A Clean Cooking Revolution: Why LPG is the Answer to Kenya’s Cooking Transition Strategy

Kenya has taken a bold and commendable step toward clean cooking solutions with the launch of the Kenya National Solutions in Developing Cooking Transition Economies Strategy 2024 – 2028. This strategy sets an ambitious goal to increase clean cooking penetration from 24% to 70% by 2028, and if executed correctly, it could revolutionize the way Kenyans cook their meals. The strategy, however, is not without its challenges. Let's dive into why LPG (Liquefied Petroleum Gas) stands out as the most promising solution, why some regulatory steps are a step in the right direction, and why others need a second look to ensure we don't create unnecessary hurdles on the road to progress.

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LPG: The Golden Child of Clean Cooking

When it comes to clean cooking alternatives, LPG is like that star student who gets straight A’s and wins all the awards. Biogas, ethanol, and electricity have their place in the classroom, but LPG stands out for a few key reasons:

1. It’s Scalable: Unlike biogas, which requires significant upfront infrastructure, or electricity, which is still unreliable in many parts of the country, LPG can be deployed quickly and efficiently.

2. It’s Clean: LPG burns cleaner than traditional fuels like charcoal and firewood, reducing indoor air pollution—a leading cause of respiratory illnesses in Kenya.

3. It’s Convenient: Let’s face it, nobody wants to spend hours tending to a fire when you can simply turn on a gas stove. LPG offers that convenience.

   
   

With the right infrastructure in place, LPG could become the primary cooking fuel for millions of Kenyans, transforming lives and reducing the environmental impact of traditional fuels.

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The Open Tender System (OTS): A Step in the Right Direction

One of the most significant policy changes recently announced is the move to procure LPG through the Open Tender System (OTS). This shift will break the monopoly that has existed in the LPG importation space, making it easier for more players to enter the market. Competition drives innovation and reduces costs, and this is exactly what the LPG market needs to achieve the ambitious goals set out in the cooking transition strategy.

However, breaking the monopoly is just one part of the solution. Distribution and logistics remain the elephant in the room.

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The Distribution Challenge: Let’s Get Real

The reality is that most LPG distribution networks focus on lucrative urban markets, leaving rural and underserved areas in the dust. It’s not enough to have cylinders sitting pretty in Nairobi and Mombasa; we need to get them into every corner of the country.

The government, in collaboration with stakeholders, must make deliberate investments to expand LPG distribution infrastructure into these underserved areas. This means:

• Establishing localized micro-distribution hubs in rural towns and villages.

• Leveraging technology and last-mile logistics solutions to ensure timely deliveries.

• Partnering with community-based organizations to promote LPG adoption.

Without solving the logistics challenge, all the policy changes in the world won’t get us to that 70% penetration target.

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Smaller Cylinder Sizes: Finally, Some Sense!

One of the most progressive moves in the new regulations is the introduction of smaller LPG cylinder sizes—0.5kg, 1kg, and 3kg cylinders. For years, the smallest size available was 6kg, which is simply too expensive for many low-income households. The new sizes make LPG more accessible and affordable, allowing more Kenyans to transition from charcoal and firewood to clean cooking.

Picture this: a family that couldn’t previously afford a 6kg cylinder can now buy a 1kg cylinder to cook their meals. That’s a game-changer.

However, introducing smaller sizes is only half the battle. We need to ensure these cylinders are readily available across the country and that refilling services are easily accessible.

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The Elephant in the Room: Increased Licensing Requirements

Now, let’s talk about one of the more questionable policies in the new regulations—the increase in the number of licensed gas cylinder owners from 30,000 to 70,000. On paper, this might sound like a good way to ensure safety and accountability, but it risks having the opposite effect.

By making it more expensive and complicated to get a licence, we’re discouraging new entrants into the market. Instead of opening up the sector, we’re creating an environment where only a few big players can afford to operate, monopolizing the space even further.

What we should be doing is finding ways to reduce barriers to entry, encourage small businesses and entrepreneurs to join the LPG distribution chain, and expand the market to reach more consumers.

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Limiting Operating Hours: Are We Serious?

Another head-scratching regulation is the restriction on refilling LPG cylinders between 6 am and 6 pm. In a country that’s been pushing for a 24-hour economy, this regulation feels counterproductive.

Imagine running out of gas at 7 pm and not being able to refill until the next morning. That’s a major inconvenience for consumers and a missed opportunity for businesses.

If we’re serious about increasing LPG penetration, we need to make refilling services available around the clock. Instead of limiting operating hours, the focus should be on ensuring safety standards are met regardless of the time.

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Final Thoughts: A Recipe for Success

Kenya’s Clean Cooking Transition Strategy is ambitious and necessary, but to achieve the 70% penetration target by 2028, we need to address the real challenges head-on:

• Distribution and logistics must be a priority. Let’s get LPG to every corner of the country, not just urban centers.

• Smaller cylinder sizes are a great start, but let’s make sure they’re readily available and easy to refill.

• Licensing requirements should encourage more players, not scare them away.

• Operating hours should reflect the reality of a 24-hour economy, not limit access to essential services.

Kenya has a chance to lead the way in clean cooking solutions, but we need to get the recipe right. Let’s ensure we’re stirring the pot in the right direction—with a little common sense and a lot of collaboration, we can make clean cooking accessible to all Kenyans.