Resumen
This document provides a guidance to evaluate and assess the social impact of improved cooking energy systems.
This document is an informative document, which provides orientation in terms of:
— considerations for stakeholders involved in the cooking sector;
— background information regarding various social impacts resulting from cooking systems;
— example results chains illustrating the simplified and aspirational causal linkages related to energy transitions; and
— descriptive tools and methods to measure direct and indirect social impacts.
The target group for this document is any stakeholder interested in evaluating the impacts of improved cooking, such as: researchers, development organisations, non-governmental organisations, government bodies private sector companies, and donor or investors.
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Informaciones generales
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Estado: PublicadoFecha de publicación: 2023-11Etapa: Norma Internacional publicada [60.60]
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Edición: 1Número de páginas: 47
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Comité Técnico :ISO/TC 285ICS :97.040.20
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