An Evaluation of People’s Acceptability of Rural Household Energy: A Study of Kaski District, Nepal

Abstract

Rural energy infrastructure development is essential for promoting holistic and sustainable advancement in emerging nations. This effort seeks to address poverty, improve quality of life, protect the environment, and strengthen resilience against external disruptions. The involvement of governments, development organizations, the private sector, and local communities is essential to ensuring the widespread availability of modern energy services for rural people. The effective implementation of rural energy initiatives hinges on the pivotal issue of popular acceptance. We utilized Multi-Criteria Decision Making (MCDM) techniques to determine the public’s view of the suitability of various resources (Firewood, LPG, Kerosene, Electricity, and Biogas) for household cooking in local communities. This assessment was based on eight distinct criteria. The criteria have been derived from prior research and a preliminary survey conducted in the rural Kaski area of Nepal. Moreover, the fuzzy Analytic Hierarchy Process (AHP) will be employed to determine individuals’ preferences for various energy sources. Based on the input from customers and impartial experts, the study determined that the most sustainable sources of energy in the rural Kaski area of Nepal are electricity and biogas, notwithstanding their limited usage. According to the study, firewood is the optimal choice for cooking in rural areas attributable to its exceptional effectiveness concerning food preparation, availability, and friendliness. Although the LPG is widely acknowledged as a most dependable energy source, it is not favored by users due to concerns of safety, friendly, and cost. Rural users regard electric cooking as unreliable, with safety concerns and food quality testing, but people generally embrace it as a healthy and ecologically friendly option. The utilization of biogas is influenced by factors such as cost, reliability, and sensory perception of food.