Perceptions of Improved Biomass and Liquefied Petroleum Gas Stoves in Puno, Peru: Implications for Promoting Sustained and Exclusive Adoption of Clean Cooking Technologies

• Published in: International journal of environmental research and public health 2017-02, Vol.14 (2), p.182
• Main Authors: Hollada, Jacqueline, Williams, Kendra N, Miele, Catherine H, Danz, David, Harvey, Steven A, Checkley, William
• Format: Article
• Language: English
• Subjects: Adult; Air pollution; Air Pollution, Indoor - analysis; Air Pollution, Indoor - prevention & control; Biomass; Biomass burning; Burning; Communities; Contractors; Cooking; Cooking - instrumentation; Cooking - methods; Cultural Characteristics; Female; Food; Health risks; Household Articles; Households; Humans; Liquefied petroleum gas; Male; Middle Aged; Natural gas; Norms; Nutrition; Outdoor air quality; Peru; Petroleum; Pollution; Renewable Energy; Rural Population - statistics & numerical data; Stoves; Taste; Womens health; Workers
• ISSN: 1660-4601; 1661-7827; 1660-4601
• DOI: 10.3390/ijerph14020182

Many households in low- and middle-income countries cook with inefficient biomass-burning stoves, which cause high levels of household air pollution and threaten long-term health. Although clean stoves and fuels are available, uptake and consistent use has been low. Using observations and in-depth interviews, we assessed the attitudes, preferences, and beliefs about traditional versus liquefied petroleum gas (LPG) stoves in rural Puno, Peru. A total of 31 in-depth interviews were conducted with primary cooks and their families, health workers, community leaders, and improved stove contractors. Six in-home observations of meal preparation were also conducted. Six major barriers to consistent use of clean stoves were identified: (1) perceived differences in food taste and nutrition by stove type; (2) cooking niches filled by different stoves; (3) social norms related to cooking practices; (4) safety concerns; (5) comparative costs of using different stoves; and (6) lack of awareness and concern about long-term health risks. These findings suggest that to successfully reduce household air pollution, clean cooking programs and policies must consider the many factors influencing adoption beyond health, such as cost, taste, fears, and cultural traditions. These factors could be incorporated into community-based and national efforts to scale-up sustained and exclusive adoption of clean cooking.