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Investigating Cooking Activity Patterns and Perceptions of Air Quality Interventions among Women in Urban Rwanda

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  • Catherine A. Campbell

    (College of Medical and Dental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
    NHS Lothian, Waverly Gate, 2-4 Waterloo Place, Edinburgh EH1 3EG, UK)

  • Suzanne E. Bartington

    (Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Katherine E. Woolley

    (Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Francis D. Pope

    (School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Graham Neil Thomas

    (Institute of Applied Health Research, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Ajit Singh

    (School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • William R. Avis

    (International Development, School of Government, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Patrick R. Tumwizere

    (College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda)

  • Clement Uwanyirigira

    (College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda)

  • Pacifique Abimana

    (College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda)

  • Telesphore Kabera

    (College of Science and Technology, University of Rwanda, Avenue de l’Armee, Kigali P.O. Box 3900, Rwanda)

Abstract

Household air pollution (HAP) from biomass cooking with traditional stoves is a major cause of morbidity and mortality in low-and-middle-income countries (LMICs) worldwide. Air quality interventions such as improved cookstoves (ICS) may mitigate HAP-related impacts; however, poor understanding of contextual socio-cultural factors such as local cooking practices have limited their widespread adoption. Policymakers and stakeholders require an understanding of local cooking practices to inform effective HAP interventions which meet end-user needs. A semi-structured questionnaire was administered to 36 women residing in biomass-cooking fuel households in Kigali, Rwanda to identify cooking activity patterns, awareness of HAP-related health risks and ICS intervention preferences. Overall, 94% of respondents exclusively used charcoal cooking fuel and 53% cooked one meal each day (range = 1–3 meals). Women were significantly more likely to cook outdoors compared to indoors (64% vs. 36%; p < 0.05). Over half of respondents (53%) were unaware of HAP-related health risks and 64% had no prior awareness of ICS. Participants expressed preferences for stove mobility (89%) and facility for multiple pans (53%) within an ICS intervention. Our findings highlight the need for HAP interventions to be flexible to suit a range of cooking patterns and preferred features for end-users in this context.

Suggested Citation

  • Catherine A. Campbell & Suzanne E. Bartington & Katherine E. Woolley & Francis D. Pope & Graham Neil Thomas & Ajit Singh & William R. Avis & Patrick R. Tumwizere & Clement Uwanyirigira & Pacifique Abi, 2021. "Investigating Cooking Activity Patterns and Perceptions of Air Quality Interventions among Women in Urban Rwanda," IJERPH, MDPI, vol. 18(11), pages 1-22, June.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:5984-:d:567752
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    References listed on IDEAS

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