Ninety-two percent of Ugandans are using biomass and agricultural residuals to cook, creating a strain on the country’s natural resources and health risks for those exposed to fumes. In spring 2018, a team of Columbia SIPA students, advised by professors Ellen Morris and Philip LaRocco, was tasked by the United Nations Capital Development Fund to review data and prepare a comprehensive report on 23 clean cooking enterprises. Their report identified transformative ideas and low-cost measures to strengthen local enterprises operating throughout the clean cooking value chain.
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https://sipa.columbia.edu/academics/c... Pivoting to Clean Cooking in Uganda public policy jobs 5 Likes 5 Dislikes 259 views views 5.62K followers Education Upload TimePublished on 13 Jun 2018
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Ninety-two percent of Ugandans are using biomass and agricultural residuals to cook, creating a strain on the country’s natural resources and health risks for those exposed to fumes. In spring 2018, a team of Columbia SIPA students, advised by professors Ellen Morris and Philip LaRocco, was tasked by the United Nations Capital Development Fund to review data and prepare a comprehensive report on 23 clean cooking enterprises. Their report identified transformative ideas and low-cost measures to strengthen local enterprises operating throughout the clean cooking value chain.
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