Climate change and the past

Are we hostage to the environmental crimes of our grandparents?

Finding your way into the ethics of climate change isn’t easy. Our values; human values, grew up in little, local, tribal worlds of plenty. But climate change requires thinking on a much different scale. It’s easy to see that someone shoplifting a bottle of tequila does wrong. There’s a thief, standing red-handed right in front of you. But who does wrong in the case of climate change? Is overfilling the kettle wrong? Is a long, hot shower a sin? Is a long-haul flight for a well-deserved weekend break a kind of evil? We can make a start by thinking about climate change and the past, present, and future. We’ll begin with historical thoughts on responsibility, with reflection on the history of emissions.

Sometimes the history of the present distribution of resources matters. Suppose each day we all take an equal share of the limited amount of water which bubbles up from a common well. It turns out that I’ve been sneaking a bit more for my Jacuzzi. You might reflect on compensatory or corrective justice issues, in the thought that I should now take less water, to make up for my past excesses. Think now about the developed world’s historical use of a scarce resource, namely the carbon-absorbing properties of our planet, the Earth’s carbon sinks. The UN’s Food and Agriculture Organization categorizes countries as developed or developing. If we follow these groupings, then since 1850 the developed world is responsible for 76 per cent of carbon dioxide emissions. It has therefore used up a vastly disproportionate share of the planet’s carbon sinks. It doesn’t take much thinking about corrective justice to come to the conclusion that the developed world has a responsibility to take serious action on climate change. It was easy enough to see it in the case of the well.

Several thoughts get in the way of seeing this conclusion clearly. Maybe the most common one goes like this. Perhaps the past sometimes matters when we think about divvying up a scarce resource, but we are talking about the actions of people long dead. Maybe the activities of my parents and grandparents and so on conspired together to bring about climate change, but I didn’t do it. Saying now that I must tighten my belt because of a past injustice is nothing less than holding me responsible for the sins of my father.

We might be able to get away with that thought if it were true that our lives were entirely disconnected from the industrial activities of our forebears. However, as the philosopher Henry Shue points out, we owe the comfy lives we’ve got to all that past industrial activity. We in the west – with comparatively excellent health care and education, with nations bolstered by a sturdy infrastructure and healthy economies – are enjoying lives of plenty partly because of our histories. We’ve benefited from industrialization, and others will suffer for it as our climate changes. Do we not owe those who will suffer a few sea walls and the promise to reign in our emissions as quickly as we possibly can?

James Garvey has a PhD in philosophy from University College London and is Secretary of the Royal Institute of Philosophy. He is author of some books and articles, most recently, The Ethics of Climate Change (Continuum 2008)
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad