News, opinions, photos and facts from Ocean Conservancy
About Ryan Ono
Ryan Ono joined the Washington, D.C.-based ocean acidification team as the Program Coordinator in 2014. His background is in sustainable fisheries management and holds a Master of Marine Policy degree from the University of Delaware.
Count Massachusetts as the latest state to take a step towards fighting ocean acidification. Last week I attended a forum hosted by ocean champions Congressman Bill Keating (MA-9th) and Massachusetts State Representative Tim Madden (D-Nantucket) at the Woods Hole Research Center. While there, I learned about a state bill sponsored by Rep. Madden to form a commission that will guide the state’s response to ocean acidification.
We all notice when things aren’t quite the same from day to day in our everyday surroundings. Some people’s jobs depend on it. Fishermen, for one, need to notice small changes on the water every day—in the currents, temperatures, and even the fish they’re chasing. Get them together, and these hardworking men and women compare notes on what they’re seeing.
This month, the Maine Fishermen’s Forum in Rockland, Maine attracted fishermen, scientists, managers and community groups to discuss all things fishing in the region. The featured panel of the 3-day event was entitled “Questioning Our Changing Oceans” where fishermen talked about how waters around the world, particularly the Gulf of Maine, are changing. This discussion was not just sea tales, though. Scientists presented the latest research and data on environmental changes happening in the Atlantic Ocean, and what the future might hold.
Ocean acidification is one of those big, scary problems that scientists have been warning us about for years. Carbon emissions are being absorbed by the ocean, turning it more acidic – spelling trouble for oysters, clams, mussels, as well as corals, salmon and even sharks. We know that reducing global carbon emissions is key to solving ocean acidification. The UN Climate Meeting in December was a resounding success, but what can people and states do, today, that will make a difference to their communities and businesses impacted by acidification? Turns out, quite a lot.
Ah, Louisiana. Famous for seafood dishes including shrimp étouffée, oyster po’boys and blackened redfish. Although some of you reading may now be thinking of lunch, there are some great stories behind the recipes, and the efforts people make to secure your meal’s ingredients now and in the future.
One of those people is Dr. John Supan, the Louisiana Sea Grant Oyster Research Laboratory Director who oversees a new oyster hatchery on Grand Isle that provides the larvae, or “seed”, for shellfish farmers and oyster reef rehabilitation efforts. We recently asked him some questions about how this hatchery helps ensure coastal areas are resilient not only for Louisiana’s culinary history, but also for the regional ecosystem.
“Although each of the world’s countries would like to dispute this fact, we French know the truth: the best food in the world is made in France. The best food in France is made in Paris.” That is how “Ratatouille,” one of my favorite movies, begins. Now I don’t want to pick a fight over what city has the best food, but I think we can all agree that Paris has made a name for itself as a food destination and taste exporter. This December, Paris might become world-renowned for exporting something else that has a big impact on food: a global carbon pollution agreement.
Measuring ocean acidification is tough — we can’t see it, and we have to use specialized instruments to measure it properly. Scientists use specialized laboratories to make the most accurate chemistry measurements of deep ocean waters. Worse, even the most affordable instruments to get this data still costs tens of thousands of dollars. This makes life difficult for shellfish growers, marine resource managers, and decision-makers who are trying to monitor ocean acidification and protect businesses, fisheries and local communities.
Last month, federal lawmakers signaled their concern for healthy coastal communities when six House Republicans and Democrats introduced a bill directing the National Oceanic Atmospheric Administration (NOAA) to assess the vulnerabilities of these communities to ocean acidification. The bill, entitled the Coastal Communities Ocean Acidification Act of 2015 (H.R. 2553) takes an important step in helping these impacted individuals understand what acidification means for them specifically, and what can be done to protect themselves and their marine resources such as fisheries.
Although ocean acidification has generally been associated with oyster, mussel and clam die-offs, coral reefs are also threatened, and scientists are increasingly finding that important fisheries such as king and Dungeness crab, and summer flounder, won’t fare well in an increasingly acidic world. Given the millions of livelihoods at stake, we applaud Representatives Chellie Pingree (ME-1) and Vern Buchanan (FL-16) who introduced the bill along with their cosponsors for using foresight in trying to get ahead of this issue, and protect the jobs and way of life for thousands of individuals and families.