Skip to main content
Publications

Promotion of improved cooking systems in Côte d'Ivoire

Women sitting around the improved stoves

In Côte d’Ivoire, we are developing Baleine, the country’s largest hydrocarbon discovery and Africa’s first net-zero project, which is crucial for domestic industrial development, energy transition and diversification of our traditional portfolio. Simultaneously, we have initiated carbon offset projects under Natural Climate e Technology Solutions and applied technological solutions to help counterbalance the project's remaining emissions. 

The Clean Cooking Program

The programme for access to improved cooking systems is the first carbon offset project launched. The project sets out to reduce emissions associated with combustion and use of biomass, while helping to improve the quality of life of families, making traditional cooking methods more efficient and sustainable. With the launch of production of the Baleine gas field, we are consolidating our role in the energy transition and further facilitating access to energy in Côte d'Ivoire. We help the country to establish itself as a regional energy hub, not only for its electricity system, but also for oil and gas production to meet external and domestic demand, respectively.

Main project features

Côte d'Ivoire

2022 – present

Project actions and objectives

We promote lowering energy poverty

Our initiative carbon offset promotes the dissemination of improved cooking systems in the most vulnerable communities in Côte d'Ivoire. The project aims to reach about 3.4 million people over 9 years (2022-2030) and generate about 3 million carbon credits, thus contributing to the compensation of Scope 1 and 2 emissions envisaged by the Baleine project.

Starting in 2025, we began to launch initiatives to encourage a gradual shift from "improved" to "advanced" cooking systems. This involves distributing induction hobs in urban settings and pyrolysis stoves in rural regions. These systems encourage the use of agricultural waste, including by-products from Eni's agri feedstock supply chain, as biogenic fuel in line with circular economy principles.

A benefit for the environment and the community

Improved cooking stoves differ from traditional cooking systems, such as the three-stone hearth, in that although they are fuelled by wood and coal, they have high thermal efficiency that enables considerable savings on the amount of fuel needed. With their ability to reduce the amount of wood biomass used by up to 60%, the improved cookers help lessen the impact of cooking activities on deforestation in Côte d’Ivoire. Moreover, improved cookstoves save time spent collecting wood and money on purchasing charcoal, thereby reducing greenhouse gas emissions and combustion smoke, as well as improving the health of the people who use them.

One of the distinguishing features of the Eni model is the free distribution of cookstoves, in order to overcome any financial barriers. Furthermore, in order to promote the development of entrepreneurship and the community economy, Eni supports the local production of cooking systems, assessing manufacturers’ potential and helping to strengthen their technical and entrepreneurial skills, facilitating access to technology, capital and the market. Finally, the cookstoves are distributed through local and international organisations already present in the area, which guarantee a regular relationship with villages and communities, along with assistance provided to individual families, key elements in the work of the operators involved. The initiative’s success lies in raising awareness and accompanying beneficiary families in adopting these cooking systems.

Highlights

Some of the key results achieved since the start of the project.
  • ~1 mln
    people

    reached by the project

  • 2,000
    villages

    reached by the initiative

  • ~200,000
    stoves

    distributed by 2026

Joule's Clean Cooking activities in the country

In 2025, Joule also launched its activities in Côte d’Ivoire, with a project expected to last around 24 months, aimed at supporting the development of the local educational and entrepreneurial ecosystem and promoting the growth of innovative and sustainable solutions in the areas of clean cooking and the energy transition.
 

The initiative is structured around three areas of intervention, which are closely interlinked:
 

  1. strengthening the entrepreneurial and innovation ecosystem by mapping the local innovation ecosystem in the sectors of clean cooking, sustainable energy and green entrepreneurship. The aim is to identify key needs, promote the most promising organisations and foster new opportunities for collaboration and development
  2. the training of the younger generation in technical, entrepreneurial and managerial fields, aimed at strengthening skills, promoting youth employment and aligning training with the needs of businesses, through theoretical modules, digital tools, expertise in Clean Cooking and practical experience at companies and start-ups1. The training programme includes the InnovationBootcamp, a three-day course aimed at 50 Ivorian students with the aim of developing business ideas through group work, design sprints, prototyping and field validation. The programme concludes with a Demo Day, during which participants present their solutions to a panel comprising mentors, companies and stakeholders.
  3. the development of local businesses’ skills through the delivery of an HSE training programme, with the aim of helping to strengthen the skills and professional standards of the local organisations involved. The programme ended in December 2025.
The programme forms part of the wider “Green Horizon” project promoted by ELIS, which aims to strengthen local capacity and promote youth employment.
  • (1) The programme forms part of the wider “Green Horizon” project promoted by ELIS, which aims to strengthen local capacity and promote youth employment.
Last update: 05 August 2026