Household Air Pollution (HAP) is emerging as a major health risk and is responsible for more than 4.3 million premature deaths globally every year. The biggest and most common contributor to HAP is the use of biomass fuels for cooking in our traditional cookstoves. Availability of free biomass, free traditional cookstoves, and our age-old and ingrained cooking practices, which revolve around these traditional cookstoves make these polluting and health threatening cookstoves quite attractive and ‘comforting’ to majority of rural households.
Making these household move from cooking on traditional cookstoves to LPG or other clean cooking solutions such as induction stove, advanced biomass cookstoves can result in substantial economic, health and environmental benefits. Yet, households have been very stubborn in their use of traditional cookstoves and fuels. The transition from traditional cookstoves to new generation cooking devices is excruciatingly slow and frustrating.
While there are many factors such as product performance, cleaner fuel availability and pricing that can be attributed to this continued use of inefficient traditional cookstove and slow adoption of dvanced biomass cookstove, the need for behaviour change has been identified as of the most significant factors. In fact, some studies suggest that it might be even more critical than the economical factors.
“Empirical work demonstrates that people do not make decisions by taking into account all costs and benefits. People want to conform to social expectations. People do not have unchanging or arbitrarily changing tastes. Preferences depend on the context in which they are elicited and on the social institutions that have formed the interpretive framework which individuals see the world.”- (Mind Society and Behaviour, World Bank, 2015).
The transition is complex for a common user. The complexity of transition often decides against the health and economic benefits of the clean cooking devices. It requires them to adopt to a new device, a new way of cooking and probably some compromise on the taste.
“It overcooked my rice.”
“The chapatis were not as good as my regular chapatis.”
“My family did not like the taste of food prepared on this.”
“I cannot cook my regular dishes on this.”
The above are the most common remarks one gets to hear in the early transition efforts. The transition becomes a drab and often there are negative memories that get associated with the new devices.
These problem forced us to take a different route for promoting transition to clean cooking devices. Something that was not dull, something that was exciting and resulted in associating positive memories with the transition. Something that excited and motivated users enough to make them find a way to overcome the early adoption challenges. We launched a cooking competition for rural households: “Dharma Chef”.
A multi-stage state level competition in which participants cook traditional and fusion dishes on clean cooking devices (such as induction stove, or advance biomass cookstove). While on surface it was just like any other cooking competition, it was designed to achieve the following:
- Motivation: motivate users to adopt, improvise and develop new ways to cook traditional dishes on these new devices.
- Education: Create awareness about the challenge of household air pollution and need for clean cooking devices.
- Celebration: Celebrate cooking skills of rural cooks and associate positive memories with these devices.
The campaign is doing very well on all these counts. We have got people to make “Roti” on induction.. Something that many consider quite a challenge.. The event not only gathered the women (who take the responsibility of cooking in rural India) but their whole family participated. They cheered them up while she cooked. The campaign is also making all the winning recipes compiled into a cookbook and the next steps is to make the videos available on dedicated youtube channel.