Cookeat

cookeat powered by Nando’s A sustainable PSS, for eating in Katooke Village, Kampala, Uganda based on sustainable and distributed renewable energies RELATOR Prof. Carlo Vezzoli CORELATOR Ing. Claudio Di Benedetto Prof. Venny Nakazibwe STUDENT Nikita Agrawal 783572

POLITECNICO DI MILANO Master of Science in Product Service System Design 2012/13

If people do not have fuel for lighting, they must sit in the dark; if they do not have fuel for cooking, quite simply, they starve -unknown

Abstract English

The thesis is framed within the LeNSes project (Learning Network on Sustainable energy systems, 2013-2016) funded by the EU Edulink II programme biregional with Africa, aimed at to give access to “Sustainable Energy for All� as driver to solve social-equity and gender issues, fostering sustainable development; combining promising models of Sustainable Product-Service System (S.PSS) and Distributed Renewable Energy (DRE). The thesis is co-tutored by Professor Venny Nakazibwe from Makerere University (Uganda) partner of the LeNSes project.

The thesis aims at designing a Sustainable Product-Service System based on distributed energies to improve the existing eating/cooking system in Katooke Village (contributing to improve daily wellbeing).

The research and design path adopted the Methodology for System Design for Sustainability (MSDS). First phase of the process has been the Strategic Analysis (SA), which describes the context and the eating/cooking system and culture in Katooke Village, Kampala, Uganda. The SA and the design activities have been conducted with the support and feedbacks of local professors.

The Sustainable Product-Service System designed, named CookEat, offers cooked food, at very affordable price to local low-income families who are in need of a safe and healthy eating/cooking system. CookEat organizes workshops in collaboration with Legacy Foundation; giving awareness on the use of renewable energies and training on making briquettes from biomass. Appliances and equipment are rented from local companies, which retain the ownership. In particular solar panels are rented from the Solar energy for Africa and stoves

from UGA Stoves. This business model guarantees efficiency and competitiveness of the equipments and avoids the initial investment while improving the economic sustainability of the system. The solution reduces the risk of exposure to harmful smoke and avoids spending hours in collecting wood for cooking.

Nando’s Ugandian restaurant chain,for first year, provides the CookEat with financial back-up, infrastructure and branding.

The result is a S.PSS based on the values of equity and localempowerment: a win-win proposal combining environmental, socio-ethical and economic sustainability.

Abstract Italian

La tesi si sviluppa entro il progetto LeNSes (Learning Network on Sustainableenergysystems, 2013-2016 ), finanziato dal programma Edulink II biregionale con l’Africa, dedicato a “Sustainable Energy for All” come mezzo per promuovere equità sociale e uguaglianza tra sessi, verso uno sviluppo sostenibile; combinando i modelli promettenti di Sistemi ProdottoServizio Sostenibili ( S.PSS ) ed Energie Rinnovabili Distribuite (DRE). Co-relatore di tesi, è la Prof.ssa VennyNakazibwe, MakerereUniversity (Uganda), partner del progetto LeNSes. La tesi si propone di progettare un Sistema Prodotto-Servizio Sostenibile basato sulle energie distribuite per migliorare il sistema culinario esistente in KatookeVillage (contribuendo nel quotidiano).

Il percorso di ricerca e progetto ha adottato il metodo MSDS (Methodology for System Design for Sustainability). Prima fase è stata l’Analisi Strategica, che descrive contesto e stato dell’arte di metodi e cultura del cibo in KatookeVillage, Kampala, Uganda.

Il processo è stato supportato da professori locali.

Il Sistema Prodotto-Servizio Sostenibile progettato, CookEat, offre piatti pronti, a prezzi convenienti per famiglie locali a basso reddito, che hanno bisogno di un sistema per cucinare/mangiare sano e sicuro. CookEat organizza workshop collaborando con Legacy Foundation; per aumentare la consapevolezza sull’uso di energie rinnovabili e la realizzazione di prodotti dalle biomasse. Le attrezzature sono affittate da aziende localiche ne mantengono la proprietà; in particolare i pannelli solari da Solar Energy for Africa e le stufe da UGA Stove. Tale modello di business garantisce l’efficienza e la competitività delle attrezzature, ed evita l’investimento iniziale migliorando la sostenibilità economica del sistema. La soluzione riduce il rischio

di esposizione a fumo nocivo ed evita il tempo per raccogliere legna per cucinare. La catena di ristoranti Nando’s, per il primo anno, garantisce a CookEat: finanziamento iniziale, infrastrutture e comunicazione.

Il risultato è un S.PSS basato su equità e auto-realizzazione: una proposta win-win che unisce sostenibilità ambientale, socioetica ed economica.

I wish to dedicate this thesis to Service Design community, to my professor Carlo Vezzoli this would have not been possible without him, Also to Politecnico Di Milano and DSU office for supporting my education I would like to thanks and especially to my family and friends Aashna, Aditya,Rita, Yara, Juju, Taan, Basilio and Prasad for being there with me throughout this project

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Index Abstract (English) Abstract (Italian)

12 13 14 15

PART ONE -THEORETICAL BACKGROUND 1_Product service system innovation: a promising approach to sustainability and Distributed renewable energy 1.1 Sustainability - A definition 1.2 Product service system innovations: A promising approach to sustainability 1.3 Distributed renewable energy(Dre): An essential contribution to sustainable development 1.4 Pss classification 1.5 Pss potential benefits 1.6 Designing in low income and emerging context 1.7 Design and social equity 1.8 Barriers to spread the radical innovation 1.9 Why sustainable innovation is not diffused?

1.10 Potential role of design 1.11 Lenses project

2 ENERGY AND FOOD

18 19 20 21 23 24 25 26 27 28 29 30 31 32 33 34 35

food 2_ Introduction 2.1 Sustainable Food Systems 2.2 Is local food the same as sustainable food ?

2.3 Sustainable food system in low income context 40 2.4 Causes of food insecurity 3_Actual situation in Africa 3.1 Indoor air pollution 3.2 A crisis affecting mainly poor women and children 3.3 Reducing exposure to indoor air pollution 3.4 Cooking on a cleaner fuel

energy 4_Introduction

36 37 38 39 41 42 43 44-45 46 47 48

4.1 Impacts of energy use 4.2 Extensive grid or distributed generation, RIFKIN 4.3 Energy transitions and the role of renewable and clean energy 4.4 Renewable and sustainable energy 4.4.1 Solar energy 4.4.2 Biofuel 4.5 Barriers 5_Energy and development in low income context 5.1 Traditional energy and the advantages of new source of energy 5.2 Rural electrification 5.3 Barriers to rural electrification

49 50 51 52 53 54 56 57 58 59 60 61

PART two - PSS DESIGN PROCESS :MSDS METHOD 6_MSDS design method 6.1 Introduction 6.2 MSDS tools

66 67 68 75

PART Three - PROJECT CONTEXT 7_The Design Brief

78 79

8_The Context 8.1 Uganda 8.2 Kampala 8.3.The design context: Kattoke Village, Wamala zone in Wakiso district

80 81 82 83

9_The Village Katooke 9.1 Eating system in a typical household in katooke village 9.2 Current cook stove market 9.3 Recipes and cuisine of Uganda

84 86 87 92 93 97 98 101

10_Qualitative sustainability evaluation of the existing eating system 10.1 Environmental dimension 10.2 Socio-ethical dimension 11_Access to energy 11.1 How is energy delivered?

11.2 Why some areas don’t have energy?

11.3 Who is managing the energy?

102 103 104 105

11.4 Energy resources assessment 11.5 Solar energy in Uganda 11.6 Biomass energy in Uganda 11.7 Deforestation

106 110 111 114 116

12_Best practices

118 132

PART THREE - THE pss concept 13_Pss concept (System Design Concept) 13.1 Offering Diagram 13.2 The Actors 13.3 Stakeholder Motivation Matrix 13.4 Why Nando’s 13.5 How it works 13.6 Interaction story-spot

136 137 138 139 140 141 142 143 144 148 151 152 155

14_Business Model 14.1 Executive Summary 14.2 Service 14.3 Technologies 14.4 Market Analysis 14.5 Strategy and Implementation 14.6 Management Summary 14.7 Cost Analysis 14.8 Project Balance Sheet

156 157 158 159 160 161 162 163 164 165 166 167

15_ Project Evidence 15.1Nando’s Website 15.2 Brand Name and Logo

168 169 170 171

PART four - CONCLUSIONS 16_Project considerations 16.1 Project: sustainability dimensions evaluation (environmental) 16.2 Project: sustainability dimensions evaluation (social- Ethical) 16.3 Replicablity in other country?

16.4 Future implementations 178

Bibliography

174 175 176 177 178

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01 Theoretical frame work

1 Product service system innovation : a promising approach to sustainability

1.1 SUSTAINABILITY: A DEFINITION The term sustainability refers to systemic conditions, where on planetary and regional level both the social and productive development takes place: within limits of environmental resilience (the capacity of an ecosystem to overcome certain disturbances without losing irrevocably the conditions for its equilibrium. This concept, extended planet-wise, introduces the idea that ecosphere used by human activities has limits on its resilience, that, when surpasses, give way to irreversible phenomena of deterioration) i.e. within its capacity to absorb the effects of human impact without causing any irreversible deterioration; without compromising the ability of future generations to meet their own needs; i.e. maintain the means, or natural capital (it is the sum of non-renewable resources and the environmental capacity to reproduce the renewable ones. But it also refers to natural diversity, to the amount of living species in the planet) , which will be passed to future generations on the ground of equal redistribution of the resources following 16

the principle that everyone have the same rights of environmental space (it is the quantity of energy, territory and primary nonreproducible resources that can be exploited in sustainable way, produce or consume without surpassing the environmental resilience(Friends of the Earth, Wuppertal Institute), i.e. the same access to global natural resources.

The environmental issue, understood as the impact of production-consumption system on ecological equilibrium, starts to be raised in the second half of 60s, in consequence with the accelerating and spreading industrialization.

Historically the approach of mankind has moved from damage remedy policies (endof-pipe approach) to actions increasingly aimed at prevention. In other words, we have moved from action and research focused exclusively on depollution system, to research and innovation efforts that aim to reduce the cause of pollution at source (or more generally, of the environmental impact).

It’s in 1987 that the idea of a sustainable development is really concretized in an important study drafted by UN World Commission on Environment and Development, to give indications about the future of humanity. The report is called Our Common Future and was the first to define sustainable development as “A development that meets the needs of the present without compromising the ability of future generations to meet their own needs.”

warming, ozone layer depletion, acidification, eutrophication; the socio-ethical dimension: same degree of “satisfaction” for future generations and the fairness in the “distribution” of the resources (or better “satisfaction”) the economic (and legislative) dimension: economically practicable solutions, in a more or less norms oriented market.

In the 90s another important definition was given in the publication Caring for the Earth: A Strategy for Sustainable Living (for World Conservation Union by United Nations Environment Programme and World Wide Fund For Nature, WWF); here the sustainable development is defined as “These two definitions deemed together describe the sustainable development as a practice that brings the benefits to human beings and ecosystem at the same time” This to definitions deemed together describe the sustainable development as a practice that brings the benefits to human beings and ecosystem at same time.

Forward from the 2000s is even more present and pronounced the necessity of awareness and active engagement of all social participants involved in the productionconsumption circuit.

Finally sustainable development can be explained in a schematic way through three dimensions: the environmental (chemical and physical) dimension: not to exceed the “resilience” of the biosphere-geosphere; that is the ability to absorb the anthropic perturbations without provoking irreversible phenomena of degradation; effects such as global 17

1.2 PSS INNOVATION: A PROMISING APPROACH TO SUSTAINABILITY If sustainability is seriously assumed, a radical innovation and a deep change are needed in the consumption and production system. A system approach is important in order to seriously tackle the transition towards sustainability, i.e. so called system innovation should take place.

The United Nations Environmental Program (UNEP, 2002) defines a system innovation (referred to as Product Service System, PSS) as:

"the results of an innovative strategy that shift the center of business from design and sale of (physical) products alone, to the offer of product and service system that are together able to satisfy a particular demand".

The innovation here is not just a product innovation or a technological innovations, is something broader, is a socio-cultural and organizational one as well.

1 satisfaction unit as the reference to follow and keep in mind in the whole project; 2 stakeholder interactions as the subject; 3 sustainability as objective to be reached.

In other words a PSS can be described as an integrated system of products and services delivered by a network of stakeholders, and designed to be competitive and satisfy customer needs.

An example of PSS can clarify this concept.

In a UNEP publication (UNEP, 2002) is given the “satisfaction� in having clean clothes: the user doesn’t need only a washing machine but also water, detergent and electricity (and the service that supply them), and maintenance, repair and disposal services.

Talking about system innovation level (or PSS), the main characteristics are: Radical innovations, not as much as technological ones, but as interactions/ partnerships between the stakeholders of the demand satisfaction system Potentiality to be orientated towards sustainable solutions: innovations that could lead up to new convergences (with economic interest) between the stakeholders, characterized by eco-efficiency system, social equity and cohesion.

These characteristics has to be considered also when dealing with the three keyelements of the PSS for sustainability 18

In the case of a traditional product sale, the producer of the washing machine has an interest in reducing material and energy consumption during the production phase (as well as the producer of the detergent and the one of the electricity) but he has no direct economic interest either in limiting consumption during use or reducing the impact of the resulting waste in the environmental innovation that involves all the different socio-economic stakeholders in this satisfaction system:washing machine and detergent producers, the water and the electricity suppliers, the user and those responsible for maintenance and disposal.

A perfect solution linked to the satisfaction of having clean clothes is the Pay-perUse solution offered by Ariston (an Italian appliances producer).

minimization of resources, as a consequence of innovative stakeholder interaction and related converging economic interests” (UNEP 2002).

In this example Ariston, rather than selling a washing machine, provides access to it enabling clients to have their clothes cleaned. The company provide to the users a washing machine delivering it to their home (the washing machine is not owned by the customers), electricity supply (not directly paid by the customer), maintenance, and end-of-life collection.

PSS innovation can be seen as an opportunity for companies to separate resource consumption from its traditional connection with profit and standard of living improvements; to find new profit centres, to compete and generate value and social equity while decreasing total resource consumption.

The customer payment is based only on the number of washes he does. Basically, rather than the “traditional ” forms of sales, ownership, consume and disposal, this value proposition is focused on delivering a particular satisfaction, in this case “having clean clothes”; and this satisfaction is delivered through a mix of products (owned by Ariston) and services.

Within this business model Ariston is not economically stimulated in accelerating the replacement of washing machines in order to increase sales. Rather the company is interested in reducing as much as possible the washing machine energy consumption in order to reduce operational costs and maximize profits, and in designing and providing long lasting, reusable and recyclable washing machines in order to postpone the disposal costs and reducing the costs for the manufacturing of new washing machines.

PSS innovation is potentially a winwin solution: winning for the producer/providers, the users and the environment (Vezzoli, 2006).

Anyway it’s important to remember that not all the system innovation are eco-efficient or socially equitable. So not all the obtainable innovation is carrying the potentiality for a sustainable development.

PSSs in fact offer a promising concept to move in the direction of sustainability; but this potential can be exploited only if PSSs are properly designed, developed and delivered (Ceschin, 2010).

This means that is fundamental to operate and adopt appropriate criteria and guidelines, which brings up the importance of study cases and to develop methods and tools to manage the design process.

In order to be eco-efficient, a PSS should create economic and competitive incentives to decrease and optimize material and energy consumption for all the actors of the network.

These innovative PSS could lead to a system 19

Moreover, all the products belonging to the PSS should be properly designed and developed with a low environmental impact in the various phase of the life cycle.

The configuration of new stakeholders’ interactions constitutes the starting point towards achieving certain environmental results, but it is only with the proper design of the products associated with the PSS that these results can be actually achieved.

Starting from these considerations an eco-efficient PSS can be defined as a PSS “where the economic and competitive interest of the providers continuously seeks environmentally beneficial new solutions�

(Lens, 2011). Anyway eco-efficient PSS is not always a sustainable PSS. In order to be sustainable, we have to include also the socio-ethical dimension.

The socio-ethical dimension can be classified in three socio ethical groups: benefits for customers, for the value chain, and for the society at a whole. These three socio-ethical aspects in a PSS allow to: improve quality of life, enable a responsible/ sustainable consumption, increase equity and justice in relation to stakeholders, integrate weak people (e.g. kids, elderly, differently able, etc.) and marginalized people (e.g. unemployed,illiterate, etc.) in the value chain, increase in local employment and a consequent dissemination of skills, create new business opportunities for entrepreneurs, improve social cohesion, empower and enhance local resources.

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1.3 DRE: AN ESSENTIAL CONTRIBUTION TO SUSTAINABLE DEVELOPMENT Energy is the world’s largest industrial sector dominated by fuel. Many authors (Colombo et al. 2013; Rifkin 2011) agreed that a paradigm shift is needed to lead to a new era driven more by decentralized or distributed, than centralized energy generation systems.

This is fundamental to develop and spread a sustainable energy system for all, based on renewable rather on non-renewable resources (e.g. fossil fuels).

This decentralized energy system would be more democratic and more inclusive rather than exclusive (Rifkin 2011; Vezzoli 2010; Colombo et al. 2013).

A Distributed Renewable Energy (DRE) generation it is characterized by: renewable energy resources: sun, wind, water, biomass, geothermal energy; small-scale generation plants; generation at/near the point of use; users is the producer: individuals, small businesses and/or communities; if connected with each other to synergical share the energy surplus, they become Renewable Local Energy Network; eventually connected with nearby similar Network.

Several authors (Colombo et al., 2013; Rifkin, 2002 and 2010; Johansenn, 2005; Vezzoli, 2010; Sustainable Energy for All 2011) have observed that Renewable Distributed Energies (DRE) which allow the use of local resources, the preservation of the environment, the creation of employment, the promotion of income generation, play a key role in the transition towards a sustainable development.

Distributed system could enable every human being to have more power and move towards a democratic regime of resource management. In fact this new system approach would allow micro-plants to be set up close to the end-user, who becomes also a producer of energy and not only a consumer. People will share energy through micro energy-grids when a sufficient number of such micro-plants will be installed, achieving self-sufficiency and consequently increased power, in a framework of greater interdependence.

Finally, they could challenge the traditional centralized energy generating plants, becoming autonomous from the powerful energy and electricity companies, causing a radical change. The energy will flow no longer from top downwards, but from bottom upwards.

Finally, Renewable Distributed Energies (DRE) are increasingly seen (Colombo et al. 2013) as a vital approach to achieve universal access to energy and a wider social and economic development to enable education, health and sustainable agriculture, otherwise more difficult to be achieved compared to traditional energy system, in low-income contexts

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1.4 PSS CLASSIFICATION A particular type of value proposition is known as PSS that shifts the business focus from selling products or services to offering a combination of products and services jointly capable to fulfill a final customer satisfaction.

Product-oriented PSS: Services providing added value to the product life cycle.

Reducing the user’s responsibility in the use of the products is specially looked after in this kind of PSS. The innovative interaction be¬tween the company and the customer could potentially drive the company’s economic and competitive interest. Only selling a higher amount of product does not remain the only interest of the company.

(Vezzoli 2007).

It is possible to identify: In relation to the product-oriented PSS category.

Any company which is not produce or sells the products but also offers services that are needed during the use and or end-of-life phases can be termed as a Product related service. Financing scheme, a maintenance contract, an upgrading contract, a take-back agreement etc are some of the examples Similarly when a producer or provider gives inputs in terms of feedback and advices for the sale of product on the most efficient use of it, the examples of these services are advice or courses on how to use the product.

Use-oriented PSS: Services providing "enabling platforms"for customers In such services the customers does not 22

own neither the products nor he himself operates it. The innovative interaction between the company and the client in this case can be the driving force for company’s economic and competitive interest looking for environmentally beneficial solutions.

Designing highly efficient, long-lasting, reusable and recyclable products can be an example for this type of service (Vezzoli 2007).

Four more specific types of PSS categories can be identify for the use oriented PSS category.

Product lease The ownership remains in the hands of producers or service provider also he takes the responsibility for the maintenance and its disposal. Client pays for the use of the product (e.g. pay per hour) without having an unlimited and individual access.

Products on Rent The ownership of the product remains in the hands of owner also the maintenance and repair are the responsibility of the owners.

Users can access the product for an unlimited duration with regular payment of rent.

Product Pooling Unlike from product renting in product pooling user can utilize the product service simultaneously with different users. Again in this type of service the ownership of the product and the responsibility of it maintenance, repair disposal etc. goes to the owner.

Pay per service unit Customers will pay for the exact use of the service. For example paying for washing machine or printing service. In this case user has a personal or shared access to the product. The difference in terms of functionality in this case is that the user has to operate the product by themselves Result-oriented PSS: Services providing "final results " for customers Services providing ‘final results’ for customers Client and producer/provider agree on a result, and there is no perdetermined product involved in the offer.

The client does not own the products and does not operate them to achieve the final satisfaction; the client pays the company to provide the agreed results. The innovative interaction between the company and the client could potentially incentive the company’s economic and competitive

interest to continuously seek environmentally beneficial new solutions, e.g. long-lasting, reusable and recyclable products (Vezzoli 2007).

In relation to the result-oriented PSS category, it is possible to identify two more specific types: Activity management/outsourcing, when a company (or more in general a socioeconomical actor) outsources an activity to a third party, agreeing on performance indicators to control the quality of the outsourced activity (e.g. outsourcing of chemical management activity, or office cleaning).

Functional result, when the producer/ provider agrees with the client to deliver a final result (e.g. thermal comfort). There is no any pre¬determined product or technology involved: provider is free to decide the most effective means to deliver that result.

Provider keeps the ownership of all products and equipments used to deliver the agreed result.

Product related advice/consultancy Functional results

result-oriented psss

product-oriented psss

Product related services

Product -service systems

Product lease

Product renting or sharing

user-oriented psss

Activity management/ outsourcing

Pay-per-service unit

Product pooling

Fig.1 - PSSs classification,adaptation from Ceschin

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1.5 PSS POTENTIAL BENEFITS Economic and Competitive, Environmental and socio-ethical are the examples of benefits that can be generated with proper PSS design Economic and competitive Benefits

Socio-ethical benefits

The stakeholder’s competitiveness and involvement can be improved in various different PSS ways. The shifting towards a PSS-oriented business strategy can provide market opportunities and an improved strategic position. (Goedkoopet al. 1999; Wise and Baumgartner 1999;Manzini et al.

2001; UNEP 2002; Mont 2002)This can be intended as a differentiation of the offer from the traditional product-based ones, as alternative to mass production that will provide an added value to the customers. The long relationships with customers should not end after the purchase. (UNEP, 2002)

Several benefits concerning the socio ethical dimension that can be grouped in two main clusters are as fallows.

By increasing the value of the offer and desired satisfaction PSS can improve the quality of life for the customers.

For entrepreneurs in new business opportunities local economy plays an important role because of their focus on the context of use and consequent enhancement of local resources, this can be done by safeguarding, regenerating and empowering local economies and the related human and natural resources (Vezzoli 2007; 2010).

Environmental benefits Each PSS has an eco- efficient potential that changes with specific characteristics they are as fallows 1 Upgrading and reuse of components along with the extended product life span and repairs.

2 Intensify product’s use because more people use the same product at different times for example sharing or pooling schemes.

3 Re-processing scrapped products and extends material’s life.

4 Minimize the use of resources in order to reduce the usage of materials and energy of a given product in all its life cycle phases.

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Alternative to standardization and mass production

Less responsibility for costs and problems associated with product life cycles

No need of large investments in to products

Longer and stronger relationship with customers

Added value to customers Easy customization

PSSs are not easy to copy

Economic and competitive benefits

Flexibility to respond more rapidly to the changing market

PSSs can comply with existing and future environmental legislation

Increased customer satisfaction

Product -service systems potentil benefits

For customers

Economic accessibility

socio- ethical benefits

economic and competitive incentive to optimise material and energy consumption benefits

Economic and competitive incentive to optimize material and energy consumption

For society Empowerment of local resources and economies

Increased local employment

Business opportunities for entrepreneurs

Product (and its components’) use intensification Product (and its components’) life span extension

Material life extension Sufficiency solutions Resources minimization Substitution of obsolete products

Use of more advanced technologies Customer education Fig.2 - PSSs classification,adaptation from Ceschin

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1.6 Designing in low income and emerging context Emerging contexts are developing economies with great potential opportunities for the creation of new value and growth.

(Cit. Experientia.com). This is the case of those nations which are not completely developed yet, but whose rapid economic growth is having a global impact, mainly in parts of Asia, Africa, South America, Eastern Europe and the Middle East. Rising incomes, economic growth and an emerging class of potential consumers are rapidly making these areas a target for design and innovation for multinational companies, and influencing marketing and product strategies around the world.

It is not enough to simply adapt techniques and tools that are successful in developed countries. Innovation for emerging contexts must be based on strategic analysis of the area; all assumptions must be rethought, datas re-collected, and local needs, cultures, social and economic preferences and conditions must be thoroughly understood.

Rather than expecting prospective consumers to adapt to existing processes and systems, products and services must be adapted or developed from scratch to fit existing social networks and behaviour.

It is of remarkable importance the technology relevance and feedback to local cultures.

Sometimes, small infrastructure investments 26

are able to create the conditions for sustainable economic growth. An ecosystem of small businesses and services can have a huge impact on improving living conditions in these regions.

Desi gning for the Bottom of the Pyramid The harder challenge of designing in low income contexts is the presence of a high rate of population who live below the poverty line, at the so-called economic Bottom of the Pyramid (BoP).

These are potential consumers, who nevertheless make up a market with different needs, constraints and income limitations. In these contexts the traditional paradigm which dictates a low volume of products/services sold with high margins of money gain must be reversed, to allow for a high volume of transactions with people who often live below US$2 a day. However, simply offering low-cost, basic models of products and services developed for mainstream consumers is not the best way of entering this market. Although people at the bottom of the pyramid don’t have much money to spend outside of basic daily needs, function, features and durability are as important as cost in the decision-making process.

Aiding sustainable development Services and products must offer solutions that promote sustainable development, by giving answers to main issues such as healthcare, affordable shelter, clean water, income generation and education.

In emerging contexts, minimal footprint, ethical consumption, social benefit and thorough local knowledge are the features of successful business strategies. However, people in emerging contexts aren’t simply passive consumers looking to the outside world to provide solutions to their problems.

They are innovators, entrepreneurs and designers, who, in the daily struggle to meet basic needs, develop ingenious usages, practices and systems to find a competitive edge.

Co-creation for relevant designs in low i ncome contexts It is important to be sure the products are contextually relevant in the addressing context. One way of checking this is to involve local designers and the target market in the design process. Collaborating during the processes is increasingly popular by working with the people in the local community, sharing data’s and knowledge about needs of the context and conditions of living can be created, which offers benefits to both parties.

Inhabitants of these countries know the environment in which they live, and they are much more likely to come up with ad-hoc solutions in order to solve problems they encounter every day. Indeed, some of most interesting and innovative technology-based services has been designed according to a bottom-up method within emerging contexts and ingenious use of technology by local people. Some major companies are already working within non-profit sector in order to support innovation and initiatives through the use of more adequate technologies. Easier and easier to use, the newer technologies becomes more widely diffused and the value of innovating by co-creation will become increasingly evident.

The future of low income contexts relies on the creation of service ecosystems or contexts in which co-creation development can take place. With main companies providing the tools and funds, people in emerging markets will be able to create and design services and products that are perfectly suited to their needs and conditions.

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1.7 DESIGN AND SOCAIL EQUITY Equity principle In a fair distribution of resources every person has a right to the same environmental space i.e. the same availability of global natural resources. (UN, Johannesburg, 2002)Sustainability has also a socio-ethical dimension and a system design approach aims to be sustainable in many ways.

In particular we refer to social dimension with the purpose of: Eradicating poverty Promoting principles and rules of democracy Promoting human rights and freedom Achieve peace and security Access to information, training, employment Respect cultural diversity, regional identity System innovation in emerging low income contexts consist of We can distinguish three different approaches for the system design: 1-satisfaction approach: (satisfaction offering diagram): design the satisfaction of a particular demand (satisfaction unit) 2-stakeholder configuration approach: design the interactions of the stakeholder of a particular satisfaction-system (system map) 3-system sustainability approach: design such a stakeholder interactions (offer model) that continuously seek after both socio-ethical and eco-efficient new beneficial solutions.

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Criteria that are fallowed by the system design are described as fallows.

Improve working conditions Design for system stakeholders’ interactions that will promote the enhanced the working conditions, within the enterprise.

Increase stakeholder's equity and justice Design for system stakeholder’s interactions will lead to fair and just relation within the partnerships, up-stream, down-stream and in the community where the offer takes place.

Responsible consumption Design for system stakeholder’s interactions leading to enable a responsible and sustainable end-user choice or behavior Integrate the weak Design for system stakeholders’ interactions will favor kids, elderly, differently able, unemployed, illiterate, and marginalized.

Improve social cohesion Design for system stakeholders’ interactions leading to promoting systems enabling social integration in neighborhood, between generations, genders and different cultures.

Empower local resources Design for system stakeholders’ interactions will lead to regenerating and empowering local economies by enhancing their human and natural resources.

1.8 Barriers to spread the radical i nnovation The issue of the radical innovation can be classified within three main barriers: For the companies for the costumers, and for the regulative framework.

Barriers for companies In a business strategy delivering products is easy to manage compare to eco-efficient PSS. For the realization of eco-efficient PSS there is the need to implement changes in corporate culture and also in organizations.

(UNEP 2002), This will support more systemic innovation and service-oriented business.

There is a need to cope with an internal resistance to extend the involvement with a product beyond point-of-sale.

costumer market, solutions based on sharing and access contradicts the dominant and well-established norm of ownership because the product ownership not only provides function to private users, but also status, image and a sense of control. For the costumers to understand the economic advantages of ownerless solutions is difficult because they have a lack of knowledge about life cycle costs (White et al. 1999).

Producer’s gets discourage in implementing PSS concept because it require medium-long term investments and they are associated with uncertainties about cash flows. This happens because PSS causes change in the system and sources of gaining profit. Another obstacle is the difficulty of marketing the innovation to stakeholders both inside and outside the company because it’s hard to quantify the savings arising from PSS in economic and environmental terms. (Mont 2002); In order to accept a PSS, companies require new design and management knowledge and skills(Cesch in 2011).

Barriers for customers Culture is one of the main barriers to rent a product and get satisfied with its service without actually owing it. (Goedkoop et al.

1999; Manzini, Vezzoli and Clark 2001; Mont 2002; UNEP 2002). Especially in business 29

1.9 Why sustainable innovation is not diffused?

When the word ‘sustainability’ began its diffusion into the industrialized world, at the end of the 60s, nobody really knew its real importance. With the higher and higher use of resources required by the industrialized countries, the need of understanding the impact of all this on our planet and its environment increased. Meanwhile, the countries with the highest consume of resources kept on this way, until the second half on the 90s. That was the starting point of a greater attention towards this topic. The world’s researchers and scientists started spreading the importance of a sustainable use of the resources and a sustainable production of all daily objects. Like every sustainable innovation, all this was seen by the industrial power as a way of killing their business. On one hand, some companies are economically interested in reducing the energy and material required in the production phase, but on the other hand they do not have an economic interest in extending a product’s life-span. This is one of the reasons why sustainability is not always accepted and adopted.

After few years, anyways, sustainable consumption was introduced strongly into people’s life and their way of using resources. But this innovation was mainly targeting products and their way of being produced. Nowadays this topic is more important than ever with the pressure of more and more tangible damages of the environment such as melting of glaciers, global warming, pollution, decrease in wildlife, climate change, and so on. A greater willingness to change is needed with a strong action promoting sustainability to people.

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Product innovation is not enough anymore.

We need to introduce new innovations concerning PSS design approach. This is the solution for developing sustainable and eco-efficient innovations. It is already well known the power of PSS and the positive changes it introduces. So the reason why PSSs are not diffuse into the society it is because they mostly are radical innovations.

People use to accept slow and incremental changes, whereas they are reluctant to accept radical and immediate changes.

Moreover PSS requires the cooperation of many stakeholders and their adaptation to the new guideline. It challenge existing institutions, customers and clients habits and their lifestyles, companies organizational structures need to be changed in most of the times. Sustainable PSSs innovations usually require a change in the routine behavior or individuals, groups, communities and all the society.

As happened to the first sustainable innovations during the 90s, also PPSs innovations need to be accepted and their advantages understood.

But finally, when all the market and the people will be ready to accept PSS, a great change in terms of sustainability will be done with great joy the environment in which we live.

1.10 POTENTIAL ROLE OF DESIGN Design for sustainability in its broadest meaning could be defined as: “A design practice, education and research that, in one way or another, contributes to sustainable development”(Vezzoli, 2007).

Over the last few years, starting with a more stringent interpretation of sustainability, the attention has partially moved to design for eco-efficient system innovation, therefore to a wider dimension than that of the single product (Stahel 1997;Hockerts 1998; Goedkoop, van Halen, Riele, Rommes 1999; Lindhqvist 2000; Cooper 2000; Brezet 2001; Charter, Tischner 2001; Manzini, Vezzoli 2011; Bijma, Stuts, Silvester 2001; Zaring 2001; Mont 2002; UNEP 2002; Scholl 2006).

The concept of sustainability went through changes in relation to the system process: from the idea of repairing damages after they occurred, to their prevention, by driving all the actors to a more sustainable way of acting and providing products and services.

low environmental impact: materials but also energy sources. In the end of 90s the attention has shift to the product level, designing products with low environmental impact, usually referred as product Life Cycle Design or eco design.

In the last decades it moved to designing for eco-efficient system innovation, and even more recently to a possible role of design for social equity and cohesion.

Finally, three important aspects could be traced in design for sustainability practice: system innovation, social equity and cohesion (Vezzoli in “System Design for Sustainability”, 2007). System innovation underlines the need to shift from functional thinking to satisfaction thinking in order to be coherent with the enlargement of design scope from a single product to a wider system fulfilling a demand of needs and desires.

Due to this process, appears obvious that the role of design and designer has increased in time. Anyway there is a difference between the practices called as Eco-design and Green design, and the concept of Design for sustainability. The difference is in the scenario they work for: Eco-design and Green-design are pushed mainly by the need of “today”, rather than Design for Sustainability adds a new idea of giving the same importance to the future generation.

The role of design research and practice in relation to sustainability can be explained tracing some fundamental levels. The first level is the selection of resources with 31

"Designers have the ability to envision and give form to material and immaterial products that can address human problems in a broad scale and contribute to social well-being.

This goes far beyond green design or eco-design which until now have represented designers' attempts to introduce ecological principle to the market economy".

-Victor Margol in, Design for a sustainable world, 2002

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1.11 LENSES PROJECT Multi-polar and open network for curricula and lifelong learning capacity development focused on locally-based Sustainable Energy System Design & Engineering (SES.DE).

The project’s goal is to favor the formation of experts that can answer to the need of services that allow to have a secure access to clean and locally-based energy. Such services have to be based on the promising model of Product service system (PSS) and distributed energy (DE) to address equity and gender issues. The focus is on extending the access to energy to people and communities that do not have it yet, as rural communities and improving the offer for those who already have access to it as a urban contexts.

To aim this goal a multi centred open source network has been implemented with the intention of spreading and sharing knowledge between Africans and Europeans.

The main target is to support African teachers to provide didactic curriculum courses and life-long learning modules, supported by this open-platform (OLEP).

guarantee, after the end of the project, the duration of the action.

The platform will be full of tools and modular e-packages of learning resources free to be downloaded, to be modified, used and uploaded again. Another expected result will be four pilot lifelong learning modules and four permanent curriculum courses, life-long learning modules in the African partner Hels and a copy left of didactic book. Moreover international conferences, workshop and award will be held. Finally, a catalogue of sustainable energy solution, showing best practices, ideas and concepts will be made and its consultation available to everyone.

The targets are designers and engineer students from the Africans partner, expert from associates companies, NGO, teachers and students (in Africa, Europe and worldwide). The final beneficiaries are NGO or companies that will be able to offer sustainable energy systems to improve quality of life of the final users.

The whole period of the action is 36 months.

The Africans partners attending this project are Botswana, Kenya, South Africa and Uganda.

The main goal of the project is to promote the SES.DE: a shared disciplinary open platform where lectures and guidelines to support teachers’ activity will be developed.

The platform will be co-created to support the sharing of ideas, networking cooperation and expertise between Africa and Europe and local actors such as companies, NGOs and institutions in the energy sector. It will 33

2 Food

& energy

2 Food Introduction In the food system the aspect in which food is handle in terms of how it is raised, harvested, processed packaged, prepared etc are very important. The other aspect of food distribution in which how the food is sold to consumer and the way it is transported is equally important.

2.1 Sustainable Food Systems Environmental Health, Economic Vitality, Human Health and Social Equity are some of the essential factors requires for developing a healthy, sustainable food systems

ENVIORMENTAL HEALTH Food processing and marketing

SOCIAL EQUITY HUMAN HEALTH

Food production

Food consumption

ECONOMIC VITALITY

Fig.3 - Food system in context to environmental,social and economic health

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Environmental Health Make sure that the land, air or water safety is not being compromise to increase food production and procurement. It is very necessary to protect environmental health for future generations.

Economic Vitality Ensures that the people who are producing our food are able to spend a decent living and get proper wages this will encourages producers to continue the food production Human Health & Social Equity Ensures that particular importance is placed on community development and the health of the community, making sure that healthy foods are available economically and physically to the community and that people are able to access these foods in a dignified manner.

2.2 Is local food the same as sustainable food ?

Most of the time people mix the term local food with sustainable food. The term local is referred fresh, healthy and grown in an environmentally responsible manner. The meaning of local in this context means only that a food was produced relatively close to where it’s sold the term doesn’t provide any indication of food qualities such as freshness, nutritional value, or production practices, and can’t be used as a reliable indicator of sustainability Why local food systems important?

It is very important to support local food system because the products coming from local farms are grown sustain-ably and they are extremely good for the health of individuals and also for the health of the community. This system also helps to improve the economic opportunities.

Food Distribution: The Way Local Food Reaches the Consumer The ways in which food reaches the consumer vary widely between local food systems and the conventional global industrial food system. The development of refrigerated trucking, in combination with subsidized fuel costs and changes to methods of harvesting and transporting food, enable conventional food to be shipped over very long distances at fairly low cost to producers. The conventional food system also heavily relies upon centralized processing and packaging facilities that are often located far from the grower and the consumer. Local food systems value a shorter distribution distance between grower/producer and consumer.

In addition, local food systems often cut out the middlemen involved in processing,

packaging, transporting, and selling food.

How Sustainable Food System Approaches to Improving Nutrition and Health The health of any person depends on his access to the type of food he is consuming.

There is a high need to develop a system that evolved with little explicit attention to the quality of their nutrient outputs or to their overall abilities to support good health, and poor nutrition diminishes the quality of life for billions of people, particularly the poor in developing areas of the world.

Therefore, food systems should offer the poor reasonable chances for healthier lives, it will be necessary to exploit the potentials of improved food systems which will require changes in thinking about agriculture, health, and national development.

Developing System

a

Sustainable

Food

Consumers are increasingly reflecting to their food’s origin and its impact on the environment, including energy and water demands, pollution, deforestation and greenhouse gas emissions associated with industrial food production.

Due to the concerns about rising obesity rates, declining health indicators and the environmental financial costs of producing and transporting food the city officials have to consider local policies that support affordable, accessible and healthy food options. Thus, the demand for fresh, local produce and other foods is rising.

For making the community and the region strong the municipal government should implement policies and programs that will allow residents to grow, sell, buy and eat more sustainability 35

2.3 Sustainable food system in low income context Basic criteria should be considered for food in low income context ; Making healthy food available at affordable prices that are comparable with low-cost, high-calorie foods To ensure that all residents can walk, bike or take public transit to reach the grocery store, Minimize the environmental impact of food production and transport, including greenhouse gas emissions, water consumption and chemical fertilizer and pesticide use Socially equality and provides local jobs that have fair working conditions and wages.

Sustainable/Local Food Distribution The distribution of local food production generally starts on smaller farms runs by families. The products from the farm are generally transported to smaller distances and processed on the farm itself with smaller processors. The direct to consumer market and direct to retail food service or institution market are two markets on which the distribution networks relies on.

The Direct-to-Consumer Market The direct-to-consumer market is the most established sector of local food distribution. Direct-to-consumer means that all middlemen are cut out of the food distribution equation and farmers can sale their products directly to consumers, rather than giving it to third parties, such as grocery stores.

Direct-to-consumer operations include: 36

Farmers' Markets Farmers' markets are common spaces in which many farmers gather to sale their products directly to consumers.

The Direct to Retail, Food service, and Institution Market A growing component of local food systems are programs that provide farm products directly to retail, food service, and institutions. These types of programs cut out the middlemen involved in storing, processing, transporting food to grocery stores, restaurants, schools, hospitals, and other institutions.

Direct to retail, food service, and institution programs may involve farmers delivering farm products directly to these establishments, or may rely upon a food hub, which is a centralized location where many farmers drop off their farm products for distribution amongst multiple establishments.

2.4 Causes of food insecurity About 80% of agricultural production in Africa is used by the domestic consumption.

Increase in the agriculture production can fulfill the food demand and will also bring the economic boost. There is a need to feel the gap between the current and desired crop production. Low agricultural production in Africa has many causes like improper knowledge of agricultural practice along with low use of improved seeds, fertilizers and inadequate irrigation etc. Ineffective policies, lack of incentives and climate unpredictability are some few factors to be also considered.

Agricultural output is not going at same pace as that of increase in population. The annual rate of 1.7% of agricultural production is no match to the population growth of 2.8 percent. This gap has to be reduced to avoid the food price hike and increase in hunger and malnutrition.

Inequality Due to some unequal social thinking female section receives less food compare to male.

This discrimination causing lots of damage especially to health of women In African society women plays an important compare to me men when it comes to work. All the important activities from growing food, processing it, purchasing or preparing it etc. are done by women. The law system in Africa too does not much support women as it restricts their legal rights. Because of all this constraints women are less likely to invest time and resources in land or from adopting environmentally sustainable farming practices. Unequal rights and obligations within the household, as well as limited time and financial resources, often block women’s potential in agriculture.

Fig.4

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Small farm sizes

Staple foods with low nutrients.

Small farm size and not having enough supply of fertilizers are the factors responsible for low production, so this factor is again resulting in economic depression restricting people from purchasing new technologies for improving the farm production.

Increasing the farm size will certainly put positive impact on household income and food security. If the income from the farm production increases then only the farmers are able to make the necessary investments to transform subsistence to commercial agriculture and play a major role in the agriculture value chain and reap additional returns for improvements in the farm and the livelihood of the farm household.

African countries have diverse staple foods ranging from a large number of root crops) to large number of cereals and plantain and banana. The wide range of staples allows for substitutability when relative prices change but the drawback is cultural and taste preferences for particular staples crops.

Many of the staples have low nutrients and so without diversifying the diet many people do not get the required nutrients for a healthy life.

Disease and Health.

Health plays a very important role in agriculture production and food consumption.

The farmers’ ability to innovate, experiment and efforts changes the agricultural systems so poor health changes the agricultural production. Farmer suffering from illness cannot work efficiently in the field also the illness restrict him from interacting with the extension officer to learn about new technologies and improved practices so he might lack the knowledge to innovate.

Illness can prove to be very costly affair for farmer as he is already suffering from the economic burden. Poor health will result in a loss of days worked or in reduced worker capacity, and is likely to reduce output Malnutrition and disease patterns influence market demand for food quantity, quality, diversity, and the price people are able or willing to pay. Limited access to food may occur in a household if individuals are too ill or overburdened to produce or earn money to buy food.

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Poverty All over the world poverty and food shortage are the main reasons for food insecurity. At some part of Africa poverty level goes at extremely low level people in such areas earns less than 0.50 $ per day. People earning less the 1 $ per day could not afford the price of minimum required staple food.

Consuming meet or fish is a luxury for many Africans. In the recent years there is a 48% decline in people leaving in ultra-poverty but still Africa have highest concentration of such people. Despite the rapid economic growth rate over the past decade, there is historical evidence that this has not been converted into poverty reduction as effectively as in other developing regions like East Asia and the Pacific. Poverty constrains the ability of farming households to invest in productive assets and agricultural technologies, resulting in insufficient agricultural productivity.

Food Waste.

In developing countries cultivation, harvesting, and preservation techniques, or lack of adequate transportation and storage infrastructures are some of the key reasons resulting in restricting the food supply chain.

The food waste in the home is caused due

to the difficulties people faced in interpreting the food label correctly. Serving over portion of food out of generosity is also a main factor of food waste in house. In addition to this bad planning in purchasing and inadequate preservation methods are also responsible for wastage of food In Agriculture sector harvesting methods, handling procedures, storage facilities, marketing practices and mismanagement of grain stocks are some of the factors causing food wastage.

Rising or volatile food prices Constant food rising is one of the key issue in Africa. In many African countries, food accounts for over half of household expenditures, and increased food prices seriously reduce access to food. Volatile food prices, however, harm both consumers and producers by increasing uncertainty and making it difficult for households to budget for food consumption and to plan for production.

Linking Human Nutrition Needs to Food Systems The consistent population growth makes it difficult to find ways for increase in agriculture production focusing only on production of staple food crop can increase micro nutrient malnutrition. The micronutrient deficiency can be minimized if the diet includes animal products, vegetables, fruits and pulses. For poor people they always has to be depend on low cost staples. Solving these problems thus need a strategies that can address this issues of food nutrient, bio availability and balance. There is a need of new improved agenda for agricultural development. For increasing agricultural also the supplies of nutritionally adequate food should be ensured. to accomplish these needs both agriculture and nutrition sector must be viewed in the larger context of their

inherent interrelationships. To achieve this people from biological, socio economic and political environment should come together to develop such new agenda.

Developing Food Systems Approaches to Micronutrient Malnutrition The food system approach opens up the view to measure of human nutritional and health status. This approach will try to identify the main cause of malnutrition and look widely at food systems to come up with a sustainable solution. In order to realize the potentials of food systems and to prevent malnutrition, it will be necessary to enunciate the values that would direct such approaches.

The food systems approaches should be focused on the staple foods as they are most important in diets of the poor (beans, cassava, rice, wheat, and maize.) The three approaches that are most appropriate are increasing the production of micronutrients, reducing the losses of micronutrients and increasing the physiological utilization of micronutrients.

Fig.5

39

3 ACTUAL SITUATION IN AFRICA The way world is facing the hunger problem was never the same before about one billion people sleeps hungry every day. Africa is one of the most affected area of the world in terms of hunger crises, on an average out of every four one person is undernourished. Energy use is closely linked to quality of life in rural Africa. The gathering of fuel-wood and other traditional fuels is a strenuous and time consuming task mainly performed by women; indoor exposure to particulate matter, mainly from cooking and heating with traditional fuels, causes about 2.5 million deaths each year in developing countries (Bruce et al., Bull World Org. 78 (2000) 1078).

Fig.6

3.1 Indoor air pollution Approximately half the world’s population and up to 90% of rural households in developing countries still rely on unprocessed biomass fuels in the form of wood, dung and crop residues.

These are typically burnt indoors in open fires or poorly functioning stoves. As a result there are high levels of air pollution, And they are commonly exposed to very high levels of pollution for 3 to7 hours daily over many years. in developing countries burn biomass fuels in open fireplaces, consisting of such simple arrangements as three rocks, a U-shaped hole in a block of clay, or a pit in the ground, or in poorly functioning earth or metal stoves

40

"If people do not have fuel for lighting, they must sit in the dark; if they do not have fuel for cooking, quite simply, they starve.'

41

3.2 A crisis affecting mainly poor women and children.

Indoor air pollution is a very old problem.

Since the prehistoric times it is seen that smoke stained walls and ceiling of cave smoke is killing people from ages. Living without smoke is non-avoidable for many people in developing countries. The vast majority of staple foods, 95%, need cooking before they can be eaten. Cooking needs energy.

whole family this means that of all family members they have the greatest exposure to indoor air pollution Women typically spend between three and seven hours per day by the fire. Children under the age of five are also particularly at risk because they spend most of their time with their mothers; often very young ones are strapped to their mother’s body.

Smoke killing people is deeply related to poverty because poor are the one who needs to rely on the lower grades of fuel and have access to cleaner technologies.

The effects of exposing to the smoke for long time on small children are due to number of factors Children’s airways are smaller, therefore more likely to inflammation. Their lungs are not fully developed until they are teenagers, so they breathe faster. Also, their immune systems are not fully developed a process that may be further delayed by malnutrition.

Indoor air pollution affects women and small children far more than it affects any other sector of society. In the developing countries women have to cook food in the kitchen for

Fig.7

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Fig.8

Women carry a double burden

How smoke kills and injures

Smoke is not the only problem faced by women in most of the cases women has to collect fuel for cooking time required for this activities in some areas can got to an extreme end it can take about 22 hours to collect bio fuel for a week In rural Africa for example women can walk over 20 km per journey in search of wood.

Smoke is the result of the incomplete combustion of fuel. The composition of smoke produced by cooking stoves varies with factors such as fuel quality or stove design Biomass fuel smoke contains significant quantities of several pollutants

This time spend in search of wood my female community can be very efficiently used in activities for making money. Women are more likely face problem due to carrying heavy loads. In addition to this they are also at the risk of getting rape, beating injury and snakebites girls are often removed from school to assist in wood collection.

It is instructive to see what a kilogram of wood will generate on typical threes tone wood fire stove about 18% of the energy goes in to the pot 8% in to the smoke and 74 % is waste heat but it is the pollutants that are more concern. A kilogram of burning wood can produce significantly harmful level of gases, particles and dangerous compounds.

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3.3 Reducing exposure indoor air pollution will help to improve poor people 's life .

Reducing exposure indoor air pollution will help to improve poor people’s life Eradicate extreme poverty and hunger A person can work properly when he have a good health. A healthy family means healthier workforce. In such case the family can work efficiently in farms or in small industries to generate more income.

Achieve universal primary education The scarcity of cooking fuel force girls to spend lots of time in search of it. This time can be utilize by them to attend school Reduce child mortality The two groups of people most affected by indoor smoke are women and children under the age of five. Interventions that reduce exposure will improve the health of mothers and children Improve maternal health Promote gender equality and empower women Female community is the first target of intervention. Improvement in the living and in working condition of women will promote gender equality and bring women empowerment.

Reduce child mortality Women and children are the two groups of people getting affected the most. Children under the age of five are most likely to get affected. Efforts have to be taken in the direction of improving mother and children health and reduce their exposure to the smoke.

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Combat HIV/AIDS, malaria and other diseases The improved facilities in home in terms of healthy cooking condition will also give a helping hand to people suffering from HIV AIDS and other diseases and illness. Use of improved cooking fuels means getting rid of collecting wood for fuel this will reduce lots of burden from women and children. The smokeless kitchen will certainly help people to recover fast from their illness Ensure environmental sustainability Some efforts in reducing the indoor air pollution will result in efficient use of wood and thus contributing to reduce the greenhouse gas emission to will help in conservation of forest. This will add in the contribution of environmental sustainability.

Switching from inefficient use of fuel to improved one can reduce the climate impact.

The indoor pollution can be stopped by either stopping the smoke to enter in the house or to release the smoke completely from the house. The safest and healthiest option is to cook with a cleaner fuel. In short time it is not possible for poor people to use other options fuel for cooking the best they can do now is to completely remove the smoke from the kitchen.

source of smoke

living enviorment

Improved cooking devices

improved ventilation

chimneyless improved biomass stoves, improved stoves with chimneys

hoods fire places windows/ventilation holes

alternative fuel cooker combi-

stove

nations

Briquttes, charcoal, kerosene, LPG,biogas,solar cookers

kitchen design and placement of

shelters cooking huts stove at waist height

user Reduced exposure through operation of source fuel drying use if pot lids good maintenance sound operation reductions by avoiding smoke keeping children out of smoke

Reduced need for fire

Effident housing solar water heating Fig.9 - Food potential interventions for the reduction of exposure to indoor air pollution

3.4 Cooking on a cleaner fuel Switching to cleaner fuel which will significantly lower the emission is the most appropriate solution for effectively reduce the indoor air pollution. This solution might not suit to every one because of the economic constraints such as high cost and lack of access to the fuel.In many urban areas cleaner fuels, such as kerosene and LPG, cost less per unit of fuel than biomass.

Most of the time fuels like LPG gas needs large investment for example LPG must be bought each week or monthly in cylinders but poor families usually purchase fuel daily that too in small quantities. Making fuel available in smaller quantities would benefit poorer customers.

Some schemes like micro credit loans or subsidies may help to reduce the fuel cost. In rural areas incentives are very less for switching the fuels as the biomass is collected at no cost. Many of the poorest members of society in developing countries make their living from collecting and selling biomass fuel.The result of a wholesale shift from biomass fuel could result in the removal of a vital source of income for most people

Kerosene and LPG actually produce fewer greenhouse emissions per unit of energy service than biomass fuels used in traditional ways.

Biogas from dung and other waste Biogas is extremely effective, as it converts a renewable material into a gaseous, clean fuel. While biogas is being introduced in parts of Asia very successfully now there are over 120 000 bio-gratifies in Nepal alone The culture in much of Africa makes it harder to introduce there.

Estimated costs and benefits for the householder The cost for implementing the solution for the indoor air pollution has to be paid by the user themselves there for it is important for them to know the cost.

Some solutions are available at low prize while other has a high cost The use of subsidies and government support would have to be considered to increase access to these solutions for many very poor people.

Considering the eradication of social gender and economic as well as environmental benefits of some solutions they can be prove extremely attractive options for users .

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4 ENERGY Introduction Energy surrounds us, is required for basic human needs: cooking, heating, lighting.

Energy is also necessary to sustain economic activities like agriculture, industry, transportation and service. Access to energy in fact is a necessity to promote development and economic well-being; this is why energy has become a major geo-political and socioeconomic issues. Moreover the energy sector has a great environmental impact on the planet, of course there are some energy sources have a greater impact than others.

The world population will continue to grow, at least for some few more decades, this means that also the energy requirement is going to increase. The key-point is how the reliable supply of electricity is going to be generated. Nowadays, worldwide, 68% comes from fossil fuels (41%coal, 21% 46

gas, 5,5% oil), 13,4% from nuclear fission and 19% from hydro and other renewable resources. (World Energy Outlook 2013) All energy sources have initial financial and environmental costs, but fossil energy is by far the most used source of energy worldwide and the resources are limited, as this resources become less abundant, the price will increase. Moreover fossil energy use is associated with a number of negative environmental effects is likely to contribute to global climate change, but also gives rise to other negative impacts.

To meet energy security, there is the need to reduce the use of fossil energy resources; instead low-polluting, renewable and clean energy should be enhanced.

4.1 IMPACTS OF ENERGY USE The Intergovernmental Panel on Climate Change IPCC (2007) states that Currently, energyrelated [greenhouse gas] GHG emissions, mainly from fossil fuel combustion for heat supply, electricity generation and transport, account for around 70% of total emissions including carbon dioxide, methane and some traces of nitrous oxide.

450 400 350 300 250 200 1900

1920

1940

fig10- World atmospheric concentration of co2 and average global temperature change

These emissions increase global temperature. Green house gasses is a natural phenomenon, but during the last century it has been studied an unnatural increase of global temperature caused by the anthropic emission of Greenhouse gasses (Carbon dioxide CO2), this increase has been particularly significant over the last 50 years. Green house gasses from fossil fuel combustion process are the main contribution to global climate change; another cause of this issue is the deforestation of the tropical rainforest. All fossil fuels produce greenhouse gasses emissions when burned.

Petroleum, natural gas and coal release large amounts of carbon dioxide (CO2) when they are use.

1960

1980

2000 2010

Atmospheric concentratioon of co2 temperature change ( right axis )

This phenomenon causes increase in global temperature, raise of sea level, desertification, died of biodiversity and others whether events such as storm, flood, tropical cyclone and heat waves more frequently. Global climate change is already an observed phenomenon today.

Climate change effect every part of the world, even the poorest country that are mainly not have significantly contributed to it, especially for them this causes great damage in fact the developing countries do not have the financial and infrastructural resources to adapt to climate change.

The energy impact do not concern only the global climate change, but has a lot of other 47

impact on nature. One of the possible impacts is local air pollution, especially in big city, this pollution can causes different disease, and health issues like lung cancer and chronic respiratory disease. All of this problem al linked to the combustion of fossil fuels because there is the release of chemicals and particulates into the atmosphere during combustion. This pollutants include carbon monoxide, sulf dioxide, chlorofluorocarbons and nitrogen oxides. The primary agent of acid rain is sulfur trioxide SO3 , this phenomenon can have harmful effects on plants, aquatic animals and infrastructure.

This is mainly caused by the combustion of coal and oil.

Other possible impacts implicated in the use of fossil fuel are the destruction of nature, for example Oil spills, especially at sea, can damage ecosystems. Moreover extractions of fossil fuels cause destruction of landscape and biodiversity and last but not least geopolitical conflicts and wars caused by the wish to control energy resourced.

All these impacts demonstrate how meaningful sustainable energy transitions could be especially for developing countries.

"Energy is the golden thread that connects economic growth, increased social equity, and an environment that allows the world to thrive."

- UN Secretary -General Ban Ki-moon

Fig.11

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4.2 EXTENSIVE GRID OR DISTRIBUTED GENERATION, RIFKIN There are divergent opinion of what concern energy distribution, some expert assumes that the demand will continuously be served by extensive grid system, but other like Jeremy Rifkin in his book “The third industrial revolution” imagine a future where the strongest trend is the distributed generation system.

Jeremy Rifkin is the author of a lot of books about the impact of technology and science on the economy; he is a professor of the University of Pennsylvania and president of the Foundation on Economic Trends. Rifkin has a vision, he is imagining hundreds of millions of people producing their own green energy and sharing with others in exact same way we are now sharing information online a “energy internet”. He define this revolution “The third industrial revolution”.

"Revolutions always happen when two things meet new energy regimes and new communication system."

- (Rifkin 2013)

The first industrial revolution came when the new energy regimes, use of coal and the new communication system, the railway network and the spread of printing, meet. As well as the second industrial revolution cam thanks to the meeting of the centralized energy oil and electricity and the mass communication system, like radio, telephones and TVs. The new energy system that will characterized the Third industrial revolution is related to renewables energy, solar, wind etc..And the new communication revolution that is already happening is connected to Internet and social media To be more specific the new business model will concern in a sort of peer-to-peer approach inspired by internet, Rifkin describes few changes that will happen in the next 25 years; in fact he assumes that the energy cost (and not the labour cost will entrenched in our production.

This energy revolution will create a new sustainable way of living our planet, where people in homes, offices and industries will generate their own energy and they will share it.

Rifkin also assumes that this revolution will take off more quickly in developing world, for many reasons. First off all they start from scratch, there is not in fact, in many places, an existing centralized grid; moreover there is the need to energized many rural areas and without the possibility to attach to the grid many households and commercial activity has to rely on sustainable energy.

In the developing countries, political leaders are promoting renewable energy as rapid but effective way to answer a much needed require of energy, to push the economy.

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4.3 ENERGY TRANSITIONS AND THE ROLE OF RENEWABLE AND CLEAN ENERGY Energy transition means a shift from the economic activities based on kind of energy to on other. It has been describe the high environmental impact in the use of fossil fuel; this means that a transition from this energy resource to another with less impact is needed.

"Sustainable development is development that meets present needs without compromising the ability of future generations to meet Their own needs" -( United Nations Department of Public Information , 2005).

The answer rely on renewable energy, often called “green energy” or “clean energy”, this is because they do not have environmental impact such as Green house gasses emission during energy generation. They are the provision of energy that meets the needs of the present without compromising the ability of future generations to meet their needs. This do not mean that they do not cause damage to the environment, in fact if we consider the entire life-cycle of the energy production there will be Green house gasses emissions from the production, transport and waste phases, anyhow this technology are close to zero-carbon technologies.

The use of fossil fuel resourced now is more cheap that invest in renewable form of energy, but it’s becoming more and more expensive so in a long term point of view is definitely beneficial to invest in alternative form of energy. The world sustainability is not only referring to and environmental point of view, but we as human being have to change also our behaviour.

In fact use “green energy” is cannot be a solution itself, but there is the need to reduce the amount of energy used by person considering what effects it might have on the planet.

Renewable and clean energy are safe for the environment and for human health, they can also provide energy in rural areas in fact they can be use in areas where there is no grid connection and people has to rely on traditional biofuels like wood, dung and agricultural residues.

"There is a high potential for renewable energy worldwide, however, only a small percentage of this potential is exploited so far" (Hoogwijk, 2004).

As a conclusion the energy transition is needed to provide to the future generation a safe environment and new possibility to developing countries.

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Fig.12

4.4 RENEWABLE AND SUSTAINABLE ENERGY 4.4.1 SOLAR ENERGY Solar power is considered a renewable resourced because it is continuously supplied to us by the sun. The sun Radiation that hit the heart is almost 200 watt per m2, considering this as a matter of fact the energy provided by the sun could be potentially solidify every human need of energy,(a san example a way to store a large amount of energy from solar power does not exist yet). Currently solar energy provide only 0.15% of the world’s power, but experts believe that this energy is going to be a major player in the new energetic system for different reasons; it is well available everywhere and it is perfect for produce thermal energy (it is one of the main reason of energy consumption).

The solar technologies are generally divided in two different categories: photovoltaic and solar-thermal technologies, the first one convert the sun radiation into electricity and the later utilize the heat generated by the sun.

The photovoltaic panel can transform solar energy into electrical one thanks to photovoltaic cells or solar cells. Solar cell produce direct current from sunlight, witch can be used to power equipment or recharge battery etc.. These cells “consist of thin slices of semiconductor materials. When the sun shines on a photovoltaic cell, electric current flows from one side of the cell to the other� (Bauch, 1994, p. 578), so each cell produces a small amount of electricity. One of the biggest problem of this technology is that it is required a large amount of space, and is not convenient to cover land with solar collectors if it could be use for housing or 52

agriculture and there is also an high initial capital cost but this technology can also save a quite amount of money per year in fact the photo-voltaic cells can run for years without any maintenance Solar water heaters reduce the amount of energy used to heat, it has a storage tank that is set horizontally and a solar collector placed to catch sunlight. In the collector the water gets hot by absorbing solar radiation thanks to natural convection hot water move up to the tank and cold water move down without using a pump (they are usually used in homes due to their cheap installation).

In conclusion solar power has the potential to solve most of the future energy problems but we still have to solve some major problems related to these technologies. In fact solar energy is very beneficial, but still has its disadvantages, the efficiency is related to the sun, it means that this technology produce energy only in the day time, moreover this kind of energy requires an high initial capital cost and is difficult to store a wide amount of energy.

Fig.13

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4.4.2 biofuel Biofuel is any form of fuel that is produced from organic matter in a short period of time days, weeks, or even months. This contrasts with fossil fuels, which take millions of years to form. In order to be considered a biofuel the fuel must contain over 80% renewable materials.

Biofuel is now accepted as alternative energy in worldwide, biofuels are a renewable resource since we can always grow more crops to turn into fuel, there are different type of biofuel such as ethanol (from crop) biodiesel (palm oil) etc.

Biofuels look like a great answer. The plant use for produce biofuel absorb carbon dioxide (main green house gas that causes global warming), so harvests grown for biofuels should suck up about as much carbon dioxide produce by using these energies.

Some scientists however still do not consider biofuels as renewable energy. In fact during process of growing the crops, fertilizers and pesticides releases greenhouse gases especially nitrous oxide into the atmosphere and also processing the plants into fuel consumes a lot of energy. Moreover then crop consumption competes between mankind food and alternative energy production.

There is also a different kind of biofuel, solid biofuel. This kind of biofuel can be any renewable, biological material used as fuel.

Studies have shown that solid biofuels create less environmental impact than doe solid fossil fuels like coal. There is no production necessary for a solid biofuels in most cases because it is often in a convenient form. On the other hand, sawdust and wood chips are not so convenient and so they are often put 54

through a process known as “densifying.” All this means is that the biomass is compressed into a form that is easier to handle, transport, storage, and use. Pellets and bricks are common “densified” forms of solid biomass.

Applying of science and new technologies with the biofuels production could produce as a high efficient energy in the future.

4.5 BRRIERS There are different barriers that can cause the slowdown of the energy transition, hey can be summarize in economical, social, environmental, political, technical and geographic.

The economic barriers are many; the most important one is the high initial cost renewable energy compare to the low cost of fossil fuel and the high cost of transition.

There are also political barriers; in fact many counties favour the use of fossil fuel due to geopolitical reasons. Social barrier a caused by social conflicts that may occur when the installation of structure to produce renewable energy disturb the local population and economy and in worst cases force them to evacuate their own home. There can also be

environmental barriers, such as the deviation of river to produce energy may damage the ecosystem, moreover the wind turbines can cause degradation of the landscape and there are reports of bird and bat mortality at wind turbines. Technical barriers are associated with the difficulty of store the energy produce, and the geographical barriers depends on the fact that natural resource varies locally, there could be not enough wind or sun to produce energy in some areas.

Despite the discussed barriers, there are increasing investment made in favour of renewable energy. Renewable energy is globally considered a feasible option for the sustainable energy transition.

bilion dollars (no minal)

twh

300

5000

hydro

250

marine

4000

bioenergy geothermal

200

wind

3000

solar 150 2000 100 1000

50

2001

2004

2006

2008

2010

2012

renewable

generation, 2012 Fig.14 Note: TWh terawatt-hours Sources: BNEF (2013), Frankfurt scholl UNEP collaborating center and bloomberg new energy finance (2012) and IEA data analysis

CONCLUSIONS To achieve the Millennium development goals, a safe energy supply is needed worldwide, in low-income context as well as high-income context. To achieve this there is the need to an energy transition from an economic based on fossil fuel to an economic based on renewable and clean energy. The promising model of distributed energy predicted by Jeremy Rifkin could be a solution assures future generations of an adequate supply of safe and clean energy.

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5 ENERGY AND DEVELOPMENT IN LOW INCOME CONTEXT: Introduction The lack of energy service in low-income context it is consider by many expertise one of the main cause of poverty. Without the possibility to supply from an energy source, enterprise activities cannot flourish and this is the crucial key point that allow to understand why provide energy to low income context is so important, without energy access is negated the chance to come out of poverty.

The majority of energy-starved households is located in rural areas (Legros et al., 2009; World Bank, 2008a). The main problem is that in most of rural areas in low income context the energy grid do not reach the household and village; this is why most of the habitats rely on traditional energy forms like wood fuel and animal dung. In the entire sub-Sahara Africa, there is common agreement that massive improvements are needed in rural energy services.

Many countries have created full department and have formulated master plan that underline the problems of energy access.

"The Energy Policy is aimed at promoting optimum supply and utilisation of energy, especially indigenous forms, to facilitate socio-economic development of the country and maintenance of a safe and healthy environment."

- National Energy Policy, (1994) Zambia

Social Equity: All households and community services should have access to adequate and affordable energy services.-Energy Policy (1996), Botswana “Government will promote access to affordable energy services for disadvantaged household, small businesses, small farms and community services.�

White Paper on the Energy Policy (1998), South Africa.

The is the need for transition from unhealthy and inefficient use of traditional energy supplies, to modern energy services than can improve live hood and business in the area and also reduce the environmental impact caused by the traditional energy. Renewable and clean energy can be a great solution for providing energy in rural areas and as a low-carbon energy solution for the environment.

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5.1 TRADITIONAL ENERGY AND THE ADVANTAGES OF NEW SOURCE OF ENERGY In areas where is no grid connection people rely on traditional biofuels like wood, dung and agricultural residues. This type of energy is use mainly to cook and lighting, the use of it is costly and the time spend to collect wood is increasing due to the lack of resourced. Burning this fuel without the proper stoves can causes a lot of smoke due to the inefficiently of the stove itself. This smoke if is breath can cause great damage on human health.

"The use of traditional biofuel is associated with pneumonia, chronic respiratory disease, lung cancer and adverse pregnancy outcomes due to exposure to indoor air pollution as well as body deformations due to the transport burden of fuel wood collection" - (World Health Organisation 2006).

The World Health Organization WHO reports that 4.7% of all deaths in least developed countries could be due to traditional solid fuel use (WHO, 2000). According to the WHO (2005), 1.6 million people mainly women and children are likely to die every year, because of exposure to indoor air pollution from traditional biofuels.� World Health Organization Modern clean energy resourced and appliances could be the answer to resolve this issues, in fact the time spend to collect wood can be reduce, the smoke can be eliminated and the negative environmental impact can be decline.

Fig.15

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5.2 RURAL ELECTRIFICATION, ADVANTAGES OF DECENTRALIZED RENEWABLE ENERGY More than 80% of the people who currently have no access to electricity are located in South Asia and sub-Saharan Africa (World Energy Outlook, 2004). Rural electrification is very important to improve the socioeconomical condition of the developing country, in fact it support the economic development as an input for productive uses in agriculture and industries, and improve live hood security and quality of life.

Many studies have shown that the investment required for electrifying rural areas is higher that urban areas, in fact since the increase of cost generation, transmission and distribution losses and the infrastructure cost for regular maintenance, it makes unattractive for remote places to be attached to the grid, and even in some cases impossible (Sadhan Mahapatra 2012, Liming, 2009).

To be more specific the initial cost of electrification of rural areas extending the grid depends on the distance from the existing grid point, and the cost of delivering electricity depends on load factor, transmission and distribution losses and cost of electricity generation. Most of the time to attached villages in rural areas there is a low load factor, long distribution lines, low load densities and high distribution losses, this makes the convectional grid extension economically unattractive (Sadhan Mahapatra 2012).

As a solution several renewable energy technologies have been adopted globally by many counties to provide energy in rural areas. This trend is growing due to the development and gradually decreasing 58

cost of modern technology such as photovoltaic system and bioenergy system. The decentralize use of renewable resourced is becoming more and more convenient than fossil fuel (Muneer et al., 2005).

The price of fossil fuel is increasing over time and the use of this energy resource is one of the prime reasons for global warming. Renewable energy systems seem to be the promising technologies for rural electrification; even if there is a high initial capital investment for renewable energy systems, it is justify by relative low operation and maintenance cost. Remote villages have low demand a decentralized off-grid renewable energy systems guaranteed quality and safe supply of power.

In conclusion the use of renewable energy provide socio-economic and environmental advantages, and is the better solution for meeting basic electricity needs of rural areas that are not connected to the grid.

5.3 BARRIERS TO RURAL ELECTRIFICATION The electrification of rural areas thought renewable energy faces a numbers of different barriers.

full department and have formulated master plan that underline the problems of energy access in rural areas.

First of all the economic and financial barriers, in fact the limited access to finance is the primary gap that do not allow rural inhabitants to get the access to clean energy system. There is a high initial cost for the end user and for the providers on the installation of solar panels, water geyser and other renewable energy source appliances.

Especially consider that the alternative use of fossil fuel or wood fuel is seems cheaper because there is not initial cost (even thou in long term thanks to renewable energy a lot of expense could be saved). Micro finance intervention could overcome these barriers, providing micro-energy loans to the families and business activity.

CONCLUSION

Another barriers than might come is lack of market infrastructure and distribution network, in fact there is not the possibility yet to have access to this technology in every part of the world, moreover it may occur that there are some environmental impossibility to provide a village with electricity; for example some areas might not have enough wind, sun or water supply.

Energy is indispensable to any development attempt, and rural areas are no exception, this research has show how renewable energy could be the solution to solve the major problem. Access to energy creates new earning opportunities,allows enterprise to grow and creates new job. Lack of light to study in the evening affecting educational attainment and future earning prospective, as well as time spent collecting firewood and time spent in ill health due to indoor smoke inhalation. Key factors that keep people locked in a cycle of poverty. So to achieve the millenniums development goals (see appendix) of eradicate extreme poverty and hunger as well as to ensure environmental sustainability is fundamental to rely on renewable and clean energy.

There are also some legal and regulatory barriers, in fact in some country the clean energy is not persecuted as a possibility for low-income context. And last but not least Lack of Capacity and Information in rural areas.

Most of these barriers can be overcome with government interest in persecuting this technology to energize rural areas. Thankfully most of sub-Saharan countries have created 59

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02 PSS DESIGN PROCESS

MSDS METHOD 61

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Fig.16

6.1 Introduction The design project has followed the Methodology for System Design for Sustainability (MSDS method) properly developed to support a Product-Service System design process and to orientate it toward sustainable solutions.

The method and its five phases are flexible about procedural phases, tools to use, dimensions of sustainability to consider (environmental, socio-ethical and economic), and about the possibility to integrate other tools and activities; to be adapted to the specific needs of the designers/companies and to different context’s conditions. It is organized in the following phases: Strategic Analysis Exploring Opportunities Designing System Concepts Designing (and engineering) the System Communication The MSDS method has been integrated during service development stage to support the design of PSS innovations, and to facilitate the service development process, adapting the method with few new tools,and to involve villagers as final users, mainly low income families and new potential stakeholders.

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PHASE

strategic analysis

exploring opportunities

designing system concepts

designing the system

communication.

PROCESS

AIM

Defining and analyzing the project proposal.

Developing priorities for sustainable solutions.

Analyzing the context of reference.

Analyzing the cases of excellence for sustainability.

To obtain the information about the existing project, required for the generation of sustainable ideas.

Developing sustainable oriented ideas

Research analization and interaction with people , video presentations

To propose sustainability orienting scenarios.

Selecting the bunch of ideas/or single idea.

The concepts are redefined in terms of, system structure, actors interaction, stakeholders.

Analyzing one or more system concepts Focused toward sustainability.

Detailed system design evolution in terms of environmental, socio-ethical and economical sides

To design the most relevant system concept into the detailed version necessary for its implementation.

system concept development

Detailed system design assessing the environmental, economic and socio-ethical aspects.

Development of Nando’s website

Support sustainable characteristics of the system design.

TOOLS

RESULTS

ACTORS

Qualitative sustainability report, SDO, district map, demographic, district data

Presentations and set of textual documents.

Master degree thesis students.

SDO toolkit: orientate check concepts, offering diagram, system map, interaction table and story board.

Presentation sustainable PSS concepts

SDS students, master degree thesis students,

several sustainable PSS concepts

Thesis students, technicians of related field.

PSS innovation and audio visual

Thesis students, primary and secondary stakeholders, technicians of related field.

Story board, offering diagram, stakeholder system map

Story board, offering diagram, stakeholder system map, business model, interaction table, interaction story spot, motivation matrix, SDO tool kit

Visual tools, and tools used in the past phases

Touch points of service and related branding

Thesis students

6.2 MSDS,TOOLS The method was developed within the EUFunded projects with the aim is to support the designer in the design process. Its main feature is to be adaptable to different requirements and topics.

the chosen System idea from a general description and visualization to a more precise and defined form.

This method consists of five phases:

This phase is about developing the selected concept to a more detailed level in order to make possible its implementation. In the end it is important to check the environmental socio-ethical and economic factors of the final design. The main objective of this phase is to delete each System dimension and to elaborate the specifications for the system implementation.

THE STRATEGIC ANALYSIS The strategic analysis is about obtaining all the information needed to generate ideas and it is made of the analysis of the project promoters, the analysis of the reference context and the reference structure, analysis of best practice, highlighting why is a winwin PSs, and then the definition of the sustainability design priorities. The main goal of the analysis is to define the context in which the new system innovation will be integrated. Knowing the initial setting of a company, the context and the existing situation makes it easier to take decisions and develop ideas.

EXPLORING OPPORTUNITIES The main core of this phase is to generate ideas of promising strategic possibilities oriented to sustainability and to develop sustainable oriented scenarios made up of visions, clusters and ideas. The goal is to look at possible System innovation paths and opportunities for the future.

SYSTEM CONCEPT DESIGN During the system concept design phase it is important to select the most promising ideas and scenarios. The second step is to develop one or more system concepts and evaluate them comparing each other according to the environmental, socio-ethical and economic priorities. Finally, the designer has to develop 66

SYSTEM DESIGN AND ITS IMPLEMENTATION

COMMUNICATION Finally, it is important to produce the entire document for external communication, explicating the entire characteristics of the system design and highlighting the sustainable value of the proposal.

The MSDS is a modular method: a designer is able to begin a project at any phases. This is really important because this method can be implemented in any already existing method. It also allows the designer to select specific tools and processes in order to work on one, two or all three sustainable dimensions.

The Tools: The main tools of the MSDS are: The sustainable design oriented toolkit The system map The interaction table or storyboard The satisfaction offering diagram Stakeholder motivation matrix Sustainability interaction story spot.

The sustainable design oriented tool-kit:

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The SDO (sustainable design oriented) Toolkit is a modular software tool that allows to set environmental, socio-ethical and economic priorities, identifying sustainable existing options, generate sustainable focus ideas and check and visualize improvements of the developing concept.

The modular software tool has been designed to support the following process: Set the guidelines and priorities Analyse the best practise Generate sustainable ideas Check sustainability improvement of the developing concept This tool facilitates the process from the analysis of the existing best practise to the evaluation of the final design. It is really useful to orient the concept to a more sustainable level.

After the improvements of each criteria have been set, a graphical representation is rendered by the software in the form of a radar. This graphic highlights the main advantages or disadvantages of the project.

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The system map The system map is a visual description of the service organization and the main and secondary actors involved in the service. Furthermore, their connections and relationships with other stakeholders are shown with arrows. Moreover, flow of materials, information and money are displayed as well.

The System Map tool has been developed within the HiCS research project. It supports the design stage and is useful to communicate the system. The system map can be described as codified and progressive: codified because is a technical drawing; progressive because it gives a gradual and accurate picture of the project development. It can not only be used in the strategic analysis to visualize the existing service, but also in the concept design to formalize the initial ideas and in the design engineering system to formalize all the actors involved and their interactions.

Fig.17

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Sustainability interaction story-spot The interaction story-spot is a tool developed with the aim of describing efficiently the main interactions to achieve a determinate goal. It can describe different interactions of the system, as instance it can define the interactions between the final user and the offer.

The sustainability interaction story-spot is made by images and texts that are divided in two lines of interaction representing the front desk and the back office. The tool may be used in system concept designing and system designing and engineering to communicate the interactions necessary to achieve a fixed aim.

Fig.18

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The satisfaction offering diagram The Offering diagram is a graphic representation of the system functions delivered to the user. It is a tool used to design the system but also to communicate the offer to the final user.

It consists of images and text with graphic. Its main features are to show: Core function that characterizes the offer Basic functions: those that are necessary to the execution of the core function Added value functions which enrich the value of the offer Sub-functions which describe the way the function is delivered

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The Stakeholder motivation matrix The stakeholder motivation matrix shows the motivation of each actor to take part in the system, defining their role and contribution to the system itself. It is made by a table where the actors are placed on both sides, by crossing each actor it is possible to determinate the motivation and contribution of other stakeholders. The contribution and benefits are shown for each actor and this is useful to highlight potential conflicts or synergies within them.

This tool can be used in the system concept design and in the system design and engineering.

Fig.20

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The interaction table (story-board) This tool shows the interaction between the user and the product-service system. It is divided in front-desk and back-stage. The first one explains the interaction of the final user with the offer, while the second one explains the interaction between the actors that provide the offer.

It is made by a sequence of images and a brief description. It is characterized by a different color for each actor in order to help the visualization of the story.

This tool can be used in the strategic analysis to describe and visualize a case study, in the system concept design to describe the user interaction and in the system designing and engineering to analyze in detail all the interactions of the users and actors involved in the production and delivery of the offer.

Fig.21

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03 PROJECT CONTEXT 75

7 THE DESIGN BRIEF To design a sustainable Product Service System concept for the EATING SYSTEM in a typical Household in KATOOKE VILLAGE, WAMALA ZONE IN WAKISO DISTRICT,CENTRAL UGANDA

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Satisfaction unit Locally Based Sustainable Energy System i.e. coherent with the promising models of Sustainable Product Service Systems (S.PSS) and renewable Distributed Energy (rDEn).

Objective To improve the wellbeing by providing access to cleaner and stable energy services. And in particular on locally based, renewable, secure, cleaner and economically viable energy services, based on the promising models of Product Service Systems (PSS) and Distributed Energy Systems (DE).

The two models, as well as their combination, can potentially couple multiple sustainable benefits: economic (reduced cost of energy, due to increased resiliency and reliability), environmental (efficiency gains, reduced emissions), and socio ethical (democratization of access to energy, increased participation and Independence of local people). In this framework the focus is on extending the access to those people/ communities that do not have yet access to energy services and improving the offer for those who already have access to it, possibly integrating gender equity issues. Finally, the concept has to be focused on the proper configurations of the socio-economic actors (appropriate partnerships alongside with appropriate technologies) To locally produce, deliver and maintain the systems involving any possible stakeholders in the value production system, including final users.

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8 THE CONTEXT 8.1 UGANDA Official language: Swahili and English Currency: Ugandan shilling (UGX) 1000UGX =0.3 euro.

uganda

Uganda is located along the equator, bordered in the north by the Republic of Southern Sudan, in the east by Kenya, in the south by Tanzania and Rwanda, and in the west by Democratic Republic of Congo.

Covering an area equivalent to 91,076 square miles (235,886 square kilometers), Uganda is bisected by many rivers, swamps, lakes, and forests all of which enable an agricultural economy and a rich diversity of flora and fauna. With a population of 34 million people, Uganda has more than thirty major ethnic groups, which can be clustered into 78

two broad language families namely: Bantu and Nilotics. The Bantu are broadly located in central, southern, western and some parts of eastern Uganda, while the Nitlotics are predominantly located in Northern Uganda, above Lake Kyoga. The Bantu language family includes close to twenty ethnic groups of which the Banyoro, Banyankore, 3 Bakiga, Batooro (from western Uganda), Basoga, Banyole, Bagisu (from eastern Uganda), and Baganda (the largest group) are among the best known internationally. Uganda takes its name from the Buganda kingdom, which

encompasses a large portion of the south of the country including the capital Kampala.

Because of the diversity of language and ethnicity, and due to political factors, none of the local Languages is official. Thus, English is the official language although Luganda (language of the Baganda of central Uganda) and Swahili are widely spoken.

Geographically, Uganda can be divided into two zones. The region north of Lake Kyoga, which is predominantly dry and the southern region that gets a significant amount of rainfall throughout the year. Hence the process by which the different communities which comprise modern Uganda developed their respective identities and political institutions was contingent on environmental conditions And a multiplicity of other factors which dictated the terms upon which these ethnic groups, with different historical experiences, came together to order their lives towards a common goal. The irregular water supply and the prolonged droughts affected social organization in northern Uganda as it necessitated communities to live a pastoral life. Able bodied men had the Responsibility to graze and protect animals.

They would travel long distances in search for water and grass for the animals, and because of the challenge of insufficient resources, ownership of pastoral land was communal, a practice which has persisted into the twenty first century. Women and the elderly people stayed at home to take care of the home, and engaged in minimal agricultural activities.

The central and southern part of the country includes a substantial portion of Lake Victoria, shared with Kenya and Tanzania.

Because of fertile soil and a more regular supply of water, people in central Uganda lived a comparatively settled way of life

while engaging in agriculture and fishing as their main activity. They engaged in intra regional barter trade with neighboring social groups, and later in inter regional trade with neighboring states. The nineteenth century Swahili Arab trade routes to the interior of East Africa opened up more avenues for trade with the people in central and southern Uganda. The Christian missionary expeditions from France and Britain into the interior of East African region during the last quarter of the nineteenth century had a significant impact On the belief and culture of the indigenous communities, and paved the way for 5 colonial rule. Following the signing of the Uganda Agreement in 1900, the kingdom of Buganda and subsequently the neighboring kingdoms fell in the political jurisdiction of the British as a Protectorate until 1962 when Uganda attained her Independence. Since independence, Uganda has over the years experienced a series of political turbulence, and consequently political leadership has changed hands several times. The current President is H.E. Yoweri Kaguta Museveni, who has so far, served longest as President of the Republic of Uganda, from 1986 to the present date. President Museveni recently launched Uganda’s “Vision 2040�, which Is directed towards

"A transformed Ugandan society from a peasant to a modern and prosperous country".

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8.2 KAMPALA

Fig.22 - Kampala, the capital city

Kampala is the largest urban settlement and the capital city of Uganda, home of a growing population estimated at about 3 million people. Kampala city derived its name from a hilly landscape that surrounded Mengo, the pre colonial kibuga (city or urban settlement) for the Kingdom of Buganda. Until the 1890s, this hill was a hunting ground for King Muteesa I (1856 1884). It was endowed with an abundance of impalas, a species of antelopes found in East and Southern Africa. The available oral

literature alludes that the Baganda who were intrigued by the abundance of these animals used to exclaim: “kano akasozi kampala, (this hill is dominated By impalas), thus the name Kampala or Kampala. In the 1890s when the British colonial administration took over Buganda (and later other neighboring kingdoms and chiefdoms) To form a Uganda Protectorate, they embarked on building a modern city on Kampala hill in a bid to establish the required housing structures for the colonial administration.

Fig.23 - Kampala, the capital city

Kampala city continued to grow organically with the increasing demand for housing and other Urban facilities. Currently, the city and its suburbs, covers a total area of 189 square kilometers and it is divided into five Divisions that oversee local planning namely: Kampala Central Division, Kawempe Division, Makindye Division, Nakawa Division and Lubaga Division.

The administration of the city is jointly spearheaded by the Executive Director, and the Lord Mayor. Makerere University, the biggest and oldest university in Uganda is only 10 minutes or less by taxi from the center of Kampala.

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8.3 THE DESIGN CONTEXT: KATOOKE VILLAGE, WAMALA ZONE IN WAKISO DISTRICT The context is a rural setting in Wakiso district in central Uganda. Formerly part of Mpigi district, Wakiso district was established in 2000 and it encircles Kampala city.The district Is sub divided into the following administrative units: Busukuma,Entebbe Municipality, Gombe, Kakiri Municipality, Katabi, Kasanje, Kira Municipality, Makindye, Masuulita, Nabweru, Namayumba, Nangabo, Nansana Municipality, Nsangi, Ssisa and Wakiso Municipality. The district headquarters are located in Wakiso Town, about 12 miles (20 km) north west of Kampala city.

wasiko

Fig.24 - Wakiso District, Central Region, Uganda

Wakiso is made up of two countries namely: Busiro and Kyaddondo counties. These are among the five original counties of the kingdom of Buganda in Central Uganda. Wakiso district is therefore, home for very important Buganda cultural sites and burial grounds of the kings of Buganda. For example, Kasubi Tombs and Wamala Tombs, UNESCO World Heritage sites are located in Wakiso district. Other key sites including the Uganda Wild Life Education Center, Uganda Martyrs Basilica Namugongo,Entebbe international airport, and The State House, official residence for the Republic of Uganda are all located in Wakiso district.

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The Village Katooke Katooke village is located seven miles north west of Kampala city in Nabweru Sub county, Wakiso district. It is located in Wamala Zone along the road to Wamala Tombs, the mausoleum For King Suuna II (1824-1856) in Busiro County.

Historically, Katooke village was an expanse of the royal gardens of matooke (plantains) the staple food for the Baganda. The residents of Katooke village are predominantly Baganda although many people from other regions have recently settled in the area since 2000.

The district projections indicate that Wamala Zone has a population of about 7,000 people, and Katooke village has about 2500 people. The village is headed by the Local Council Chairperson assisted by a team of other officers elected by the residents, and confirmed by the government administrative 7 structure.

Most people are agriculturalists but with the rapid expansion of Kampala city, much of the arable land has been cleared to give way for house construction to cater for the fast growing population. Whereas farming was the main occupation of residents of Katooke, other businesses have sprung up, in accordance with the requirements of a contemporary population.

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Fig.25 - Typical households in Wamala Zone

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Fig.26 - Transportation in kattoke village`

Wamala Zone has access to public transport.

The easiest way of getting is by boda boda, (motorbikes and bicycles used for public transport).

Other public facilities in the village include: a police post, a health facility, several primary schools and churches of various

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denominations. Like in all village settings, residents usually grow most of the food they need for the family and in many cases they keep a few domestic animals and poultry. These provide for sauce on special occasions, and sometimes they sold off to pay for family medical bills and education of children

9 THE EXISTING EATING SYSTEM IN KATOOKE VILLAGE, WAMALA ZONE IN WAKISO DISTRICT 9.1 EATING SYSTEM IN A TYPICAL HOUSEHOLD IN KATOOKE VILLAGE

Fig.28

In Wamala Zone, many residents grow most of the food required to feed the family. It is a common practice for a household Keep domestic birds like chicken and turkeys, or domestic animals such as goats, pigs or cows. However, there is also a significant population that has settled in area but do not have enough land to grow their own food.

Hence, they buy food from The market.

The most available food is matooke, sweet potatoes, Irish potatoes, cassava, pumpkins, maize flour, and rice. A usual meal consists of matooke beans or groundnut stew and vegetables. Meat stew is normally served over the weekend due to financial constraints. Food preparation begins with collection of firewood or any other source of fuel.

Fig.29 staple food in katooke village

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Fig.30 Women cooking on an open air camp fire

Depending on the family income, residents use fuel ranging from firewood, charcoal, paraffin, gas or electricity. However, most homes use either firewood or charcoal, which are the most affordable source of fuel though sadly, they have a very significant impact on the environment.

The firewood is either collected from the bush or the dry shrubs, cut down cassava trees and Maize stalks, and maize cobs collected from the gardens. Other people buy firewood (eucalyptus split logs) or charcoal from nearby trade centers.

Fig.31 women carry wooden stick on head

Fig.32 Pans on the clay/rock hovend

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Fig.33 - women in katooke

Based on the preliminary interviews carried out, a typical household of up to six people, a family spends an equivalent of Between Uganda Shillings 1500 and Uganda Shillings 2000 per day on firewood. Most of the time, women and children have the responsibility to collect firewood from the bush and from the gardens. However, in recent times, the men sometimes help out to deliver heavy logs at home using wheel barrows, or bicycles or motor bikes.

Many people are not aware of the dangers of household smoke yet it is a major cause of lung cancer among women in rural areas: sensitization campaigns are critical. Uganda has got a National Environment Management Authority (NEMA) and a National Forest Authority (NFA) whose role is to protect and conserve the environment and forest cover in Uganda. The major challenge is that whereas they have stepped up efforts to conserve the environment and reduce deforestation, no alternative means of energy have been developed to capacity. Most people depend in firewood and charcoal because they have no other viable option. For example, the use of bio gas is a very new phenomenon in Uganda yet this could serve as a green option in a bid to reduce depletion of the environment.

Fig.34 - Children collecting water and carrying it on the head.

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Fig.35 - women and Children need t travel in search of fuel

It is usually women and girls who are involved in preparation of meals at home, and undertaking other household activities. The process begins with collecting food from the garden. The staple food for people in central Uganda is matooke. After depositing the food at home, the mother will then pick up a pot or jerrican and proceed to the community well to collect water. Alternatively, she will send children, especially girls to collect the water. A few homes have water tanks; in that case, the mother will not need to walk to the well to collect water. Where water is collected from a distant source, boys in the home take up the responsibility and usually they use carts or bicycles to enable them carry several jerricans at a time. Preparation of the matooke meal begins with peeling the plantains, washing them clean to reduce the sap and tying them up in fresh banana leaves using the banana fibers.

Fig.36 Preparation of meal by pealing banana leaves

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Fig.37- women normally beans for lunch

Fig.38 Men in katooke

Thereafter, the plantains, a bed of split banana stalks are placed in a saucepan and water is added. The matooke is then placed in the saucepan and covered with layers of banana leaves as indicated in the pictures.

The process is followed by lighting the born fire or the charcoal stove, esigiri, and when it is ready, the matooke is then steamed for about one hour and half. As the food is getting ready, the mother will also prepare sauce, normally beans or groundnut stew and vegetables.

The food is then served and shared out to all members of the family. The father, who is the head of the family, is served first, and the kids are also given their portion, and finally the mother gets her share after ensuring that everyone has been served.

Fig.39 Children waiting in cue for food

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Fig.40 - The husband is the head of the household who will always wait to be served, since it is considered uncouth for a man to engage in food preparation which is an activity for women and girls.

The head of the household will always wait to be served, and it is considered uncouth for a man to engage in domestic activities.

Boys thus grow up knowing that cooking is not part of their role in the society although they may participate in collecting the food from the garden.

Fig.41 Women cooking,using firewood stove

Fig.42 children in kattoke

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A typical day in Katooke village begins with serving breakfast at around 7:00am before members of the family embark on the day’s work and before children go to school.

Breakfast is usually a cup of tea or porridge.

In order to save on energy resources, tea or porridge for breakfast is prepared using the left over firewood or charcoal after preparing dinner. In many homes, people use flasks to keep the tea warm overnight. Tea is served with boiled or ash baked sweet potatoes or cassava, and in the recent times, bread is increasingly becoming common for breakfast.

9.2 CURRENT COOK STOVE MARKET What is potential market for cook stove?

The potential market could be significantly larger than the number of households currently owning stoves - though it is difficult to quantify given currently available data.

Low income

middlie and high income

Existing Market rural urban and peri urban

Fig.42 - Current potential market for cook stove

$28

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Evidence of demand Low income

Increasing urbanization and rising charcoal prices is likely to push up demand for efficient stoves. Many of the so called improved stoves are of poor quality and could be replaced by more efficient products. In rural areas penetrationmiddlie of and stoves on a commercial basis is Middle and high income high much income smaller areas Existing Market demand for stoves Existing but Marketwith wood becoming increasingly scarce in some would be expected to grow. Ugastoves and others report strong demandruralthere challenge is production and distribution. In the charcoal using segments researched in the Breathing urban and peri urban Urban and Peri-Urban respondents Rural Space project reported fairly high levels of interest in more efficient cooking devices (30%+ considering a purchase) and they have the ability to pay.

Low income

$28

1 USD = 2335 UGX $15

$4

$7

$18

$5

$0 Three stone fire

Traditional Metal charcoal stove

Improved charcoal stove with ceramic liner

Fig.43 - Current potential market for cook stove

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Mud Rocket stove

LPG stove

Imported wood stove

Gasifier stove

Initial cylinder costs around 142,000 UGX / 60 USD for 13 kg

Available fuel and cost Whilst cost is a significant factor affecting fuel purchase, availability and minimum quantity sold are also important along with social and cultural factors.

Fuel cost per week (in USD) (Using traditional cooking methods) $15

$8.6 $6.4 $5

$0 Firewood (collected)

Firewood (purchased)

Charcoal (urban)

LPG

Briquttes

based on interviews and authors derivations will vary depending on family size, location and stove FUEL

PURCHASE UNIT

Firewood Charcoal (urban)

LPG

USAGE

COST

1 bundle

3 days

5000 UGX / $2.1

40kg sack

2 weeks

70000 UGX / $30

13kg cylinder

3 weeks

9000 UGX / $39.5

40kg sack

2 weeks

40000 UGX / $ 17.1

seBriqut Fig.44 - Available fuel and cost

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Fuel Usage The majority of rural households use firewood for cooking whilst in urban areas households use both firewood and charcoal. Over the past year Uganda has seen several hikes in the price of fuel and many families in rural areas collect firewood although it is becoming increasingly unavailable. LPG usage is low and restricted mainly to urban, higher income families. Kerosene is used by a small percent of the population mainly smaller families in urban areas. The government recently removed subsidies on electricity and very few households can afford to cook with Kerosene. Recycled biomass briquettes have been introduced but awareness and uptake is low.

Current market Ugastove and ILF are among the largest stove producers. Other medium size producers exist around Kampala and small production centers exist all over the country, but often producing poor quality stoves. BEETA is a network of local stove producers developed to provide advocacy for stove producers.

Improved Charcoal Stove

Okelo Kuc Stove

Rocket Mud Stove

Manufacturer

Ugastove, Kampala

ILF, LIRA

GIZ trained producers, various

Cost Range

$6.5 - $15

$8 - $11

$5-$20

Efficiency

36%

34%

25-32%

Key Features

Ceramic liner with metal cladding.

First Gold Standard registered cookstove project.

Ceramic part made from 6 bricks with outer metal cladding

Production Capacity

Currently around 4000 a month and looking to increase

Currently around 1500 a month, increasing with new facility

Demand driven

Distribution Channels

Sell through branches and retailers

Sell through network of stove vendors

Trained installers travel to communities to promote and install. Raw materials available locally.

Availability and Use

Use Availability

Use Availability

Use Availability

Key

Minimal

Low

Medium

Fig.44 - Current cook stove market

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Medium - High

High

Made from bricks and stones held together with insulating mud. Has two pot burners and a chimney

Institutional cook stoves The majority of institutions in Uganda use inefficient cooking methods such as a three stove fire resulting in high expenditure on wood. Improved institutional stoves are being promoted in the country but uptake has been low mainly due to lack of financial mechanism to make them more affordable. Improved Institution stoves can have efficiencies over 40% and save up to two thirds on fuel consumption. Improved institutional stoves are disseminated at a price range between 3 to 4.6 million UGX (1200 - 1900 USD) depending on cooking capacity.

Main challenges are related to: the seasonality within the market, with orders from schools following patterns in the payment of school fees; the lack of end user financing makes the stoves unaffordable to many institutions and the lack of government policy to encourage the transition to energy efficient cooking practices in institutions.

Fig.45 - Institutional stove

Poor cooking practice and NGOs inputs for improving stoves Collection of fuel and poor cooking practice is a serious problem within humanitarian situations.

Some organizations have promoted efficient stoves but efforts are often limited. There is often no fuel to buy and refugees go out to collect it themselves putting mainly women and children in vulnerable situations. As a result of wood scarcity women often result to measures such as under cooking food, skipping meals or selling rations to buy firewood. Efforts have been made to disseminate cook stoves at both household and institutional level free of charge, including the Rocket Loreno stove and small clay stoves. More recently briquettes made from domestic waste have been promoted.

Main challenges are related to: identifying suitable technology where many households do not have proper kitchens; changing attitudes towards stoves educating users about cooking practice; ensuring skills transfer so stoves can be made and repaired at a local level and provide income 95

9.3 RECIPES AND CUISINE OF UGANDA Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity from simple starchy filler with a sauce of beans or meat, to multi-course meals served in upper-class homes and high-end restaurants.

Most tribes in Uganda have their own specialty dish or delicacy. Many dishes include various vegetables, potatoes, yams, bananas and other tropical fruits. Chicken, fish (usually fresh, but there is also a dried variety, reconstituted for stewing), beef, goat and mutton are all commonly eaten, although among the rural poor, meats are consumed less than in other areas. Nyama is the Swahili word for “meat”. Main dishes are usually centered on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from ugali (maize meal) or matooke (boiled and mashed green banana) in the South, or an ugali made from millet in the North. Ugali is cooked up into a thick porridge for breakfast. For main meals, white flour is added to the saucepan and stirred into the ugali until the consistency is firm. It is then turned out onto a serving plate and cut into individual slices (or served onto individual plates in the kitchen). Cassava, yam and African sweet potato are also eaten; the more affluent include white (often called “Irish”) potato and rice in their diets. Soybeans were promoted as a healthy food staple in the 1970s and this is also used, especially for breakfast. Chapati, an Asian flat bread, is also part of Ugandan cuisine. Various leafy greens are grown in Uganda. These may be boiled in the stews, or served as side dishes in fancier homes. Amaranth (dodo), nakati, and borr are examples of regional greens. Fruits such as bananas and pineapples are plentiful and commonly consumed in cooked foods or eaten as snacks or as a dessert.

Ugandan cultural traditions related to eating Lunch is typically the heaviest meal of the day, eaten around 1pm. Dinner is slightly lighter and usually eaten around 8pm. If you are invited to someone’s home in Uganda, they will typically serve you something, whether it is tea with snacks or a full meal. It is considered rude to not eat the food in such settings. In many traditional, rural Ugandan homes the women and children sit on a mat on the floor to eat, while the man sits at the table. In more modern families, everybody sits together at the table, although some women still prefer to eat while sitting on a mat on the floor. In central Uganda, people do not typically greet others while eating. If someone comes late to the table, they should not attempt to shake hands with or greet those who are already sitting and eating.

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Ugandan g-nut and sim-sim sauce (serves 4 to 6)

Ingredients:

Directions:

Ingredients: 2 tb spoons vegetable oil 1 medium sized onion, diced 3 cloves of garlic, minced 1 tb spoon curry powder 1 teaspoon ground ginger 2 tomatoes, diced 1 cup smooth peanut butter 5 tb spoons tahini/sesame seed paste* hot water – about 1-2 cups salt to taste cilantro, chopped (optional)

In a medium saucepan, sauté onions in vegetable oil until they are transparent. Add in minced garlic and sauté. Add in curry powder and ground ginger, stirring for just a moment before adding in diced tomatoes.

Continue to cook until tomatoes become mushy. Add in peanut butter, sesame seed paste, and 1 cup of hot water. Stir frequently as you continue to cook over medium heat and bring the mixture to a thick, bubbly boil.

The mixture will continue to thicken as it is heated—keep stirring! Add additional hot water to make the sauce your desired consistency (some people prefer a thick paste-like sauce, while others prefer a more watery consistency. Salt to taste. Garnish with chopped fresh cilantro, if desired. Serve over one of the following starchy foods: rice; potatoes (peeled and boiled); sweet potatoes (peeled and boiled). In Uganda, this is often served over steamed and mashed green bananas (matooke).

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Ugandan Curried Cabbage (serves 4 to 6)

Ingredients:

Directions:

4 tablespoons vegetable oil for sautéing 1 medium onion, finely diced 2 cloves of garlic, minced 2 carrots, peeled and grated 1 green pepper, cut into thin strips 2 teaspoons salt 3 teaspoons curry powder (or 2 teaspoons turmeric powder) ½ teaspoon ground ginger 2 tomatoes, diced 1 head of green cabbage, shredded or cut into thin strips 3 tablespoons lemon juice

In a large saucepan, heat about 3 tablespoons vegetable oil over medium heat. Sauté onions until transparent, then add garlic and continue to sauté. Add carrot and green pepper, and continue to cook for about 5 minutes, until carrots are starting to get soft.

Add salt and stir well. Add curry powder and ground ginger while stirring rapidly, then toss in cabbage and lemon juice. Stir continuously while cooking over medium heat for about 5 minutes, then add 2-3 tablespoons of water, cover the pan, and turn the heat down and let steam until cabbage is limp and soft. Serve as a side dish.

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Chickennat e (serves 4 to 6)

Ingredients:

Directions:

1 2-3 pounds chicken, cut into pieces 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup butter 1/2 cup onions, chopped 1 pint chicken stock 3/4 cup pure peanut butter, or 1 lb roasted peanuts, ground to a paste 1 to 2 egg yolks Several sprigs of parsley, coarsely chopped

Rub the chicken pieces with salt and pepper.

Melt butter in a large, heavy skillet or stew pot, and add the chicken and onions. Cover and simmer over lowest heat, periodically adding stock until you have used it all. (If you don’t have stock, add plain water or bouillon). After 15 minutes, remove half cup of the cooking liquid to thin the peanut butter or paste. Add to the pot and bring to a boil.

Reduce heat and then whisk some of the hot stew liquid into the egg yolks. Add to the pot and stir to incorporate the egg mixture into the stew. Simmer gently until chicken is done. Be careful not to heat the stew above a simmer from this point. Garnish with parsley leaves and serve with rice or corn porridge.

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10 QUALITATIVE SUSTAINABILITY EVALUATION OF EXISTING EATING SYSTEM 10.1 ENVIRONMENTAL DIMENSION a. System life optimization Not much excess food is put to waste given that the leftovers and the plantain, potato and cassava peels are usually given to animals. The plantain leaves used for steaming matooke are also used in mulching of plantations.

Some women have resorted to the use of clay pots to prepare beans and meat stew, which take relatively a long time to get ready. In addition to the improved taste, clay pots help to reduce the time required to prepare sauce. But in general, aluminum sauce pans are The common utensils used in most homes. The old saucepans are usually mended and re used until It becomes completely impossible to replace the base. In that case, a worn out saucepan is assigned Another function, usually as a container for grain or coffee seeds. b. Transportation/distribution reduction Traders in charcoal travel to distant places in search of charcoal. Each day, trucks loaded with charcoal enter the city and nearby townships. The improved transportation has negatively impacted on the environment c. Resource reduction Cooking using firewood consumes a lot of resources. Unfortunately, this is the most common source of fuel for cooking especially in rural areas. Charcoal is the second most used resource in rural areas, but also the most used in urban and peri urban areas. In an interview with some residents in Katooke village, people have progressively devised means of saving fuel for cooking. Charcoal stoves have been redesigned out of clay to conserve energy, and some have been modeled out of ant hill soil. In addition, women nowadays use less charcoal by adding gravel or Pieces of broken bricks on the charcoal stove. By so doing, they use less fuel, but at the same time, manage to prepare meals for the family at a reduced cost. d. Waste minimisation/valorization The ash is usually disposed for cleaning the pans, and the remaining is deposited in the plantation. Ash is also used to deter weevils from attacking grain. It is used as a pesticide on organically grown tomatoes, and some people prepare a mixture of ash and red hot pepper as medicine for chicken and other domestic birds. In the end, very little waste is left unconsumed. Furthermore the leftovers and the plantain, potato and cassava peels are usually given to animals. In general, a lot of household waste that is not bio-degradable finds its home in the compounds and backyards of households since there are no dedicated places 100

where household waste is deposited for sorting or up cycling. The continued poor practice of disposal of polythene Bags has serious impact on the lives of people and animals. e. Conservation/biocompatibility Trees are fast getting depleted with no strategy of re planting the same. This is creating soil erosion and desertification. Cooking by firewood since it is done in an open area and it is difficult to control the fire in case there is wind that may cause fires in the surroundings. f. Toxicity reduction Smoke from wood is dangerous as the United Nations reports that smoke is one of the deadliest killers in low income contexts. If one cooks outside (at the campfire), the risk is reduced because of the openness of the area. If it is raining or cold the cooking is done inside the hut and this increases the inhaling of fumes.

The scenario where some women collect indiscriminately household waste, plastic material and use it for cooking, is bound to lead to very serious consequences to human life and to the environment.

The use of biomass with basic cooking devices combined with unsuitable cooking spaces is the main cause of IAP in Uganda Scenes

Cooking Fuel

Cooking Device

Comments

Low grade biomass and agricultural residue used as cooking fuel increases the exposure.

Open wood fires and traditional cook stoves at both the residential and institutional level are the primary cause of indoor air pollution in rural homes.

Traditional charcoal stoves, and even improved stoves, burning poor quality charcoal cause of exposure to carbon monoxide

Women keep small children near them during the preparation of meals Housing Structure

2/3 of the kitchens are in a separate hut or makeshift shelter.

Use of poor quality kerosene “candles� that generate a lot of soot is widespread in the rural areas

Fig.45 - Indoor Air Pollution in Uganda

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10.2 SOCIO - ETHICAL DIMENSION a. Improve employment/working conditions There are no issues of child labor so far but this possibility cannot be ruled out because children can be sent to collect firewood from faraway places for sell since there is a huge demand of the same. Issues of health and safety are in two forms: the smoke from firewood and some ergonomic issues of carrying firewood on the head, overloaded wheelbarrow or even the process of loading heavy logs of wood into the car or donkey cart. b. Improve equity and justice in relation with stakeholders There is no equity in the distribution of labor between partners: usually the cooking and collection of firewood is mainly done by women. Lack of alternative sources of energy for cooking does bring an unjust relationship with suppliers because some hike prices knowing that one does not have an alternative but will end up buying c. Enable responsible/sustainable consumption The end user does acknowledge the social unsustainability of their behavior but lack of alternative sources of energy forces them to continue the unsustainable consumption. For example, electricity is not found in all rural areas and where it is available, it is very expensive.. d. Favor/integrate the weak and the marginalized The described offering system is accessible to people with low incomes and it limits access to disadvantaged people in the society. The way the system operates seems to suggest that low income earners as people who mainly cause deforestation in the country. Another cheaper alternative to cooking should be availed and most probably, there will be some positive behavioral change. Without any alternative to firewood, for example, the use of renewable energy, the problem will persist and the damage will be enormous to reverse. e. Improve social cohesion The current system is highly gender based especially in rural areas. Cooking and associated household chores are the domain of women. There is a need to come up with a device which will equitable and break some of the cultural imbalances. f. Empower/valorize local resources The system uses a lot of non-renew able resources and does not improve the community Wellbeing in terms of health and safety, efficiency and sustainability. In a way, the system impoverishes the local cultural values and identities. There is need to come up with a system which will re vitalize the local system and empower the community, economically, socio culturally and promote sustainable lifestyles.

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11 ACCESS TO ENERGY 11 .1 HOW IS ENERGY DELIVERED? Of the energy generated in Uganda, traditionally 93 per cent has come from biomass (wood fuel 85% in rural areas3% in urban areas), 6 per cent from oil and 1 per cent from electricity (realized with hydro technology). The main problem in using biomass energy is that it contributed to rapid depletion of trees and hence environmental degradation.

11.2 WHY SOME AREAS DON'T HAVE ENERGY? Electricity access is less than 10% of the population, 3% in rural areas (usually diesel generators or solar photo-voltaic systems).

11.3 ENERGY SYSTEM SOURCES - WHO IS MANAGING THE ENERGY? The biggest company empowered to trade and supply electricity at 33kV and below is Umeme Ltd, leased the assets of the formerly government owned distribution company (Uganda Electricity Distribution Company Ltd). There are some mini-grid distribution systems and one off-grid generation and distribution company (West Nile Rural Electrification Company Ltd).

11.4 ENERGY RESOURCES ASSESSMENT

Fig.46 - Africa Annual Flat Plate Tilted at Latitude

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11.5 SOLAR ENERGY IN UGANDA Uganda is endowed with sunshine that well distributed and high throughout the year.

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The country experiences 5-6 kWh M-2 radiation per day on flat surfaces. This insulation is highest at the Equator, but varies up to a maximum of 20% from place to place away from the Equator. It is highest in the dryer areas (north-east) and lowest in the mountainous areas (south-west) of the country. Solar radiation is also influenced by cloudy weather.

Apart from its traditional direct use for drying foodstuff and clothes, solar energies being used with appropriate technology for cooking food, water heating, refrigeration, lighting, telecommunications, and etc. in households, offices, hotels, schools and other organizations in Uganda. However, the scale at which solar energy is being used for purposes other than drying clothes and foods in Uganda is still very small. The use of the sun’s radiation to generate electricity and heat energy for lighting and cooking is increasing greatly. It also has the potential of reducing the current demand exerted on the existing national grid-based power and consequently eradicating the negative impacts caused by over harvesting of the biomass resources by the masses.

SOLAR ENERGY POTENTIAL As Uganda’s population is estimated to be 30 million people and is growing at an average rate of 3.6% per year the growing population is obviously exerting pressure on the existing natural resources in quest for food, habitation, social, economic and environmental wellbeing. Even though the country’s economy is reported to be impressive the majority of the population is poor experiencing hampered social and human development. The poverty levels in Uganda are reflected in the consumption pattern of modern energy that includes fossil fuels, hydropower and wind, solar and geothermal energy. The supply and availability of energy is critical to the social and economic transformation and development of the country.

The main energy sources in Uganda are hydropower, fossil fuels and biomass (firewood &charcoal). The use of solar as a source of energy for lighting, heating and operating machines was not well known in Uganda, until recently in the 1980s when its use began to increase in the country. Solar is increasingly becoming an important electricity source, because of thes car city of electricity and escalating tariffs from the conventional hydro- and thermal- power sources in the country.

Consequently, some Ugandans have resorted to obtaining own (individual) electricity options to meet their domestic needs, which include installation of solar equipment and privately operated thermal generators. This, of-course, means that most of the people unable to purchase private-owned electricity sources are doomed to the erratic and unreliable national electricity grid that is characterized by frequent and rampant load shedding and power-cuts, which is undermining peoples’ operations (businesses) and the country’s economy. The remaining people who have no access to any of these electricity sources are compelled to rely on fire-wood and charcoal for cooking and candle wax and kerosene for lighting. Use of gas for cooking and lighting is very rare in the country.

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USE OF SOLAR ENERGY Despite the abundance of solar energy in Uganda, its use as an electricity and heat source is still limited. The study found out that there were more solar energy users in the south-we stand central regions than in the other regions. This could have been due to the government’s programme to promote solar energy called the Uganda Photovoltaic Pilot Project on Renewable Energy (UPPPRE) that was conducted in these regions and also due to the presence of Non-Governmental Organizations (NGOs) and churches in the regions that offered soft loans and credits to people interested in using solar technologies. While there are credit schemes offered by banks and micro-finance institutions in the west and east for purchase of solar equipment, response towards these schemes has been minimal, because they are not well known by the public and also because of the high and disadvantageous interests charged on the loans provided by these financial institutions.

Solar energy equipment are used to overcome the frequent load-shedding and high costs incurred using national grid electricity that has turned out to be unaffordable in the recent past and also to cater for electricity needs in areas not served by the national grid.

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AWARENESS ON SOLAR ENERGY USE AND EQUIPMENT Apart from the general knowledge that the sun’s radiation is used for drying clothes and food stuffs, the majority of Ugandans are not aware about the use of solar technologies to generate electricity, heat water and cook food. This is due to little or lack of education organization in this regard.

For those who have some knowledge on solar energy technology use, they said that 1 The equipment is expensive to purchase and install initially, although in the long-run, it is cheaper than grid electricity 2 It has limited application and use domestically and commercially 3 It is convenient, safe and has no monthly bills compared to conventional electricity and heat sources 4 It is good for rural communities not served by the national electricity grid and where biomass resources are extremely depleted and scarce 5 It is environmentally begin 6 With the right technology, It is used for cooking and drying foods and fruits 7 Direct sunshine is also used to dry clothes and foods

AFFORDABILITY OF SOLAR ENERGY EQUIPMENTS At the current price regimes, advanced solar energy technologies are still unfordable to the majority of Ugandans. Even those who could afford to purchase a solar unit could not buy the desired solar energy capacities, because of the high purchase costs of the equipment’s. Instead, they resorted to sizes they could only afford, implying therefore that the cost of the Solar technologies are still a major limiting factor.

60% people were not sure whether they could afford solar technologies. Seventeen were sure they could afford the technologies, while 23 were undecided. With increased awareness and the provision of credit schemes it is likely that those who were undecided or not sure about their ability to afford the solar technologies could change their minds. Therefore, there is need to increase awareness and understanding of the solar technologies among the masses as a means of promoting use of the technologies.

Since there are people who are willing to buy solar equipment, but are constrained by limited resources, there is need to facilitate them to purchase the solar technologies by providing them with low interest loans, interest free loans, subsidies or hire purchase schemes. Although Government put in place tax waivers on solar panels in a bid of making them affordable, the panels are still very expensive, because the waivers did not cover all the associated accessories (e.g. batteries, solar bulbs, etc.) that continue to make the equipment expensive.

Schools, clinics, health centers, restaurants, lodges, inns and some hotels were of the opinion that solar technologies were a better

energy source for lighting, water heating, refrigeration and operating radios and Televisions, because they were not noisy and provide relatively bright light and help reduce on energy costs of other energy sources.

However, they reported that the use of solar technology was constrained by its high costs of purchase, high propensity to theft and the limited availability of qualified technicians for their maintenance and repair in the country The use of advanced solar technologies as an alternative energy sources in Uganda is still at a very limited scale. Yet the country is endowed with plenty of sunshine sufficient to operate such technologies.

Whereas there are people who have knowledge on solar equipment use and application in Uganda, majority of the population is not aware of its use and application, because they lack the necessary information. It is therefore important that information concerning solar energy use is readily disseminated to the masses. People decide on their sources of lighting and cooking energy based on its afford-ability, accessibility, convenience and interest.

Therefore, any strategies for promotion of solar energy use should consider making the technologies available, accessible and convenient. With the escalating national grid electricity tariffs and high operational costs of using generators, solar energy technologies are increasingly becoming popular in Uganda.

This has therefore made solar equipment viable both as a business and an alternative source of energy. It is more viable now when the country is experiencing an inadequate supply of electricity from its major hydropower electricity sources. Although government has initiatives to support solar energy development in the country, there 107

is need for the individuals, the private sector, civil society organizations and local communities to increase their engagement in promoting solar technologies, so as to enable people shift from relying on destructive means (deforestation) for their energy sources.

The prevalent poverty in the country is among the factors limiting the purchase and use of solar technologies. There is need for a mechanism of credit or hire purchase schemes to make solar equipment affordable by spreading the cost over a period of time. There is need to establish linkages with micro-finance institutions to provide soft loans (credit) to clients interested in purchasing solar equipment.

There is need for technical institutes and universities in the country to train technicians in the manufacture, installation and maintenance of solar equipment. There is also need for mechanisms or strategies to curb the rampant theft of solar equipment after they have been installed at premises, for example, the serialization, insurance or security of the solar panels and accessories.

Although there is a provision in the country’s Energy Policy to meet the energy needs of all Ugandans, it still remains a challenge to achieve. There is need for development of all available energy alternatives, if the country is to achieve its policy objectives.

Despite the tax waivers on solar panels put by government, the cost of solar units has remained very high and unfordable to the majority. Also, the waivers do not cover certain key items in the solar system such as batteries and other accessories, because of the difficult to distinguish them from other ordinary electrical gadgets by the revenue system.

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This is probably the reason why solar units have remained expensive, because a bigger portion of the unit is still taxable.

11.6 BIOMASS ENERGY IN UGANDA The agricultural sector is dominant in Uganda’s economy.

Whilst this sector grew at an annual average of only 3.7 per cent over 1990-99 compared to the far more impressive growth of the industrial and service.

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The agricultural sector employs 82% of the workforce, accounts for 90% of export earnings, and provided 44% of GDP. Moreover, the farmers in Uganda’s 2.5 million smallholdings and scattered large commercial farms provide the majority of their own and the rest of the country’s staple food requirements.

Uganda’s key agricultural products can be divided into Cash crops, Food crops, and Horticultural produce. The most important cash crops are coffee, tea, cotton, tobacco, and cocoa. The primary food crops, mainly for domestic consumption, include plantains, cassava, maize, millet, and sorghum. The more recent development of cultivating horticultural produce includes fresh flowers, chili, vanilla, asparagus, and medicinal plants The economy of northeast Uganda is dominated by pastoralism (cattle farming). Uganda’s populations of cattle, goats, and poultry are among the highest among African countries, Nomadic pastoralism constitutes the principal livelihood for many households in the northeastern part of Uganda. Ugandan households are engaged in some form of livestock rearing.

AGRICULTURAL WASTE. Uganda is an agricultural country but the agricultural waste is not been utilized fully.

Renewable energy from agricultural waste such as Sugar cane trash, bag, maize trash and charcoal dust, this trash is either left in the field or burnt. Efficient use of these resources can provide fuel security to Rural Farmers in Uganda.

The failure to exploit the opportunities for transforming agricultural wastes into briquettes has led to increased exploitation of Uganda’s primary forests.

Much of the Ugandan population relies on biomass resources although alternative sources of energy are been sought. Over exploitation, population pressure and poor policy have led to environmental problems. Biomass for energy consists of any organic material that can be used as a fuel; including firewood, forest wastes, dung, vegetable matter and agricultural residues. Energy from biomass accounts for 15% of global energy consumption yet in Uganda it supplies more than 90% of the country’s energy needs. Biomass has historically been a cheap and accessible source of fuel for Uganda’s population but this is unlikely to continue as a high dependency is raising concerns for the sustainability of the resources as human populations and competing demands increase.

The contribution of firewood and charcoal to Uganda’s GDP is estimated at US$48 million and US$26.8 million respectively (UNDP, 2011). In terms of employment, biomass production creates nearly 20,000 jobs for Ugandans. Nonetheless these economic activities are also accumulating significant costs as a result of environmental degradation. Millions of Ugandan Shillings are estimated to be lost each year as a result of biodiversity loss and degradation of soil resources.

Despite the on-going environmental degradation, it is clear that these industries represent significant economic activity and any future alternative will have to fill this gap.

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BIOMASS BRIQUETTES Biomass briquettes are a form of solid fuel that can be burned for energy. They are created by compacting loose biomass residues into solid blocks that can replace fossil fuels, charcoal and natural firewood for domestic and institutional cooking and industrial heating processes.

Briquettes have the potential to be a source of renewable energy if they are made from sustainably harvested biomass or waste agricultural residues.

Crops grown in Uganda such as maize, cereals, roots, cane sugar and coffee all produce residues that are suitable for briquetting as does dried organic municipal solid waste (MSW).

Data provided by the Ugandan government indicates that 1.2 million tones of agricultural wastes are available each year and an additional 1,500 tones of MSW are estimated to be produced in the capital city Kampala daily These two sources combined provide a theoretical limit which indicates that at most 6% of the country’s total wood consumption and up to 50% of the charcoal trade could be replaced by briquettes from waste. Nevertheless practical limitations such as seasonal variations, competing uses and collection significantly lower the amount of raw material available for commercial opportunities. Hence, briquettes alone will not have the potential to fully address the approaching biomass crisis in Uganda, however they will certainly be part of the solution and there is large scope for growth from an industry that is starting from a very low base.

Briquettes can be made out of any biomass material, although the choice of feedstock can determine its heating potential as a fuel. The available biomass resource consists primarily of Wood, Agricultural Waste (field residues and process residues), Animal Manure, Municipal Solid Waste (Household and Food Processing Wastes).

Carbonized briquettes can act as a replacement for charcoal for domestic and institutional cooking and heating, where they are favored for their near-smokeless use. In comparison to charcoal, they generally burn for longer and have a more consistent heat output, which is preferred by certain market segments such as restaurants, hospitals and schools.

Price per Kg ( Kampala, uganda, december 2011 ) UGX

USD

Charcoal

1500

0.60

Briquttes

500-1000

0.20-0.40

Firewood

600

0.24 Fig.47 - Fuel prices

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How Briquettes are made

carbonisation

prepration of feedstacks

mixing with binder

compaction/ briquetting

drying

1

2

3

4

5

Fig.48 - process of briquttes making

Briquetting is carried out on raw biomass to improve the density, burn time and other energy characteristics and to turn it into a size and shape to suit its purpose. Raw materials are sometimes carbonized first to produce char, which can then be compacted into a briquette. If the feedstock is not already in powder form, it needs to be ground prior to briquetting. Depending on the material, the pressure and the speed of compaction, additional binders such as starch or clay soil may also be needed to bind the matter together.

charcoal. Better market research is required to assess consumer requirements across the main market segments in order to tailor briquette products for their use.

Briquettes can be made on both a small and industrial scale. Although a variety of types and scales of machines and equipment can be used, the main processing steps remain the same.

Making briquettes is simple to do by hand and with manual extruder. Very little capital is required at this level and there is no shortage of raw materials from garden wastes and charcoal dust in these quantities. While not having an impact on the wider biomass situation, this is still a good income generating activity for individuals to engage in and offers an opportunity for rural employment. Selling briquettes is often more profitable than other rural professions.

The highest potential for stimulating demand comes from restaurants and institutions such as schools and hospitals, which have need for large quantities of fuel and whose cooking requirements are suited to briquettes (as they are longer burning).

Market Segmentation Institutions, households, restaurants and farmers all have different heating requirements and by meeting those needs briquettes will become more attractive to them. Customization through blending feed stocks will also provide briquettes with a competitive advantage over conventional

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Improved charcoal cook stoves (ICS) and briquettes are complementary products and by selling the two together can accelerate the propagation of briquettes as a domestic fuel. Many of the larger briquette producers are already selling stoves and water boilers that can utilize their briquettes.

Micro-Scale Production

11.7 DEFORESTATION Forest cover is estimated at between 15 - 26% of total land area. Biomass requirements have contributed to the degradation of forests as trees and shrubs are harvested at alarming rates to meet fuel wood demand.

Growing populations are putting large demand on land which is been cleared for agriculture and settlements. FAO reported that between 1990 and 2005 Uganda lost 26% of its forests.21.8% of the rural population live in areas of high woody biomass deficit.

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Map of wood fuel supply-consumption balance categories (FAO 2006)

Supply -demand balance within 5 arcminute cells high deficit

light deficit light surplus

high surplus

Fig.49 - Map of wood fuel supply-consumption balance categories (FAO 2006)

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Conclusion Energy use is closely linked to quality of life in rural Africa. Women and children in Africa put a great deal of effort and spend lot of their time in search and gathering fuel wood and other traditional fuels required for cooking. growing demand of wood for cooking fuel is unsustainable, and it is the main cause of indoor air pollution, deforestation. Yet the question is whether we can lower the environmental impact by choosing the sustainable energies for daily cooking and make the process of cooking more eco-friendly and safe for the women.

Modern fuels and appliances allow households to reduce their exposure to smoke from biomass stoves and other cooking appliances, but there is a reason why people are not excepting these alternative solutions. Owning these modern fuels on individual level is a costly affair for income-poor households and often carries their own external costs. Due to the economical limitations the people from this class has to suffer the most. The goal is to help such low income families to save lives, create economic opportunity and combat climate change.

There is a need of helping hand to create better future for this people where they can shift from using nonrenewable energies to renewable energies.

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12 Best practices 12.1 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

Solar Mosaic

Brief

Solar Mosaic brings the popular crowd funding technique to the clean tech industry by developing a way for communities to create their own renewable energy without going into debt.

Producer/provider name

Solar Mosaic

Nationality italian

Oakland, California. USA.

Designer name

Billy Parish, Daniel Rosen, Steve Richmond

Address

55 Harrison Street Suite 300Oakland, California, 94607 U.S

Telephone

-(510) 746-8602

E-mail

support@joinmosaic.com

Website

www.solarmosaic.com

Video

http://vimeo.com/22459961 http://vimeo.com/27753541

Developing stage

Currently, Solar Mosaic is crowd funding two solar projects in California: a 140 kilowatt array in Oakland that’s projected to save the host $350,000 over 20 years and an on going series of installations in Richmond that will create hundreds of jobs for the local economy.

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2.ECO-EFFICIENCY AND/OR SOCIOETHICAL CHARACTERISTICS: Fitting your house out with a solar panel system can save money on future energy bills and contributes to reducing carbon emissions. Solar mosaic is helping people to use group purchasing power to reduce these costs, assisting neighborhoods all across the US to band together and go solar.

3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: Solar mosaic is a community where anyone can create and fund solar projects a community where everyone can have access to clean energy solar mosaic is a n new energy economy that is created by the people

the upfront capital to pay for solar installations, and many individuals want to go solar but don’t own a home in a place where solar makes economic sense And even if they did, the laws are so complex that going solar can be very challenging. Solar mosaic can make it easy for building owners to go solar and to start saving money from day one.

Individuals can help fund solar energy projects in their neighborhood by purchasing “Tiles,” a name that sprang from the traditional term for large works of art made from scores of smaller pieces.

Solar Mosaic brings the popular crowd funding technique to the clean tech industry by developing a way for communities to create their own renewable energy without going into debt.

A Tile represents $100 share of a community solar project and buying one increases the amount of renewable energy flowing into the grid. Building owners get to enjoy the low cost of clean energy without huge up-front costs or high interest rates from banks. Individual investors are paid back over time from the revenue the Tile generates while earning some fun goodies along the way.

Through their Online marketplace, Solar Mosaic connects people who want to go solar with the buildings that have the ideal roofs and space to go solar.

Many community-oriented buildings like schools, churches and non-profits don’t have

Solar mosaic enabling communities across the United States to make solar power a priority by bringing neighbors together for a collective purchase, the cumulative benefit of these economic and environmental savings is almost immeasurable.

Company is providing hundreds of jobs and engaging people in huge economic opportunity

People can share Tile represents $100 which helps to finance solar insatalltion in building

Solar Mosaic connects people through online marketplace, who want to go solar

Solar Mosaic

hpels with upfront cost to go for solar

Solar mosaic is a community where anyone can create and fund solar projects

Individual customers Neighborhood

individuals want to go solar but don’t own a home.

Fig.50

The buildings with ideal roofs and space to go solar.

Solar mosaic make it easy for building owners to go solar and to start saving money from day one

Tile owners are paid back with least payments and government and utility rebacks

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12.2 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

A Pay-As-You-Go Solution

Tittle

Eight19’s Indigo Solar

Brief

With access to clean and reliable energy, Eight19’s IndiGo has provided inhabitants of rural Kenya with a cost-effective energy supply that benefits the environment, improves health, enhances education, and creates economic opportunity.

Producer/provider name

Eight19.

Nationality italian

Eight19. Britain

Address

9A Cambridge Science Park Milton Road ,Cambridge, UK

Telephone E-mail

+44 (0) 1223 437 437 info@eight19.com

Website

http://www.eight19.com/

Video

http://www.youtube.com/watch?v=4UENEDV6V_g

Developing stage

Eight19’s IndiGo has extended renewable, affordable, and reliable energy to people in Kenya and elsewhere in the developing world

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2. ECO-EFFICIENCY AND/OR SOCIO-ETHICAL CHARACTERISTICS: Access to clean and reliable energy, Eight19’s IndiGo has provided inhabitants of rural Kenya with a cost-effective energy supply that benefits the environment, improves health, enhances education, and creates economic opportunity.

3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: Eight19, has applied a common mobile phone business model to make solar energy affordable for rural Kenyans. Using a pay-asyou-go platform known as IndiGo, users can purchase a 3-watt solar panel, battery, two LED lamps, phone charging unit, and module for only $10. Customers then buy scratch cards from local vendors that cost about $1 and allow access to electricity for a week when dialed into the IndiGo system. The power generated from these solar panels provides nearly eight hours of light each evening and supports mobile phone charging.

With two LED lights throughout the evening, IndiGo ensures that children have the means to study at night without harming their health, and also allows parents to prepare food, read, and host social gatherings in full light. Moreover, the solar power system saves Kenyans an average of $2 per week on kerosene and between $1 and $1.50 on mobile phone charging fees at public outlets.

Today a user may purchase an entry-level Indigo system capable of lighting 2 rooms and charging one mobile phone. But over time, that person’s requirements will grow. They may want more lights, to power a radio or TV or even power a sewing machine to enable them to make more money. Indigo grows with these needs allowing customers to ride the Indigo Energy Escalator by which products are progressively upgraded over time to grow from simple systems to full home electrification Eight19’s IndiGo has extended renewable, affordable, and reliable energy to people in Kenya and elsewhere in the developing world.

SYSTEM MAP : consumers can get access to electricity

provide 3-watt solar panel, battery, two LED lamps, phone charging unit, for 10 $

buy scratch cards which cost 1$

Customers rural Kenyans

IndiGo

US $ fees/ month plus intial insatlltion fees

Local vendors mobile phone business model to make solar energy affordable for rural Kenyans

Fig.51

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12.3 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

Solar Sister

Brief

Solar Sister is a social enterprise that provides women with training and support to create solar micro-businesses, providing much needed household income for the women, and much

Producer/provider name

needed light for their community’s rural Africa.

Solar Sister, Inc

Nationality italian

Bristol, USA. Kampala, Uganda

Designer’s name

Solar Sister, Inc.

Address

Solar Sister East Africa The Hub Kampala Plot 13/15 Kenneth Dale Drive Kamwokya, Kampala, Uganda

E-mail

solarsister.org@gmail.com

Website

http://www.solarsister.org/

Video

http://www.youtube.com/user/solarsistervideo

Developing stage

Access to clean energy technology enhances education, improves health and safety and provides economic opportunity.

Through economic opportunity and the transforming benefits of solar technology, women are able to lift themselves, their families and their communities out of poverty.

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2. ECO-EFFICIENCY AND/OR S OCIOETHICAL CHARACTERISTICS: Solar Sister eradicates energy poverty by empowering women with economic opportunity. Solar Sister creates sustainable businesses by combining solar technology with a deliberately woman-centered direct sales network to bring light, hope and opportunity to even the most remote communities in rural Africa.

3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: The most important step to ending poverty is to create employment and income opportunities. Solar Sister does just that by empowering women with economic opportunity. Using an Avon-style distribution system, Solar Sister creates vital access to clean energy technology by building and extending the supply chain through women’s rural networks. Solar Sister provides the

women with a ‘business in a bag’, a startup kit of inventory, training and marketing support. The women become their own bosses, creating sustainable businesses. The women use their natural networks of family, friends and neighbors to provide the most effective distribution channel to rural and hard-to-reach customers.

Every dollar invested in a Solar Sister entrepreneur generates more than $46 in economic benefits in the first year alone.

The benefits of Solar Sister’s program spread throughout the communities. The women entrepreneurs are able to start a job, and the income goes straight to their families and investment in more supplies for their solar business. Widespread electrification improves the standard of living for everyone in the community, providing light for night time studying, and power for medical and cooking equipment.

SYSTEM MAP : Enterpreneur sells lamps

Enterpreneur pays for lamp

Solar Siater Enterpreneur

Solar sisters Solar Sister is a social enterprise that provides women with training and support to create solar micro-businesses,

Fig.52

Pays for lamps

Provides BUSINESS IN A BAG training, marketing and lamp inventory to enterpreneur

Customers Building a Network she becomes leader of the group

Enterpreneur pays for lamp Solar enterpreneur earns a comission to support her family with health care, education , better nutrittion

improves the standard of living for everyone in the community, providing light for night time studying, and power for medical and cooking equipment.

Solar Siater Network

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12.4 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

The Darfur Stove Project

Title

Potential Energy

Brief

The Darfur Stoves Project is a non-profit organization bringing life-improving technologies to people in developing nations which supports local enterprises to manufacture and distribute household technologies such as clean cook stove.

Producer/provider name

Potential Energy

Nationality italian

Berkeley USA

Designer’s name

Potential Energy

Address

Potential Energy 2150 Allston Way, Suite 300 Berkeley, CA 94704

Telephone

+1-510-848-8486

E-mail

info@potentialenergy

Website

http://www.potentialenergy.org/

Developing stage

For half the world’s population, a clean cookstove means one less day of struggling to find enough wood to survive. It means increased safety, better health, less harm to the environment, a higher income, more time and increased employment.

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2. ECO-EFFICIENCY AND/OR SOCIOETHICAL CHARACTERISTICS: Cooking with clean fuels is the most common way to achieve the dramatic health and climate benefits they are solutions to the health, environmental, and other risks inherent in cooking with fire.

3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: Potential Energy (formerly The Darfur Stoves Project) is a nonprofit organization bringing life-improving technologies to people in developing nations which supports local enterprises to manufacture and distribute household technologies Clean Cook stoves is designed to optimize fuel-efficiency and reduce toxic emissions when cooking meals, a clean cook stove is one intervention that addresses to ending poverty and hunger; gender equity; child health, maternal health, and environmental Sustainability. Clean Cook stoves use 1/3 lessre wood, reduce carbon monoxide emissions by 40% and save almost 3 kg of CO2 from entering the atmosphere each day, as compared with traditional cooking methods.

sizes, and food types), user-friendliness (e.g. cook quickly), aspirations (e.g. clean, modern kitchens), and ability to pay, in addition to safety and durability. People observed that the meal prepared on the clean cook Stove cooked faster, used less firewood and emitted much less smoke Keeping with unwavering focus on the end user, clean cook stove believe the technologies made for them should be affordable. When making a product more sophisticated will make it unaffordable or undesirable to the intended user, clean cook stove favor simplicity and affordability.

Clean Cook stoves save women almost $1 a day in wre wood costs, dropping this household expense in half. Over 5 years that saves each woman almost $2,000. Clean Cook stoves have saved our customers almost $50 million combined! Cook stove costs less than $20 to get the stove in the hands of a user in Darfur.

Clean Cook stoves seeks to save lives, improve livelihoods, empower women, and protect the environment by creating a thriving global market for clean and efficient household cooking solutions.

For half the world’s population, a clean cook stove means one less day of struggling to find enough wood to survive. It means increased safety, better health, less harm to the environment, a higher income, more time and increased employment Clean cooking stove is trying to convincing people to make the behavioral shift from a way of cooking that their families and communities have used for generations Clean Cooking stove meet different individual needs (e.g. varying local fuel sources, family

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SYSTEM MAP : Clean Cook stoves use 1/3 less re wood, reduce carbon monoxide emissions by 40% and save almost 3 kg of CO2 from entering the atmosphere each day

Darfur Local organisation

flat kits are send to daurfur to assemble them in local shop

Darfur Stove

Stove are sold by women to women in daurfur

Stoves are manufactured as flat kit in india

Potential Energy Fig.53

Clean cook stoves are faster cheeper and safer is one of the efficient and cost effective wood burning stove

consumers pay less than $20 to get the stove

Womens in Daurfur

Town meeting to promote service

12.5 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

Scheffler Community Kitchen

Brief

Scheffler Community is the inventor and promoter of the Scheffler Community Kitchen that use large parabolic dishes that provide the heat for the cooking large quantities of food in an indoor kitchen

Nationality italian

Scheffler Community Kitchen INDIA

Designer’s name

Wolfgang SchefflerBerkeley, CA 94704

Address

Graf Van Werdenbergstr, Aislingen, Bavaria - 89344, Germany.

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Telephone

49-09075-701338

E-mail

Info@solar-bruecke.org

Website

http://www.solar-bruecke.org

Video

https://www.youtube.com/watch?v=fRGAfw4AMag

2. ECO-EFFICIENCY AND/OR SOCIOETHICAL CHARACTERISTICS: Women can cook food on stovetop inside a smoke free kitchen using heat from schelffer reflector outside the kitchen This system automatically adjust sun’s focus for all day indoor cooking wood and LPG are back up for cloudy days. This installation helps to reduce carbon emissions and impact on global warming and having access to solar cooking system encourages people to continue to improve their healthy life and their communities 3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: The Scheffler Community Kitchen use large parabolic dishes that provide the heat for cooking large quantities of food in an indoor kitchen. This system can cook for hundreds or even thousands of people per day. System was installed near Mt.abu in India that reportedly cooks for 30,000 people.

SYSTEM MAP :

The basics of the system : Large parabolic reflectors are built next to the kitchen, outside in the bright sun. These reflectors are equipped with motors that cause the reflectors to track the sun and focus the reflected light through a hole in the wall of kitchen. The powerful beam of focused light is directed onto a reservoir that holds a liquid such as water or vegetable oil, making it very hot. Pipe distribute the heated fluid ( in some cases as steam for steaming for rice and vegetables)to various cooking station in the kitchen, where the heat is used to cook food. The focus of solar cooking and integrated cooking promotion is directed at helping poor residents in countries mostly located near equator , however interest in solar cooking is moving beyond novelty status in developed countries. Saving energy and enjoying cooking experience and tastes that solar cooking offers is creating market share in more affluent countries. The decision to try solar cooking is relatively a much smaller risk for higher income family, as a negative outcome will not significantly affect the prosperity of household.

large parabolic dishes provide the heat for cooking large quantities of food in an indoor kitchen

Wolfgang Scheffler Fig.54

Initial funding

Scheffler Community Kitchen

solar cooking system encourages people to continue to improve their healthy life and their communities

Community kitchen cooks for hundreds or even thousands of people per day.

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12.6 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

Empowering farmers through SMS.

Title

Potential Energy

Brief

Mobile phone services are improving agricultural yield and profits by providing farmers advice on crops, weather and market

Producer/provider name

Potential Energy

Nationality italian

Alliance for a Green Revolution in Africa (AGRA) Nairobi Kenya

Designer’s name

The United Nations Foundation is the Secretariat and host for the Global Alliance for Clean Cook Stoves.

Address

West End Towers,4th Floor Kanjata Road, offMuthangari Drive, Off Waiyaki Way P.O. Box 66773Westlands 00800 ,Nairobi

Telephone

254 (20) 3675 000 / +254 (703) 033 000

Fax

+254 (20) 3675 401

E-mail

info@agra.org

Website

www.agra.org

Developing stage

The SMS function offered by even the most basic handset can be used to provide data to farmers that they previously would not have had access to. Instant updates on weather and wholesale crop prices, for example, can improve productivity and negotiating positions

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2. ECO-EFFICIENCY AND/OR SOCIOETHICAL CHARACTERISTICS: A unique and unparalleled opportunity to give rural smallholders access to information that could transform their livelihoods 3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: The SMS function offered by even the most basic handset can be used to provide data to farmers that they previously would not have had access to. Instant updates on weather and wholesale crop prices, for example, can improve productivity and negotiating positions But who is driving this, and how? One trend in recent years has been the growth of largescale, branded commercial SMS services for farmers. Reuters Market Light and Nokia Life both offer subscription-based services to farmers, using SMS to send information on crop prices, weather conditions, and general farming tips. Reuters Market Light claims to have 1 million registered users across 50,000 villages in India, while Nokia Life reports

that 76 million people had “experienced” its service in India, China, Indonesia and Nigeria

by August 2012.

The rest of the information shared is based on data entered by the farmers, on the varieties they sow, their use of fertiliser, irrigation, spraying, harvesting, and selling, including the price achieved. The data entered is shared with other farmers so they can find out more about fertilizer and pesticide use from their peers.

M-Farm, for instance, charges farmers 10 Kenyan shillings (7p) to simply check local market prices by SMS, but it also has a feature that enables them to band together to buy and sell collectively, empowering them within the supply chain.

The system is giving small-scale farmers the confidence to grow big. “Making investments without covering risks that could endanger a good harvest is something that farmers are very aware of, and makes them wary of investing at all

SYSTEM MAP :

Framers get accurate advice on cropping, SMS function can be used by even the most basic handset

SMS

crop disease, markets, market prices, and so on.

Farmers

Reuters Market

Initial funding

m-Farm (NGO)

Pays fees per month to know local market prices by SMS

Nokia Town meeting to promote service

Fig.55

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12.7 REPORT ON A SUSTINABLE ( PRODUCT SERVICE) SYSTEM INNOVATION

GENERAL INFORMATION: Name

Fuel Briquette

Title

Peterson Fuel Briquette

Brief

These disc shaped briquettes are made from agricultural waste products. Their use can reduce both the amount of wood and charcoal fuel a family uses and the amount of waste they produce.

Producer/provider name

The Peterson press.

Designer’s name

Beaverton, Oregon Rotarian Bob Peterson

Fax

(202) 862-9800

Website

http://petersonpress.org/

Vedio

http://petersonpress.org/?page_id=25

Developing stage

A pioneering program supported by Beaverton Rotary, other clubs and individuals, is now providing schools with Peterson Presses, drying racks and institutional stoves for cooking large volumes of food for students. Students work part time to make fuel briquettes in exchange for tuition credits made possible by the savings the schools make through not buying wood or charcoal.

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2. ECO-EFFICIENCY AND/OR SOCIOETHICAL CHARACTERISTICS: As Briquette is made out of raw materials they are very affordable in growing countries. Use of bio coal is increasing day by day and has very demand-able market due to its fuel cost saving and pollution free characteristics.

3. (PRODUCT-SERVICE) SYSTEM INNOVATION CHARACTERISTICS: “Briquetting Plant” is simple process of converting Agro waste and Forestry waste into biomass Briquettes/Bio-coal. The briquetting is the best renewable source of energy for healthy environment and economy.

It’s completely Eco-friendly green energy project with the help of Briquetting Press Machine, One can convert Any Agricultural Waste and Forestry Waste into Eco-Friendly Fuel. In this way, briquette helps in dust free & pollution free environment & also one can make good profit from waste.

People all over the world rely on wood and charcoal to cook their food. This fuel is often

Fig.56

Briquettes

expensive, creates excessive unhealthy smoke, and collecting or manufacturing it can be environmentally destructive. The use of alternative fuels can help reduce the impact of using wood or charcoal for cooking. One such alternative fuel is the fuel briquette. These disc shaped briquettes are made from agricultural waste products.

Their use can reduce both the amount of wood and charcoal fuel a family uses and the amount of waste they produce. The key to making fuel briquettes is a briquette press.

The Peterson press used in this solution is a simple machine made from parts that are available throughout the developing world.

One of the biggest advantages fuel briquettes have over traditional cooking fuels is their versatility. No matter what the climate is like in a given area, there should be something at hand that can be used for making briquettes.

They can be made out of leaves, sawdust, grass, paper virtually anything that burns.

Briquettes does not pollute the environment and they are very easy to store pack and hygienic to handle.

Agricultural waste

Clean energy

129

130

04 the service 131

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CookEat project is born to support and promote socially and environmentally responsibility towards daily eating problems in kattoke village Uganda by re-establishing a connection between local restaurants and the nando's famous restaurant chain reviving the problems of traditional cooking methods and non renewable fuels affects all segments of society directly and indirectly. Choosing more sustainably cooking method by using sustainable and distributed renewable energies will have a positive impact on the environment. this will help low income families, for fostering healthy and sustainable eating practices.

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13.1 offering diagram CookEat a local eating house in Katooke village will prove beneficial to community in various ways. Along with satisfying people’s daily need of food the canteen is also trying to lower the environmental impact caused due to use of wood for cooking.

This service concept will be first introduced at Katooke village in Uganda. Providing traditional food to local community every day at reasonable prices is the prime focus of the service. The kitchen works on hybrid solar system in order to make the service environmentally friendly.

Giving access to clean and healthy eating space to customers and to generate the sense of community feeling are some of the key areas that this service wants to cover.

There are several key actors involved in this service. Nando’s a well-known restaurant chain is one of such actors. Nando’s is providing the infrastructure and its brand name to the service. Other actor like Solar energy for Africa is making the solar panels available for using then in the kitchen in the same way Uga Stove Uganda is supplying the institutional stove to the canteen. All this equipment’s are rented on monthly bases also these suppliers are responsible for the maintenance. In this way this companies keep the ownership of this equipment’s in their hands.

As the CookEat is using the improved cooking stove for cooking the food there will be a big requirement of briquettes for using it as a fuel alternative. Agriculture waste is a key ingredient for the production of these briquettes so the local farmers will provide the raw material required for this operation. The farmers will have a opportunity to earn some money through this supply of Agriculture waste.

The CookEat pss mission is "to provide clean shelter and stable energies for cooking and solve daily eating activities to make sure that the villagers gets proper healthy and balanced diet two times per day that to at reasonable prices "

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Fig.57

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13.2 the actors Being a social enterprise CookEat will rely on the support of various stakeholders and partners. When the restaurant is established the community leaders in Katooke village along with Nando’s and local restaurants decides the other partners together. The decision is based on the locations of this partners they should be situated nearby in order to keep the transportation cost low

Nando's

Nando's

The service will work in collaboration with Nando’s.is famous restaurant chain who wants to expand its franchises in remote parts of Africa, to improve living standard in villages.

local resturants Collaboration with nando’s, local restaurants will receive the brand reorganization, improved infrastructure and fix daily customers. Eco friendly cooking environment and financial opportunities are few benefits from this service

villagers CookEat will help these families to save lives, create economic opportunity and combat climate change. CookEat will try to optimize fuel-efficiency and reduce toxic emissions during the cooking of meals.

136

Solar energy africa Solar Energy for Africa (SEFA) is one of the oldest and largest solar contractors company in Uganda. Providing the rural communities, with relevant and reliable Solar Power systems,in this service SEFA will rent the solar panels in return of monthly payment, apart from this free maintenance is also offered from the company. it can be a great business opportunity to enlarge the market

uga stove UGASTOVE has a mission to improve the socio-economic condition of the people by engaging them in sustainable, innovative, environmentally friendly economic activities. A stove manufacturing business with the name UGASTOVE Ltd. was founded on the basis of this pilot work in 2007.UGA stove is providing improved institutional stove to canteen and offers maintenance after every 2 months

legacy foundation Legacy Foundation will provide training and workshops to people on how to produce briquettes. This activity will create awareness regarding environmental conservation and develop income generation opportunities. Legacy Foundation wants to promote sustainable human development and preserve environment through the integration of technology innovation

Farmers CookEat service will buy food items like vegetables from local farmers. In this way canteen can have a fresh supply of food and also farmers can make money through this. In the canteen briquettes are required as burning fuel the organic waste needed for this will also be supplied by farmers. In this way farmers will get a helping hand from this service.

137

13.3 STAKE HOLDER motivation matrix The connections between the different actors and users involved in the CookEat service are explained through this motivation matrix diagram.

nando's

LOcal restaurant

villagers

solar energy for africa

New business perspective and Social responsibility

Excess to advances technologies

Information and excess to new technologies

business opportunity to enlarge the market

LOcal restaurant

Knowledge and expertise for cooking

Brand reorganization,fix daily customers

Improved infrastructure Opportunity to for new jobs

Find New business perspective

villagers

Community and financial opportunities

improved infrastructure

Excess to affordable and healthy food service

Solar service on monthly rent

Energy opportunity

Possible client

nando's

solar energy for africa

farmers

uga stove

legacy foundation

community leader Fig.58

138

excess to clean energy

Possible client

Give knowledge and expertise about briquettes

Give knowledge and expertise about bio fuel Expertise in open new activity in the village

Business opportunity to enlarge the market

Opportunity to use agricultural waste

Monthly fixed income source

Provide with cheap and safe cook-stove and knowhow

opportunity to have excess to sustainable Energy

New business opportunity

Provide information about clean energy and healthy food

New business opportunity

Each actor expresses what he needs or expects from the service. Assuming the point of view of each stakeholder with his own interests the matrix revives the service

farmers

Opportunity to sell agricultural waste

uga stove

new market opportunity to provide clean stove

legacy foundation

organize briquettes workshops

community leader

Opportunity to improve the services in the village

New area of business

Possible client

Provide cheep and healthy cooking opportunity

A dedicated appliance for consumers

A dedicated appliance for consumers

Opportunity to make money out of waste

Gave the opportunity to use agree-waste New market opportunity to obtain visibility as a stove expert

Possible client

New business opportunity

to develop expertise in solution Design

knowhow and Knowledge for briquettes spread the knowledge about possibility of a cheap change way to enhance real value of agricultural waste to develop expertise in solution Design Knowledge and expertise from briquette sector

spread the knowledge about possibility of a cheap change New relationship with the villagers

knowledge about possibility of a cheap and sustainable change New relationship with the villagers

Create new opportunities for the villagers

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13.4 Why Nandos The relation of Nandos restaurants and Africa is more than a century old. It all started when Portuguese sailor reached Africa in search of Spice route. At present Nando’s is a well-known brand in the restaurants business. Nandos have strong African connection when it comes to the food recipes. African culture and tradition reflects from every aspects of Nandos weather it is the interiors of the restaurants or when it comes to promoting the African culture and art.

This strong relation with Africa makes Nandos aware of the social and economic situation going on in the region. By giving the helping hand to his people Nandos shows its social concern towards the crises Africa is going through. Nandos is putting lot of investment in the initial stage of the project where the local restaurants are re-established as CookEat canteen with efficient infrastructure.

Nandos is using its own popularity for spreading awareness about such projects. Nandos web site plays an important role for giving information to people worldwide. People can make donation to CookEat project through the web site. This money generated through the donations will be used for starting several such new projects.

CookEat will mainly function on sustainable energies and on available local resource. Most of the energies used in the canteens come from natural energy sources. All the equipment like solar panels improved stoves and other electrical appliance are rented on monthly payments.

The maintenances of this equipment’s are also looked after by the companies which make this affordable for everyone.

This strategy is of great value and it is the strength point of all PSSs that aim to a sustainable future.

In this way PSS Stakeholders are encouraged to adapt newer and more sustainable ways of distributing products. If we take into account the sustainability factor renting a product is more sustainable than buying or owning one. This solution can prove convenient to owner as well as to the person who is renting it. As the renting prices are much more accessible than selling ones the purchasing power of the renter increases.

Nando’s franchise is in charge of selecting the local restaurant which will be transformed as CookEat. The existing local restaurant needs to be in a proper condition in terms of interior and exterior of the place. The local restaurant building needs to have proper roof in order to fix the solar panels. Canteen will hire the service staffs which were already working before in the local restaurant. The extra staff if required will be hired by the canteen manager. CookEat will need 5 people working in kitchen 3 people for serving food 2 people for cleaning and 1 person for supervision.

The needed equipment are improved institutional stoves, solar refrigerators, microwaves, mixer grinders, light bulbs, radio and power plugs etc are some of the electrical appliances that will be used inside the nando’s kitchen. Other equipment’s like dining tables chairs cooking and eating utensils will also be rented depending upon their need.

140

All the above mention equipment’s mentioned above will be made available to the people, in addition to this training workshops will also be conducted in order to make people efficient for using this equipment correctly and to spread knowledge about new technologies Moreover Canteen will have specific working hours in the morning and evening so during the spare time the kitchen space can be utilize by villagers for preparing local sauces and jams.

At Canteen the members can share ideas and their know-how, improving themselves and their techniques and local recipes eventually this knowledge can turn in to profession this sauces and jams can be sold in to canteen. The canteen can also be used as a common space and can become one of the main places in the village, where villagers are not only solving their eating problems but also getting access to new technologies and economic opportunity.

Initially the canteen will cater about 10 to 15 families. canteen wants everyone to feel welcomed and relaxed , reasonable prizes this families will get registered for this service ( 4 to 5 people considering Uganda statics ) but there will be also day to day customers the offer for day to day and for canteen members will be different day today people will have normal menu when can choose whatever they want to eat but for the canteen member their menu will be provided according to what amount of nutrition they need this families pay monthly or weekly for the service as per their income and in return they get perfect nutritious food with everyday verity of 2 ,3 options and they can also get excess to this canteen in spare hors for making jams and sauces and make profit out of it which makes service more effective How the system works.

The system highlights the main stakeholders and the role they cover inside the system, their mutual links and the flows of materials, information and money through the system. Nado’s canteen presents different kind of stakeholders with different degrees of involvement.

141

NANDO Solar energy uganda

NANDO’S FRA Solar panel kit

Help and develo

Electric applie

Monthly fee

Improve stove

Uga stove

Single payment

Food and Biomas

Single payment

Local Farmers

briquettes workshop

Monthly fee

Fig.59

142

Legacy Foundation

Cooke

Powered by Na

COOKE

Work force / p

LOCAL RESTAU

SYSTEM MAP $

O’S

Nando’s will market local delicacy made by villagers

ANCHISE

opment

ences

eat

villagers

Energy Service Monthly fee

Food Service

ando’s

EAT Villagers will have excess to cheep and healthy food

profit

URANT

LEGEND

Material Flow

Financial Flow

Information Flow

Labour Flow

143

13.5 how it works CookEat service is a local eating house aims to cater the daily eating needs of people in Kattoke village Uganda. The canteen performs dual beneficiary role by providing clean and sustainable coking environment to the local restaurants as well as making sure that villagers gets ready cooked food on daily basis at reasonable prices.

For doing so the canteen has to be very efficient in its management because of the involvement of various different actors in the service.

The back office and front desk balances these entire activities. Help from the local companies in terms of providing infrastructure to the canteen is managed at back office while the more direct interaction with customers is performed at front desk.

The activities are further explained in detail with the below story board.

Fig.60

1 PARTNERSHIP SET UP

2 SERVICE SET UP

Nandos, Uga Stove legacy foundation and Solar Energy for Uganda creates a joint project for village community

Nando’s

144

Villagers

Solar energyafrica

This partnership gets all needed authorization sets up the kitchen and provides solar energy and cooking equipments.

uga stove

Farmers

Chief and leaders

3 INFORMATION/ADVERTISEMENT

To advertise the service first day canteen will provide free food to villagers.

5 SERVICE PROVISION

Front desk

Local families get registered to the service.

6 SERVICE USE

Farmer provide fuel and food to the canteen.

Legacy foundation

4 USER REGISTRATION

More families will join the canteen and the service will be fully accepted by community,

Back office

145

7 WORKSHOPS/CULTURAL EVENTS

Legacy foundation will provide all he knowhow about briquettes and machines needed to make it

9 SERVICE BRANCH OUT

146

Villagers

The solar panels and electrical appliances in the kitchen are maintained by Solar Energy Uganda.

10 INFORMATION/ADVERTISEMENT

CookEat canteen is successfully able to provide Healthy and reasonable food to villagers .

Nando’s

8 MAINTAINANCE

Solar energyafrica

The chief and leaders of the village will spread the new service and invite villagers to participate to the events.

uga stove

Farmers

Chief and leaders

11 WORKSHOPS/EVENTS

12 FURTHER CONSIDERATIONS

Solar energy Africa, uga stove and the Leaders of the village organize different workshop about sustainability Legacy foundation

Front desk

The successful implementation of this service can lead to openings of more such restaurants.

Back office

147

13.6 Interaction story-spot Activity SET UP Get all the needed au- All th e materials needed thorization and learn is there and the activity how to use the improve can start. stoves.

COOKEAT

LOCAL RESTAURANTS

They sign in the agreement and start to improve infrastructure The villagers start to be inform about the new local eating house in town

VILLAGERS

SOLAR ENERGY AFRICA

UGA STOVE

They sign in the agree- The solar kits are provid- They provide some basic ment and prepare the ed and installed. knowledge to maintain solar kits needed. the solar panels operative.

They sign the agreement and prepare the stove to be delivered.

They are teach-ed by They start to provide the Legacy foundation fuel to the Canteen. which kind of waste can be use as a fuel.

FARMERS

LEGACY FOUNDATION

CHIEF AND LEADERS

Fig.61

They have some workThey delivered the stoves shop to show to villagers to the canteen and they how stoves works, and provide basic know-how this also promote the to workers and farmers. canteen.

The workshop start, and the briquettes are produced.

They sign in the agreement and schedule workshop to produce briquttes They leaders sign in the agreement with the canteen and provide training and support.

They provide authorization and schedule of some conference to spread the news in village

Activity START UP The service is started more villagers get to know about it they can have opportunity to work

Families registered to the service

To advertise the service first day canteen will provide free food to villagers

Some villagers start to eat in the canteen and attend workshops about briquettes

They spared the news to the people and canteen become popular.

They participate to cultural event in the canteen.

They provide fuel and food to the canteen.

They invite people to participate to cultural events in the canteen.

Activity PERFORMANCE They provide workshops to villagers about to learn how to make briquettes

Some advertise will be done by flayers in the village

The service is fully operative and the canteen start to gain more money

They learn the benefit of biofuel, stoves and solar panels.

villagers will use canteen in spare our to make sauces and jams to earn money.

A big numbers of villagers eat daily in the canteen.

They will maintenance the appliances and provide workshops to .

They have some workshop to show to villagers how the stoves works, and this also promote the canteen.

They provide fuel and food to the canteen.

more workshops will be help with the canteen for the villagers.

Future plan More families will join the canteen and the service will be fully accepted by the community, More local restaurants will be interested to provide this kind of service which will help to make village sustainable.

The community full accept the canteen and more people will start to care about sustainability and healthcare.

They will maintain the solar panels, and they will install more panels for private users in the village.

They will maintain the stoves, and they will install more stoves for private users in the village they will have great opportunity to make money out of waste.

They will provide all he know-how about briquettes and machines needed to make it

The village will become more sustainable and they will provide some good example tough in Uganda.

14 THE BUSINESS MODEL 14.1 Executive Summary CookEat is a local eating house serving surrounding communities in Katooke Village, UGANDA. The main goal of the project is to provide clean shelter and stable energy for daily eating activities. Nando’s a famous restaurant chain is collaborating in this cause by re-establishing local restaurants in to CookEat. The canteen is based on the values of community vitality, justice and equality and selfempowerment. The canteen will allow the people to improve their quality of life by providing them clean and safe eating condition. The service reduces negative environmental impact and provides social, economic and environmental benefit both to consumers as well as to producer.

The services will offer cheap, healthy and traditional food cooked in clean and healthy environment using A hybrid cooking system along with healthy, comfortable and safe environment. The aim of the service is to improve leaving standards and make the community economically, environmentally and socially self-sufficient mission The mission is to provide clean shelter and stable energy for daily eating activities in kattoke village. CookEat wants to make sure that the villagers gets proper healthy and balanced diet two times per day that to at reasonable prices objective The main objective is to create a community canteen equipped with hybrid cooking systems.

Provide clean and healthy cooking and eating space to local communities Providing daily food at reasonable prices to people Providing a space for local communities to prepare their food for sale Utilize solar energy to power the appliances and providing the service with useful utilities Collect food and fuel from local farmers to minimize the environmental and economic impact target The target group for this service is the low-income families in Katooke village. Many families pay almost one third of their income to purchase cooking fuel. CookEat service will help these families to save lives, create economic opportunity and combat climate change. CookEat will try to optimize fuel-efficiency and reduce toxic emissions during the cooking of meals.

152

Keys to a WIN-WIN Product service system.

Use an innovative business model that willing the stakeholders with the interest of making the service economic/competitive fosters innovation which are environmental and socioethically beneficial. in addition to this the energy services can be rented on monthly payment in this way the ownership remains in the hand of owners

14.2 service Description CookEat is a fully equipped common kitchen functioning on hybrid systems to provide daily food for local community at reasonable prices. The canteen offers both lunch and dinner.

The canteen provides food as well as working opportunities for the CookEat members. The average salary is 150 euro. CookEat offers healthy and simple traditional food in reasonable price.

Service Behaviours In CookEat food will be cooked as per the number of fixed customers. In addition to this some extra food will also be cooked for day to day customers and for take away food Example menu 100g of rice/potatoes/mais 100g of Meat (chicken/lamb/cow meat) 150g of Vegetables (fresh tomatoes, carrots, beans, lettuce) 150 fruit (eg. 1 Banana) For 0.80 cents only.

avoid waste reduce costs maximize revenues

153

14.3 Technologies solar panels Solar photo voltaic panels will be used in Nando’s kitchen to provide energy for electric appliances. Two modules of 320 watts each will supply electricity for running 2 refrigerators, 2 TV sets, 12 lamps and few power plugs. These panels will be rented from Solar Energy for Africa. The installation cost for this panels will come around 250 $ and the monthly payment will be around 25 $ Institutional stove In the canteen institutional stove will be used which has three burners of 36 to 24 inch diameter. These stoves will be provided by Uga Stoves Uganda. Institutional stoves have fixed installation which makes them ideal match for mass catering. And also saves 40% fuels over the traditional stoves in fact it has a high rate of heat transfer from the flame to cook pot.

This improved institutional stove works on briquettes. Briquettes are made up of organic material like fire wood, forest wastes, dung, agricultural waste etc. These stoves allow cooking in complete smoke & pollution free environment. The raw material required for making these briquettes will be supplied by local farmers. This will help them to be making some money.

Scale of Use the number of people eating in CookEat canteen changes each month. The average is approximately 150 persons per day The CookEat Canteen serves meals two times every day lunch and dinner. The amount of food cooked each day varies according to the people eating that day.

Fuel Type Briquettes Size of Stove (196×112×75) cm Stove Makers Urban Community Development Association of Kampala, Uganda (UCODEA) A stove manufacturing business with the name UGASTOVE Ltd Stove materials Body-Bricks, Clay, Sand Insulated with mixed clay, sand, rice Husk Surface- Cement, Ceramic tile Stove Utensils Wok and pan (50–60 cm diameter) Fuel Consumption Approximately 18–20 kg of briquettes are consumed per day 154

Stove Operation The stove will function for about 5 hours in morning and for 5 hours in the evening for preparing dinner.

Ergonomic With institutional neither stove No heavy lifting nor bending are required during the process.

Stove Durability Approximately 10 years Hay Basket Typical meal in Uganda consists mainly of rice and potatoes. Three hay basket or insulated cooker will be used to slowly cook this food. This is quite a long process but it saves up to 20% to 80% of energy. Since people eat lot of rice, potatoes and beans hay basket can be of great use.

Hay Basket works on the principle of retained heat cooking prin. In hay box cooking food is brought to a boil simmered for a few minutes depending on the particle size (5 minutes for rice or other grains, 15 minutes for large dry beans or whole potatoes), then put into the haybox to continue cooking.

Since the insulated cooker prevents most of the heat in the food from escaping into the environment, no additional energy is needed to complete the cooking process. The hayboxed food normally cooks within one to two times the normal stove top cooking time. It can be left in the haybox until ready to serve, and stay hot for hours.

155

14.4 Market Analysis Farming is main occupation of people in Katooke village. In recent period according to changing time other businesses are also developing.

Most common food item are Matooke, Sweet potatoes, Irish Potatoes, Cassava, Pumpkins, Maize, flour and rice. Meat is consumed once in a week due to its financial constraint Food preparation starts with collection of wood for burning. Most of the time it takes about 4 to 5 hours a day. Women and children are involved in this kind of work. Other source of fuels like charcoal, paraffin gas or electricity is also used depending on the money spending capacity of the family. A typical family consist of 5 to 6 people and they spend about 1500 to 2000 Uganda Shillings per day on firewood.

CookEat service will make life of people easy as it is providing ready food to people so now this people don’t have to cook at home.

Market Segmentation CookEat service offers reasonable food options to people in Katooke village. The main objective of this canteen is to serve low income families (about 4 to 5 people). CookEat has an aim of bringing large number of locals under its roof to serve them and create job opportunities for them. The canteen will be open for members as well as for day to day customers.

Demographic of Uganda 0-14= 49.1% 15-64= 48.4% +65= 2.5 % About 42% people in Uganda are Unemployed and about 40% people don’t have regular supply of electricity. This unemployed people can work in canteen and can get these modern cooking technologies. Women and children spend about 4 to 5 hour a day in search of wood for cooking. This time can be used for working through which they can earn their income.

CookEat service will reduce this effort of searching for wood and cooking in unhealthy environment.

Competitors The present restaurants in katooke village offers food at high rates compare to CookEat canteen. but it’s not only about price The food prepared in CookEat Canteen is cooked by using sustainable energies. Canteen offers healthy and environmentally friendly eating space.

During the spare time the canteen space can be utilize as common where local people can cook and share their experiences.

156

service providers Nandos's The service will work in collaboration with Nando’s. Nando is famous restaurant chain who wants to expand its franchises in remote parts of Africa, to improve living standard in villages.

Through this collaboration local restaurants will receive the brand reorganization, improved infrastructure and fix daily customers. Eco friendly cooking environment and financial opportunities are few benefits from this service Solar Panels and lanterns: Solar Energy for Africa (SEFA) is one of the oldest and largest solar contractors company in Uganda. Providing the rural communities, with relevant and reliable Solar Power systems,in this service SEFA will rent the solar panels in return of monthly payment, apart from this free maintenance is also offered from the company. institutional stove UGASTOVE has a mission to improve the socio-economic condition of the people by engaging them in sustainable, innovative, environmentally friendly economic activities. The project is based on pilot work in 2005 by the Urban Community Development Association of Kampala, Uganda (UCODEA). A stove manufacturing business with the name UGASTOVE Ltd. was founded on the basis of this pilot work in 2007.UGA stove is providing improved institutional stove to canteen and offers maintenance after every 2 months fuel CookEat will buy food items like vegetables from local farmers. In this way canteen can have a fresh supply of food and also farmers can make money through this. In the canteen briquettes are required as burning fuel the organic waste needed for this will also be supplied by farmers. In this way farmers will get a helping hand from this service.

For the Know-how Legacy Foundation will provide training and workshops to people on how to produce briquettes.

This activity will create awareness regarding environmental conservation and develop income generation opportunities. Legacy Foundation wants to promote sustainable human development and preserve environment through the integration of technology innovation

157

14.5 Strategy and Implementation Summary Pricing The estimated cost per meal in CookEat canteen will be 0.80 Euro. This price is kept considering all the factors like price of food, fuel, labor and profit etc. In Uganda the price of one meal in an inexpensive restaurant is about 2 to 3 euro. Eating in CookEat canteen not only offers healthy environment but it also saves money.

Promotion.

CookEat service is very fresh and new concept. This aspect of the service can be utilize for its promotion as in general human have tendency to get fascinated with new things. Katooke village where the canteen will be open is not a very big place so in this case word of mouth and some social gatherings will be a suitable way of promotion for this service For the good start of the canteen on the first day the food will be served free just to attract people towards coming to canteen.

158

14.6 Management Summary CookEat is a social enterprise runs with the cooperation of Solar energy for Africa, Uga Stove, Nando’s and Local restaurant owner. Making profit is not the main objective of this service but to fulfill eating needs of the low income families thats what make service unique there will be 10 to 15 or more people working in the canteen.

Personal Plan The following table summarizes the program’s personnel expenditures for the first two years

Income Statement - 2 YEARS 2014-2015

2015-2016

Number of Dishes Sales per year

25,350 € 66,000 €

Total cost of Sales per year

40,560 € 52,800 € 22,308.000 €

Total Cost of Goods Sold per year

29,040 €

yearly Gross Profit

18,252 € 23.760 €

Total Operating Expenses

16,114 € 16,114 €

Operating Income

2,138 7.646

€ €

Fig.62

€ 2,138 Tot. operating income 2015-2016 € 7.646

Tot. operating income2014-2015

159

CookEat CANTEEN staffs consists of fallowing actors Local Restaurant owner This person will be head of the canteen and all the important issue like management, finance etc will be looked after by him Cook The main responsibility of this person is to prepare the food two times per day. Shopping all the raw material like vegetables will also done by this person Cleaning The main job of this person is to keep the place clean and hygienic for people coming for eating Financial plan Being a social enterprise the aim of CookEat service is not to make profit. The service is funded by Nando’s providing initial help to local restaurants to improve the infrastructure. This will at the end help the low income families Important Assumptions The financial plan depends on important assumptions, most of which are shown in the following table.

The key underlying assumptions are: We assume a slow-growth economy, without major recession.

We assume population growth in the village that will contribute to additional low-income clients.

We assume a continued need for cheap food services in the village.

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14.7 Cost analysis: Projected Cash Flow Fuel price Briquette is easy to ignite, has a long burning time and has good heat output compare to wood or charcoal. The calculation for this is approximately less than 1 kg of briquettes is required to cook for a single person’s meal. The cost of 1 kg briquette is 0.15 which mean per person is approximately 0.08 Food price for unit cost, it has been calculated the price of one balance meal, composed by: 100g of rice/potatoes/mais =0.15 euro 150g of Meat (chicken/lamb/cow meat)=0.20euro 200g of Vegetables (fresh tomatoes, carrots, beans, lettuce)=0.10euro 150 fruit (e.g.. 1 Banana)=0.05euro from the market price it has been taken the 20% off considering the great amount of quantity food bought and than we bought directly the food from the locals framers (when is possible).

So the result is 0.50 euro -20%= 0.30euro The same for the water, it has been find the price on 10 liter of water and it has been calculated to serve 0.5 liter of water per meal, the result cost is:0,05euro It has been calculated also the cost of the salary divided for the numbers of meals, to find out what is the unit cost for meal is 0,18euro 1200/6600 =0,18euro To calculate the average salary of one person it has been assumes a canteen is made by 10 person (but it can be more) with a salary of 120 Euro taking in account the average salary and minimum salary in Uganda.

The unit cost of one meal is: 0.30+0,05+0,0.08 = 0.43euro the cost of the labor is: 0,18euro

161

To calcultaed the final costi t hasbeen use this formula

[(LD+MP+Extra)+10%]+10%= ?

LD= Cost of directlabour MP= Cost of directmetherials Plus the 10% to rapresent the fixcost and onother 10% to cover the risk and the revenue.

The result is: 0.73 round off 0.80cents for meal.

Considering that for an in expensive restaurant the cost is 2.16 Euros the price is quite acceptable (http://www.numbeo.com/cost-of-living/city_result. jsp?country=Uganda&city=Kampala&displayCurrency=EUR)

14.8 Projected Balance Sheet The following table represents the Project Balance Sheet .

162

Income Statement - 12 Months Month 1

Month 2

No of Dishes Sales per meal

O

25

40

60

90

90

90

90

90

90

90

90

No of Dishes Sales per month

0

1500

2400

3600

5400

5400

5400

5400

5400

5400

5400

5400

0.8

0.8

0.8

0.8

0.8

0.8

0.8

0.8

0.8

0.8

0.8

0.8

O

O

O

O

O

O

O

O

O

O

O

O

Total Sales per meal

0.0

20.0

32.0

48.0

72.0

72.0

72.0

72.0

72.0

72.0

72.0

72.0

676.0

Total Sales per day

0

40

64

96

144

144

144

144

144

144

144

144

1,352

Total Sales per month

0

1,200

1,920

2,880

4,320

4,320

4,320

4,320

4,320

4,320

4,320

4,320

40,560

Food

0.000

Water

0.000 0.000

7.750 1.250

12.400 2.000

18.600 3.000

27.900 4.500

27.900 4.500

27.900 4.500

27.900 4.500

27.900 4.500

27.900 4.500

27.900 4.500

27.900 4.500

262 42

2.000

3.200

4.800

7.200

7.200

7.200

7.200

7.200

7.200

7.200

7.200

68

11

18

26

40

40

40

40

40

40

40

40

372

22.000

35.200

52.800

79.200

79.200

79.200

79.200

79.200

79.200

79.200

79.200

743.600

Period Starting

Price Other

Month 3 Month 4 Month 5 Month 6 Month 7 Month 8 Month 9 Month 10 Month 11 Month 12 Totals 845 50700 0.8 O

Unitary Cost of Goods (euro)

Fuel

0

Other Total Cost of Goods Sold per meal

0.000

Total Cost of Goods Sold per day

0.000

Total Cost of Goods Sold per month

Monthly Gross Profit

0.000

660.000 1,056.000 1,584.000 2,376.0002,376.000 2,376.000 2,376.0002,376.000 2,376.000 2,376.000 2,376.000 22,308.000

0

540

864

1,296

1,944

1,944

1,944

1,944

1,944

1,944

1,944

1,944

18,252

Soalr Energy

300

25

25

25

25

25

25

25

25

25

25

25

630

Telephone

5

5

5

5

5

5

5

5

5

5

5

5

60

Rent Fridge/freezer

16

16

16

16

16

16

16

16

16

16

16

16

192

WIP Membership

150

Improve Stoves

210

0

0

0

0

0

0

0

0

0

0

0

210

Rent Tv/Radio

115

115

115

115

115

115

115

115

115

115

115

115

1,380

Utilities

300 50 0

0 720 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

0 1,200 0

300 50 12,240 0

Operating Expenses

150

Advertising Water and garbage

0

0 720 0

11.50

11.50

11.50

11.50

11.50

11.50

11.50

11.50

11.50

11.50

11.50

11.50

138

Professional fees

15

15

15

15

15

15

15

15

15

15

15

15

180

Training and development

350

Bank charges

2

2

2

2

2

2

2

2

2

2

2

2

24

Donkey Cart

100

10

10

10

10

10

10

10

10

10

10

10

210

Total Operating Expenses

1,625

925

925

1,405

1,405

1,405

1,405

1,405

1,405

1,405

1,405

1,405

16,114

Operating Income

(1,625)

(385)

(61)

(109)

540

540

540

540

540

540

540

540

2,138

Hay Baskets Salaries

350

Interest income (expense)

0

Other income (expense)

0

Total Nonoperating Income (Expense)

0

0

0

0

0

0

0

0

0

0

0

0

0

Income (Loss) Before Taxes

(1,625)

(385)

(61)

(109)

540

540

540

540

540

540

540

540

2,138

Income Taxes

0

Net Income (Loss)

(1,625)

(385)

(61)

(109)

540

540

540

540

540

540

540

540

2,138

Cumulative Net Income (Loss)

(1,625)

(2,009)

(2,070)

(2,178)

(1,639)

(1,099)

(560)

(20)

520

1,059

1,599

2,138

2,138

Fig.63

0

15 Project evidences 15.1 Nando's website Nando’s is very famous worldwide for its vast variety of foods and various other products like jams and sauces. As Nando’s offers an online shopping option the website is used by vast number of users. This web site platform can be utilized for spreading awareness about the CookEat. Whenever an online purchased is made at that time certain amount of money from that purchase will go in donations to start new projects like CookEat. This will generate the sense on contribution among Nando’s user.

The website also offers an option where users can directly donate to start new projects like CookEat at other places

164

Fig.64

165

15.2 brand name and logo COOKEAT the service got its name from the fact that it caters two main issues 1 cooking food by avoiding burning wood and making use of sustainable energies and 2 providing clean and healthy dining area to people in Katooke Village Uganda. The colours use in the logo are taken from the flag of Uganda for establishing the strong connection between canteen and people in Uganda 3x

4x

10x

5x

3.5x

6x 1x 1.5x

15x

20x

2.5x

5x

2.5x

6x 1x 1x 3x 10x

166

2.5x

2x

font and color scheme corporate typeface

cookeat abcdefghijklmnopqrstuvwxyz powered by nando’s abcdefghijklmnopqrstuvwxyz

BOLD

bebas abcdefghijklmnopqrstuvwxyz 1234567890

LIGHT

Helvetica57-Condensed ABCDEFGHIJKLMNOPQRSTUVWXYZ abcdefghijklmnopqrstuvwxyz 1234567890

color palette

167

168

05 CONCLUSION 169

16 Project considerations SDO SET PRIORITIES Sustainability Design-Orienting Toolkit is an efficient method for understanding and explaining the priorities that the PSS has to consider. both Environmental and Socio-Ethical.

16.1 enviromental SUSTAINABILITY System life optimization Is directly related to the business strategy and it is one of the most important targets.

Community rents and shares all the required appliances. In this case the company takes the entire responsibility for the maintenance and repairs of the rented appliance.

Resource reduction The waste generates from agricultural sector is utilized by transforming it into organic waste.

This organic waste is a key ingredient for making biomass energy.

Waste minimization and valorization The use of natural resources like wood is avoided at every possible stage. This natural resource is replaced by the use of biomass energy.

Toxicity reduction Due to the use of solar panels for generating electricity and replacing the conventional stoves by improved stove which works on smokeless briquettes the toxicity level is considerably reduced. People are no longer exposed to the dangerous smoke and they can breathe in smokeless air.

Conservation/ bio compatibility Conservation and bio compatibility is achieved by encouraging the use of renewable energy such as solar energy and using smokeless briquettes produced from the waste generated through agricultural activities.

Transportation and distribution reduction The CookEat is placed in well strategic position. The transportation and distribution cost is reduced as almost everything that is required for running the canteen is produce locally.

170

Environmental Radar

System life optimization H

Toxicity reduction H

Resources reduction m

h Waste minimization and valorization

Fig.65

l

Conservation/ bio compatibility

l Transportation reduction

Priority n=No , l= low , H= high 171

Social- ethical RADAR

Improve employment and working condition m

Favor integrate weaker m and marginalized

l Enable responsible and sustainable consumption

Fig.66

172

h

Empower valorization/ local resources

h

Improve socialcohesion

m Improve equity and justice in relation to stake holders

Priority n=No , l= low , H= high

16.2 soCIO-ETHIC SUSTAINABILITY Improve employment and working conditions This priority is very important this not only improve the working conditions of the people but also make their life comfortable. Women and children now no longer need to go in search of wood as briquettes are used instead of wood for cooking. Workshops are organized for people to give them training for making these briquettes by themselves.

Favor and integrate weaker and marginalized This PSS offers the opportunity to people for using the service at affordable price to the payment system is kept in such a way that the user can pay monthly or weakly depending on his economic situation .This way the service is accessible to everyone in the community Enable responsible and sustainable consumption Sharing resources and equipment’s people experience the value of resources and tend to reduce the waste. Sharing generates the value of responsibility and respect for each other Empower valorization/ local resources Locally grown vegetables will be used in the canteen this gives opportunity to farmers to learn some money.

Improve social-cohesion The participation of local community is very important to improve social cohesion. Equal priority is given to women and men at every stage and encouragement to female community is given for their more involvement.

Improve equity and justice in relation to stake holders All the jobs opportunities available at CookEat will be equally divided between men and Women without any gender discrimination

173

16.3 REPLICABILITY IN OTHER COUNTRIES? The CookEat PSS according to its Socio environmental aims and structure considers its partners and users as the core if the service. To replicate this PSS at other cities or countries a very important factor is to identify the scope and area of action in terms of living standards of the people, the problems they are facing in cooking, the economic condition on the people, collaborators availability and their roles etc.

These data can give a first overview of the social condition of the area, and will help to understand potentialities and resources of its inhabitants, as well as if there is a possibility to start from existing activities or if everything will be a new project. The possibility to start from something existent can be a good solution for the start-up, to ensure an economical investment, but mainly to guarantee the trust ability of the service. On the other hand considering starting a comple­tely new service experience can be good option in terms of involving local community as well as associations, co-designing the service with specific attention to community.

The CookEat service is collaborative in its nature lack of interest in terms of investment among the big partners can be an obstacle in replicating this service at other places. As the service involves the use of solar panels geographical location also plays an important role if this service has to be replicate. Moreover people’s participation is very necessary in order to give the momentum to this service. For establish the canteen at other places big companies need to give their support to develop the infrastructure and easy access to the resources.

16.4 FUTURE IMPLEMENTATIONS CookEat is collaborative in its nature so if, this kind of service has to be implementing at other places then it is necessary to motivate big companies and suppliers to get involved in such project and support it finically. For start-ups like CookEat it is extremely important to have the proper infrastructure and this can be provides by this companies. Partnership can be offered to these companies in order to make them invest in the projects.

In the example of CookEat service Nando’s plays a key role as an investor and as a partner.

The popularity of the brand helps to give the service the needed boost and apples to people.

This key factor can be further utilize to generate revenue funding’s for starting services like CookEat. Nando’s web site gives platform to its user to donate for such project.

Involving local communities is as important as the involvement of big companies. Local people are the one who is going to use and experience the service at first. Providing a quality and affordable service to this customer segment will assure the future of these services.

Services like CookEat cater the daily eating activities of people. In addition to these services can gets involved in providing food on ceremonies like marriages, parties or other social gathering. Collaborating with school to serve food for school kids is also a potential option to start the service. All this opportunities are very important for implementing such services at other places.

174

175

Bibliography Energy accessinAfrica:Challengesahead Abeeku Brew-Hammond The Energy Center,KNUST,Kumasi,Ghana. (energy policy) Energy povertypoliciesintheEU:Acriticalperspective (energy policy) Rural electrification: Optimising the choice between decentralized renewable energy sources and grid extension Sadhan Mahapatra, S. Dasappa, Indian institute of science banglore india 2012 (Energy for Sustainable Development) Assessment and evaluation of PV based decentralized rural electrification: An overview Renewable and Sustainable Energy Reviews 14 (2010) Smart and Just Grids for sub-Saharan Africa:Exploring options Renewable and Sustainable Energy Reviews20(2013) Sustainable Energy for all, november 2011 The Solar Transitions Project and the interest in the transfer of lessons from India Kolkata, February 12, 2010 Poor people’s energy outlook 2012, Practical action Energy: power that transforms lives,Practical action Smoke: The killer in the kitchen, Practical action Sustainable Energy for ALL Energy Rapid Assessment and Gap Analysis,Uganda Final Draft June 2012 Reducing food poverty by increasing agricultural sustainability in developing countries, Agriculture, Ecosystems and Environment 95 (2003) HIGH IMPACT OPPORTUNITY: Universal Adoption of Clean Cooking Solutions ,sustinable energy for all Developing Nations to Get Clean-Burning Stoves By JOHN M. BRODER September 20, 2010 Economic evaluation of the improved household cooking stove dissemination programme in Uganda, by Helga Habermehl ,Eschborn, February 2007 Solutions for Sustainable Agriculture and Food Systems, 18 September 2013 Global Alliance for Clean Cookstoves Uganda Market Assessment, March 2012 Briquette Businesses in Uganda, By Hamish Ferguson February 2012

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Webliography https://energypedia.info/wiki/Uganda_Energy_Situation#Energy_Situation http://www.worldenergy.org http://en.openei.org/wiki/Uganda http://www.reegle.info/countries/botswana-­‐energy-­‐profile/UG http://en.openei.org/apps/SWERA/?active=Uganda http://www.iea.org/stats/index.asp http://www.world-nuclear.org/info/Energy-and-Environment/Sustainable-Energy/ http://www.ijsrp.org/research-paper http://ei.lehigh.edu/learners/energy/impacts1.html http://www.thethirdindustrialrevolution.com http://environment.nationalgeographic.com/environment/global-warming/biofuel-profile http://www.biofuel.org.uk http://www.worldenergyoutlook.org http://nexus.som.yale.edu/design-selco/sites/nexus.som.yale.edu.design-selco/files/imce_ imagepool/IndianRuralElectrification.pdf http://pure.au.dk/portal-asb-student/files/32676290/Thesis_SusanneSchwan.pdf http://www.stepin.org http://www.leverduredelmioorto.it http://cases.growinginclusivemarkets.org http://www.sustainable-everyday http://leadenergy.org http://theenergycollective.com http://sustainablecitiescollective.com http://pubs.iied.org http://leadenergy.org http://www.cleancookstoves.org http://solarcooking.wikia.com http://leadenergy.org

177

List of Figures Fig.1 PSSs classification,adaptation from Ceschin Fig.2 PSSs classification,adaptation from Ceschin Fig.3 Food system in context to enviormental,social and economic health fig.4 inequility between gender Fig.5 effects of malnutritio in africa Fig.6 The woman cooking on an open air camp fire Fig.7 chilrens carrying wood on head Fig.8 The woman (with her son on the back) cooking with typical firewood stove Fig.9 Food potential interventions for the reduction of exposure to indoor air pollution Fig.10 World atmospheric concentration of co2 and average global temprature change ,source: temperature data are from NASA (2013),co2 concentrarion data from noaa Earth system reserch laboratory.

Fig..11 use of solar energy in developing countries Fig.12 poverty in africa Fig.13 solar energy Fig.14 Note: TWh terawatt-hours Sources: BNEF (2013), Frankfurt scholl UNEP collaborating center and bloomberg new energy finance (2012) and IEA data analysis Fig.15 killer smoke in the kitchen Fig.16 Msds design process Fig.17 system map Fig.18 Interaction Story-spot Fig.19 offering diagram Fig.20 Stakeholder motivation matrix Fig.21 the interaction table ( Story-Board) Fig.22 Kampala, the capital city Fig.23 Kampala, the capital city Fig.24 Wakiso District, Central Region, Uganda Fig.25 Typical households in Wamala Zone Fig.26 Transportation in kattoke village Fig.27 Transportation in kattoke village Fig.28 women in kattoke village Fig.29 staple food in katooke village Fig.30 women cooking on an open air camp fire Fig.32 Pans on the clay/rock hovend Fig.33 women in katooke Fig.34 Children collecting water and carrying it on the head.

Fig.35 women and Childrens collecting water Fig.36 prepration of meal by pealing banana leaves Fig.37 women normally beans for lunch 178

25 27 36 39 41 42 44 45 46

49 50 53 55 57 59 65 71 72 73 74 75 82 82 83 85 86 86 87 87 88 88 89 89 90 90 91

Fig.38 - Men in katooke Fig.39 - childrens watting in cue for food Fig.40 - The husband is the head of the household who will always wait to be served, since it is considered uncouth for a man to engage in food preparation which is an activity for women and girls.

Fig.41 - Women cooking,using firewood stove Fig.42 - children in kattoke Fig.42 - Current potential market for cook stove Fig.43 - Current potential market for cook stove Fig.44 - Available fuel and cost Fig.44 - Current cook stove market Fig.45 - Institutional stove Fig.45 - Indoor Air Pollution in Uganda Fig.46 - Africa Annual Flat Plate Tilted at Latitude Fig.47 - Fuel prices Fig.48 - process of briquttes making Fig.49 - Map of wood fuel supply-consumption balance categories (FAO 2006) Fig.50 system map , for study case solae mosaic Fig.51 system map , for study case Eight 19’s Indigo solar Fig.52 system map , for study case solar sister Fig.53 system map , for study case potential energy Fig.54 system map , for study case Schefler community kitchen Fig.55 system map , for study case M-farm Fig.56 life process of briquttes Fig.57 offering diagram Fig.58 Stakeholder motivation matrix Fig.59 system map Fig.60 Story board Fig.61 Interaction story spot Fig.62 Business Model Generation for 2 years Fig.63 Project balance sheet Fig.64 Concept evidence ,Nando’s website Fig.65 Enviormental radar diagram Fig.67 Socio-ethical diagram

91 91 92 92 92 93 94 95 96 97 103 105 113 114 116 119 121 123 126 127 129 131 139 143 146 149 153 163 167 168 174 176

179