Uganda’s reliance on biomass for cooking, accounting for 88% of total energy consumption in 2021, has driven significant environmental and health challenges, including rapid deforestation and household air pollution. The annual demand for wood fuel exceeds sustainable supply, contributing to forest loss, particularly in charcoal-producing districts. Inefficient cooking practices have also been linked to over 20,000 annual deaths due to household air pollution. To address these issues, the Government of Uganda has prioritized clean cooking in its Third National Development Plan (NDP III), with a goal of reducing biomass energy use for cooking to 50% by 2025 from over 80% in 2020.
Clean cooking encompasses fuel-stove combinations meeting WHO indoor air quality standards, such as improved biomass stoves, LPG, biogas, ethanol, and electric stoves. Despite significant government efforts – including tax exemptions on clean cooking technologies and the introduction of an electricity cooking tariff – adoption remains low, with only 15% of the population using clean cooking technologies by 2023.
Electric cooking (e-cooking) offers a promising solution, with Electric Pressure Cookers (EPCs) proving highly energyand cost-efficient. These technologies enable significant savings in time and energy for cooking traditional dishes, including plant-based cuisines which are popular in Uganda. Despite this potential, adoption faces barriers, including cultural attachments to traditional cooking methods, misconceptions about taste and quality, and infrastructural limitations.
The Behavioural Change Communication for e-Cooking (BCCeC) project, implemented by the National Renewable Energy Platform (NREP) in collaboration with the Ministry of Energy and Mineral Development (MEMD), aims to accelerate the adoption of e-cooking technologies. Funded by the UK’s Foreign, Commonwealth & Development Office (FCDO) through the Modern Energy Cooking Services (MECS) Programme at Loughborough University, this 18-month initiative targets nine cities in Uganda. The project focuses on raising awareness, dispelling misconceptions, and showcasing the benefits of e-cooking through tailored messaging and community engagement.
A baseline study involving over 500 respondents in each of the six cities from whom data was collected on household cooking practices, perceptions of ecooking, and preferred communication channels. Findings will inform targeted awareness campaigns and guide strategic interventions aimed at reducing biomass dependence, improving public health, and promoting sustainable energy solutions.