In an exciting collaboration, Frontline for Climate Action, led by Cedric Dzelu, and the Last Supper Sroject and a Better Future Today, under the leadership of Steyn Hoogakker, have partnered to address the pressing environmental, health, and socio-economic challenges of traditional kenkey production in Ghana.
The initiative, titled "Re-energising Kenkey Meal Production," focuses on transitioning kenkey vendors from firewood-based cooking to cleaner and more efficient energy alternatives, particularly electricity.
Background
Odawna, a vibrant community in Adabraka, Greater Accra, is home to a bustling kenkey production industry. Once a traditional Ga community, Odawna has evolved into a multicultural hub with significant demand for kenkey, a staple food enjoyed across Ghana. Despite its popularity, kenkey production remains laborious, time-consuming, and heavily reliant on firewood as the primary energy source. While firewood is perceived as affordable and accessible, it poses significant health risks including respiratory illnesses, eye irritation, and burns while contributing to deforestation and carbon emissions.
Moreover, the smoke from firewood pollutes both indoor and ambient air, creating unsanitary living conditions for vendors and nearby residents. Given the urgency to reduce household air pollution (HAP), combat climate change, and improve the livelihoods of kenkey vendors, this partnership seeks to introduce modern, clean energy solutions for sustainable kenkey production.
The Problem
Kenkey production, while economically essential, exacerbates critical environmental and health challenges:
Deforestation: Overreliance on firewood contributes to regional forest loss.
Carbon Emissions: Firewood combustion releases black carbon and greenhouse gases.
Health Impacts: Vendors suffer from respiratory illnesses, burns, and eye irritation.
Economic Burden: Time and labor-intensive cooking processes limit productivity.
The need for a clean, efficient, and affordable energy source—like electricity—has become paramount to modernize kenkey production while maintaining its cultural and economic significance.
Project Aim and Objectives
The partnership aims to facilitate the transition of home-based enterprises (HBEs) involved in kenkey production from firewood to electric cooking solutions, ensuring sustainable production levels. Specifically, the project will:
Understand the current foodscape of kenkey production in urban Accra.
Examine the socio-economic, health, and environmental challenges of kenkey production.
Assess the opportunities and barriers for transitioning to electric cooking solutions.
Methodology
The project will adopts a participatory research approach, engaging kenkey vendors directly:
In-depth Interviews: Five vendors will share insights on production processes, energy use, and socio-economic challenges.
Observational Studies: Researchers will monitor the cooking process, time spent, and energy consumption.
Comparative Analysis: Cooking efficiency, cost, and taste will be compared between firewood and electric cooking.
Consumer Feedback: Kenkey consumers will provide input on taste and quality.
Expected Outcomes
The project anticipates transformative outcomes, including:
Introduction of alternative, clean cooking appliances to reduce firewood dependence.
Reduction in cooking time and improved efficiency.
Enhanced socio-economic and health conditions for vendors.
Policy recommendations to scale clean energy adoption among HBEs.
Timeline
The project will run from December 2024 to February 2025, covering literature review, data collection, analysis, and dissemination of findings.
The Role of Frontline for Climate Action
Under the leadership of Cedric Dzelu, Frontline for Climate Action brings its exceptional organizational capacity to mobilize and engage communities at the grassroots level. Cedric’s ability to coordinate frontline engagement ensures that key stakeholders, including kenkey vendors, are actively involved in the project’s design and implementation.
The Last Supper Sroject and a Better Future Today, led by Steyn Hoogakker, a researcher at Loughborough university and co founder Last Supper Project and a Better Future Today complements this effort with technical expertise in clean cooking technologies and energy systems. Together, the two organizations will provide training, resources, and solutions to empower kenkey vendors to embrace electric cooking.
The two leaders on a feasibility tour interacted with some kenkey sellers which made some revealing statements about cooking with firewood and how they look forward to a better method: "Cooking kenkey with firewood has brought me many health challenges over the years," says Stella. "I am looking forward to a cleaner cooking method, like using electricity, but I need support to make that a reality."
Conclusion
The Re-energising Kenkey Meal Production project represents a significant step toward cleaner, healthier, and more sustainable livelihoods for kenkey vendors in Ghana. By addressing the environmental and health challenges of traditional cooking methods, this partnership between Frontline for Climate Action, Last Supper Project and a Better Future Today offers a scalable solution to modernize food production while preserving cultural heritage.
As the project unfolds, it promises to inspire policy changes and broader adoption of clean energy solutions, reaffirming the power of collaboration in tackling climate justice and improving community well-being.
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