Abstract
This study analyzes the challenges of cooking energies choices in bakeries in Abidjan. The bakery sector is presented as one of the main contributors to the erosion of the country's forest capital because of its propensity to use firewood in cooking. But so far, the social determinants of the continued use of firewood in these bakeries are rarely considered. Despite the policy of using butane and the tendency to promote "clean" energies at the state level, these woody energies are by far the most used fuels in Abidjan. The results of this study are based on a comprehensive inventory of bakeries in four communes (Abobo, Cocody, Koumassi and Yopougon), followed by individual interviews with bakers, representatives of state institutions and bakers' unions. It appears that energy transition in the subsector of bakery in Abidjan is hindered by the plurality of actors and the lack of clarity in the energy governance which lead to the use of firewood and other practices developed around bread production.   The study is focused on exploring the social determinants and the policy drivers of energy transition and energy systems change within the Ivorian context.  Using the theory of Multi-Level Perspective (MLP), this presentation also illustrate how various policy and regulatory interventions in Ivoirian’s energy sector affect energy transition in the Country.

Bio
BERTE Salimata is a postdoctoral researcher at Centre Suisse de Recherche Scientific in Côte d’Ivoire (CSRS) within the research group on Governance, Society and Economic Development. Dr. Berté Salimata holds a PhD in Environmental Sociology with specialization in Energy policy from the Félix Houphouët Boigny University in Abidjan (Côte d’Ivoire) in 2018.Her research interests and expertise focus on energy transition and renewable energy beside governance of environment and health issues.