Kenya National eCooking Study and Strategy (KNeCS)

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Kenya National eCooking Study and Strategy (KNeCS)

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Job title
Kenya National eCooking Study and Strategy (KNeCS)
Loughborough Centre for Sustainable Transitions: Energy, Environment and Resilience (STEER)

  • Kenya
Sub-Saharan Africa
Type of job
consultancy contract

Language of description
Job description
Consultant Service Requirements

The National eCooking Study and Strategy will feed into the overarching National Clean Cooking Strategy 2022-2028 and will focus on how energy-efficient eCooking technologies can be scaled-up in Kenya with the intended impacts of minimizing the drudgery and health risks associated with the use of solid fuels for cooking; improving environmental sustainability; and stimulating growth in demand for electricity.

The objective of the eCooking baseline study is to assess the status quo for eCooking in Kenya and determine the contribution that eCooking could make towards the goal of universal access to clean cooking by 2028.

This can be achieved by proposing a series of scenarios, ranging from ‘business-as-usual’ to comprehensive policy support, and modelling the likely uptake under each scenario. The objective of the eCooking strategy is to coordinate with the overarching clean cooking strategy to select the most appropriate scenario from the baseline study and develop a roadmap for how to achieve it. This roadmap should identify how to overcome existing barriers and take advantage of opportunities, mainstream gender considerations, stimulate investment in the eCooking sector, actively engage the private sector and civil society and establish mechanisms for planning, implementing, monitoring, evaluating and reporting progress.

Please be aware that:

  • This strategy/study will contribute to the development of scenario planning as part of the KNCCS.

Data collection should be conducted with that objective in mind.

  • County level data is required but, where sub-county level data is available, this should be included in the reporting along with the date that it was generated.
  • The timely sharing of data and drafts with the wider team conducting the KNCSS is essential to enable the preparation of the strategy.
  • The consultant is expected to actively participate in the kick-off meeting hosted by the KNCCS team when work on the overarching strategy begins and to attend regular update meetings convened by the KNCCS team to coordinate the parallel strands of work that are contributing to the overarching strategy.
  • Following completion of the eCooking Study and Strategy, the consultant will also need to support the KNCCS team to interpret and analyse their data to support of the development of the

overarching strategy by providing feedback on working drafts of the KNCCS and attending workshops with officials.

  • The consultant should also be aware of and ensure that they comply with data management

regulation outlined by the Kenya Data Protection Act 2019 and the EU General Data Protection Regulation (GDPR).

  • All data collected during this assignment should be disaggregatable by gender and all reporting

should include a specific section on Gender, Inclusivity and Social Inclusion (GESI).

  • During this assignment, data should be drawn from and contributed to existing and emerging

knowledge management platforms (e.g. WRI Clean Cooking Explorer, GIZ Clean Cooking Knowledge Platform, SE4All Integrated Planning Tool).

  • Scope of Work

The Consultant shall undertake the following specific activities: a) Conduct a baseline study for electric cooking that can support the development of evidence-based policy that can facilitate increased uptake of eCooking in Kenya. The study should cover the following areas:

  • Consolidating research on eCooking in Kenya (and internationally), including a detailed

review of case studies of completed and ongoing projects/programmes focussing on gridconnected and off-grid eCooking in Kenya, highlighting their successes and failures.

  • Comparing different energy-efficient eCooking appliances (induction stove, electric pressure

cooker, rice cooker etc.) to evaluate their compatibility with Kenyan cuisine. The comparison should also assess their suitability for use by low-income households (in particular with respect to their versatility and cost, both upfront and ongoing). Appliances should be compared against each other and benchmarked against popular cooking fuels/devices used in Kenya today. The comparison should include both conventional AC appliances and DC appliances with accompanying system components (e.g. energy storage and/or power generation equipment for use in areas with unreliable or off-grid electricity supply). It should also seek to identify the key cost trends that may change the relative costs of each option.

  • Explore electrical cooking appliance (general or task specific) ownership data and reporting

to understand the existing electrical cooking appliance ownership and how these products were financed. Explore general ownership of other electrical appliances, particularly where it gives insight into the generalised uptake of appliances (eg lights, TV, fans, etc) and how this relates to grid extension and off-grid (minigrid and SHS) installation, and what might this imply for scenarios on ecooking.

  • Exploring the range of available consumer financing options and evaluating their appropriateness for breaking down the high upfront cost of energy-efficient eCooking appliances. In particular, this should cover digital business models such as utility-enabled financing, PayGo and smart-meter-enabled carbon financing. This component will require close cooperation with the team working on the separate Consumer & Enterprise Financing for Clean Cooking Study.
  • Conducting a comprehensive quantitative assessment of the potential for scaling up eCooking in both grid-connected and off-grid regions in Kenya. This should include an assessment of the potential impacts of a scaled transition up to 2028, including, but not limited to: the projected demand for electricity; health (improved indoor air quality); the environment (carbon emissions and deforestation/forest degradation) and drudgery (time savings).
  • Interviewing key stakeholders to carry out a stakeholder analysis that identifies the current

points of connection between actors in the clean cooking and electrification sectors and highlights strategic opportunities to strengthen the emerging eCooking sector by bringing the two sectors together.

  • Collect and/or analyse existing household survey data to evaluate current levels of adoption

of eCooking at national and county levels (as both a primary and complementary source of cooking energy). The analysis should cut across the clean cooking and electricity access components of the data to identify the potential for each market segment to adopt different forms of eCooking, e.g. by quantifying the number of households currently cooking primarily with charcoal that have a grid connection that is reliable enough to utilise for cooking without household energy storage.

  • Identifying the key barriers and drivers to further uptake in the Kenyan market by studying

the enabling environment, supply chain and consumer behaviour.

Further details please see here:
Application deadline

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