Category: Blogs

The Journey of Water—Kimengelia & Noolturesh Edition

From 21st to 23rd July 2025, WWF-Kenya and WWF-Tanzania led a three-day awareness walk tracing the lifeline of the Kimengelia and Noolturesh Rivers—beginning on the snow-capped peaks of Mount Kilimanjaro (Tanzania) and ending in the arid plains of Kajiado County (Kenya).

Covering approximately seven kilometers daily, participants followed the rivers’ natural course, observing striking changes along the way. In Tanzania, the waters were abundant, clean, and full of life. Yet, as the rivers crossed into Kenya, their flow slowed, their clarity diminished, and in many places, the streams disappeared entirely.

In Kisanjani village and surrounding communities, families now dig into the ground to access water—sharing these scarce points with livestock and wildlife. Some households trek long distances under intense heat for only a few liters to cook and drink, often sparking tensions and conflict over the limited resource.

The journey united conservationists, community leaders, students, and local residents from both countries in dialogue on urgent measures: protecting forests and wetlands, safeguarding riverbanks, preventing illegal water diversions, and promoting sustainable use.

The message was clear: water does not start at the tap—it begins in catchment areas. Protecting these sources is not just about conserving nature, but about safeguarding livelihoods, health, and peace for communities across borders.

Water is life. Protecting it is everyone’s responsibility.

By @jacky_nzisa

Did you know that cooking with electricity is more cost-effective than using LPG, firewood, or charcoal? The Kenyan government is working towards achieving universal access to clean cooking by 2030. According to the Kenya National Cooking Transition Strategy (KNCTS) 2024, 69% of the population still relies on biomass (firewood and charcoal) as their primary cooking and heating source, while 31% use LPG, 1% use electricity, and less than 1% use bioethanol.

Household air pollution remains a significant health hazard, causing over 26,000 deaths annually due to illnesses related to indoor smoke, as highlighted in the Household Air Pollution Strategy 2024. Furthermore, more than 80,000 social institutions—such as schools and hospitals—still depend on firewood as their primary cooking fuel.

Many urban households dedicate weekends to boiling cereals for use throughout the week. More often than not, this is done using charcoal. Let’s break down the costs:

A single measuring container of charcoal in urban areas costs between Ksh 120-160.
Most households require at least two containers for this task, totalling about Ksh 320.
This amount could purchase 12 units of electricity, enough to boil your week’s cereals and still leave some extra power for lighting or other household needs.
Using an electric pressure cooker makes this even cheaper. This kitchen gadget uses minimal electricity because it retains heat effectively—meaning once it reaches the required pressure, you can switch off the power, and it will continue cooking with the trapped heat.

Despite its benefits, the transition to clean cooking faces several challenges:

High Initial Cost – The upfront cost of purchasing an electric cooker or an induction stove discourages many households.
Cultural Beliefs – Some people believe that food cooked with charcoal has a better taste than food prepared using electricity.
Lack of Awareness – Many people are unaware of the long-term cost savings and health benefits of electric cooking.
To meet the 2030 target and reduce deaths from household pollution, Kenya must:

Subsidize Clean Cooking Technologies – The government should provide financial incentives, tax cuts, or subsidies on electric cooking appliances.
Public Awareness Campaigns – Communities need education on the economic and health benefits of clean cooking.
Improve Electricity Access and Affordability – Expanding power grid connectivity and ensuring affordable tariffs for domestic consumers will encourage more households to adopt electric cooking.
As I conclude I make this informative call to you my reader. Transitioning to clean cooking is not only a cost-saving move but also a critical step towards a healthier and more sustainable future. The time to make the switch is now