, SI)
  
• Cooking with Charcoal
  (kilns)
• Cooking Practices for Woodfuel Users
  fuel management, stove usage
• Testing of Woodfuel Stoves

Cooking with other Biomass Fuels

• Cooking with Non Timber Solid Biomass Fuels
  
• Cooking with Liquid Biomass Fuels (siehe alter link 4.2 Cooking with Biogas, Plantoil and Ethanol)
  
• Cooking with Gas from Biomass  (siehe alter link 4.2 Cooking with Biogas, Plantoil and Ethanol)
  

Cooking with Nonbiomass Fuels

• Cooking with Sun
• Cooking with Fossil Fuels (siehe alter link: 4.3 Cooking with Kerosene and LPG, Kohle Herde)

General Cooking Practices

• Kitchen Management