Clean and Improved Cooking in Sub-Saharan Africa
Public Disclosure Authorized Public Disclosure Authorized Public Disclosure Authorized CLEAN AND IMPROVED COOKING IN SUB-SAHARAN AFRICA November 2014 Public Disclosure Authorized Second edition A Landscape Report Africa Renewable Energy Access Program (AFREA) Report No. 98664 Copyright © 2014 The World Bank 1818 H Street, N.W. Washington, D.C. 20433, U.S.A. All rights reserved Second printing, July 2015 The findings, interpretations, and conclusions expressed in this report are entirely those of the authors and should not be attributed in any manner to the World Bank or its affiliated organizations, or to members of its Board of Executive Directors or the countries they represent. The World Bank does not guarantee the accuracy of the data included in this publication and accepts no responsibility whatsoever for any consequence of their use. The material in this publication is copyrighted. The World Bank encourages dissemination of its work and will normally grant permission promptly. Cover photo: © ILF/Deborah Terry/2014 Photo page iv: © Klas Sander Design & layout: Geomark Development Ltd. CLEAN AND IMPROVED COOKING IN SUB-SAHARAN AFRICA November 2014 Second edition A Landscape Report ACKNOWLEDGMENTS This report was commissioned by the World Bank’s Energy & Extractives Practice (GEEDR), with the support of the Energy Sector Management Assistance Program (ESMAP) and the Africa Renewable Energy Access Program (AFREA). The project team comprised Srilata Kammila, Jan Kappen, Dana Rysankova, Besnik Hyseni, and Venkata Ramana Putti. The report relied on inputs from a wide cross-section of World Bank staff, numerous industry experts, manufacturers, distributors, policy makers, and nongovernmental organizations, including interviews with more than one hundred players in the clean and improved cooking energy sector in Africa and globally.
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