Firewood is part of the emergency supplies given to refugees for domestic fuel needs in Kakuma Refugee Camp in Kenya’s remote North-West. However getting adequate supplies for the sprawling refugee camp has proved to be increasingly challenging and environmentally damaging. Solar cooking projects have been implemented as possible solutions but to date solar cooking adoption in refugee camps has been low. This study aimed to investigate influence of social determinants on uptake of solar cooking projects and specifically sought to establish the relationships between social norms, family size, security and safety, education level and beneficiary participation on uptake of solar cooking projects in Kakuma refugee camp in Kenya. A cross-sectional study was done involving 122 refugee households, systematically sampled from 2000 past beneficiaries of solar cooking projects within Kakuma Refugee Camp. Questionnaires were completed to collect information and descriptive statistics used to summarize the findings. All the 122 questionnaires gave a mean age (SD) 37.8 (8.6); 85% female with data showing that households in Kakuma acquire domestic fuel via different means such as firewood collection from neighbouring bushes, purchases from local vendors or donations from aid agencies. Firewood use on open fires was the modal cooking practice at 83.6%, followed by charcoal at 15.6% and solar cooking at 0.8%. Use of other alternative fuels like gas, ethanol or kerosene was found to be insignificant. Adoption of solar cooking was observed to be under influence of social norms, family size and education level with greater uptake noted among respondents with higher education levels and lower uptake among large families. The study concludes that social determinants influence uptake of solar cooking projects in Kakuma Refugee Camp. Education, social norms and security stimulate uptake of solar cooking while socio-cultural attributes of social norms like gender, family size, beneficiary participation, the households’ common cuisine and the preferred place and time of cooking affect preferences on type of domestic fuel.
