The main objective of this study was to determine the state of cooking in Kenya at the household level to establish baseline indicators for the cooking sector, raise the conceptual understanding of the cooking sector among stakeholders, attract strategic private and public investments and guide the process of policy formulation.

The report covers the following chapters: 1) Overview of the cooking sector; 2) Relevant policies and regulations; 3) Social, health and environmental costs; 4) Barriers and M&E metrics; 5) Conclusion and call to action.