At this month’s Arctic Council meeting in Yellowknife, Canada, the U.S. Department of State announced key initiatives that it plans on pursuing when it assumes the two year Chair of the eight-nation council in April 2015.
These initiatives, presented under the theme of “One Arctic: Shared Opportunities, Challenges, and Responsibilities,” will focus largely on reducing the causes of and impacts from climate change and will include projects ranging from reducing emissions of short lived climate pollutants to developing a circumpolar Arctic network of Marine Protected Areas.
The Intergovernmental Panel on Climate Change released a major report this week, addressing ocean acidification head on for the first time. Ocean acidification is just as big a problem as severe storms, droughts, heat waves, wildfires, crop failures, disease and ocean circulation changes that are driven by global temperature rise. Just as with these other threats, the need for solutions is urgent. The good news is that there are already solutions at hand – all that’s needed is leaders willing to push for them.
Hog Island Oyster Company has been in business for more than 30 years. Run by John Finger and Terry Sawyer, it is a family-owned business in Tomales Bay, Calif., that produces more than 3 million oysters annually, along with manila clams and mussels. John and Terry have the standard stresses and worries that come with operating a business, but when they talk about ocean acidification, you can tell their concern goes beyond the usual. Ocean acidification happens when carbon pollution from the atmosphere is absorbed by the ocean, turning the water more acidic. Animals like oysters, clams and mussels have trouble building their shells in increasingly acidic water, and this spells trouble for California oyster growers like John and Terry. Luckily, just down the road from Hog Island is Bodega Bay Marine Lab. John and Terry have partnered with ocean acidification scientists like Dr. Tessa Hill to help them monitor the coastal water where they grow their oysters. This allows Hog Island to respond to changing ocean chemistry in a way that doesn’t hurt their business.
The report says that the ocean is already 26 percent more acidic than it was prior to the Industrial Revolution. So what? Well, this increase in acidity has resulted in major losses at oyster farms, particularly in the Northwest. Taylor Shellfish and Whiskey Creek Hatchery had losses of up to 80 percent at their operations, before scientists figured out it was ocean acidification that made baby oysters (scientists would correct me and call it larvae) unable to grow their shells. Continue reading »
This post was written by Ocean Conservancy intern Sage Melcer.
Need an excuse to beat the summer heat at the movies this month? Check out sci-fi thriller “Pacific Rim.” The summer blockbuster, directed by Guillermo Del Toro (director of “Pan’s Labyrinth”), marries science fiction with marine science for cinematic gold.
“Pacific Rim” takes place in 2020 when alien-like monsters, called the Kaiju, start emerging from an undersea volcano, destroying countless cities and millions of people. In order to defeat the Kaiju, global forces come together to create Jaegers, giant robots that are controlled by two neurologically synced pilots who take part in mind-blowing hand-to-hand combat with the invaders.
Seasoned pilot Raleigh (Charlie Hunnam) is pulled back into the Jaeger program years after the loss of his co-pilot and brother during a Kaiju battle. He teams up with rookie Mako Mori (Rinko Kikuchi) to command the Jaeger Gypsy Danger, a nuclear-powered fighting legend. However Kaiju are becoming larger, stronger and smarter, and their occurrences are more frequent.
A scientist studying the Kaiju, Dr. Newton Geiszler (Charlie Day), discovers a way to connect with a Kaiju brain, stumbling upon a plan of attack that is more horrible than the human race could have possibly imagined.
On a recent day that would otherwise have been perfect for fishing, a group of Maine fishermen and lobstermen opted to remain indoors. They gathered to discuss an issue serious enough to tie up the boats: the future of fishing in the face of climate change.
Increasing carbon pollution and its impacts on the ocean is something that may seem distant and far away for many. But fishermen are seeing changes now and living new realities today. Members of Maine’s fishing communities met recently to discuss these changes during a workshop hosted by the Island Institute, a Maine group dedicated to sustaining local coastal communities.
Shifting fish populations due to warming waters are bringing new species to Maine and pushing others out. Lobsters are more plentiful than ever, a would-be boon except for an excess of “shedders” (also thought to be because of a warming ocean) that sell for a much lower rate than the usual hard-shelled individuals.
Green crabs, an invasive species, have moved north as waters have warmed, and are eating their way through the local shoreline, leading local clammer Walt Coffin to conclude, “We’ll be out of business in two years.”
I had the opportunity to meet with former Vice President Al Gore to discuss the impacts of climate change on Rhode Island. This included the marine impacts, such as warming bay waters, and increased intensity of storms.
The winds on Rhode Island’s waters made them the location of choice for the America’s Cup sailing races for over a century. While harnessing that wind for energy may be only a small piece of the global picture, it can contribute to broader efforts to mitigate climate change.