Institutional cooking with biogas in Kenya: insights, innovations, and implementation challenges
This report explores the viability of biogas as a sustainable energy solution for large-scale cooking in institutions such as schools and hospitals.
Abstract
This report highlights the environmental and health challenges of traditional cooking methods, particularly the reliance on firewood, and positions biogas as a cleaner, more cost-effective alternative. Using Kenya as a case study, the report outlines the benefits of institutional biogas adoption, including economic savings, improved indoor air quality, and effective waste management.
This research is part of the Modern Energy Cooking Services (MECS) programme.
Citation
Mukonza C. ‘Institutional cooking with biogas in Kenya: insights, innovations, and implementation challenges’ MECS Briefing Note, 2025
Links
Institutional cooking with biogas in Kenya: insights, innovations, and implementation challenges (PDF, 481 KB)