Transitions to clean cooking have been insufficiently supported by empirical and conceptual tools in the energy-poverty literature, especially those based on sensory-ethnographic methods. This research fills the existing gap by employing inductive thematic analysis of ten focus-group discussions, twenty in-depth interviews, and one hundred sensory-ethnographic cooking observations involving women primary cooks in the urban and peri-urban areas of Kigali, supplemented by detailed field notes and vignettes. A Delphi panel comprising five sector experts validated emerging constructs and integrated equity indicators. Our research identifies three interconnected dimensions of social innovation: (1) Social Mechanisms, where sensory-anchored co-production groups achieved a 35 percent increase in sustained stove usage over six months through iterative aroma and ergonomic feedback; (2) Ethical Imperatives, in which sliding-scale microcredit linked to verified usage decreased default rates from 23 percent to 7 percent and increased first-time adoption by 20 percent among the lowest-income quintile; and (3) Systemi This framework integrates three components: Sensory, Ethnographic, and Social Innovation, providing quantitative benchmarks and culturally relevant, ethically sound strategies for the expansion of clean-cooking interventions.

Authors:
Jeremiah Thoronka, Thammasat University, Thailand

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Posted by James Alexander Gordon

Last updated: 2023-02-23 23:45:00

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