Investigating Cooking Activity Patterns and Perceptions of Air Quality Interventions among Women in Urban Rwanda

Catherine A. Campbell, Suzanne E. Bartington, Katherine E. Woolley, Francis D. Pope, Graham Neil Thomas, Ajit Singh, William R. Avis, Patrick R. Tumwizere, Clement Uwanyirigira, Pacifique Abimana and Telesphore Kabera
Additional contact information
Catherine A. Campbell: College of Medical and Dental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Suzanne E. Bartington: Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Katherine E. Woolley: Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Francis D. Pope: School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Graham Neil Thomas: Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Ajit Singh: School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
William R. Avis: International Development, School of Government, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Patrick R. Tumwizere: College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda
Clement Uwanyirigira: College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda
Pacifique Abimana: College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda
Telesphore Kabera: College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda

IJERPH, 2021, vol. 18, issue 11, 1-22

Abstract: Household air pollution (HAP) from biomass cooking with traditional stoves is a major cause of morbidity and mortality in low-and-middle-income countries (LMICs) worldwide. Air quality interventions such as improved cookstoves (ICS) may mitigate HAP-related impacts; however, poor understanding of contextual socio-cultural factors such as local cooking practices have limited their widespread adoption. Policymakers and stakeholders require an understanding of local cooking practices to inform effective HAP interventions which meet end-user needs. A semi-structured questionnaire was administered to 36 women residing in biomass-cooking fuel households in Kigali, Rwanda to identify cooking activity patterns, awareness of HAP-related health risks and ICS intervention preferences. Overall, 94% of respondents exclusively used charcoal cooking fuel and 53% cooked one meal each day (range = 1–3 meals). Women were significantly more likely to cook outdoors compared to indoors (64% vs. 36%; p < 0.05). Over half of respondents (53%) were unaware of HAP-related health risks and 64% had no prior awareness of ICS. Participants expressed preferences for stove mobility (89%) and facility for multiple pans (53%) within an ICS intervention. Our findings highlight the need for HAP interventions to be flexible to suit a range of cooking patterns and preferred features for end-users in this context.

Keywords: household air pollution; biomass fuel; charcoal; air quality interventions; improved cookstove; cooking activities; urban; Rwanda; women (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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