ISO/TC 285/WG 4 - Social impacts

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.