An investigation into the sustainability of the current fuels used for cooking in Ghana to inform future energy policies

Abstract

There are sustainability, health and environmental concerns in many developing countries where the use of solid fuels for cooking in poorly ventilated kitchens is a common practice. The utilisation of solid fuels for cooking with inefficient cooking stoves accounts for significant respiratory health issues and deforestation in Ghana. Significant policies and government initiatives in Ghana have been adopted to mitigate household solid fuel consumption, substituting it with increased access to liquefied petroleum gas (LPG). But despite such policies, the consumption of solid biomass fuel, mainly charcoal and firewood, is still prevalent in Ghana. To inform future energy policy, this study investigates the sustainability of cooking fuels utilised in Ghanaian households, to ensure an ecological balance and healthy living circumstances. A two-part survey was conducted between 2013 and 2019 for households in Ghana to identify and investigate factors influencing household cooking fuel preferences. Regression analysis is employed to explore the relationship between the choice of selected fuel and key factors such as fuel cost, availability, region and household size. The findings suggest that fuel cost, availability, geographical location (urban/rural), and household size act significantly as drivers to influence the selection of most Ghanaian cooking fuel, and this was found to be consistent over the studied period.