4.02 Transitioning to Modern Energy for Cooking: Empowering Anganwadis through eCooking

Session 2 of Talk Series 4, Phase IV, titled “Empowering Anganwadis through eCooking, was successfully conducted on May 22, 2025, organized by the MECS programme through its in-country partner-India, Finovista. The session explored the integration of electric cooking solutions within India’s Anganwadi system, highlighting the opportunities and challenges involved and suggested measures to address the social and economic challenges of adopting clean energy cooking.

It emphasised that the transition to electric cooking is practical, affordable, and also well-accepted by users, at the same time, it also offers opportunity for India’s emergence as a global hub for manufacturing e-cooking devices. Experts participating in this session stressed the importance of empowering Anganwadis with safe, efficient, and scalable induction cooking by aligning supportive policies, financing models, training, and innovative pilot projects across Indian states, complemented by learnings from successful initiatives in Africa.

Speakers/Panellists

• K.K Sinha, Advisor, Finovista
• Sheetal Rastogi, Co-founder, Lead – Strategy & Outreach, Finovista, MECS India
• Animesh Mishra, Chief General Manager/Head (Sales &CCPR) Energy Efficiency Services Ltd (EESL).
• Sunil Kumar VS, National Product Head, Induction Cooktop and Rice Cooker, V Guard Industries Ltd.
• Ashish Jindal, Senior Coordinator-India SE for All
• Sandeep K, Energy Technologist-C, EMC Kerala
• Jose Luis Ortega Moreno, Research and Programme Assistant (MECS), Loughborough University

The panel discussion was moderated by Dr. Nick Rousseau, International Liaison Manager, MECS Programme, UK

Key Points Highlighted During the Session

Mr. K.K. Sinha, Advisor, Finovista: Mr. K.K. Sinha, in his introductory remarks, highlighted the evolution of Integrated Child Development Services (ICDS)_ into Poshan 2.0, delivering six key services, namely supplementary nutrition, pre-school non-formal education, immunisation, health check-up, nutrition and health education, and referral services through 13.9 lakh Anganwadi centres across India. He stressed the need to modernise Anganwadi kitchens using electric cooking appliances, enabled by improved electrification in the country over the last decade. Such a transition to clean cooking has the potential to boost efficiency, health, and sustainability, with MECS and Finovista playing a key role.

Ms. Sheetal Rastogi, Co-founder, Lead-Strategy & Outreach, Finovista (MECS India), in her presentation introduced the concept of Anganwadi to the participants and emphasized the role of Anganwadis in ICDS (started in 1975), now broadened and renamed Poshan 2.0. In the 1980s, infant mortality was 120/1000; by 2023, under-5 mortality dropped to 28 and neonatal to 17 (UNICEF, March 2025), due to stronger health systems and equitable access.

Poshan 2.0, funded 60:40 by the Centre and States, supports children under 6, pregnant, lactating women, and adolescents via Anganwadi workers, helpers, and ASHAs (Accredited Social Health Activist). Its four pillars are:

• Nutrition supplementation
• Early childhood care & education
• Infrastructure (energy, sanitation, digital access)
• Poshan Abhiyaan

It provides hot meals and take-home rations (Dalia, Poha, khichdi, seasonal fruits, and vegetables). Meals are cooked under Central guidelines (calorie intake, protein intake per child per day). The Poshan Tracker pulls real-time data from 11 ministries. The Poshan Pakhwada (Community Sensitization Campaign) organised under the scheme promotes awareness on the first 1000 days, healthy living, and Mission LiFE, with Andhra Pradesh leading.

Kitchen garden mandates build environmental awareness. However, most centres still use polluting fuels for cooking meals. Thus, shifting to clean cooking will result in carbon emission reduction and will also help in understanding the concept of sustainability among children. The importance given to Poshan 2.0 by the government can be understood by the fact that the scheme receives 82% of the ministry’s total budget, reflecting its national priority.

Mr. Animesh Mishra informed that EESL is actively supporting Anganwadis in India to transition to electric cooking through initiatives like the National Efficient Cooking Programme (NECP). This includes distributing induction cookstoves, providing utensils, and working with partners like Modern Energy Cooking Services Programme (MECS). 2000 cookstoves were distributed to the Anganwadi employees in Ladakh and then Tripura. Andhra Pradesh CM has approved providing all 55,607 Anganwadis with induction cookers and utensils. Cookware compatibility scepticism has been overcome through awareness, leading to user acceptance. Media coverage sparked interest from other states and three states namely Telangana, Odisha, and Jharkhand are likely to follow the initiative of Andhra Pradesh.  MECS and SEL partnered to support this initiative.

Mr. Sunil Kumar VS of V Guard Industries, their supply of safe, portable induction cooktops to Anganwadis in Kerala and Andhra Pradesh, in partnership with Energy Management Centre (EMC), Kerala and EESL. Induction cooking reduces burn risks, a key safety concern, and comes with safety symbols. With India’s solar energy generation growth and overall better power supply, induction (fireless) cooking is gradually replacing traditional fuels, cutting carbon emissions. EESL also provides compatible cookware (aluminium, copper) since not all vessels work on induction cooker. Anganwadis thus offer meals with improved safety and quality of life for those workers engaged in cooking.

Mr. Ashish Jindal, Senior Coordinator-India SE for All, highlighted e-cooking’s role in access to clean energy, public health, gender equity, and resilience, providing support in achieving SDG 7 Goals by 2030. Their work spans policy, evidence, market enablement, finance, and risk reduction across Africa and Asia, including India.

With 1.4 million Anganwadi centres, institutional cooking is a key scalable entry point for electric cooking adoption, as shown by Kerala and EESL pilots.

He identified three needs: (1) financing via public-private or CSR models; (2) coordinated programmatic support at central and state levels, involving the Ministry of Women and Child Development; (3) training on use, maintenance, and safety. Industry and supply chains are vital for scale, with African experience emphasizing energy efficiency and demand flexibility.

Sandeep K, Energy Technologist-C at EMC Kerala, described the Energy Management Centre’s work under BEE’s Go-Help scheme, promoting EVs and electric cooking. Due to peak evening energy demand, they piloted daytime induction cooking in five Anganwadis from May 2023, providing induction-compatible utensils. To offset extra electricity costs, a 2-kW solar plant was installed, cutting consumption to zero.

The “Angan Jyoti” program combines five central schemes: induction cookers, solar power, energy-efficient BLDC fans/LEDs, cool roofing (India Cooling Action Plan), and IoT-enabled charging (Digital India). Anganwadi staff liked using fans while cooking with induction cook stoves, not possible while using LPG stove.

Funded by MLAs and MPs, the project promotes Anganwadis as energy-efficient grassroots institutions. A similar mass cooking system is being planned in a Northen state.

Jose Luis Ortega Moreno, Lead Institutional Cooking, MECS, outlined UK Aid-funded projects on institutional cooking transitions in Tanzania and Uganda.

In Tanzania, MECS works with World Food Programme (WFP) and SE for All to provide electric cooking to 50 schools (10,000 students), targeting over 5,000 grid-connected schools with feeding programs to enhance nutrition in women and children. Currently, 99% of these schools use charcoal/firewood for cooking meals. The government aims to achieved clean cooking in such institutions serving more than 100 individuals and as well as to ensure 80% of general population has access to clean cooking by 2034.

In Uganda, MECS has set targets of 100 schools shifting from biomass to electric cooking, and is conducting detailed baseline surveys and cooking diaries to customize appliances.

MECS also pilots electric cooking in Kenya (schools, hospitals, refugee camps) with partners SNV, NDEF, Rockefeller, which is the local company, and supports WFP’s biogas transition in 10 schools in Malawi. They have published reports, blogs, and guidance on institutional electric cooking’s high potential in East Africa.

Dr. Nick Rousseau, International Liaison Manager, MECS Programme: Dr. Nick concluded by highlighting importance of strategic connections in working with Anganwadis and learning from diverse countries and scales. He stressed understanding the distinct cooking needs in institutional versus domestic settings. Benefits like cook comfort, safety, and efficiency with modern fuels are to be appreciated. It would also help in driving community transition to electric cooking when local Anganwadi cooks start sharing positive experiences with induction cook stove. He urged companies to ensure local access to these technologies, serving both users and marketing efforts.