developing a monitoring framework to measure access to ...€¦ · 2 endev is a partnership...

Developing a monitoring framework to

measure access to modern cooking energy

services

Evaluating the Quality of “Access to Cooking Energy“ in the EnDev programme

By Carsten Hellpap

Programme Director

GIZ- Energising Development

What is Energising Development?

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EnDev is a partnership programme between:

• Netherlands Minister of Foreign Affairs,

• German Federal Ministry for Economic Cooperation and Development,

• Norwegian Ministry of Foreign Affairs,

• Department for International Development (DFID) of UK,

• Swiss Agency for Development and Cooperation (SDC)

• Swedish International Development Cooperation Agency (SIDA)

Co-financed by EU and Irish Aid

Objective : provide at least 20 million people with access to energy in a sustainable manner by 2019 (Phase 1: 2005-2009, Phase 2: 2009-2019)

With project activities in 28 countries

Implementing organisation: GIZ in cooperation with Dutch RVO and other internationally operating organisations (SNV, Practical Action, CLASP, AVSI, MAEVE)

Cooking activities of EnDev

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Promotion of

more modern

cooking technologies

in 22 countries

Original Definition of Access to Modern Cooking

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• EnDev applied a binary system: A cooking energy system is either ‘good enough’ or ‘not good

enough’ to be considered as ‘access to modern cooking energy’

• EnDev applied a concept of ‘relative improvement’ over the baseline situation of the target group:

A reduction of the specific fuel consumption between the baseline

system and the new system by at least 40% was counted

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ACCESSIBILITY:

Can I prepare

all my meals

with this cooking system

when I need it

and in the quality and

quantity that I need?

HEALTH PROTECTION:

Do I risk my health

when using this

cooking system?

CONVENIENCE:

Is it hassling for me

to use this cooking

system?

New definition of a modern cooking system?

Minimum level

• Reliability• Hassle

factors

• Quality of heat

Safety

Contact

time

Kitchen

concen-

tration

Exposure

in kitchen

Health

ProtectionConvenience

Afford-

ability

Avail-

ability

Accessibility

Overall tier assessment for cooking system

Minimum level Joined evaluationMinimum level

New definition of a modern cooking system?

Applied for all tiers 1-5

Defining indoor air quality and efficiency tier thresholds

Multi-Tier Framework for Cooking

Tier 0 Tier 1 Tier 2 Tier 3 Tier 4 Tier 5

Indoor air quality Concentration of PM2.5 and CO; tiers aligned with WHO guidelines

Efficiency Tier benchmarks under development, awaiting results of ISO process

Convenience Stove preparation time and fuel collection and preparation (applicable from Tier 2 on)

Safety Absence of accidents and alignment with the ISO process (from Tier 2 on)

AffordabilityLevelized cost of cooking solution < 5% of

household income

Quality and

availability of fuel

Cooking not affected by seasonal variations in

fuel quality and

Threshold values for tier 0 - 5


Concentration in

kitchen/ personal

exposure caused by

cooking during 24 h on

average

PM2.5 in µg/m³> 800 ≤ 800 ≤ 400 ≤ 170 ≤ 50

≤ 10

WHO

Relative risk > 3.15 ≤ 3.15 ≤ 3.00 ≤ 2.5 ≤ 1.5 ≤ 1.0

CO in mg/m³> 35 ≤ 35 ≤ 25 ≤ 18 ≤ 12

≤ 7

WHO

Integrated Exposure

Response function

for Acute Lower Respiratory

Infections

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Parameter considered in the EnDev Model

Exposure to pollutants from cooking

Time spent in kitchen

Kitchen concentration

Emission of stove(s)

Duration of cooking event

Kitchen volume

Air exchange rate

Time spent in rest of house

Indoor concentration rest of the house

Percentage of kitchen concentration

as result of transport and dispersion

Time spent outdoor

Outdoor background concentration

Statistics/ measurement

default value or

assumed field situation

calculation

Lab data

Exposure Simulation Tool

11DD.MM.YY - Name of presentation

Output Values

Concentration and

exposure during stove

operation

Concentration in individual environments total exposure

cooking events kitchen living room outside results

average

concentration in

kitchen during

stove operation

stove

operatio

n time

time spent

average

concentration in

living room

time spent

background

concentrati

on

time

spent

average

exposure over

24h across all

environments

relative risk

for ALRI

associated

to average

exposure

[mg/m³] [min] [min] [mg/m³] [min] [mg/m³] [min] [mg/m³] [unitless]

1,4072 261 252 0,0150 660 0,0150 528 0,2586 3

Input Values • stoves used for cooking• emission rate per stove (lab test)• smoke extraction• # and duration of cooking events• kitchen volume• air exchange rate kitchen• background concentration

• time spent in kitchen during cooking events

Relevance of data from lab tests

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� Current lab tests produce high variations regarding stove emission

results

� Lab test conditions are generally not reflecting well field situation

� Lab data differ significantly from field data

� Emission data are generally not available when interviewing

households in the field

� Need for a more comprehensive view on factors relevant for

exposure to air pollutants

� Need for proxys to analyse the factors in surveys and in monitoring

systems

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Proxys for Air Pollution in the Kitchen

Time in kitchen

during cooking

Dilution and

Extraction

Fuel

quality

Stove

design

User

behavior

Dilution

(Volume of

kitchen)

Air

exchange

Exposure to pollutants

in the kitchen

Emission

of stove

Moisture content - main factor of fuel quality

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Grading of biomass fuel quality

1502.01.2017 - EnDev Cooking Energy System, part 2.1 EXPOSURE

Fuel Description of level Level

Dung,

Leaves,

Twigs

Fuel at least 9 months of the years sundried or from dry storage 1

Fuel less than 9 months of the years sundried or from dry storage 0

Firewood,

Charcoal

Fuel at least 9 months of the year sundried or from dry storage 3



Fuel less than 3 months of the year sundried or from dry storage 0

If firewood is commonly very oily / has a lot of rosin (=smoke when burning),

reduce the level determined for moisture by 1 level

If charcoal is mostly incomplete carbonized (=smoke when burning), reduce the

level determined for moisture by 1 level

Rice husks,

Pellets and

Briquettes

Fuel 12 month sundried or from dry storage (humidity low) 4

Fuel < 12 month sundried or from dry storage (humidity low) 3




Stove design tors are relevant for CO and PM emissions from stoves?

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• CO and PM emissions from cookstoves are the result of uncompleted burning off the fuel;

• Stoves with design features enhancing temperature, time and turbulence have generally lower emissions of CO and PM.

Factor Explanation of the impact on emissions

Temperaturethe higher the temperature in the combustion chamber, …

…the better the combustion of the fuel

Timethe more time the fuel has to combust in the stove, …

…the less is left uncomplete combusted

Turbulencethe more the fuel(-gases) are mixed with (hot) oxygen, …

…the better the combustion

Grading stoves for emissions:“Dung, leafs, twigs and firewood” burning stoves


# Stove type Desgin feature

1 Conventional ICS

a) Higher combustion temperature due to enclosed combustion

chamber an sometime insulation

b) Position of pot raised above the fire allowing more time for

combustion

c) Fuel still rests on the ground being cooled and less access to oxygen

(No improvement over level 0)

Level 1




2

ICS with chimney See level 2, but a chimney is taking most of the emissions outside kitchen

Rocket stoves (RS)

with conventional

materials for

insulation

a) Insulation of the combustion chamber is keeping fire hot

b) High internal chimney (combustion chamber) is promoting the mixing

of combustion gases with hot oxygen;

c) Fuel is resting on shelf (or hanging in air) promoting higher fuel

temperature and more mixing for combustion gas with oxygen

Level 2

Chimney

Conventional ICS

RS

combustion

chamber




3

RS with high

insulation

As above, but temperatures are higher due to application of very

effective insulation materials

RS with chimney

(not well sealed)

Chimney is taking some emissions out, but significant emissions still

enter the kitchen

Soot

Level 3

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Dilution of emissions in the kitchen air

Volume of

kitchen

Air

exchange

Dilution and

Extraction

Estimation of the size and volume of the kitchen


How to grade “User behavior” as a factor for emissions

Recommended user behavior to reduce emissions


Stove- and fuel

type

Assumptions on handling-related factors that could reduce emissions

when using this stove and fuel

Firewood,

Dung, Twigs,

Leafs

• Not overloading combustion chamber with fuel• Removing ash from combustion chamber to allow for air• Using rather smaller sticks of wood• Cleaning chimney according to recommendation

Charcoal • Lighting stove outside the kitchen• Use of lighting cone / fanning air when lighting to get temp. high• No refilling of charcoal or just small amounts at a time

Pellets • Avoid filling broken pellets and dust in the combustion chamber• Immediate re-lighting if fire is extinguish (needs some practice)

NOTE: Sun drying of fuel is already considered above under fuel quality

Is the majority of the users applying the below mentionedrecommendations for the handling of the stove&fuel-system in therespective area most of the time?

Yes / No

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Air exchange

Assessment of the roof


Points Roof structure Roofing materials

3 Open air

2 Fully enclosed Permeable (see through at some places)

1 Fully enclosed Permeable (bamboo, grass…)

O Fully enclosed Solid roof (iron sheet, tiles, concrete etc.)

0 = Solid roof 1 = permeable 3 = open air cooking2 = permeable, but

„see through“

Examples for assessment of the walls


5 = open air cooking4 = partial, max 1

wall to the roof

3 = semi enclosed, at

least 1 wall missing

2 = fully enclosed, see

through in some paces

See

through

0 = fully enclosed,

Solid walls

1 = fully enclosed,

permable walls

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Proxys for Air Pollution in the Kitchen

Time in kitchen

during cooking

Dilution and

Extraction

Fuel

quality

Stove Stove

design

and/or

type of

stove

User

behavior

Dilution

(Volume of

kitchen)

Air

outdoor

Air

exchange

or

outdoor .

Indoor-

semi-

outdoor

Exposure to pollutants

in the kitchen

Emission

of stove

Threshold values for tier 0 - 5


Concentration/

Personal

exposure

PM2.5 concentration/

ISO VPT* [µg/m³]> 800 ≤ 800 ≤ 400 ≤ 170 ≤ 50

≤ 10

WHO Guidel

PM concentration

alt.

Is an emission test and the other factors are not available, EnDev offers a survey structure to assess the

main parameter: fuel quality, stove design, user behavior, kitchen volume, air exchange rate; which can

be applied by enumerators (observations and questionnaire)

Addition of contact time under EnDev system � Exposure

CO concentration /

ISO VPT* [mg/m³]> 84.1 ≤ 84.1 ≤ 52.5 ≤ 32.6 ≤ 19.3

≤ 7

WHO Guidel

CO concentration

alt.

Is an emission test and the other factors are not available, EnDev offers a survey structure to assess the

main parameter: fuel quality, stove design, user behavior, kitchen volume, air exchange rate; which can

be applied by enumerators (observations and questionnaire)

Addition of contact time under EnDev system � Exposure

Safety

(for biomass

stoves only)

Safety test/ISO VPT

[safety points]59 60-67 68-76 77-85 86-94 95-100

Safety If a safety test is not available, EnDev offers a template for a “virtual safety test”, which can be done by

the enumerator by observations.

Accessibility Quality and

availability of fuel

Affordability

Efficiency Measuring real fuel use, rather than lab based efficiency.

Convenience

* the VPT is based on stove emission rates, BUT factors in: air exchange rates, kitchen volumes, duration of cooking (cooking time)

as well as fraction to kitchen, ambient/background pollution, time spent in kitchen.

Thank you for your attention.

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