A Look on IWA From an Implementers Perspective: First Experiences and Questions Arising from GIZ-Stove Implementation

Transcription

1 A Look on IWA From an Implementers Perspective: First Experiences and Questions Arising from GIZ-Stove Implementation Christa Roth FOODandFUEL consultant to GIZ ETHOS conference Kirkland, 26th January 2013

2 GIZ supported and participated in the process leading towards the IWA a year ago GIZ perceives IWA as very welcome first step on a long journey GIZ has not yet applied IWA methodology (no new data) (a) no lab capacities ready and (b) GIZ has concerns about WHAT and HOW to measure views of implementers and users We need standards, but... Whose standards? Where to measure (central, regional, national, local test)? What are we missing? How to interpret and evaluate the test results? Which level of accuracy is needed where?

3 Are we measuring the right things? Current indicators of IWA for stove quality: Fuel use Emissions / Household air quality Safety To guide programs to make choices according to THEIR priorities Assumptions on user priorities and impact

4 Quality standards

5 Why people like and use their stoves Example Peru: High Andes Cold climate, no natural forests Save firewood, less smoke, fast cooking, ability to cook upright

6 Why people like and use their stoves Example Peru: Coastal area Climate moderate, windy, dry, no natural forests Fast cooking, safety, save firewood, clean kitchen, less smoke

7 Why people like and use their stoves Example Peru: Amazonas basin Climate tropical hot and humid, abundant vegetation Less heat exposure, safety, less smoke, fast cooking, convenience to keep fire going, easy to reignite, ability to cook upright, clean kitchen, save firewood

8 Summary Example Peru: same stove - different perceptions by the users Qualitative ranking of arguments why people like and use the same stove based on visits to households per region in February 2011

9 Why people like and purchase stoves Example charcoal stoves Benin user perceptions of different charcoal stoves

10 Example Benin: why people like and purchase stoves Qualitative survey in focus group discussion during new design adaptation by Carlotta Werner in Benin February 2012

11 Benin user priorities experienced in the field 1) fast 2) convenient 3) cheap 4) appealing 5) durable 6) safe 7) economic 8) clean

12 User priorities experienced in the field fast convenient cheap appealing durable safe economic clean Challenge to include in locally adapted stove rating system to complement IWA Currently included in IWA Context specific dimensions Convenience, Availability, Affordability, Kitchen ventilation

13 Stoves are like cars - the slower you go, the higher the fuel-efficiency If IWA has no benchmark for the time to boil, it will either (a) favor slow-cooking low-powered stoves or (b) have results of slow performed tests While (a) will result in low acceptance by the user, (b) will result in irrelevant results.

14 Not everything that can be counted counts, and not everything that counts can be counted (attributed to Albert Einstein) Challenge: Develop locally adapted stove rating systems including the priorities of the users and not only the political agenda Speed of cooking / time to boil (measurable) Cost of stove (measurable, relative+site specific) Convenience / ease of use (how to measure?) (User robustness / fool-proofing of stoves)

15 Is IWA measuring the things right? There is wide consensus that the use of a WBT in a USA-based Laboratory is a highly aggregated and standardized approach that only partially reflects the complex cooking system fuel, stove, user behavior, cooking environment other circumstances for which local stoves are developed and in which they are supposed to be used.

16 Example discrepancy between lab and field Madagascar: Same charcoal stove - different performance Toliara: Stove takes double time to cook local meals, using more charcoal than baseline stove Mahajanga: stove outperforming any other local stove, copied by local artisan immediately Explanation: Different Household sizes and foods Toliara = 8-10 p/hh, pots 34cm d., corn, cassava and beans Mahajanga = 4-5 p/hh, pots 24 cm d., rice and sauce/beans Larger pots did not allow use of skirt, in windy environment considerable heat loss from pot, charcoal batch too small for pot content

17 Lessons learnt: The WBT gives same results, but does not predict performance and suitability in the field This is specially true for batch-loading stoves where the size of initial load matters. WBT is not suited as sole selection criteria for suitability of a certain model in the field. Usage and user feedback are vital selection criteria for subsequent stove usage. Models don t design things, people do (Mark Bryden)

18 Open issues for discussion in protocol development process: How relevant are the WBT procedures for the actual users? Do we need a testing protocol with a hot start? It is a protocol for firewood users and does not suit batch-loaded stoves (charcoal, gasifiers), where the hot start scenario does not apply. How realistic is that application for users of modern low-mass firewood-stoves?

19 GIZ suggestions for consideration of user perspectives Inclusion of time-to-boil benchmark Consideration of convenience, affordability, (availability) More basic knowledge centres for basic testing closer to the users and fuels Hot-start tests optional only? Regional WBT to simulate local cooking habits Pledge to acknowledge Tier 1 stoves as important tools to initiate transition from open fires towards more aspirational stoves

20 Thank you, Please feel free to ask MANY questions before we continue with Elisa Derby How to Match Consumers with Stoves They Will Buy and Actually Use