ISO/DTR 19915

ISO #####-#:####(X)/DTR 19915
ISO/TC 285/SC ##/WG 4
Secretariat: KEBS
Date: 2023-03-3107-18
Clean cookstoves and clean cooking solutions — Guidance —
Guidelines for social impact assessment
WDFourneaux et foyers de cuisson propres — Lignes directrices pour l’évaluation de l’impact
social
FDIS stage

Warning for WDs and CDs
This document is not an ISO International Standard. It is distributed for review and comment. It is subject to
change without notice and may not be referred to as an International Standard.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of
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A model manuscript of a draft International Standard (known as “The Rice Model”) is available at
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ISO #####-#:####(X/DTR 19915:(E)
© ISO 2023
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ISO #####-#:####(X/DTR 19915:(E)
Contents
Foreword . iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Impacts . 6
4.1 General . 6
4.2 Gender impacts . 6
4.3 Socioeconomic impacts . 7
4.3.1 Household finance, employment and enterprise . 7
4.3.2 Time use . 8
4.3.3 Well-being . 9
4.4 Health impacts . 9
4.4.1 Accidents and safety . 9
4.4.2 Exposure to emissions from cooking energy systems . 11
5 Measuring impacts . 13
5.1 Measures, metrics and assessment methodologies – Gender impacts . 13
5.2 Measures, metrics and assessment methodologies – Household finance, employment and
enterprise . 18
5.3 Measures, metrics and assessment methodologies – Time use . 61
5.4 Measures, metrics and assessment methodologies – Well-being . 64
5.5 Measures, metrics and assessment methodologies – Accidents and safety . 66
5.5.1 Notes on assessments of burns . 66
5.5.2 Notes on assessments of poisoning . 67
5.5.3 Notes on assessment of other accidents and risks . 67
5.6 Measures, metrics and assessment methodologies – Exposure to smoke . 67
5.6.1 Self-reported health outcomes . 68
5.6.2 Technical measurements to assess health impacts from exposure to smoke . 68
5.6.3 Calculating averted DALYs . 69
Annex A (informative) Background material . 71
Bibliography . 8

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ISO #####-#:####(X/DTR 19915:(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any
patent rights identified during the development of the document will be in the Introduction and/or on
the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the World
Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 285, Clean cookstoves and clean cooking
solutions.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
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ISO #####-#:####(X/DTR 19915:(E)
Introduction
This document technical report (TR) provides guidance and orientation for assessing social impacts. It
illustrates social impacts deriving from improved cooking and inspires the implementation of such
assessments. This document is not exclusive andnor comprehensive but provides a solid basis for an
assessment. It is important to note that these guidelines are limited by the fact that social impact
assessments have been carried out over a limited time and in limited number. Therefore, the guidelines
can be considered as an evolving orientationin evolution.
By social impacts, it is meant consequences to human populations (which can be viewed as harmful or
beneficial by those impacted) of any public or private actions related to the adoption of improved cooking
solutions that alter and affect the ways in which people live, work, play, relate to one another, and
organize to meet their needs as members of the society (men, women, boys, girls, all ages, and all
genders). The term also includes cultural impacts involving changes to cooking habits, the norms, values,
[98 ]
and beliefs that guide and rationalize their cognition of themselves and their society [98]. .
The social impacts this document currently reflects are socio-economic impacts (e.g. gender impacts,
employment, entrepreneurship, and economic impacts, time use and perception of well-being), health
impacts (e.g. accidents and safety, exposure to smoke and resulting health effects, and food security),)
and environmental impacts. The impact hypotheses however might appear rather linear, even though in
reality they are not. This simplified presentation is for illustrative purposes.
This document is a companion to the International Standard for Harmonised Laboratory
Testingharmonised laboratory testing (ISO 19867) (describing procedures to analyse and characterize
the performance of a technology under laboratory conditions) and to the International Standard for Field
Testing Methodsfield testing methods (ISO 19869) (describing procedures to analyse and characterize
the performance of the entire cooking energy system including user behaviour and cooking location in
real settings). This document describes procedures to analyse and characterize the impacts people
experience after improving their cooking energy system.
Impacts result from the adoption and consistent use of the improved cooking energy system; guidance
on assessing adoption and use is provided in ISO 19869.
Stove and fuel stacking is a common practice, in which households use various stoves and fuels for
specific purposes and cooking tasks. Households commonly adopt an improved cookstove as one cooking
tool among others that can accommodate several cooking methods and fuels. This practice can limit or
change the intended impacts of a cooking intervention.

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ISO/DTR 19915:(E)
Clean cookstoves and clean cooking solutions — Guidance for
social impact assessment
1 Scope
This document gives 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.
Normative referencesThere are no normative references in this document.
Terms and definitionsFor the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at
IEC Electropedia: available at This document refers to a solution called “improved cooking energy
system” or “improved cookstove”. The term “improved” was chosen as it is generic and inclusive: it
includes fuel saving and efficiency, usability, durability, etc. In contrast, the term “clean cookstoves” or
“clean cooking solution” does not encompass all issues that are trying to be resolved in the sector. For
instance, it does not address efficiency/fuel savings nor include significant social impacts that are, at
times, the determining decision factors (besides smoke reduction, comfort, time saving, etc.) that move
households to decide to buy and use technologies and change their cooking habits. Therefore, this
document uses the term “improved.”
Furthermore, a cookstove alone does not change the cooking reality of families and does not generate all
intended impacts. Therefore, this document considers the entire “cooking energy system,” which is a term
that reflects and acknowledges the following impact-influencing factors: fuel properties, user behaviour,
cooking practice, cooking location and ventilation as well as cooking utensils. Working towards including
all these factors will provide the expected benefits.

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ISO/DTR 19915:(E)
1 Clean cookstoves and clean cooking solutions — Guidelines for
2 social impact assessment
3 1 Scope
4 This document provides a guidance to evaluate and assess the social impact of improved cooking
5 energy systems.
6 This document is an informative document, which provides orientation in terms of:
7 — considerations for stakeholders involved in the cooking sector;
8 — background information regarding various social impacts resulting from cooking systems;
9 — example results chains illustrating the simplified and aspirational causal linkages related to
10 energy transitions; and
11 — descriptive tools and methods to measure direct and indirect social impacts.
12 The target group for this document is any stakeholder interested in evaluating the impacts of
13 improved cooking, such as: researchers, development organisations, non-governmental
14 organisations, government bodies private sector companies, and donor or investors.
15 2 Normative references
16 There are no normative references in this document.
17 3 Terms and definitions
18 For the purposes of this document, the following terms and definitions apply.
19 ISO and IEC maintain terminology databases for use in standardization at the following addresses:
20 — ISO Online browsing platform: available at https://www.iso.org/obp
21 — IEC Electropedia: available at https://www.electropedia.org/
22 3.1
23 agency
24 ability to define one’s goals and act upon them
25 [SOURCE: ISO/TR 21276:2018, 3.6.2]
26 3.2
27 baseline
28 status of a market or a community prior to introduction of improved cooking energy systems,
29 described by measurements and metadata derived from the field
30 [SOURCE: ISO/TR 21276:2018, 3.3.1, modified — The phrase “community or cooking system” has
31 been replaced by “community”, and “prior to intervention” has been replaced by “prior to
32 introduction of cooking energy systems”.]
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33 3.3
34 cooking system
35 combination of cookstove (3.5,), fuel, cooking equipment, cooking environment (including
36 ventilation), and user behaviour, which all influence the quality of the cooking energy service
37 provided
38 [SOURCE: ISO/TR 21276:2018, 3.5.4, modified — The phrase “and user behaviour, which all
39 influence the quality of the cooking energy service provided” has been added.]
40 3.4
41 cooking time
42 total time of cooking a dish; it is the time difference between finishing time minus starting time of
43 cooking (in minutes)
44 [SOURCE: Reference [19 [19]] modified — The formularformula ∆t = tf – ti was translated into the
45 phrase “total time of cooking a dish; it is the time difference between finishing time minus starting
46 time of cooking (in minutes)”, with ti being start time and tf being finish time of cooking (minutes)]).]
47 3.5
48 cookstove
49 appliance primarily employed for the cooking of food, but which can also be employed for space or
50 water heating, or other purposes
51 [SOURCE: ISO/TR 21276:2018, 3.1.7]
52 3.6
53 DALY
54 disability-adjusted life year
55 loss of the equivalent of one year of full health
56 Note 1 to entry: DALYs for a disease or health condition are the sum of the years of life lost to due to premature
57 mortality (YLLs) and the years lived with a disability (YLDs) due to prevalent cases of the disease or health
58 condition in a population.
59 [SOURCE: Reference [112[112]] modified — Note 1 to entry was originally part of the definition.]
60 3.7
61 economic impact
62 net change in an economic activity associated with an industry, event, or policy in an existing
63 regional economy
64 Note 1 to entry: These changes are most often viewed in terms of business output, value added, wealth,
65 personal income, or jobs.
66 [SOURCE: ISO/TR 21276:2018, 3.6.3, modified — The phrase “net change, either positive or
67 negative, in an economic activity” has been replaced by “net change in an economic activity”, and
68 “including industrial output, value added, wealth, personal income, jobs and resources” has been
69 replaced by “associated with an industry, event, or policy in an existing regional economy”. Note 1
70 to entry was originally part of the definition.]
71 3.8
72 employment
73 occupation for which people are paid either in cash or in kind
74 Note 1 to entry: Persons who during a specified brief period, (a) performed some work for wage or salary in
75 cash or in kind, (b) had a formal attachment to their job but were temporarily not at work during the reference
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76 period, (c) performed some work for profit or family gain in cash or in kind, (d) were with an enterprise such
77 as a business, farm or service but who were temporarily not at work during the reference period for any
78 specific reason.
79 [SOURCE: ISO/TR 21276:2018, 3.6.4, modified — Note 1 to entry was added.]
80 3.9
81 empowerment
82 process of expansion in people’s ability to make strategic life choices in a context where this ability
83 was previously denied to them
84 Note 1 to entry: Empowerment is comprised of the following dimensions: resources, agency (3.1(3.1),) and
85 achievements. Resources is defined as the necessary skills and information; achievement is defined as the
86 outcomes of the empowerment process.
87 [SOURCE: ISO/TR 21276:2018, 3.6.5, modified — Note 1 to entry was added.]
88 3.10
89 entrepreneur
90 person who seeks to generate value through the creation or expansion of economic activity, by
91 identifying and exploiting new products, processes or markets
92 [SOURCE: ISO/TR 21276:2018, 3.6.6]
93 3.11
94 environmental impact
95 positive, neutral or negative effect on the social or material environment in a given area resulting
96 from a change
97 [SOURCE: ISO/TR 21276:2018, 3.6.7]
98 3.12
99 exposure
100 contact of an organism with chemical, biological or physical influences
101 Note 1 to entry: This contact can occur via mouth (e.g. by food), the respiratory system or skin.
102 [SOURCE: ISO/TR 21276:2018, 3.4.4, modified — The phrase “physical or biological agent at levels
103 above those normally found in the organism’s environment” has been replaced by “biological or
104 physical influences” –and Note 1 to entry was added.]
105 3.13
106 food security
107 point in time, when all people, at all times, have physical and economic access to sufficient, safe and
108 nutritious food that meets their dietary needs and food preferences for an active and healthy life
109 [SOURCE: ISO/TR 21276:2018, 3.6.8, modified — The term “condition” was replaced by “point in
110 time” and “for an active and healthy life” was added.]
111 3.14
112 gender
113 socially constructed roles and responsibilities of women and men in society and the power relations
114 that exist between them
115 Note 1 to entry: The concept of gender also includes the expectations held about the characteristics, aptitudes
116 and likely behaviours of both women and men (femininity and masculinity). Gender roles and expectations
117 are learned. They can change over time and they vary within and between cultures. Systems of social
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118 differentiation such as political status, class, ethnicity, physical and mental disability, age and more, modify
[105[105] ]
119 gender roles . .
120 Note 2 to entry: The concept of gender is vital because, applied to social analysis, it reveals how women’s and
121 men’s roles and relationships are largely socially constructed. In most societies, there are differences and
122 inequalities between women and men in decision-making opportunities, responsibilities assigned, activities
123 undertaken, and access to and control over resources.
124 [SOURCE: ISO/TR 21276:2018, 3.6.9, modified — The phrase “culturally and socially
125 constructed” has been replaced by “socially constructed” and “of different sexes that exist in
126 families,
127 Societies societies and cultures, and the power relations that exist between different sexes” has
128 been replaced by “of women and men in society and the power relations that exist between them”.
129 NoteNotes 1 and 2 to entry were added. .]
130 3.15
131 HICs
132 HIC
133 high income countriescountry
134 economieseconomy with a gross national income per capita of $13 ,206 USD or more
135 [SOURCE: Reference [44[120]] modified — The abbreviation “GNI” has been replaced by
136 “economieseconomy with a gross national income”]”.]
137 3.16
138 HAP
139 household air pollution
140 presence of air pollutants including solid particles or gases in air in both indoor and outdoor
141 environments of living spaces
142 [SOURCE: ISO 19869:2019, 3.4.9]
143 3.17
144 improved cookstove
145 cookstove (3.5) proposed for a geographic region or target community, which has been shown to
146 outperform a baseline (3.2) with respect to primary criteria including emission factors, fuel
147 consumption, thermal efficiency, durability, and/or safety
148 [SOURCE: ISO/TR 21276:2018, 3.1.9]
149 3.18
150 livelihood
151 capabilities, assets, income and activities required to obtain the necessities of life
152 Note 1 to entry: People pursue a variety of livelihood outcomes ([such as more income, increased well-being
153 (3.28,), reduced vulnerability, improved food security (3.13))] through various livelihood strategies.
154 Livelihood strategies aim to build or contribute to an individual’s livelihood assets- comprised of human
155 capital, natural capital, financial capital, physical capital, social capital, and political capital.
156 [SOURCE: ISO/TR 21276:2018, 3.6.11, modified — Note 1 to entry was added.]
157 3.19
158 LMICs
159 low and middle income countries
160 economies with a gross national income per capita of less than $13 ,205 USD
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161 [SOURCE: Reference [120[120]] modified — The abbreviation “GNI” has been replaced by
162 “economies with a gross national income”]
163 3.20
164 PM
2.,5
165 particulate matter with diameter of 2.,5 micrometers (µm) or less
166 [SOURCE: ISO/TR 21276:2018, 3.4.8, modified — The phrase “fine particulate matter such that the
167 aerodynamic equivalent diameter of the particles is less than or equal to 2,5 μm” has been replaced
168 by “particulate matter with diameter of 2.,5 micrometres (µm) or less”.]
169 3.21
170 quality of life
171 individuals’ objective and perceived position in life in the context of culture and value systems in
172 which they live, including personal security, physical and mental health, education and skills,
173 environmental quality, social connections, civic engagement and governance, as well as recreational
174 and leisure time
175 [SOURCE: ISO/TR 21276:2018, 3.6.12, modified — The phrase “and in relation to their goals,
176 expectations, standards and concerns, and the sum of the above as expressed in their community”
177 has been replaced by “including personal security, physical and mental health, education and skills,
178 environmental quality, social connections, civic engagement and governance, as well as recreational
179 and leisure time”.]
180 3.22
181 results chain
182 causal chain
183 description of steps that can result from an intervention, defined as inputs, activities, outputs,
184 outcomes (direct results),) and impacts (indirect results)
185 [SOURCE: Reference [21 [21]] modified — The phrase “The causal sequence for a development
186 intervention that stipulates the necessary sequence to achieve desired objectives beginning with
187 inputs, moving through activities and outputs, and culminating in outcomes, impacts, and feedback.”
188 Hashas been replaced by “description of steps that can result from an intervention, defined as
189 inputs, activities, outputs, outcomes (direct results), and impacts (indirect results)”.]
190 3.23
191 self efficacy
192 belief that one will be able to accomplish the things he/she sets out to do
193 [SOURCE: Reference [52[52]] modified — The phrase “beliefs have the potential to influence imagery
194 outcomes and can show if an intervention has had an effect.” Hashas been replaced by “belief that
195 one will be able to accomplish the things he/she sets out to do”.]
196 3.24
197 social impact
198 positive and negative consequences of any actions to improve cooking that can alter or affect the
199 ways in which people live
200 [SOURCE: ISO/TR 21276:2018, 3.6.13]
201 3.25
202 stacking
203 common practice in which households use various stoves and fuels for specific purposes and cooking
204 tasks
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205 [SOURCE: ISO/TR 21276:2018, 3.5.13, modified — The original term was "stove stacking" and the
206 phrase “practice of a household using more than one cookstove” was replaced by “common practice
207 in which households use various stoves and fuels for specific purposes and cooking tasks”.]
208 3.26
209 stakeholder
210 organization, government, company, researcher, user and/or community involved in cooking system
211 (3.3) research, design, development, production, sale, promotion, regulation, and/or use
212 [SOURCE: ISO/TR 21276:2018, 3.5.136.14, modified — The phrase “those involved in the
213 development of clean cookstoves” was replaced by “organization, government, company, researcher,
214 user and/or community involved in cooking system research, design, development, production, sale,
215 promotion, regulation, and/or use”.]
216 3.27
217 time use
218 time spent on fuel procurement and preparation, food preparation, cooking, cleaning, and stove
219 tending, as well as shifts in time and activity patterns, including among household members
220 Note 1 to entry: This includes both perceived changes and actual measured shifts in how people spend their
221 time.
222 Note 2 to entry: Adapted from ISO/TR 21276:2018, 3.3.24.
223 3.28
224 well-being
225 dynamic process that gives people a sense of how their lives are going as a result of the interaction
226 between their circumstances, activities and psychological resources or ‘mental capital’
227 Note 1 to entry: It includes objective and subjective factors.
228 Note 2 to entry: Adapted from ISO/TR 21276:2018, 3.6.17 and Reference [100[100].].
229 4 Impacts
230 4.1 General
231 Around the world, 3 three billion people rely on open fires and traditional cookstoves and fuels to

232 cook food and to light and heat their homes – causing serious environmental and health problems
[110 ]
233 [110]. . Over 4 four million people globally die each year from exposure to household air pollution
[110 ]
234 caused by cooking fires [110]. .
...