Experiences with Green Charcoal: A Gender Consideration of Rural and Urban Households in Gulu District

Abstract

The study focused on the use of green charcoal, a sustainable cooking fuel made from agricultural residues, in Gulu District, to highlight the experiences households have encountered, from a gender perspective. The study followed a cross-sectional design using qualitative approach which included the use of one-on-one interviews, focus group discussions, key informant interviews, and ethnographic observations for data collection. The findings show that households in Gulu District use a combination of cooking fuels such as firewood, wood charcoal, green charcoal, or gas. Furthermore, the study established that there were cases where both men and women had shared experiences in cooking, for example, knowledge of the faster cooking rate, cleanliness, and much ash content involved while using green charcoal. However, to a larger extent, there were gendered differences in cooking activities: while women predominantly handle cooking, men often influence decisions about what and how to cook, revealing underlying gender and power dynamics within households. Key findings indicate that green charcoal is favored for its affordability relative to traditional black charcoal, prolonged burn time, and higher heat output, though it is also harder to light and produces more ash. It is particularly popular in rural Owoo Sub-County, where residents are more involved in its production compared to their urban counterparts in Gulu City. The study concluded that positive experiences with green charcoal have facilitated its adoption and recommends further actions to promote its use. These include increasing awareness of its environmental, health, and financial benefits, improving product quality, and involving women and girls as advocates to expand its utilization