Last week, at the University of Washington, a state panel discussed a wide range of draft recommendations for how Washington can tackle ocean acidification along its coasts. Gov. Chris Gregoire appointed the panel –a collection of scientists, shellfish industry officials, and federal and state government representatives; it is scheduled to present its recommendations to her on Oct. 1. This is the first state effort of its kind in the nation. Read more here.
Scientists at the University of Washington have been working with the shellfish industry since the turn of the 20th century. This productive partnership has brought innovations in hatchery technology, oyster seasonality and more. Now, ocean acidification threatens the shellfish industry, and UW scientists like WSG‘s Joth Davis and SAFS‘ Emma Timmins-Schiffman are collaborating closely with growers to figure out how to adapt. Watch the below video to learn more!
Researchers estimate that ocean acidity has risen by about 30% since the Industrial Revolution in the nineteenth century, but they need better data to improve assessments of where the problem is most severe, and to model future trends. A meeting on campus this week, involving oceanographers from more than 20 countries, aimed to develop plans to build on existing observation networks, giving buoys and other monitoring devices the ability to make standardized ocean acidification measurements. Read more here!
A Willapa Bay shellfish company is shifting some of its business to Hawaii because of ocean acidification that scientists believe is killing tiny oyster larvae in shellfish farms along Washington’s coast. Read more here.
Ocean acidification is affecting our state’s oyster industry, and has been for seven years. That’s why Governor Gregoire put together a Blue Ribbon Panel for Ocean Acidification, which met on Wednesday to discuss the nature and implications of ocean acidification in Washington. Many of our CoEnv scientists sit on the panel. Read more here.
Researchers for the first time have found definitive evidence that changing ocean chemistry from increased carbon-dioxide emissions are at least partially responsible for massive oyster die-offs in the Pacific Northwest. The School of Oceanography affiliated professor Dick Feely is quoted. Read more here.