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| Indexado |
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| DOI | 10.3390/SU12114790 | ||||
| Año | 2020 | ||||
| Tipo | artículo de investigación |
Citas Totales
Autores Afiliación Chile
Instituciones Chile
% Participación
Internacional
Autores
Afiliación Extranjera
Instituciones
Extranjeras
Interventions in the clean cooking sector have focused on improved biomass stoves in a bid to address household air pollution (HAP) in low- and middle-income countries. These initiatives have not delivered adequate health and environmental benefits owing to the less than optimal performance of improved biomass stoves. There is an urgency to transition communities to cleaner cooking systems such as liquefied petroleum gas (LPG) to reduce the prevalence of HAP. Adoption of LPG also has challenges. This case-control cross-sectional study with 510 households examines how affordability, accessibility, and awareness (3As) are associated with LPG adoption in rural poor households of Andhra Pradesh, a state of India. Using binomial logistic regression analyses, the study examines the association of 3As with LPG adoption, adjusting for demographic predictors. Results show disparities in LPG adoption owing to affordability, accessibility, and awareness. Household income is positively associated with LPG adoption. Easy availability of biomass deters households from adopting LPG. Concerns for LPG safety reduces likelihood of LPG adoption. On the other hand, attending awareness campaigns on clean cooking benefits is strongly associated with LPG adoption. Awareness drives, primarily targeted marketing campaigns, could help expand LPG coverage among poorer households. This paper offers insights into the determinants of clean fuel adoption with implications for resource-poor settings across the world to advance energy justice and address energy poverty.
| Ord. | Autor | Género | Institución - País |
|---|---|---|---|
| 1 | Kumar, Praveen | Hombre |
BOSTON COLL - Estados Unidos
Boston College - Estados Unidos |
| 2 | Dover, Robert Ethan | Hombre |
UNIV PENN - Estados Unidos
University of Pennsylvania Carey Law School - Estados Unidos |
| 3 | Iriarte, Antonia Diaz-Valdes | Mujer |
Universidad Mayor - Chile
|
| 4 | Rao, Smitha | - |
BOSTON COLL - Estados Unidos
Boston College - Estados Unidos |
| 5 | Garakani, Romina | Mujer |
BOSTON COLL - Estados Unidos
Boston College - Estados Unidos |
| 6 | Hadingham, Sophia | Mujer |
Thom Boston Metro Early Intervent - Estados Unidos
Thom Boston Metro Early Intervention - Estados Unidos |
| 7 | Dhand, Amar | Hombre |
Harvard Med Sch - Estados Unidos
Northeastern Univ - Estados Unidos Brigham and Women's Hospital - Estados Unidos Northeastern University - Estados Unidos |
| 8 | Tabak, Rachel G. | Mujer |
WASHINGTON UNIV - Estados Unidos
Washington University in St. Louis, George Warren Brown School of Social Work - Estados Unidos |
| 9 | Brownson, Ross C. | Hombre |
WASHINGTON UNIV - Estados Unidos
Washington University in St. Louis, George Warren Brown School of Social Work - Estados Unidos Washington University School of Medicine in St. Louis - Estados Unidos |
| 10 | Yadama, Gautam N. | Hombre |
BOSTON COLL - Estados Unidos
Boston College - Estados Unidos |
| Fuente |
|---|
| Fogarty International Center |
| National Institutes of Health |
| National Cancer Institute |
| National Cancer Institute of the National Institutes of Health |
| National Institute of Diabetes and Digestive and Kidney Diseases |
| Centers for Disease Control and Prevention |
| National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health |
| National Institutes of Health (NIH) Common Fund |
| Clean Cooking Implementation Science Network (ISN) |
| Fusion Energy Sciences |
| Foundation for Ecological Security |
| Agradecimiento |
|---|
| This study is funded by the Clean Cooking Implementation Science Network (ISN) led by the Fogarty International Center (FIC) with support from the National Institutes of Health (NIH) Common Fund. This study was also supported by the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health (award numbers P30DK092950 and P30DK020579), the National Cancer Institute of the National Institutes of Health (award number 1P50CA244431), and the Centers for Disease Control and Prevention (Cooperative Agreement number U48DP006395-01). The content is solely the responsibility of the authors, and does not necessarily represent the official view of the funders. |
| Funding: This study is funded by the Clean Cooking Implementation Science Network (ISN) led by the Fogarty International Center (FIC) with support from the National Institutes of Health (NIH) Common Fund. This study was also supported by the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health (award numbers P30DK092950 and P30DK020579), the National Cancer Institute of the National Institutes of Health (award number 1P50CA244431), and the Centers for Disease Control and Prevention (Cooperative Agreement number U48DP006395-01). The content is solely the responsibility of the authors, and does not necessarily represent the official view of the funders. |