ISO/TR 19915:2023

недоступно на русском языке

Текущий статус : Опубликовано

	Формат	Язык
std 1 166	PDF + ePub
std 2 166	Бумажный

CHF166

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Тезис

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.

Общая информация

Текущий статус
: Опубликовано

Дата публикации
: 2023-11

Этап
: Опубликование международного стандарта [60.60]
Версия
: 1
Технический комитет :
ISO/TC 285

ICS :
97.040.20
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