ISO/PAS 16617:2024
(Main)Clean cookstoves and clean cooking solutions — Guidance for evaluation
Clean cookstoves and clean cooking solutions — Guidance for evaluation
This document provides guidance for examining evaluation instruments that assess cooking systems. The goal is to ensure that a cooking system evaluation instrument achieves its objectives and is fit for a particular purpose. Doing so means recognizing that the stove is one part of a series of complex and interacting systems, many of which are variable. The document includes procedures to ensure that: — an evaluation instrument captures the necessary input measures at an appropriate level of detail and quality; — outputs from the evaluation instrument are accurate, repeatable, reproducible, and appropriate for assessing the stated outcome. The document also provides guidance to interpret the outputs of an evaluation instrument when reporting. The document does not specify test methods nor recommend pre-determined procedures or benchmarks of performance (also known as tiers).
Fourneaux et foyers de cuisson propres — Lignes directrices pour l'évaluation
General Information
Standards Content (Sample)
Publicly
Available
Specification
ISO/PAS 16617
First edition
Clean cookstoves and clean cooking
2024-08
solutions — Guidance for evaluation
Fourneaux et foyers de cuisson propres — Guide d'évaluation
Reference number
© ISO 2024
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Multiple aspects of cooking systems . 3
5 System identification . 4
5.1 System identification overview .4
5.2 System of action . .5
5.3 System of desired impact .5
5.4 Implications of system choice .5
6 Determining fitness for purpose . 6
6.1 Validity and relevance .6
6.2 Situational appropriateness or contextuality .6
6.3 Transparency and traceability .6
7 Quantifying variability . 7
7.1 General .7
7.2 Reporting experimental error and uncertainty .7
7.3 Variability due to critical inputs .8
7.4 Combining sources of variability .8
8 Reporting single-outcome evaluation . . 8
9 Reporting multi-outcome evaluation . 9
Bibliography .11
iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 285, Clean cookstoves and clean cooking
solutions.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
Introduction
The significance of standardization in the cookstove sector is well established. In addition to the documents
published by ISO, there are many other “evaluation instruments” in existence throughout the world, covering
different aspects of clean cookstoves and clean cooking solutions. These various evaluation instruments
(standards, protocols, test methods, etc.) serve a multitude of purposes by examining a range of different
metrics.
Determining the pros and cons of each evaluation instrument can be challenging. To address this gap, this
document provides guidelines to assist in assessing and identifying which evaluation instrument is most
appropriate to address the specific needs of a particular situation. This guidance is intended to better inform
stakeholders in order to ensure that the end product is fit for purpose in a holistic sense.
v
Publicly Available Specification ISO/PAS 16617:2024(en)
Clean cookstoves and clean cooking solutions — Guidance for
evaluation
1 Scope
This document provides guidance for examining evaluation instruments that assess cooking systems. The
goal is to ensure that a cooking system evaluation instrument achieves its objectives and is fit for a particular
purpose. Doing so means recognizing that the stove is one part of a series of complex and interacting
systems, many of which are variable.
The document includes procedures to ensure that:
— an evaluation instrument captures the necessary input measures at an appropriate level of detail and
quality;
— outputs from the evaluation instrument are accurate, repeatable, reproducible, and appropriate for
assessing the stated outcome.
The document also provides guidance to interpret the outputs of an evaluation instrument when reporting.
The document does not specify test methods nor recommend pre-determined procedures or benchmarks of
performance (also known as tiers).
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO/TR 21276, Clean cookstoves and clean cooking solutions — Vocabulary
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO/TR 21276 and the following apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
cooking system
combination of cookstove (3.2), fuel, cooking equipment, cooking environment (including ventilation (3.16))
and cooking practice
[SOURCE: ISO/TR 21276:2018, 3.5.4]
3.2
cookstove
appliance primarily employed for the cooking of food, but which can also be employed for space or water
heating, or other purposes
[SOURCE: ISO/TR 21276:2018, 3.1.7]
3.3
correlative relationship
relationship between a proxy metric (3.10) and the desired outcome (3.5), both of which are relevant to the
system of desired impact (3.15)
3.4
critical input
aspect of a system (3.13) that affects the value of a measured performance metric (3.9), and that can vary
throughout a system of desired impact (3.15)
3.5
desired outcome
outcome that the evaluator wishes to achieve in the system of desired impact (3.15)
3.6
evaluation instrument
specified methodology of measuring or collecting data using a documented procedure
Note 1 to entry: The term evaluation instrument is akin to “test method”, “protocol”, or “evaluation tool”.
Note 2 to entry: An evaluation instrument can consist of a series of different tests or data collection steps.
Note 3 to entry: An evaluation instrument can result in either quantitative or qualitative data, such as representing
physical properties or social measures.
3.7
fitness for purpose
assessment of an evaluation instrument (3.6) ascertaining it is capable of sufficiently meeting the objectives
for which it is to be applied
3.8
mechanistic relationship
predictable connection between the performance metric (3.9) (a measure in the system of action (3.14)) and
the proxy metric (3.10) (a measure in the system of desired impact (3.15))
3.9
performance metric
measurable quantity characterizing the behaviour of the system of action (3.14) with regard to some aspect
of a cooking system (3.1)
3.10
proxy metric
measurable quantity in the system of desired impact (3.15), which is related to the desired outcome (3.5)
3.11
reporting framework
approach to document and disseminate findings from an evaluation instrument (3.6)
3.12
safety
ability of a cookstove (3.2) to be operated at an acceptable level of risk of harm
[SOURCE: ISO/TR 21276:2018, 3.3.22]
3.13
system
collection of elements that can be grouped within a common boundary
3.14
system of action
system (3.13) that is altered by the design of technology, by behaviour change, or an intervention programme
Note 1 to entry: Refer to subclause 5.2 for further information.
3.15
system of desired impact
system (3.13) in which an evaluator wishes to claim that a change has occurred
Note 1 to entry: Refer to subclause 5.3 for further information.
3.16
ventilation
provision of air supply, by natural or mechanical means
Note 1 to entry: Ventilation can have a different interpretation depending on the context. For example, ventilating a
flame to provide fresh air for combustion is distinct from ventilating a room to provide fresh air for its occupants.
4 Multiple aspects of cooking systems
A cooking system is a complex culmination of many components and factors. Cooking systems have various
impacts on a range of different members of society and on the environment. Hence, there are many aspects of
a cooking system that may be assessed using an evaluation instrument. Depending on its intended purpose,
an evaluation instrument may assess part of one or more aspects of a cooking system. A
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