We usually explain our participating schools that the institutional improved cook stove (IICS) cannot do the job on its own. It needs from the collaborative support from everyone directly or indirectly involved in the cooking activities:
From the cook that directly operates the IICS and is responsible not only for preparing the food, but also taking care of their appliance, by using small firewood logs, cleaning the soot, removing the ash, and cleaning the IICS body from any food spilling that may have happened to ensure no corrosion will occur in the future.
The kitchen supervisor who is responsible to monitor that all the monthly training provided by Simoshi is implemented and the advice is put in place every day, no matter what.
The school administrators, that will follow Simoshi’s advice on anything related to the kitchen environment, as the on-going assessment of the kitchen infrastructure might need repairs, or additions such as a firewood shelter to keep wood away from the rain, saucepan covers to keep the food clean and preserve heat, kitchen tables to ensure food is not prepared from the floor, etc.
These are just some of the examples that Simoshi’s Project Officers are continuously monitoring in every school kitchen, at least once every other month, to ensure a positive transition happens when moving away from using traditional cooking 3-stone fires, and that this change is implemented in the whole kitchen environment, to achieve the best health and safety practices.
