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Cooking Behaviour Study

Cooking behaviour in a specific area or community is determined by several and interconnected variables that include social, economic, cultural, and legal drivers, barriers and obstacles – i.e., behaviour determinants – in addition to the availability, acceptability, affordability, and awareness of cleaner cooking solutions. This by AVSI study was conducted in 8 countries (Côte d’Ivoire, Burundi, South Sudan, Kenya, Somalia, Congo Republic, DRC and Mozambique) with the following main objectives:

  1. Investigate the reasons why families use the current (traditional) cooking solutions, i.e., identify which are the perceived positive aspects (drivers, motivators) related to the
    traditional cooking methods.
  2. Investigate the ultimate barriers toward the adoption of Improved Cook Stoves (ICSs) and/or Clean Cooking Solutions (CCSs) by households.
  3. Identify possible drivers (enablers) toward the adoption of ICSs and/or CCSs by households.
  4. Recommend strategies and priorities in order to address the barriers and to take advantage of drivers within a behavioural change campaign.

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