‘Nimb’ is a restaurant in Copenhagen that claims to be fit for the decision-makers and leaders at the climate summit. Respecting the environment is a key concern of the Michelin-starred head chef there – and it’s something he always bears in mind when choosing the products to serve his clientele:
“The most important thing in the cooking here at the restaurant, that is of course the ingredients. And afterwards it would be the team who prepares the food for the guests,” says Thomas Herman.
No such fine dining at the climate summit but there is the same attention to detail for the negotiators striving to pull together and seal a deal. Euronews asked some of the delegates what they saw as the recipe for success.
For starters, Archbishop Desmond Tutu reiterated the enormity of what’s at stake.
“The fact of the matter is if we do not recognize we have this one world, if we fail, we are all done for,” he told us.
Lykke Friis, the Danish Climate and Energy Minister, said that any deal will be full of flavour:
“It should be a very tasty stew with lots of different types of ingredients, because you have so many people trying to eat this stew, so they all have to find that particular taste that they really like.”
The President of the Seychelles, James Michel, believes the emphasis is on teamwork:
“I think the important thing is for all of use to work together as if we are in a kitchen, we have all the chefs working together, putting different ingredients so that then finally we can have a meal that is cooked that is acceptable to everybody.”
Graham Watson, MEP and Chairman of the Climate Parliament, warns that what’s on the table so far needs more seasoning:
“Every good dish has to be balanced, and here we have to balance the emission reduction quotas, with what the science tells us we need. A bit more of the former. We need to balance the needs of developing countries with the amount developed countries are prepared to pay- a bit more of the latter. We need to have in the whole thing a lot more trust.”
The Chairman of the UN Intergovernmental Panel on Climate Change, Rajendra Pachauri, agrees:
“I think it’s particularly important that those who have the ingredients, that are essentially the rich countries, don’t hold back – don’t skimp on providing what would really be a good meal,” he says.
How will the bill be paid and how will the grand total be divided up at the table? That is one of the biggest issues giving negotiators in Copenhagen plenty of food for thought.