Modern energy cooking services (MECS) in African institutions: a review of policy, supply chain, and environmental impact pathways

Abstract This article reviews the current landscape of modern energy cooking services (MECS) in institutional contexts across Africa, with a focus on schools, hospitals, prisons, and refugee camps. A scoping review methodology was employed, following the Arksey and O’Malley (2005 Int. J. Soc. Res. Methodol. 8 19–32) framework and PRISMA-ScR guidelines, to synthesise evidence from peer-reviewed publications, policy documents, project reports, and institutional case studies published between 2013 and 2024. Findings from the study highlight that there is growing policy momentum and international commitment toward institutional clean cooking, yet adoption remains constrained by reliance on imported appliances, inadequate grid infrastructure, high tariffs, and weak maintenance ecosystems. Case studies that were consulted revealed that Electric Pressure Cookers can reduce energy use by up to 60%, cut operating costs by 30%–40%, and lower cooking times by 35%, while also improving air quality and kitchen safety. However, institutions in off-grid and underserved regions face persistent barriers, including unreliable electricity and limited financing models. The study concludes with recommendations focused on accelerating institutional electrification, scaling solar-electric systems in remote contexts, strengthening local supply chains, and embedding emissions-linked financing mechanisms. These findings underscore MECS as a viable pathway for advancing health, climate, and sustainable development goals, provided systemic barriers are addressed.