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Survey Based Behavior and Impact Assessment A Case Study of Improved Cookstove Adoption in Rural Honduras

机译:基于调查的行为与影响评估为改进康沃拉斯改进烹饪器采用的案例研究

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Nearly 40% of the world's population relies on inefficient burning of biomass using traditional stoves and open fires for their household energy demands. Use of traditional methods contributes to global anthropogenic climate change, and has been attributed to at least 4 million premature deaths every year. In addition, increasing population in middle- and low-income countries pushes the demand for firewood to unsustainable harvest rates leading to deforestation. To address such challenges, many international organizations have worked to provide improved cookstoves for these communities. This study applies surveys incorporating research methods from social sciences focusing on the role of users to evaluate the impacts of these technologies in the field, as well as to understand what motivates consumers to change their traditional practices. By conducting surveys before and two months after dissemination of 390 improved cookstoves in Copan Ruinas, Honduras, this research evaluated the impact of the improved cookstoves for the users and their evaluations of the presented technology. Results suggest that approximately 85% of the households used the improved cookstove as their primary stove. The top three reasons for households to continue using the stove were reported as reductions in smoke emissions, firewood consumption, and time to cook food. For 80% of the households, the level of effort required to cook with the improved cookstove was reported as significantly less than traditional stove. Future work should include sensor-based monitoring and long-term follow up to verify findings and examine impact over time.
机译:近40%的世界人口依赖于使用传统炉灶的生物量效率低下燃烧,并为其家庭能源需求开放火灾。使用传统方法有助于全球人为气候变化,并且每年至少归因于至少400万死亡。此外,中低收入国家的人口增加推动对柴火的需求,以导致森林砍伐的不可持续收获率。为了解决这些挑战,许多国际组织都致力于为这些社区提供改进的厨具。本研究适用调查将研究方法纳入社会科学的调查,其专注于用户的作用,评估这些技术在现场的影响,以及了解消费者改变传统实践的激励。通过在洪都拉斯普通鲁纳斯的390种改进烹饪术后进行调查,这项研究评估了改进的烹饪仪对用户的影响及其对所提出的技术的影响。结果表明,大约85%的家庭使用改良的厨师作为主要炉子。据报道,家庭继续使用炉子的三大原因被报告为烟雾排放,柴火消费和烹饪食品的时间。对于80%的家庭来说,用改进的烹饪灶具所需的努力程度被报告显着低于传统炉灶。未来的工作应包括基于传感器的监测和长期跟进,以验证调查结果并随着时间的推移检查影响。

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