Proyecto PDD – cocinas limpias en zona rural de Pacho (Cundinamarca)

Abstract

This project is formulated as an applied technical proposal aimed at mitigating climate change in the rural residential sector by reducing the consumption of solid biomass for cooking in households in the municipality of Pacho, undinamarca. From a methodological perspective, the study adopts a quantitative approach to estimating greenhouse gas (GHG) reductions, complemented by a descriptive analysis of social impacts and economic feasibility. The intervention proposes the progressive adoption of improved biomass cookstoves with chimneys (Improved Cookstoves – ICS), accompanied by a structured Monitoring, Reporting, and Verification (MRV) system, aligned with the guidelines of the Gold Standard – TPDDTEC (Gold Standard, 2021). The project's unit of measurement corresponds to tons of carbon dioxide equivalent (tCO₂e) avoided as a result of reduced firewood consumption and the substitution of the non-renewable fraction of biomass, with annual monitoring and periodic verifications according to applicable methodologies (UNFCCC, 2022). The geographic area encompasses rural communities within the municipality of Pacho, located approximately at coordinates 5.1370° N, −74.1590° W (WGS84/EPSG:4326). In this area, traditional wood-burning stoves remain the primary cooking technology, a situation consistent with national statistics that demonstrate the continued use of biomass in dispersed rural areas (DANE, 2023). Based on this context, the definition of a baseline for traditional cooking practices is justified, characterized by significant firewood consumption, the simultaneous use of other technologies (stacking), and associated emissions of CO₂, CH₄, and N₂O. The intervention, therefore, is structured around a real and verifiable need, considering energy, environmental, and social dimensions. Operationally, the project comprises five main components: (i) identification and selection of beneficiary households; (ii) installation of technically validated improved stoves; (iii) practical training in safe and efficient use and basic maintenance; (iv) After-sales service with scheduled technical visits and availability of critical spare parts; and (v) operation of a robust MRV system. Local governance will be coordinated with community leaders and Community Action Boards, who will support maintenance scheduling, the recording of incidents, and the management of a documented channel for complaints and suggestions, in accordance with the social and environmental safeguards of the adopted standard (Gold Standard, 2021). This participatory approach aims to strengthen technological ownership and reduce the risk of abandonment. The MRV system is based on the triangulation of three complementary technical tools. Therefore, three-day Kitchen Performance Tests (KPT) will be applied to measure the actual firewood consumption per household by weighing it before and after use. Second, Stove Use Monitors (SUMs) will be installed on a rotating sample of stoves to record temperature curves and verify the frequency and duration of effective use. On the other hand, structured surveys will be used to document existing technologies, frequency of use, maintenance, and household satisfaction. The use of digital forms with photographic records, timestamps, and quality controls will reduce measurement errors and strengthen data traceability, in accordance with validated protocols for clean cooking projects (ISO, 2019); (UNFCCC, 2021). The sample design will adopt a stratified scheme based on technology type, household size, and fuel access conditions, selecting a follow-up panel with previously documented replacement criteria. Sensor rotation and the semi-annual repetition of KPT campaigns will improve statistical precision and reduce uncertainty in critical parameters, especially base fuelwood consumption (FC_BL) and displaced fraction (f_d). Therefore, this approach adheres to the principle of methodological prudence, avoiding overestimations and ensuring consistency with the AMS-II.G methodology (UNFCCC, 2022). The ex-ante estimate projects a preliminary reduction range of between 500 and 2,500 tCO₂e per year for coverage of up to 1,000 households, equivalent to 0.5–2.5 tCO₂e per household per year, depending on usage patterns, observed actual efficiency, and the regional value of the non-renewable biomass fraction (fNRB), calculated using the TOOL30 tool (UNFCCC, 2020). In a seven-year baseline scenario, the project could achieve cumulative reductions of approximately 9,400 tCO₂e, a magnitude consistent with similar-scale community interventions. From an economic perspective, the feasibility analysis indicates that the estimated unit cost of an installed stove is approximately COP 1,000,000 per household. Given that the average monthly rural income in Cundinamarca is roughly between COP 900,000 and 1,200,000 (DANE, 2023), the cost of the stove represents between 83% and 111% of the average monthly income. It is worth noting that this relationship demonstrates that adoption without financial support mechanisms would be limited, reinforcing the need for co-financing schemes. Potential income derived from the sale of emission reductions could cover between 11% and 19% of the total projected investment, confirming that the voluntary carbon market is a complementary mechanism, but not sufficient on its own to guarantee financial sustainability. Finally, the project incorporates co-benefits aligned with the Sustainable Development Goals, particularly SDG 7 (affordable and clean energy), SDG 3 (good health and well-being), SDG 5 (gender equality), and SDG 13 (climate action). Therefore, a reduction in exposure to indoor smoke, time savings in firewood collection (an activity frequently undertaken by women and adolescents), and improved cooking safety are expected. Furthermore, beyond climate mitigation, the proposal integrates environmental, social, and economic dimensions, establishing itself as a technically sound and methodologically consistent alternative for the transition to cleaner cooking solutions in rural areas.