(And so should you. They keep our ocean and waterways healthy. And taste spectacular too.)
But we haven’t always done right by my favorite shelled creatures. It’s a fact reinforced by a slew of recent reports—plastic trash in the ocean could be hurting baby oysters, said the Washington Post and a new University of Miami study that found that the Atlantic Ocean has absorbed 100 percent more man-made carbon pollution in the past 10 years as it did the previous decade, spelling trouble for marine life and coastal communities.
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.
This has been a landmark year for the ocean. The tireless work of ocean advocates—like you—has resulted in a series of victories moving us towards a cleaner, healthier ocean for the communities and animals that depend on it. Here at Ocean Conservancy, we’ve had quite a busy year, and we’re proud to have played our part in working towards a better ocean.
The recent, and much heralded, Paris climate negotiations have led to a new global climate agreement. This historic deal involves 195 nations working toward a reduction in global greenhouse gas emissions and restricting future global warming to an increase of “substantially less than 2 degrees Celsius”, a substantially new target that was just one of many new components of the landmark climate agreement. Ocean Conservancy sat down with longtime friend and colleague Jay Manning, a climate and ocean expert from Washington state, to get his inside report from Paris and COP21, and what it means for the health of the world’s ocean.
This holiday season, we at Ocean Conservancy have a lot to be thankful for. At the very top of our list is you—our members, supporters and partners—who make our work possible.
Thanks to your tremendous support (24,000 of you contacted your member of Congress in support of a budget deal that would benefit the ocean and another 10,000 signed a petition to President Obama in support of the National Ocean Policy) we saw strong outcomes for ocean conservation in the omnibus spending bill that passed House and Senate today.
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.
Want the latest news on lobstermen, shellfish farmers and marine scientists pioneering a changing ocean? Check out Ocean Conservancy’s Scoop.it page! “Changing Chemistry” provides a peek into the lives of shellfish farmers and fishermen nationwide, and explores partnerships with scientists and legislators that led to local success stories. Here’s a sneak peek at some of their stories.