2. CHINA EXCHANGE OF INFORMATION EXCHANGE OF EXPERTS SHARING OF RESOURCES CAPACITY BUILDING THROUGH TRAINING EXCHANGE OF EXPERIENCES THROUGH SEMINAR, WORKSHOPS, ETC. R&D AND PILOT PROJECTS PARTNERS INDIA BHUTAN PAKISTAN MYANMAR LAO THAILAND PARTNERS

5. Asia Regional Kitchen Improvement ASIAN KITCHENS Kitchen conditions –Poor layout and general conditions of kitchens in many Asian countries. –Least paid attention to compared to other parts of the house –Concerns from the point of view of health -- Environmental conditions at HH level and in the neighbourhood remained under recognized)

6. Regional Kitchen Improvement In 1993, ARECOP began to pursue the idea of integrating KI with ICS programs Development of kitchen improvement module - in cooperation with Lund Center for Habitat Studies of Sweden and RCAICE-HAU. Asia regional training and workshop was organized in 1996 –designed to furnish participants with understanding and skills to analyze kitchens and initiate kitchen improvement activities (see Table 1: Kitchen Improvement Framework) Regional workshop on kitchen improvement, indoor air pollution and health (2003) –review the status of kitchen improvement programs in the region and in order –determine the direction of future kitchen improvement programs, specifically on the follow ups of earlier efforts, i.e. the continuation of regional and national initiatives on KI. Subsequent to the workshop and training there have been a number of country level follow ups: trainings conducted in Nepal,. Sri Lanka and Bangladdesh; –country level pilot projects conducted in Nepal, Bangladesh and Sri Lanka; –Action research conducted in Nepal (see description of country level KI activities in the later sections).

7. OBSERVE DISCOVER THE KITCHEN ( boundaries, contents and uses of the kitchen) Safety health/hygiene comfort energy efficiency

8. Culinary activity chain The link between the kitchen and the house The status of the kitchen Cultural beliefs surrounding the kitchen Understanding a kitchen beyond walls Observatory exercise (location, physical qualities). Sketches (dimensions, windows, doors, equipment, furniture and stoves, kitchen functions. Positive and negative aspects of the kitchen

9. ANALYZE READING THE KITCHEN Learning to treat the kitchen as a factory Seeing and understanding various flows (energy, matter, actors, objects) Climate Function analysis Space use Working ergonomics System analysis kitchen as a complex system which consists of subsystems (solid waste subsystem, a fuel subsystem, an air subsystem and a water subsystem).

10. Understanding the by product of kitchen activities Assessment of indoor air quality MEASURING THE KITCHEN measurements were made on the number of meals cooked, no of people fed and the time spent for each activity. indoor and outdoor temperature, humidity, wind speed and direction and CO

11. Identifying subsystems Context and contingencies Requirement and design criteria Priority setting Kitchen improvement plan Communicating ideas to kitchen owners DESIGN APPLICATION AND CHANGING REALITY

12. Bangladesh “Reduction of Exposure to Indoor Air Pollution through Household Energy and Behavioral Improvement” VERC, Winrock International, Concern Worldwide main components of intervention on ICS introduction, behavioural improvement and indoor air pollution monitoring.