Bhakta, Amita;
Brown, Ed;
Groce, Nora Ellen;
(2024)
Clean cooking for every ‘body’: Including people with disabilities in modern energy cooking services in the global south.
Energy Research & Social Science
, 108
, Article 103399. 10.1016/j.erss.2023.103399.
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Abstract
Clean cooking solutions, with greater access to cleaner and safer cooking fuels than traditional energy sources, are key to ensuring access to affordable, reliable, sustainable and modern energy services for all. However, the needs of the 1 billion people living with disabilities globally who face disproportionate levels of poverty, poor access to nutrition, and challenges with buying and preparing food, have been neglected from discussions around the expansion of access to clean cooking across low- and middle-income countries. Drawing on academic and grey literature and informal discussions with disability and energy sector experts, this paper calls for the inclusion of people with disabilities in the transition to clean cooking, highlighting the potential benefits that this can bring. Including people with disabilities in clean cooking can improve the nutritional and economic status of their households, facilitate their independence, provide routes for inclusive technological innovation, and improve the health of people with disabilities. People with disabilities need to be included in the expansion of access to clean cooking. Engaging people with disabilities as champions of clean cooking, involving organisations of disabled persons, engaging disabled men and boys as well as disabled women, and linking to global resources such as social media are pivotal to widening access to clean cooking. Involving people with disabilities in clean cooking can ensure that every ‘body’ is part of efforts to achieve Sustainable Development Goal 7.
| Type: | Article |
|---|---|
| Title: | Clean cooking for every ‘body’: Including people with disabilities in modern energy cooking services in the global south |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1016/j.erss.2023.103399 |
| Publisher version: | http://dx.doi.org/10.1016/j.erss.2023.103399 |
| Language: | English |
| Additional information: | Copyright © 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
| Keywords: | Clean cooking; Disability; Inclusion; eCooking; Low-and-middle-income countries; Technological innovation |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Population Health Sciences > Institute of Epidemiology and Health UCL > Provost and Vice Provost Offices > School of Life and Medical Sciences > Faculty of Population Health Sciences > Institute of Epidemiology and Health > Epidemiology and Public Health |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10186466 |
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