Ocean acidification is spreading rapidly in the western Arctic Ocean in both area and depth, potentially affecting shellfish, other marine species in the food web, and communities that depend on these resources, according to new research published in Nature Climate Change by NOAA, Chinese marine scientists and other partners.
The discussion is taking place during the preparatory process for The Ocean Conference in order to engage stakeholders in assessing the challenges and opportunities related to delivering on implementation of SDG14.3 aimed at minimizing and addressing the impacts of ocean acidification. The discussion runs from 9 – 30 March 2017. Dr. Libby Jewett, Director of NOAA's Ocean Acidification Program, is participating as a moderator.
The primary objective of IOOS’ Ocean Technology Transition Project (OTT) is to reduce the Research to Operations transition period for ocean observing, product development, and data management technologies for the ocean, coastal and Great Lakes. The term ‘Technologies’ includes: ocean, coastal, and Great Lakes sensors, Information Technology (data management, data visualization, model transition); platform enhancement, and technology modernization efforts. This objective is accomplished by investing in the transition of emerging and promising marine and Great Lakes observing technological capabilities from the mid to latter phases of research into operational status.
Scientists, economists, and stakeholders from all eight Arctic countries forge a path forward in adapting to ocean acidification in the Arctic
Arctic waters are rapidly changing. In the coming decades, these high-latitude waters will undergo significant shifts that could affect fish, shellfish, marine mammals, along with the livelihoods and well-being of communities dependent on these resources.
For Bill Mook, coastal acidification is one thing his oyster hatchery cannot afford to ignore. Mook Sea Farm depends on seawater from the Gulf of Maine pumped into a Quonset hut-style building where tiny oysters are grown in tanks. Mook sells these tiny oysters to other oyster farmers or transfers them to his oyster farm on the Damariscotta River where they grow large enough to sell to restaurants and markets on the East Coast.