By Mulengera Reporters
What began as an effort to improve kitchen conditions at St. Andrew’s Secondary School in Rubindi, Mbarara District, has evolved into a model for how clean cooking solutions can deliver substantial cost savings, better health outcomes and environmental protection.
The school is now saving an estimated UGX 15 million annually after adopting energy-efficient cooking technology through a clean cooking initiative supported by Equity Bank Uganda and its partners.
For years, St. Andrew’s relied on traditional cookstoves and large volumes of firewood to prepare meals for students and staff. The school’s kitchen was often filled with smoke, soot-covered walls and constantly emitting chimneys, creating an uncomfortable and unhealthy working environment for cooks.
The situation was further compounded by the school’s growing dependence on firewood, including harvesting trees from its own compound to meet cooking demands. Frequent health concerns among kitchen staff and rising fuel costs prompted the administration to seek a more sustainable solution.
Through the adoption of improved energy-saving cookstoves manufactured by Ebenezer Energy Saving Stoves, the school embarked on a transformation that has significantly reduced firewood consumption while improving kitchen efficiency.
The transition involved reconstructing the kitchen, installing inbuilt energy-saving stoves and renovating the facility. The new cooking system uses less firewood, produces minimal smoke and ash, and generates less heat, making the kitchen cleaner and safer for staff.
According to Mr. Robert Bayo, the Head Teacher of St. Andrew’s Secondary School Rubindi, the benefits were evident almost immediately.
“Before this method, we used 15 lorries of firewood in a term, that is 45 lorries a year, spending Shs 400,000 per lorry. This method was inefficient in terms of the money spent and the negative effects that the use of firewood had on our staff that works in the kitchen,” he said.
“When this new method was proposed, the School Management Committee agreed to the proposal to transition to a smart kitchen, so we made this investment. Starting this term, we have only used three lorries and we project to use only six lorries for the entire term.”
The reduction in firewood use has dramatically lowered the school’s fuel bill, creating savings that can be redirected to other priority areas.
Bayo believes there is still room to further improve the school’s energy efficiency.
“I really hope that Ebenezer can help us get a system that will enable us to completely do away with the use of firewood. It is really effective,” he added.
The financial benefits have also been welcomed by parents. Mr. Timothy, the Chairperson of the Parent Teacher Association (PTA), said the savings generated through smart cooking have eased pressure on the school’s operational budget.
“Some of the key changes brought by adoption of the system include the reduction of the budget spent on firewood for cooking every term and year. This money can be invested in other projects,” he said.
“The reduction in labour requirements has also lowered operational costs. In addition, the school no longer has to cut trees from its forest for firewood and can instead use them for other purposes such as making furniture.”
The transformation at St. Andrew’s was made possible through the Results-Based Financing (RBF) Programme, a partnership between Equity Bank Uganda, Energising Development (EnDev) Uganda and GIZ. The programme provides incentives that enable suppliers such as Ebenezer Energy Saving Stoves to expand access to clean cooking and renewable energy technologies.
According to Virginia Semakula, Equity Bank Uganda’s Manager for Energy, Environment and Climate Change, the programme is helping institutions and communities transition away from traditional energy sources.
“The impact has been significant. Through our partnership with GIZ, we helped expand access to clean cooking systems and solar technologies across different communities,” she said.
“Many schools like St. Andrew’s have reduced dependence on charcoal, firewood and kerosene by adopting cleaner cooking solutions. Businesses such as salons, households, retail shops and farms have also adopted solar-powered systems, enabling them to operate longer hours and reduce energy costs.”
The success of St. Andrew’s is now attracting attention from neighbouring schools in Rubindi and beyond, many of which are exploring cleaner and more efficient cooking alternatives.
As institutions continue to search for ways to reduce operating costs and embrace sustainable practices, Equity Bank’s clean energy interventions are demonstrating that environmental responsibility and financial savings can go hand in hand. At St. Andrew’s Secondary School, the results are already visible in lower fuel costs, healthier working conditions and a more sustainable future.
