Clean Cooking Training of Trainers (ToT) – Empowering Prerna Ojas DIDIs for eCooking in Uttar Pradesh
The Modern Energy Cooking Services (MECS) Programme, through its in-country partner Finovista, in collaboration with Prerna Ojas, an entity under the Uttar Pradesh State Rural Livelihood Mission (UPSRLM), Department of Rural Development, Government of Uttar Pradesh, organized an eCooking training and live cooking demonstration on 4th March 2025 at the Prerna Ojas Office Campus, Lucknow, Uttar Pradesh. The training was honored by the presence of Mr Shailendra Dwivedi, CEO of Prerna Ojas, along with other esteemed team members. Their insights and leadership added great value to the program. and Finovista team engaging sessions covered key benefits of clean cooking, including: Health benefits – Reduced indoor air pollution and improved cooking hygiene, Energy efficiency – Saving time and resources with modern cooking methods, Sustainability – Promoting eco-friendly and cost-effective alternatives.
Sustainability – Promoting eco-friendly and cost-effective alternatives.
The Clean Cooking Training of Trainers (ToT) Program was organized to equip 12 DIDIs from Prerna Ojas with the essential knowledge and skills required to adopt modern energy-based cooking solutions. This hands-on training introduced efficient, safe, and sustainable cooking practices while providing participants with practical experience through live eCooking demonstrations using 2000-watt induction cooktops. During the training, DIDIs actively participated in live cooking sessions, experiencing firsthand the efficiency, speed, and ease of using induction cooktops. The sessions focused on demonstrating how modern energy-based cooking can enhance traditional cooking methods, making them healthier, more cost-effective, and environmentally friendly. Participants learned to manage temperature and power control, optimize energy efficiency, and adjust cooking speed, enabling them to prepare various staple Indian dishes using clean energy solutions. The training also emphasized reducing reliance on traditional biomass-based cooking, which poses health hazards and contributes to environmental degradation.
This session provided DIDIs with practical experience in modern energy-based cooking solutions through live eCooking demonstrations using 2000-watt induction cooktops.
The demonstrations began with water boiling, showcasing the speed and energy efficiency of induction cooking, followed by tea making, illustrating quick and convenient beverage preparation. Next, participants learned to prepare puri, highlighting the process of making traditional deep-fried bread on an induction cooktop, and aloo gobi sabji, demonstrating how staple Indian dishes can be efficiently cooked using modern cooking technology. Additionally, the training covered the preparation of dal, emphasizing how energy-efficient cooking solutions can be used to cook staple lentil dishes effectively.
Hands-On Experience and Skill Development, Participants DIDIs actively engaged in real-time cooking sessions, gaining firsthand experience in clean cooking technology. Through practical demonstrations, DIDIs developed an understanding of temperature control, cooking speed, and energy efficiency, equipping them with the skills to use induction cooktops effectively.
Beyond individual skill enhancement, the program aimed to create a multiplier effect—trained DIDIs will further train additional women in their communities, expanding awareness and adoption of clean cooking technologies.
Impact and Future Initiatives Upon completing the training, DIDIs will showcase their skills through live cooking demonstrations as part of the Women’s Day Program, further advocating for modern, efficient, and sustainable cooking practices.
The Modern Energy Cooking Services (MECS) program in India remains committed to fostering connections and strengthening the supply chain for promoting clean cooking solutions, ensuring wider adoption of modern energy-based cooking technologies across communities.
