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BANGLADESH
NEPAL
SRILANKA VIETNAM
CAMBODIA
PHILIPPINES
INDONESIA
ARECOP
CHINA
EXCHANGE OF INFORMATION
EXCHANGE OF EXPERTS
SHARING OF RESOURCES
CAPACITY BUILDING THROUGH TRAINING
EXCHANGE OF EXPERIENCES THROUGH SEMINAR, WORKSHOPS, ETC.
R&D AND PILOT PROJECTS
PARTNERS
INDIA BHUTAN
PAKISTAN
MYANMAR
LAO
THAILAND
PARTNERSPARTNERS
PARTNERS
PARTNERS
Asia Regional Kitchen ImprovementASIAN KITCHENS• Kitchen conditions
– Poor layout and general conditions of kitchens in many Asian countries.
– Least paid attention to compared to other parts of the house
– Concerns from the point of view of health --Environmental conditions at HH level and in the neighbourhood remained under recognized)
Regional Kitchen Improvement• In 1993, ARECOP began to pursue the idea of integrating KI with ICS
programs• Development of kitchen improvement module - in cooperation with Lund
Center for Habitat Studies of Sweden and RCAICE-HAU. • Asia regional training and workshop was organized in 1996
– designed to furnish participants with understanding and skills to analyze kitchens and initiate kitchen improvement activities (see Table 1: Kitchen Improvement Framework)
• Regional workshop on kitchen improvement, indoor air pollution and health (2003)
– review the status of kitchen improvement programs in the region and in order – determine the direction of future kitchen improvement programs, specifically on the follow ups
of earlier efforts, i.e. the continuation of regional and national initiatives on KI.
• Subsequent to the workshop and training there have been a number of country level follow ups: trainings conducted in Nepal,. Sri Lanka and Bangladdesh;
– country level pilot projects conducted in Nepal, Bangladesh and Sri Lanka; – Action research conducted in Nepal (see description of country level KI activities
in the later sections).
OBSERVEDISCOVER THE KITCHEN ( boundaries, contents and uses of the kitchen)
• Safety • health/hygiene• comfort • energy efficiency
• Culinary activity chain• The link between the
kitchen and the house• The status of the
kitchen• Cultural beliefs
surrounding the kitchen• Understanding a kitchen
beyond walls
•Observatory exercise (location, physical qualities). •Sketches (dimensions, windows, doors, equipment, furniture and stoves, kitchen functions. •Positive and negative aspects of the kitchen
ANALYZE
• READING THE KITCHEN• Learning to treat the kitchen as a factory• Seeing and understanding various flows (energy, matter, actors, objects)• Climate• Function analysis• Space use• Working ergonomics
System analysis kitchen as a complex system which consists of subsystems (solid waste subsystem, a fuel subsystem, an air subsystem and a water subsystem).
• Understanding the by product of kitchen activities
• Assessment of indoor air quality
MEASURING THE KITCHEN
•measurements were made on the number of•meals cooked, no of people fed and the time spent for each activity . •indoor and outdoor temperature, humidity, wind speed and direction and CO
• Identifying subsystems• Context and contingencies• Requirement and design criteria• Priority setting• Kitchen improvement plan• Communicating ideas to kitchen
owners
DESIGN APPLICATION AND CHANGING REALITY
Bangladesh
• “Reduction of Exposure to Indoor Air Pollution through Household Energy and Behavioral Improvement”
• VERC, Winrock International, Concern Worldwide • main components of intervention on ICS introduction,
behavioural improvement and indoor air pollution monitoring.
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