Preliminary findings from a photovoice study of community members’ choice, experiences and perceptions around fuel use and cooking practices in Mukuru (Kenya) and Ndirande (Malawi)

Citation

Uny I, Chasima T, Kambalame L, Caes L, Meme H, Kalumbi L, Price H, Chamba M, Lucas S, Semple S & Orina F (2023) Preliminary findings from a photovoice study of community members’ choice, experiences and perceptions around fuel use and cooking practices in Mukuru (Kenya) and Ndirande (Malawi). The KASH Conference, Nairobi, kenya, 13.02.2023-16.02.2023. https://www.kemri.go.ke/kash-14/#1571270387975-4b3b4eea-d7ab

Abstract
Background: Worldwide, 2.4 billion people rely on solid fuels for cooking. About 3.2 million deaths from illnesses attributable to the household air pollution, is caused by incomplete combustion of solid fuels and kerosene used for cooking. Inhaling of particulate matter is responsible to almost half of all lower respiratory infection deaths among children under 5 years, this is mainly experienced by poor urban and peri-urban dwellers who have limited access to affordable clean energy in low- and middle-income countries. We aimed to understand the choice and utilization of fuels for cooking in the informal settlements in Kenya (Mukuru) and Malawi (Ndirande). Methods: This was a qualitative study in which photovoice method was used in data collection. Recruited participants were trained and asked to take photographs around the topic of the study over a period of 2 weeks. Facilitated by the research teams, a series of sorting and analysis meetings of the photos, were held to contextualize data collected. Results: In Kenya, 10 participants (7 females) participated in the study while in Malawi 9 Participants (6 females) took part in the study. In both study sites, firewood, charcoal, and briquettes were the main fuels utilized for cooking. However, additional sources included liquid petroleum gas, ethanol, and paraffin in Mukuru, while plastic waste bottles, maize stalks and Cobs were used in Ndirande. The type of food being prepared, availability of cash to purchase fuels, and availability of the fuel, including seasonality were determinants of fuel choice. Men, women and young people were involved in fuel procurement and food preparation in both countries. Contrastingly, in Mukuru, most families preferred purchase of precooked foods for reheating or frying, while in Ndirande according to availability, families prepared meals themselves at home. Participants in both countries were cognizant of the dangers of using firewood due to the smoke emitted. Conclusion: This study offers an in-depth exploration of fuel procurement and use in informal settlements through utilization of novel and participatory methods. Interventions to address the issues of household air pollution related harms must consider the economic, social, and cultural context of local communities.

People

Dr Line Caes

Associate Professor, Psychology

Dr Sian Lucas

Senior Lecturer, Social Work

Dr Heather Price

Senior Lecturer, Biological and Environmental Sciences

Professor Sean Semple

Professor, Institute for Social Marketing

Dr Isabelle Uny

Senior Research Fellow, Institute for Social Marketing