Who and what the project needs
Households, food businesses and qualified institutional-kitchen operators. Appropriate stove/appliance; safe installation; ventilation; compatible cookware; fuel/power supply; service.
J12 · Educational project model
Suitable clean-cooking solutions
Compare cooking technologies through cooking needs, fuel or electricity supply, safety and full running cost. Household and institutional kitchens need different solutions. Ask about currently eligible suppliers or programmes, without assuming that an older subsidy or every improved stove qualifies as clean cooking.
How repayment or affordability should be tested
For businesses, test net fuel savings and realistic sales. For homes, test budget affordability; time saved is a benefit but not necessarily cash for repayment.
Critical risks
Technology stacking, unavailable fuel, unsafe cylinders/wiring and rebound in usage can defeat expected savings. Biogas needs dependable feedstock, water and competent operation.
What to prepare
Usage and fuel baseline; supplier performance evidence; safety check; current programme eligibility; lifetime-cost comparison.
What to measure
Sustained use, measured fuel/energy cost and safety; no unverified emissions or health claims.