Exploring Cooking Energy Choices in Maiduguri's Restaurants: Implications for Environmental Sustainability, Health Safety, and Achieving SDG7.

Abstract

This research work examined cooking energy preferences in Maiduguri's restaurants, focusing on environmental sustainability, health safety, and alignment with SDG 7 using primary data sourced from the structured questionnaire. The study utilized descriptive statistics to present the results. The results revealed that 38% of restaurants predominantly use charcoal and fuelwood due to their affordability, with 19% citing cost as the primary factor. While 55% view their energy choices as environmentally positive, 11% neglect regular safety inspections. Surprisingly, 36% aren't considering transitioning to cleaner energy sources. Major barriers to this transition include regulatory uncertainties (17%), perceived costs (16%), supply issues (13%), and a lack of awareness (12%). The study underscores the need for improved health and safety standards in Maiduguri's restaurants. Recommendations emphasize the role of stakeholders in promoting cleaner energy alternatives like LPG, supported by awareness initiatives, financial incentives, and collaborative efforts to enhance safety and infrastructure.