‘One morning we came in and everything was dead’: Climate change and Oregon oysters

 

By Travis Knudsen Wednesday, March 1st 2017, KVAL.com
KVAL oyster pic Whiskey CreekTILLAMOOK, Ore. – The Whiskey Creek Shellfish Hatchery is quietly tucked away off the Netarts Bay in Tillamook.

As the state’s only shellfish hatchery, it’s a large part of the oyster industry in the region.

Alan Barton is the Production Manager at Whiskey Creek.

He’s worked there for the past decade and says they play a big part bringing shellfish from ocean to plate.

“We probably produce about a third of all oyster larvae on the West Coast,” says Barton.

In 2007 and 2008, the whole operation was nearly shut down.

Something changed in the waters of Netarts Bay, which Whiskey Creek uses to spawn oysters.

Their output was reduced by nearly 75 percent each year.

A hatchery out of business would have had a substantial impact on the oyster industry.

The Washington Shellfish Initiative estimated that shellfish growers employ, directly and indirectly, more than 3,200 people across the Pacific Northwest with an economic impact around $270 million.

“In these rural areas along the coastline, 3,000 jobs are pretty important,” says Barton. “These are just blue collar guys.”

Initially, Whiskey Creek Shellfish Hatchery staff believed their mass die-offs were caused by biological problems, like foreign bacteria – or the wrong type of algae used for food.

“I remember one morning, we came in and everything was dead, all of it,” says Barton.

“It was our worst day, but also our best day. Because it’s when we realized the problem might be with the water from the bay.”

That is when the hatchery turned to Oregon State University for help.

The Whiskey Creek Shellfish Hatchery believed “ocean acidification,” a byproduct of climate change, was to blame.

The National Oceanic and Atmospheric Association (NOAA) define ocean acidification, or “OA” for short as, “a reduction in the pH of the ocean over an extended period of time, caused primarily by uptake of carbon dioxide (CO2) from the atmosphere.”

In essence, more carbon dioxide in the atmosphere the more it will sink into the ocean.

Once enough of it gets into the water, it’s chemical makeup changes.

That can have a wide variety of effects on local animals and the ecosystem they live in.

George Waldbusser, Associate Professor at OSU, says ocean acidification is undoubtedly connected to climate change.

“By burning fossil fuels, we’ve increased the concentration of CO2 in the atmosphere by 30 percent,” he says. “That’s lowered the pH of the ocean — or the acidity of the ocean — by about 30 percent, which shifts the saturation state and makes it harder for organisms to make shells.”

The drop in acid in water is troubling for shellfish.

During the first two weeks of an oyster’s life they are especially sensitive to the level of oxygen and acid in the water.

In high acid events, oyster’s shells deform – and often times they die.

Waldbusser believes conditions will only get harder, not easier on shellfish.

“We know the chemistry will change and these extreme events will get worse and worse. And so periods of time that are easy or good to grow oysters will diminish in time for the hatchery,” he says.

Fortunately, OSU was able to help the Whiskey Creek Shellfish Hatchery.

Burke Hales, a professor at OSU, created a way to measure the chemistry of the water used to spawn shellfish.

That allows the hatchery to treat the water and provide a successful growing environment for their oysters.

“With that knowledge,” Hales says, “the Whiskey Creek folks are able to change their operations: the timing of their water pumping, how they condition the water. Now they’re back to almost 100 percent of their pre-crash productivity.”

But Hales believes the current method of overcoming ocean acidification is not a long-term solution.

“Netarts Bay has always had some good times; it’s always had some bad times. But the frequency of the good times is less and the frequency of the bad times is greater. And the bad times are a little bit worse than they used to be,” says Hales.

To combat the problem for the long term researchers at OSU point to reducing the amount of carbon dioxide released into the atmosphere which causes ocean acidification.

“We have to recognize that fossil fuel emissions are a cause of climate change and ocean acidification. We also have to recognize that we’ve relied on them for a long time and we have to find reasonable transition plans to move away from fossil fuels and into alternative energy,” says Waldbusser.

For Barton at the Whiskey Creeks Shellfish Hatchery, he’s thankful they’ve found a way to overcome the effect the effect carbon dioxide has had on the ocean.

“If we had not figured out what ocean acidification was doing to this hatchery we would for sure be out of business,” he says.

However, he is not confident their current techniques for treating the water will sustain them forever.

“The short term prospects are pretty good. But within the next couple of decades we’re going to cross a line I don’t think we’re going to be able to come back from,” he says. “A lot of people have the luxury of being skeptics about climate change and ocean acidification. But we don’t have that choice. If we don’t change the chemistry of the water going into our tanks, we’ll be out of business. It’s that simple for us.”

Originally published here

Fish Stocks Are Declining Worldwide, And Climate Change Is On The Hook

December 14, 2015, NPR.org, Claire Leschin-Hoar

A fisherman shovels grey sole, a type of flounder, out of the hold of a ship at the Portland Fish Pier in Maine, September 2015. New research finds the ability of fish populations to reproduce and replenish themselves is declining across the globe. The worst news comes from the North Atlantic, where most species are declining.For anyone paying attention, it’s no secret there’s a lot of weird stuff going on in the oceans right now. We’ve got a monster El Nino looming in the Pacific. Ocean acidification is prompting hand wringing among oyster lovers. Migrating fish populations have caused tensions between countries over fishing rights. And fishermen say they’re seeing unusual patterns in fish stocks they haven’t seen before.

Researchers now have more grim news to add to the mix. An analysis published Monday in the Proceedings of the National Academy of Sciences finds that the ability of fish populations to reproduce and replenish themselves is declining across the globe.

“This, as far as we know, is the first global-scale study that documents the actual productivity of fish stocks is in decline,” says lead author Gregory L. Britten, a doctoral student at the University of California, Irvine.

Britten and some fellow researchers looked at data from a global database of 262 commercial fish stocks in dozens of large marine ecosystems across the globe. They say they’ve identified a pattern of decline in juvenile fish (young fish that have not yet reached reproductive age) that is closely tied to a decline in the amount of phytoplankton, or microalgae, in the water.

“We think it is a lack of food availability for these small fish,” says Britten. “When fish are young, their primary food is phytoplankton and microscopic animals. If they don’t find food in a matter of days, they can die.”

The worst news comes from the North Atlantic, where the vast majority of species, including Atlantic cod, European and American plaice, and sole are declining. In this case, Britten says historically heavy fishing may also play a role. Large fish, able to produce the biggest, most robust eggs, are harvested from the water. At the same time, documented declines of phytoplankton made it much more difficult for those fish stocks to bounce back when they did reproduce, despite aggressive fishery management efforts, says Britten.

When the researchers looked at plankton and fish reproduction declines in individual ecosystems, the results varied. In the North Pacific — for example, the Gulf of Alaska — there were no significant declines. But in other regions of the world, like Australia and South America, it was clear that the lack of phytoplankton was the strongest driver in diminishing fish populations.

“When you averaged globally, there was a decline,” says Britten. “Decline in phytoplankton was a factor in all species. It was a consistent variable.”

And it’s directly linked to climate change: Change in ocean temperature affects the phytoplankton population, which is impacting fish stocks, he says.

Read more here

Our Deadened, Carbon-Soaked Seas

The New York Times, October 15th, 2015,

Ocean and coastal waters around the world are beginning to tell a disturbing story. The seas, like a sponge,

nytimes oa picare absorbing increasing amounts of carbon dioxide from the atmosphere, so much so that the chemical balance of our oceans and coastal waters is changing and a growing threat to marine ecosystems. Over the past 200 years, the world’s seas have absorbed more than 150 billion metric tons of carbon from human activities. Currently, that’s a worldwide average of 15 pounds per person a week, enough to fill a coal train long enough to encircle the equator 13 times every year.

We can’t see this massive amount of carbon dioxide that’s going into the ocean, but it dissolves in seawater as carbonic acid, changing the water’s chemistry at a rate faster than seen for millions of years. Known as ocean acidification, this process makes it difficult for shellfish, corals and other marine organisms to grow, reproduce and build their shells and skeletons.

About 10 years ago, ocean acidification nearly collapsed the annual $117 million West Coast shellfish industry, which supports more than 3,000 jobs. Ocean currents pushed acidified water into coastal areas, making it difficult for baby oysters to use their limited energy to build protective shells. In effect, the crop was nearly destroyed.

Human health, too, is a major concern. In the laboratory, many harmful algal species produce more toxins and bloom faster in acidified waters. A similar response in the wild could harm people eating contaminated shellfish and sicken, even kill, fish and marine mammals such as sea lions.

Increasing acidity is hitting our waters along with other stressors. The ocean is warming; in many places the oxygen critical to marine life is decreasing; pollution from plastics and other materials is pervasive; and in general we overexploit the resources of the ocean. Each stressor is a problem, but all of them affecting the oceans at one time is cause for great concern. For both the developing and developed world, the implications for food security, economies at all levels, and vital goods and services are immense.

This year, the first nationwide study showing the vulnerability of the $1 billion U.S. shellfish industry to ocean acidification revealed a considerable list of at-risk areas. In addition to the Pacific Northwest, these areas include Long Island Sound, Narragansett Bay, Chesapeake Bay, the Gulf of Mexico, and areas off Maine and Massachusetts. Already at risk are Alaska’s fisheries, which account for nearly 60 percent of the United States commercial fish catch and support more than 100,000 jobs.

Ocean acidification is weakening coral structures in the Caribbean and in cold-water coral reefs found in the deep waters off Scotland and Norway. In the past three decades, the number of living corals covering the Great Barrier Reef has been cut in half, reducing critical habitat for fish and the resilience of the entire reef system. Dramatic change is also apparent in the Arctic, where the frigid waters can hold so much carbon dioxide that nearby shelled creatures can dissolve in the corrosive conditions, affecting food sources for indigenous people, fish, birds and marine mammals. Clear pictures of the magnitude of changes in such remote ocean regions are sparse. To better understand these and other hotspots, more regions must be studied.

Read more here

New England Takes on Ocean Pollution State By State

By Patrick Whittle, Associated Press, March 30, 2015

Portland, Maine — A group of state legislators in New England want to form a multi-state pact to counter increasing ocean acidity along the East Coast, a problem they believe will endanger multi-million dollar fishing industries if left unchecked.

The legislators’ effort faces numerous hurdles: They are in the early stages of fostering cooperation between many layers of government, hope to push for potentially expensive research and mitigation projects, and want to use state laws to tackle a problem scientists say is the product of global environmental trends.

But the legislators believe they can gain a bigger voice at the federal and international levels by banding together, said Mick Devin, a Maine representative who has advocated for ocean research in his home state. The states can also push for research to determine the impact that local factors such as nutrient loading and fertilizer runoff have on ocean acidification and advocate for new controls, he said.

“We don’t have a magic bullet to reverse the effects of ocean acidification and stop the world from pumping out so much carbon dioxide,” Devin said. “But there are things we can do locally.”

The National Oceanic & Atmospheric Administration says the growing acidity of worldwide oceans is tied to increased atmospheric carbon dioxide, and they attribute the growth to fossil fuel burning and land use changes. The atmospheric concentration of carbon dioxide increased from 280 parts per million to over 394 parts per million over the past 250 years, according to NOAA.

Carbon dioxide is absorbed by the ocean, and when it mixes with seawater it reduces the availability of carbonate ions, scientists at Woods Hole Oceanographic Institution said. Those ions are critical for marine life such as shellfish, coral and plankton to grow their shells.

The changing ocean chemistry can have “potentially devastating ramifications for all ocean life,” including key commercial species, according to NOAA.

The New England states are following a model set by Maine, which commissioned a panel to spend months studying scientific research about ocean acidification and its potential impacts on coastal industries. Legislators in Rhode Island and Massachusetts are working on bills to create similar panels. A similar bill was shot down in committee in the New Hampshire legislature but will likely be back in 2016, said Rep. David Borden, who sponsored the bill.

Read more here

Washington’s Promising Pollution Story Starts With Oysters And Ends With Victory

ThinkProgress.com, by Natasha Geiling

Oct 28th, 2015

When Alan Barton first arrived at Whiskey Creek Shellfish Hatchery in 2007, he wasn’t expecting to stay very long. The hatchery — the second-largest in the United States — was in trouble, suffering from historically high mortality rates for their microscopic oyster larvae. But Barton knew that in the oyster industry, trouble is just another part of the job.

As manager of the oyster breeding program at Oregon State University, he had already helped one oyster larvae breeding operation navigate through some tough years in 2005, when a bacterial infection appeared to be causing problems for their seeds. To combat the issue, he had created a treatment system that could remove vibrio tubiashii, an infamous killer in the oyster industry, from the water.

Barton made the winding two-hour drive up the Oregon coast from Newport to Netarts, thinking his machines could easily solve whatever was plaguing Whiskey Creek. But when Barton’s $180,000 machine turned on, nothing changed. The hatchery was still suffering massive larvae mortality — months where nearly every one of the billions of tiny larvae housed in the hatchery’s vast network died before it could reach maturity.

Two-hundred miles up the coast in Shelton, Washington, Bill Dewey was also stumped. As director of public affairs for Taylor Shellfish, the country’s largest producer of farmed shellfish, he couldn’t figure out what was causing the hatchery’s tiny larvae to die in huge numbers. He knew aboutvibrio tubiashii, so when the die-offs began, Dewey called Barton and asked if they could install his machines at Taylor Shellfish’s own hatchery in the Puget Sound. And like at Whiskey Creek, the machines did little to stop the mysterious waves of death that were consuming the hatchery’s oyster larvae.

Back in Oregon, a National Oceanic and Atmospheric Administration (NOAA)-vessel rocked by persistent summer winds was approaching Newport. Dick Feely, a senior scientist with NOAA’s Pacific Marine Environmental Laboratory, was just halfway through the first-ever survey meant to measure the amount of carbon dioxide in the surface waters of the Pacific Coast. Already, he could tell from the few samples they had collected that he and his team had the material for a major scientific paper. He called his boss at NOAA to tell him that there was something wrong with the water. It seemed that an increase in carbon dioxide in the atmosphere, propelled by the burning of fossil fuels, was also increasing the acidity of the water.

Read more here

Submit Your Razor Clam Survival Theory to Our “Panel of Doom”

razor clams, clam digging, Moclips, long beach, coastal, washington

Classic picture of clam diggers on the coast of Washington.

The pacific razor clam is an exceptionally meaty and delicious shellfish found on the outer coast beaches of Oregon, Washington, and Alaska. Washington has the largest area of razor clam habitat, with five beaches (including all 24 miles of Long Beach), some small stretches in state parks, as well as some co-managed on tribal land. It is an incredibly popular recreational fishery, with many people rushing out to gather their 15 clam quota at every opening. Speak to a local, and you’ll often hear of a tradition stretching back through several generations of their family.

Dan Ayres, the Department of Fish and Wildlife manager of the razor clam fishery, will even tell you that razor clams helped his grandfather survive the Great Depression. “He would ride down to the beach before dawn on the sideboards of a Model T, and harvest razor clams to trade for staples like milk and butter,” says Dan. For the local tribes, razor clams are important to both community identity and subsistence.

For the small rural communities where tourists flock for their quota, the razor clam makes

The author, Julia Sanders, on her first razor clam dig: night at Moclips Beach, WA

The author, Julia Sanders, on her first razor clam dig: night at Moclips Beach, WA

all the difference economically. The fishery is managed to provide for small monthly digs, rather than one big dig, to make it more beneficial for local businesses. An average season generates $22 million in economic revenue, and this last year (2013-2014), a banner year for clamming, generated over $40 million with over 450,000 digger trips. The author herself visited Moclips Beach this winter and had a ball learning to dig razor clams (see picture). For places like Moclips, razor clam revenue is the difference between a functioning economy or not – as they painfully learned during harmful algal bloom closures in 1999 and 2003.

So here’s where ocean acidification and our respected readers come in: nobody knows what the potential effect of OA might be on razor clams. No OA research has yet been done on them. The Washington Ocean Acidification Center made razor clams a high priority species in their first request for research proposals, but there weren’t any takers. Apparently there have been struggles in learning how to keep larvae thriving in a lab environment (although some have done it: WDFW ran a successful hatchery in the 80s, and Alutiq Pride Hatchery restored razor clam population to an Alaskan beach). There is still hope of future research: Terrie Klinger, of the OA Center, says, “We would be very interested in funding research on razor clams in the next biennium should we receive additional funding for experimental work.” Jeremy Mathis, whose influential research on OA and Alaska’s fisheries made a big media splash this year, also considers razor clams to be of high importance. We already know that shellfish are often the most vulnerable to OA, so why did the razor clam just have one of its best years? Why have there been no indications, as yet, to them being at all bothered by changing ocean chemistry?

razor clam

The Pacific razor clam, which averages 3-7 inches in length.

YOU TELL US! We have put together a prestigious panel of judges who will be looking over the theories we receive from our illustrious readers as to just why the razor clam seems to be doing so well (so far) despite being on the front lines of corrosive upwelled water. Then the judges will be putting their heads together to name winners of our various categories, to be announced in the next Ocean Acidification Report. The judges will be Meg Chadsey, Ocean Acidification Specialist at Washington Sea Grant, Dan Ayres, Coastal Shellfish Lead Biologist for WA Dept of Fish and Wildlife, and Joe Schumacker, Marine Resources Scientist for the Quinault Indian Nation.
Here are some theories to get you thinking:

1. Could razor clams benefit from good timing? In other words, is it possible that because they mostly spawn in springtime, most of the young animals at their most vulnerable life stage meet water that is sweeter than in summertime, protecting them from upwelled CO2-enriched waters that clobber some other calcifiers that spawn in the summer? Many oyster farmers have changed the time of year when they release seed to avoid the summer upwelling that causes such high mortality in oyster larvae.

2. When some of the clams hatch out late, what are they doing to cope?

3. Because razor clam populations occur in areas that are regularly exposed to the variable chemistry of upwelled waters are they more tolerant of changes in ocean chemistry?

4. Does hiding your head in the sand really work? Some research has shown that razor clams might be better at surviving hypoxia (periods of low oxygen, killing water) because adults can dig a meter or more into the sand, perhaps allowing them to find better oxygenated water. Could the same be true when OA chemistry becomes unbearable? Juveniles “set” in the sand at 5mm. They don’t have the same digging power, but it may provide some protection.

5. Are they made out of siliceous rock and tank treads?

Our winner’s categories – with plenty of room for everyone’s point of view:

“Most creative speculation”
“Best overall explanation”
“Most extreme wild goose chase”
“Why being dead wrong is sometimes a great way to learn”
“Go directly to jail. Do not pass go.”

To dig into what is known about the razor clam, some links to get you started:
http://wdfw.wa.gov/fishing/shellfish/razorclams/2013_razor_clam_season_setting.pdf
http://www.nwrc.usgs.gov/wdb/pub/species_profiles/82_11-089.pdf
http://www.adfg.alaska.gov/static/education/wns/razor_clam.pdf

Email theories to info@globaloceanhealth.org, or post on our Facebook page.
This is meant to be both fun and serious, so feel free to go wild with your best creative thinking. Beyond the prestige of seeing your name and theory in the next Ocean Acidification Report (which is mailed to over 6,000 readers in over 100 countries), Global Ocean Health will post the winners on Twitter (@GlobalOAHealth) and Facebook, and honor your contribution with a certificate (suitable for framing) to show all your friends. So please, get going and get us your theories in the coming month!

New Challenges for Ocean Acidification Research

SpaceDaily.com January 2nd, 2015
Kiel, Germany

To continue its striking development, ocean acidification research needs to bridge ocean acidification between its diverging branches towards an integrated assessment. This is the conclusion drawn by Prof. Ulf Riebesell from GEOMAR Helmholtz Centre for Ocean Research Kiel and Dr. Jean-Pierre Gattuso from the French Centre National de la Recherche Scientifique (CNRS) and Universite Pierre et Marie Curie.

In a commentary in the journal “Nature Climate Change”, the two internationally renowned experts reflect on the lessons learned from ocean acidification research and highlight future challenges.

Over the past decade, ocean acidification has received growing recognition not only in the scientific area. Decision-makers, stakeholders, and the general public are becoming increasingly aware of “the other carbon dioxide problem”. It is time to reflect on the successes and deficiencies of ocean acidification research and to take a look forward at the challenges the fastest growing field of marine science is facing.

In the January issue of the journal “Nature Climate Change” Ulf Riebesell, professor for Biological Oceanography at GEOMAR Helmholtz Centre for Ocean Research Kiel, and Jean-Pierre Gattuso from the French Centre National de la Recherche Scientifique (CNRS) urge the international scientific community to undertake a concerted interdisciplinary effort.

According to the two experts, future ocean acidification research will have to deal with three major challenges: It needs to expand from single to multiple drivers, from single species to communities and ecosystems, and from evaluating acclimation to understanding adaptation. “The growing knowledge in each of the diverging research branches needs to be assimilated into an integrated assessment”, Prof. Riebesell points out.

For the scientific community, it is obvious that ocean acidification does not occur in isolation. Rising temperatures, loss of oxygen, eutrophication, pollution and other drivers happen simultaneously and interact to influence the development of marine organisms and communities.

Read more here

Study Committee Calls for Maine to Act on Ocean Acidification

Portland Press Herald, Dec 2nd, 2014 By Kevin Miller

A report to legislators says more research and local efforts are needed to deal with the threat to shellfish, including lobsters and clams.

AUGUSTA — Maine should increase research and monitoring into how rising acidity levels in oceans could harm the state’s valuable commercial fisheries while taking additional steps to reduce local pollution that can affect water chemistry.

Those are two major recommendations of a state commission charged with assessing the potential effects of ocean acidification on lobster, clams and other shellfish. The Legislature created the commission this year in response to concerns that, as atmospheric carbon dioxide levels have risen, the oceans have become 30 percent more acidic because oceans absorb the gas.

Researchers are concerned that organisms that form shells – everything from Maine’s iconic lobster to shrimp and the tiny plankton that are key links in the food chain – could find it more difficult to produce calcium carbonate for shells in more acidic seawater. They worry that the acidification could intensify as carbon levels rise and the climate warms.

Although research on Maine-specific species is limited, the commission of scientists, fishermen, lawmakers and LePage administration officials said the findings are “already compelling” enough to warrant action at the state and local level.

“While scientific research on the effects of ocean acidification on marine ecosystems and individual organisms is still in its infancy, Maine’s coastal communities need not wait for a global solution to address a locally exacerbated problem that is compromising their marine environment,” according to an unofficial version of the report unanimously endorsed by commission members Monday.

The panel’s report will be presented to the Legislature after Monday’s final edits are incorporated. Those recommendations include:

Work with the federal government, fishermen, environmental groups and trained citizens to actively monitor acidity changes in the water or sediments, and organisms’ response to those changes.

 Conduct more research across various species and age groups to get a better sense of how acidification is affecting the ecosystem.

 Identify ways to further reduce local and regional emissions of carbon dioxide – a greenhouse gas produced by the combustion of fossil fuels – and to reduce runoff of nitrogen, phosphorus and other nutrients that can contribute to acidification.

 Reduce the impact of acidification through natural methods, such as increasing the amount of photosynthesizing marine vegetation like eelgrass and kelp, promoting production of filter-feeding shellfish operations, and spreading pulverized shells in mudflats with high acidity.

 Create an ongoing ocean acidification council to monitor the situation, recommend additional steps and educate the public. This recommendation is the only concrete legislative proposal contained within the report.

Read more here

The pH is Falling! Oysters and Economics on the Hill

November 25th, 2014  By Kinberly Dunn, WWF Canada Blog

That’s right – the pH is falling. The pH of our oceans to be exact.

ocean acidification

WWF-Canada President and CEO, David Miller speaking at yesterday’s Oceans on the Hill event . © House of Commons

 

Yesterday afternoon, WWF-Canada and the All Party Ocean Caucus hosted an Oceans on the Hill event to highlight this global issue, which is generally referred to as ocean acidification.

Ocean acidification takes place when carbon dioxide in our atmosphere is absorbed by the ocean, lowering the pH. This naturally occurring process is accelerated by our fossil fuel emissions, resulting in global oceans that are now 26 per cent more acidic than before the industrial revolution.

Parliamentarians, staffers, industry reps, and NGOs gathered in Centre Block to hear from Bill Dewey, Manager of Public Policy and Communications for Taylor Shellfish Farms. Bill came to Parliament to give us an on-the-ground report of ocean acidification’s impacts on the shellfish industry in the Pacific Northwest. As WWF’s CEO David Miller remarked, Bill helped us to “make the connection between the global and the local.”

I come from the dual backgrounds of business and environmental management, so I was pretty excited when I learned that this Oceans on the Hill would not only connect the global to the local, but also provide a real-life, tangible translation of what acidification means for industry.

Oyster farmers in the Pacific Northwest have experienced severe losses in recent years, since the acidification process also means a shortage of the carbonate ions that shellfish larvae need to build their shells. In some areas, there has been acomplete failure of wild oyster seed. The industry has been forced to adapt in order to survive.

Listening to Bill’s presentation – to the story of Taylor’s journey – I couldn’t help but recall this simple truth:

Environmental issues are never just environmental issues. Never.

They’re economic issues too. For ocean acidification, this means negative impacts for the shellfish industry in the Pacific Northwest. It means money spent on sophisticated water monitoring and treatment equipment, so that businesses can remain viable. Unchecked, it could also mean up to a trillion dollars a year in global economic losses by the end of the century.

And they’re people issues. For Canadian shellfish farmers and their supply chains, this means jobs in coastal, rural, and Aboriginal communities – many of which are filled by young people. It means opportunities for those communities to combat outward migration and keep people at home. And, most simply, it means the sustainment of a food source that has been an inherent part of coastal living for hundreds of years.

And so perhaps this was the greater message of yesterday’s event – for me, and for all those who attended. A reminder that it’s not environment or economy, as we are sometimes led to believe, but rather environment for economy. Environmentfor people.

And frankly – whether we’re talking about falling pH or something else – we can no longer afford to think about it any other way.

See article here

Surf Scientists Develop SmartPhin Against Ocean Acidification

Surfertoday.com, November 6th, 2014

Benjamin Thompson, founder of BoardFormula, had decided to invest his time and engineering knowledge in the protection of the environment and oceans. But how could he do it while riding waves?

SmartPhin answers that tricky question. Imagine thousands of surfers across the globe gathering and sharing information about their local breaks, and working cooperatively to fight global warming and ocean acidification.

The innovative project is competing in the Wendy Schmidt Ocean Health XPrize, a two-million dollar race to create pH sensor technology that will affordably and accurately measure ocean acidification.

SmartPhin is more than just a surfboard fin. This multi-sensor hardware device is ready to collect information the moment you touch the water so that scientists can establish comparisons over time, in different regions of the planet.

Thompson believes in what he is doing, and SmartPhin will definitely hit the market. If you own a smartphone with Bluetooth technology and are willing to help understand how oceans evolve and can be protected, get ready. The Scripps Institution of Oceanography in San Diego is already testing the surfboard fin.