ISO/TR 19915:2023

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.