Exploring socio-economic determinants of energy choices for cooking: the case of eastern Indonesian households

Pangaribowo, Evita Hanie; Iskandar, Deden Dinar

doi:10.1007/s10668-022-02362-y

Cited by 9 publications

(5 citation statements)

References 37 publications

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“…Moreover, since females are traditionally in charge of food preparation in most households in Ghana, using traditional sources of energy for cooking (such as charcoal) among female-headed households would be seen as normal and hence, they may not view them as less healthy. The finding on sex of household head is in line with the study by Buba et al 15 in Nigeria but contrary to Pangaribowo and Iskandar 14 who found male-headed households in Eastern Indonesia to be more likely to use firewood for cooking. Also, the finding on households headed by formally educated individuals being more likely to use healthy energy sources for cooking is not surprising since those with formal education are more likely to be aware of the negative effects of using unhealthy fuels.…”

Section: Discussionsupporting

confidence: 88%

“…The result of age is in tandem with Karimu 21 but conflicts those of Pangaribowo and Iskandar. 14 Moreover, the implication of the household size result could be attributed to the fact that an increase in household size increases the financial burden on households. This therefore, may prevent households with higher members from adopting cleaner and efficient energy sources, which are relatively expensive.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, based on the energy ladder hypothesis, as household welfare increases, there will be a transition from the use of unhealthy energy sources to healthy ones. 13 However, while a number of studies have been conducted on the factors that determine the choice of source of energy for cooking among households in other countries [14][15][16] and Ghana, [17][18][19][20][21][22][23][24][25][26] among the studies devoted to Ghana, only Twumasi et al 25,26 focused on financial inclusion. Notwithstanding, the study by Twumasi et al 25,26 focused on only rural households in 4 regions.…”

Section: Introductionmentioning

confidence: 99%

“…However, while a number of studies have been conducted on the factors that determine the choice of source of energy for cooking among households in other countries 14 -16 and Ghana, 17 -26 among the studies devoted to Ghana, only Twumasi et al 25,26 focused on financial inclusion. Notwithstanding, the study by Twumasi et al 25,26 focused on only rural households in 4 regions.…”

Section: Introductionmentioning

confidence: 99%

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The Choice of Healthy Source of Energy for Cooking Among Households in Ghana: Does Financial Inclusion Matter?

Immurana

Kisseih²,

Ayesu

et al. 2023

Environ�Health�Insights

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Air pollution resulting from the use of unhealthy/unclean energy sources for cooking causes illnesses such as lung cancer, stroke, chronic obstructive pulmonary disease and ischaemic heart disease. In Ghana, each year, about 18 000 deaths are recorded due to the use of unhealthy energy sources for cooking. While financial inclusion can influence the adoption of healthy energy sources for cooking, less attention has been paid to it. This study, therefore, investigates the effect of financial inclusion on the choice of healthy source of energy for cooking among households in Ghana. Doing so reveals whether financial inclusion can be employed as a tool to decrease the use of unhealthy sources of energy for cooking in Ghana. We employ the Ghana Living Standards Survey round 7 (GLSS7) as the data source for the study whiles the binary logistic regression is used as the estimation technique. The findings show that, households with financial inclusion (using a single indicator) are more likely to choose healthy sources of energy for cooking relative to those without financial inclusion (OR = 2.52, P < .01). Moreover, the effect of financial inclusion (using a single indicator) on choosing a healthy source of energy for cooking is greater among rural households (OR = 3.18, P < .01) relative to their urban counterparts (OR = 2.27, P < .01). The findings are robust even after using a different estimation technique and a combined index of financial inclusion. Thus, in the quest to improve the use of healthy sources of energy for cooking, enhancing financial inclusion among households, could be a useful strategy.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Choice of Healthy Source of Energy for Cooking Among Households in Ghana: Does Financial Inclusion Matter?

Immurana

Kisseih²,

Ayesu

et al. 2023

Environ�Health�Insights

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show abstract

“…In the Middle East, cooking is predominantly carried out by women for their families (Inness, 2001). Women in Saudi Arabia, Indonesia, Malaysia have a shared cultural heritage where they have traditionally held the responsibility of food preparation, passing down culinary techniques and recipes through generations (Alissa, 2017;Pangaribowo & Iskandar, 2022;Shariff et al, 2022). Their pivotal role in households has ensured the preservation and evolution of culinary traditions in both countries.…”

Section: Authenticity Risks Differ Among Food Service Establishmentsmentioning

confidence: 99%

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Almansouri

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Background: Heritage food has gained attention and recognition by locals as a cultural identity and by tourists as a new food experience. Two important intrinsic quality attributes of heritage food encompass safety and authenticity. As heritage food dishes are prepared in foodservice establishment, it entails requirements on ensuring safety and authenticity of heritage food. Scope and approach:The study aims to conceptualise heritage food and identify risk factors that may compromise safety and authenticity. A semi-structured literature review was conducted to explain the heritage dimensions and to evaluate multiple food concepts relating to heritage to define the heritage food concept. Furthermore, risk factors were inferred from the literature that could compromise the safety and authenticity of heritage food. Key findings and conclusions:Three main heritage dimensions identified from literature are legacy, people and place. Based on the evaluation against the three heritage dimensions, traditional food was mostly linked to the legacy and place dimensions. Ethnic food was typically related to the dimensions people and legacy, whereas for local food the dimension place was most dominant. Literature showed that all dimensions seem to be relevant for heritage food, but the number of definitions available in the literature is still limited. Therefore, it is not yet clear if all dimensions are equally important. Furthermore, a framework was developed with the identified authenticity risk factors, which originated from literature about ethnic, local and traditional food. The identified safety risk factors are common in the foodservice sector. The framework needs to be further validated through studies with stakeholders in heritage food production

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Optimal composition of biomass pellet for enhancing calorific value using MOGA-ANN: a mixture of paddy straw, sawdust, cow dung, and paper pulp

Ali

Kumari

Laura

et al. 2023

Biomass Conv. Bioref.

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Exploring socio-economic determinants of energy choices for cooking: the case of eastern Indonesian households

Cited by 9 publications

References 37 publications

The Choice of Healthy Source of Energy for Cooking Among Households in Ghana: Does Financial Inclusion Matter?

The Choice of Healthy Source of Energy for Cooking Among Households in Ghana: Does Financial Inclusion Matter?

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Optimal composition of biomass pellet for enhancing calorific value using MOGA-ANN: a mixture of paddy straw, sawdust, cow dung, and paper pulp

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