BANGLADESH

NEPAL

SRILANKA VIETNAM

CAMBODIA

PHILIPPINES

INDONESIA

ARECOP

CHINA

EXCHANGE OF INFORMATION

EXCHANGE OF EXPERTS

SHARING OF RESOURCES

CAPACITY BUILDING THROUGH TRAINING

EXCHANGE OF EXPERIENCES THROUGH SEMINAR, WORKSHOPS, ETC.

R&D AND PILOT PROJECTS

PARTNERS

INDIA BHUTAN

PAKISTAN

MYANMAR

LAO

THAILAND

PARTNERSPARTNERS

PARTNERS

PARTNERS

Asia Regional Kitchen ImprovementASIAN KITCHENS• Kitchen conditions

– Poor layout and general conditions of kitchens in many Asian countries.

– Least paid attention to compared to other parts of the house

– Concerns from the point of view of health --Environmental conditions at HH level and in the neighbourhood remained under recognized)

Regional Kitchen Improvement• In 1993, ARECOP began to pursue the idea of integrating KI with ICS

programs• Development of kitchen improvement module - in cooperation with Lund

Center for Habitat Studies of Sweden and RCAICE-HAU. • Asia regional training and workshop was organized in 1996

– designed to furnish participants with understanding and skills to analyze kitchens and initiate kitchen improvement activities (see Table 1: Kitchen Improvement Framework)

• Regional workshop on kitchen improvement, indoor air pollution and health (2003)

– review the status of kitchen improvement programs in the region and in order – determine the direction of future kitchen improvement programs, specifically on the follow ups

of earlier efforts, i.e. the continuation of regional and national initiatives on KI.

• Subsequent to the workshop and training there have been a number of country level follow ups: trainings conducted in Nepal,. Sri Lanka and Bangladdesh;

– country level pilot projects conducted in Nepal, Bangladesh and Sri Lanka; – Action research conducted in Nepal (see description of country level KI activities

in the later sections).

OBSERVEDISCOVER THE KITCHEN ( boundaries, contents and uses of the kitchen)

• Safety • health/hygiene• comfort • energy efficiency

• Culinary activity chain• The link between the

kitchen and the house• The status of the

kitchen• Cultural beliefs

surrounding the kitchen• Understanding a kitchen

beyond walls

•Observatory exercise (location, physical qualities). •Sketches (dimensions, windows, doors, equipment, furniture and stoves, kitchen functions. •Positive and negative aspects of the kitchen

ANALYZE

• READING THE KITCHEN• Learning to treat the kitchen as a factory• Seeing and understanding various flows (energy, matter, actors, objects)• Climate• Function analysis• Space use• Working ergonomics

System analysis kitchen as a complex system which consists of subsystems (solid waste subsystem, a fuel subsystem, an air subsystem and a water subsystem).

• Understanding the by product of kitchen activities

• Assessment of indoor air quality

MEASURING THE KITCHEN

•measurements were made on the number of•meals cooked, no of people fed and the time spent for each activity . •indoor and outdoor temperature, humidity, wind speed and direction and CO

• Identifying subsystems• Context and contingencies• Requirement and design criteria• Priority setting• Kitchen improvement plan• Communicating ideas to kitchen

owners

DESIGN APPLICATION AND CHANGING REALITY

Bangladesh

• “Reduction of Exposure to Indoor Air Pollution through Household Energy and Behavioral Improvement”

• VERC, Winrock International, Concern Worldwide • main components of intervention on ICS introduction,

behavioural improvement and indoor air pollution monitoring.