Economic and Environmental Assessment of Alternative Energy Cooking Technologies for Households a Case of Uganda
| dc.contributor.author | Nanteza, Immaculate | |
| dc.date.accessioned | 2026-07-23T13:54:45Z | |
| dc.date.available | 2026-07-23T13:54:45Z | |
| dc.date.issued | 2023-12-05 | |
| dc.description | This is a master's thesis. | |
| dc.description.abstract | The cooking subsector remains highly reliant on traditional biomass in the country. Following the environmental concerns attributed to biomass utilization and bans on the production and trade in several East African countries, several households are struggling to meet their cooking energy demand. Also, limited awareness and familiarity with the alternative technologies and fuels, has hindered their uptake. This study aimed to evaluate the economic and environmental impact of alternative energy cooking technologies for households in Uganda. The research tested three technologies: Sustainable Energy Services Company (SESCOM) Electric Pressure Cooker (EPC), Liquefied Petroleum Gas (LPG) Cylinder, and Eco Smart Improved Charcoal Stove (ICS) to cook eight common dishes in Uganda with the aim of assessing stove performance in terms of energy consumption rate, fuel cost, cooking time, and carbon emissions estimation in Controlled Cooking Test (CCT) experimental research design. The study also proposed a business model for popularizing the uptake of efficient energy cooking technologies in Uganda. The study found out that an EPC is the most economical cooking technology for four dishes cooked: Sweet potatoes, Rice, Matooke, and Posho as it had lowest fuel costs, energy used and cooking time compared to LPG and ICS. It took an average of 29 minutes to cook sweet potatoes, and had a range of energy usage from 0.21 kWh for sweet Potatoes to 0.31 kWh for posho. EPC also had lowest emissions, while ICS produced the highest emissions for all food dishes. The study proposed the Hire Purchase Business Model in order to help Ugandan households acquire EPCs through manageable installment payments. This approach facilitates ownership without the need for a substantial upfront high investment cost, enabling a wider range of households to embrace the uptake of energy-efficient cooking technologies. The study concluded that an EPC was the most energy efficient cooking technology and a notable choice for environmentally conscious households. The study therefore recommends that the households connected to the national grid should take advantage of e-cooking tariffs provided by UMEME Limited and embrace the use of electricity to cook. | |
| dc.description.sponsorship | Dr. Mukisa Nicholas (Makerere University Business School) & Mr. Benard Wabukala (Makerere University Business School) | |
| dc.identifier.citation | Nanteza, I. (2023) Economic and Environmental Assessment of Alternative Energy Cooking Technologies for Households a Case of Uganda. (Unpublished master's dissertation). Makerere University Business School, Kampala, Uganda. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12282/6170 | |
| dc.language.iso | en | |
| dc.publisher | Makerere University Business School | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | |
| dc.title | Economic and Environmental Assessment of Alternative Energy Cooking Technologies for Households a Case of Uganda | |
| dc.type | Thesis |