Yayasan Humanis dan Inovasi Sosial

Clean Cooking Facilitator

Hivos seeks qualified candidates for the position of Clean Cooking Facilitator.



Nutritious food is highly required for every country, to ensure their human resources are healthy for productive actions. This needs to be ensured both in urban and rural areas. Most of people who live in urban areas, have more access to basic needs, including food, both for direct consumption and also to cook themselves. The access to cooking fuel for urban is not that difficult. However, such views do not apply in the rural areas.

Back in 2007, when Indonesia initiated the shifting from kerosene to LPG program, many villages experience more difficulties to access cooking fuel. While the program leads Government to pull kerosene from the markets, the distribution of LPG does not reach villages, left alone the most remote ones. As the results, many villagers turn to firewood, with their limited knowledge on its impact to their health, time, and livelihood, in particular to women.

In many places at the rural level, firewood becomes the easiest source of energy for cooking, that can be accessed freely by villagers. But for some, they need to walk distances away, just to get firewood. They do not have other choice but to walk further, if they would like to serve food on their table for the family to eat. The technology for cooking with firewood in Indonesia is also various. For some areas with interventions from some NGOs, have been reached by a technology called Improved Cook-Stoves; but most of the areas in Indonesia do not. The idea of improved cook-stoves is to prevent the following:

  1. Health problems for women who cook in the kitchen, with their children. It is common for women to take their children to the kitchen, so they could keep their eye on their children. However, due to the condition of the kitchen (inappropriate ventilation, for instance), as well as the technology used for cooking, smokes from firewood will fill the kitchen, and produce particulate matters that will go to the food, while the smokes will generate problems to their breathing systems;
  2. Improved cook-stoves have higher burning efficiency which leads to less firewood needed for cooking. This will reduce the frequency for women (and possibly children) to walk far in order to get firewood for cooking. Having said that, women could have more time to care for their family, and children could go to school.

Two program of Strategic Partnership in Indonesia, Sustainable Diets for All and Green and Inclusive Energy, are of the views that it is important to highlight the importance of clean cooking, for women, not only to serve their families, but also to use it for income generation. Each of Strategic Partnership program, has its own niche, and if the two niches are exchanged, it may provide more opportunities for women to be more productive in terms of health, time, and also income.



The objectives of the scoping study are the followings:

  1. To identify how clean energy can contribute to sustainable and healthy food production, both at household scale and also at home-industry scale/village scale;
  2. To provide an exchange of information for more women on clean energy, clean cooking, and sustainable food production;
  3. To enable local women to understand on clean cooking and its importance in their daily activities.


Proposed activities

In order to develop the scoping study, the following activities are proposed:

  1. To do scoping study on the link of healthy and green local food processing can be developed into productive use and be up-scaled to the village level;
  2. To conduct cross-learning between SD4ALL partner and Green and Inclusive Energy partners in Central Java on food production and the use of green and inclusive energy;



The facilitator is expected to deliverable the followings:

  1. Introduction, cross-learning sessions including coaching, on clean cooking for relevant Strategic Partnership partners. Every session must produce activity report;
  2. Assessment on the productive use potential, particularly on the food production;
  3. Developing lessons learned from the cross-learning sessions, including its impacts.



The requirements for this position are the followings:

  1. The Candidate must be a team or organization;
  2. The Candidate must have vast experience in clean cooking, especially on productive use of energy at household and village level;
  3. The Candidate must have experience on clean cooking for 3 years;
  4. Provides a proposal on how the cross-learning will be conducted, including the budget, CVs of people involved in the work.