Despite ambitious government pledges and growing health concerns, Kenya’s transition to clean cooking solutions is progressing slowly, with millions of households still relying on polluting fuels that endanger their health and the environment. While initiatives have promoted liquefied petroleum gas (LPG), ethanol, and improved cookstoves, high initial costs, inconsistent fuel supply chains, and deep-rooted cultural preferences continue to hamper widespread adoption. The result is a persistent dependence on wood and charcoal, particularly in rural and low-income urban households, where the toxic smoke from traditional cooking methods contributes to respiratory illnesses that claim thousands of lives annually in Kenya.
The challenges are particularly acute for women and children, who bear the greatest exposure to household air pollution and the burden of fuel collection. In many regions, the upfront cost of an LPG cylinder and stove remains prohibitive, while the recurring expense of refills makes it an unreliable primary fuel source for families with unpredictable incomes. Even improved biomass stoves, designed to burn wood or charcoal more efficiently, often fail to deliver promised benefits due to poor quality control and limited consumer education. Meanwhile, in urban areas, fluctuating charcoal prices and occasional LPG shortages create further instability, forcing families to revert to the most readily available—and most harmful—cooking methods.
Looking ahead, experts argue that overcoming these barriers requires a more integrated approach combining targeted subsidies, innovative financing models, and robust community engagement. Success will depend on making clean technologies genuinely affordable and accessible, potentially through pay-as-you-go systems or microfinance options that spread the initial cost. Additionally, strengthening last-mile distribution networks for clean fuels and ensuring the quality of improved cookstoves are critical steps. As Kenya balances its climate goals with public health imperatives, revitalizing the clean cooking agenda is not just a matter of policy, but a vital investment in the well-being of its people and the preservation of its forest ecosystems.