Arise Media 
BY RITA MUTHONI
Women in Kenya’s green energy sector have urged the government and stakeholders to address policy gaps hindering the adoption of clean cooking solutions in rural areas.
Jecinta Maina, a physically disabled entrepreneur from Mwea Sub-county, is among those championing green energy initiatives.
Trained by Practical Action, Ms Maina runs a business selling improved cooking stoves but faces challenges in promoting her products.
“Despite the training we receive, many rural communities are unaware of the benefits of clean energy. Traveling long distances to buy materials and promote stoves adds to my costs,” she said during a clean energy exhibition in Embu Town.
She urged leaders to increase awareness programs targeting rural women, who are both primary users and potential distributors of clean energy solutions.
“Leaders need to develop programs to reach villages and educate women on the benefits of clean energy. Manufacturers must also produce affordable stoves that compete with traditional methods,” she added.
Further, she appealed for affordable loans to enable women to invest in green energy enterprises.
Purity Ndereba, Project Manager at Practical Action’s Women in Energy Enterprises in Kenya (WEEK 3) initiative, highlighted the project’s role in empowering women.
“Over the past year, we’ve trained more than 400 women to promote clean cooking technologies and solar panels. The WEEK 3 initiative provides startup capital, market access, and a platform for women to advocate for policy changes,” she said.
She noted that rural women suffer disproportionately from indoor air pollution caused by traditional cooking methods, emphasizing the need for empowerment and collaboration with county governments to mainstream green energy at the household level.
The WEEK 3 Project has been active in Eastern Kenya counties, including Embu, Tharaka-Nithi, and Meru, providing resources and uniting women to push for policies that address their needs.
Green energy advocates hope these initiatives will drive a shift toward sustainable cooking practices, improving health and economic opportunities for rural communities.
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