In rural Ghana, reliance on firewood and charcoal for cooking contributes to deforestation, harmful indoor air pollution, and rising carbon dioxide (CO₂) emissions. Despite efforts to introduce clean cooking technologies, adoption remains low due to affordability and cultural mismatches. This exploratory study assessed the effectiveness of a locally produced Cooking Bag, a passive heat-retention device, in reducing biomass fuel consumption and CO₂ emissions. It also explored household perceptions of the innovation’s usability and potential for adoption. Guided by the Diffusion of Innovations (DOI) theory, a mixed-methods approach was employed in seven rural, energy-poor, firewood-dependent communities in northern Ghana. Cooking experiments compared fuel use for cowpea and rice under traditional methods and with the Cooking Bag. CO₂ reductions were estimated using Intergovernmental Panel on Climate Change (IPCC) emission factors. Additionally, semi-structured interviews captured household responses and experiences with the Cooking Bag. The Bag completed off-heat cooking in 49 min for cowpea and 27 min for rice. This corresponds to a 46% reduction in firewood consumption and a 35% reduction in charcoal consumption. Estimated CO₂ savings per cooking session were 2.63 kg CO₂ for firewood and 2.34 kg CO₂ for charcoal. Households reported time savings, lower fuel costs, less exposure to smoke and heat, improved kitchen conditions, reduced respiratory discomfort, hygienic cooking, ease of use, and compatibility with traditional cooking practices. While nutritional composition and taste were not directly measured, retained heat cooking may support improved nutrient preservation and acceptable sensory outcomes, warranting further investigation. The findings demonstrate that the Cooking Bag is a low-cost, climate-smart, and culturally appropriate solution with significant potential to enhance household energy efficiency and facilitate sustainable cooking transitions in rural Ghana. Rural households in Ghana predominantly rely on firewood and charcoal, contributing to deforestation, indoor air pollution, and elevated CO₂ emissions. This study evaluates a locally produced Cooking Bag as a passive heat-retention technology for reducing biomass fuel use and associated carbon emissions. Use of the Cooking Bag resulted in a 46% reduction in firewood consumption and a 35% reduction in charcoal consumption per cooking session. Estimated CO₂ savings per cooking session were 2.63 kg CO₂ for firewood and 2.34 kg CO₂ for charcoal, based on IPCC emission factors and fNRB adjustment. Households reported improved kitchen conditions, reduced fuel costs, and strong compatibility with traditional cooking practices, supporting its adoption potential.
Pienaah et al. (Fri,) studied this question.