Publication - Impacts and Effects of Improved Wood Burning Stoves on Time Use and Quality: An Experimental Study in Rural Kenya

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Impacts and Effects of Improved Wood Burning Stoves on Time Use and Quality: An Experimental Study in Rural Kenya
Berkeley Air Monitoring Group
Kirstie Jagoe, Dana Charron, Charlotte Clayton, Sam Delapena, Madeleine Rossanese & Jonathan Rouse
Published in
November 2018
Recent evidence has posited that lack of access in low and middle-income countries to clean, modern, and efficient energy to meet household demand for cooking, heating, and lighting may create an undue time burden, particularly for women.

This "time poverty" may lead to economic hardship and a persistent drudgery trap, arising from the constant demands of fuel collection and preparation as well as from long hours cooking on an inefficient, polluting stove. Time poverty can be affected by the introduction of a new cooking technology, practice, or fuel through multiple possible causal pathways, each of which has complexities and measurement challenges. These pathways can impact both quantity and quality of time and can create shifts in time burdens among household members, often with gender dimensions.

This report summarizes the baseline data from an experimental study that aims to identify and understand any fluctuations in time use patterns and changes in the quality of time for 55 households in rural Kenya after switch in cooking technologies. This in-depth quantitative and qualitative investigation was conducted in the study homes for four weeks before and 14 weeks after they were given either one or two new wood burning stoves.

To fully understand and quantify the impact of the new technology along all the potential causal pathways, a broad in-depth exploration was implemented, using an explanatory sequential mixed-method design to first collect quantitative data and then apply qualitative research methods to explore and interpret them.

The quantitative methods included surveys and sensor-based stove use monitoring, while the qualitative approach utilized participatory research methods, semi-structured cooking observations, and photo elicitation interviews.