About

The West Africa Clean Cooking Fund (WACCF) is a regional initiative designed to accelerate the transition to clean and safe cooking practices across West Africa. The program aims to reduce reliance on traditional biomass fuels, improve household health outcomes—particularly for women—address deforestation and greenhouse gas emissions, and strengthen community resilience through sustainable energy solutions.

Funding will support projects that expand access to liquefied petroleum gas (LPG) through infrastructure development, equipment deployment, and consumer financing mechanisms. Eligible activities include the establishment of LPG supply systems, distribution of stoves and cylinders, community‑based behaviour‑change campaigns, consumer education initiatives, and innovative financing models such as microfinance and flexible payment systems. Special emphasis is placed on empowering women through training, leadership opportunities, and economic participation in clean cooking initiatives.

Projects may be implemented in Benin, Burkina Faso, Cabo Verde, Côte d’Ivoire, The Gambia, Ghana, Guinea, Guinea‑Bissau, Liberia, Nigeria, Senegal, Sierra Leone, and Togo. Beneficiaries include households, local communities, and organizations committed to advancing clean cooking solutions. The fund is supported by contributions including a commitment of USD 1 million from The Worthington Companies Foundation, alongside additional financial and in‑kind support from industry partners. Grant sizes vary depending on project scope, with funding available for pilot interventions and multi‑year initiatives.

Eligibility

Applications are invited from registered NGOs and local organizations with proven financial capacity and demonstrated experience in clean energy, community outreach, or related fields. Governments are not direct recipients of funding, but collaboration with public institutions is encouraged to enhance coordination and impact.

Implementing organizations must comply with safety and regulatory standards for LPG equipment, adhere to defined budget limitations, and submit quarterly progress reports. Transparency, accountability, and effective resource utilization are mandatory, with periodic audits conducted to ensure proper fund management. Proposals will be evaluated based on organizational capacity, relevance of proposed activities, sustainability of outcomes, and alignment with regional clean cooking priorities.

Post Date: July 03, 2026