Eni showcases its commitment to clean cooking through its “FE&L Food Energy & Life” exhibition, scheduled from October 15 to 30 at the Corner MAXXI – National Museum of 21st Century Arts in Rome.

Through photographs by Gabriele Galimberti and immersive videos staring from Mozambique and Angola, the exhibition offers insight into Eni’s research on culinary traditions, nutrition, and the benefits of adopting improved cookstoves, distributed to local communities as part of the “Eni for Clean Cooking” program.  The exhibition is dedicated to the program’s ongoing work and the lives of the people where the initiative is being developed and spread.

The “Eni for Clean Cooking” program aligns with Eni’s journey towards a just transition, leading to its carbon neutrality goals by 2050 through reductions in scope 1, 2 and 3 emissions. The distribution of improved cookstoves – certified according to Clean Cooking Alliance standards – allows Eni to generate part of the carbon credits needed to offset residual emissions.

Through this program, Eni has committed to ensuring access to clean cooking for over 10 million people across sub-Saharan Africa by 2027, with the ambition to reach 20 million people by 2030. The program provides free, high-energy-efficiency cookstoves (‘Improved cookstoves’) to families currently reliant on inefficient cooking systems. Starting from 2025, the program envisages the transition from “improved cookstoves” to “advanced” ones (induction stoves in urban areas and pyrolysis-based stoves in rural areas), thus eliminating the use of woody biomass entirely.

The use of cleaner and safer devices is also an integral part of Eni’s commitment to improving living standards in communities. In addition to the environmental benefits and fuel cost savings, the adoption of improved and advanced cookstoves reduces exposure to toxic fumes, which are responsible for health issues that cause 37 million premature deaths annually, primarily affecting women and children.

Access to cleaner energy involves safety, health, and the empowerment of people, achieved through the active participation of local communities. The program includes interventions in line with national and international health policies aimed at promoting community well-being, spreading hygienic and nutritional best practices, and supporting maternal/child health campaigns. This is achieved through a cultural shift that involves both the use of different cooking technologies and the modification of culinary models, with an increased awareness of their benefits.