{"id":30417,"date":"2026-05-14T02:02:00","date_gmt":"2026-05-14T02:02:00","guid":{"rendered":"https:\/\/macite.tg\/?p=30417"},"modified":"2026-05-13T16:15:47","modified_gmt":"2026-05-13T16:15:47","slug":"acces-a-la-cuisson-propre-le-togo-procede-a-letude-de-son-programme-national","status":"publish","type":"post","link":"https:\/\/macite.tg\/?p=30417","title":{"rendered":"ACCES A LA CUISSON PROPRE\u00a0: Le Togo proc\u00e8de \u00e0 l\u2019\u00e9tude de son programme national"},"content":{"rendered":"\n

En Afrique, la majorit\u00e9 des m\u00e9nages utilise encore des m\u00e9thodes de cuisson traditionnelles, telles que les feux ouverts et les fourneaux aliment\u00e9s par du bois ou du charbon de bois. Ces m\u00e9thodes, bien que traditionnelles, sont sources de pollution importante et de risques pour la sant\u00e9, notamment \u00e0 cause des \u00e9missions de monoxyde de carbone.<\/strong><\/em><\/p>\n\n\n\n

En Mai 2024, Faure Gnassingb\u00e9, a particip\u00e9 mardi \u00e0 un sommet de haut niveau sur la cuisson propre en Afrique, organis\u00e9 \u00e0 Paris sous l’\u00e9gide de l’UNESCO. Il a plaid\u00e9 pour une transition vers des m\u00e9thodes de cuisson qui r\u00e9duiraient les \u00e9missions de gaz \u00e0 effet de serre, telles que l’utilisation du gaz liqu\u00e9fi\u00e9, la cuisson \u00e9lectrique et l’adoption de foyers am\u00e9lior\u00e9s.<\/p>\n\n\n\n

Pour concr\u00e9tiser ces ambitions, Faure Gnassingb\u00e9 a pr\u00e9conis\u00e9 quatre axes strat\u00e9giques : subventionner l’achat de kits de cuisson propre, stabiliser les prix du gaz liqu\u00e9fi\u00e9 pour le rendre plus accessible, soutenir les m\u00e9nages vuln\u00e9rables dans la transition \u00e9nerg\u00e9tique, renforcer la r\u00e9gulation et la supervision des initiatives li\u00e9es au cr\u00e9dit carbone.<\/p>\n\n\n\n

Dans cette optique, le Gouvernement togolais a officiellement lanc\u00e9 le 23 mars 2026, les \u00e9tudes pr\u00e9paratoires \u00e0 l\u2019\u00e9laboration de son Programme National d\u2019Acc\u00e8s \u00e0 la Cuisson Propre. Ces \u00e9tudes \u00e0 venir permettront de structurer un programme national coh\u00e9rent, r\u00e9aliste et op\u00e9rationnel. Elles s\u2019appuieront sur une concertation large : secteur priv\u00e9, partenaires techniques et financiers, cadre national de coordination. \u00ab Notre ambition est claire : faire en sorte que, d\u2019ici 2030, la cuisson propre devienne une r\u00e9alit\u00e9 pour le plus grand nombre de Togolaises et de Togolais<\/em> \u00bb, a d\u00e9clar\u00e9 Robert Koffi Messan Eklo, le Ministre d\u00e9l\u00e9gu\u00e9 charg\u00e9 de l\u2019\u00c9nergie et des Ressources Mini\u00e8res.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

L\u2019objectif global de l\u2019\u00e9tude est de collecter et d\u2019analyser les donn\u00e9es sur les \u00e9nergies de cuisson et les \u00e9quipements de cuisson en vue de proposer des actions pour la cuisson propre. De fa\u00e7on sp\u00e9cifique, cette \u00e9tude consiste \u00e0 faire une \u00e9tude documentaire ; dresser un benchmarking sur la e cuisson propre et sur des programmes de cuisson propre r\u00e9ussis dans les pays de la sous-r\u00e9gion ouest africaine ; collecter, traiter et analyser les donn\u00e9es sur la consommation d\u2019\u00e9nergie, les types d\u2019\u00e9quipements de cuisson propre par r\u00e9gion et sur toute l\u2019\u00e9tendue du territoire national ; inventorier les types d\u2019\u00e9quipements et diff\u00e9rentes technologies de consommations d\u2019\u00e9nergie de cuisson en particulier les foyers \u00e9conomiques, leur utilisation, leurs b\u00e9n\u00e9fices (y compris la performance) et leur acceptation dans les diff\u00e9rentes r\u00e9gions \u00e9conomiques du pays et pour d\u2019autres pays.<\/p>\n\n\n\n

Il s\u2019agira aussi d\u2019\u00e9tablir des sc\u00e9narios de l\u2019\u00e9volution de la consommation globale des \u00e9nergies des diff\u00e9rents types d\u2019\u00e9quipement de cuissons aux horizons 2030 et 2050; analyser la fili\u00e8re bois-\u00e9nergie \u00e0 l\u2019\u00e9chelle nationale ; estimer les cr\u00e9dits carbones issus de la migration vers les cuissons propres et proposer un mod\u00e8le de paiement de ces cr\u00e9dits carbones ; proposer des actions pour promouvoir la cuisson propre y compris un plan de communication et de sensibilisation d\u00e9taill\u00e9 de la promotion de la cuisson propre au Togo, et une feuille de route budg\u00e9tis\u00e9e d\u2019impl\u00e9mentation du cadre de vulgarisation des \u00e9quipements de cuisson propre d\u2019ici 2030.<\/p>\n\n\n\n

Au gouvernement, on informe que cette initiative s\u2019inscrit pleinement dans les priorit\u00e9s du Pacte national pour l\u2019\u00e9nergie (Mission 300), qui vise 80% d\u2019acc\u00e8s aux solutions de cuisson propre d\u2019ici 2030 ainsi que dans les engagements climatiques du Togo au titre de ses Contributions D\u00e9termin\u00e9es au niveau National (CDN).<\/p>\n\n\n\n

Faure Gnassingb\u00e9 avait plaid\u00e9 pour une meilleure coordination des politiques \u00e9nerg\u00e9tiques \u00e0 l’\u00e9chelle continentale, ce qui permettrait de faciliter la transition vers des m\u00e9thodes de cuisson plus propres et de d\u00e9velopper une production continentale de gaz liqu\u00e9fi\u00e9.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Au minist\u00e8re charg\u00e9 de l\u2019\u00e9nergie, on indique que l\u2019\u00c9tat togolais, avec l\u2019appui du programme Global Enabling Environment Facility (GEEF), pilotera cette d\u00e9marche via un cadre national d\u00e9di\u00e9. EED Advisory, mandat\u00e9 par l\u2019Agence n\u00e9erlandaise pour l\u2019Entreprise (RVO \u2013 Rijksdienst voor Ondernemend Nederland), accompagnera le Gouvernement en collaboration \u00e9troite avec les institutions nationales et les parties prenantes du secteur. L\u2019Union europ\u00e9enne apporte \u00e9galement son soutien \u00e0 ces \u00e9tudes dans le cadre du programme ReCCAWA.<\/p>\n\n\n\n

Pour rappel, l\u2019acc\u00e8s \u00e0 la cuisson propre reste encore limit\u00e9 au Togo avec une forte d\u00e9pendance des m\u00e9nages aux combustibles solides traditionnels issus de la biomasse. Cette situation engendre des impacts significatifs sur la sant\u00e9 publique, l\u2019environnement, ainsi que sur les conditions de vie des m\u00e9nages.<\/p>\n\n\n\n

(In LE MEDIUM n\u00b0101 du 05 au 11 Mai 2026)<\/strong><\/p>\n\n\n\n

@macite.tg        <\/em><\/strong><\/p>\n\n\n\n

E-mail : <\/em><\/strong>maciteinfo@gmail.com<\/em><\/strong><\/a>; <\/em><\/strong>bawela1@gmail.com<\/em><\/strong><\/a><\/em><\/strong><\/p>\n\n\n\n

Pour vos annonces, publi-reportages, etc., joignez-nous au (00228)91515309\/79872224 <\/strong><\/strong><\/em><\/strong><\/p>\n\n\n\n

www.macite.tg, L\u2019information, la bonne !<\/em><\/strong><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

En Afrique, la majorit\u00e9 des m\u00e9nages utilise encore des m\u00e9thodes de cuisson traditionnelles, telles que les feux ouverts et les fourneaux aliment\u00e9s par du bois ou du charbon de bois. 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