Breaking Waves

Washington state, the leading US producer of farmed shellfish, this week launched a 42-step plan to reduce ocean acidification. The initiative — detailed in a report by a governor-appointed panel of scientists, policy-makers and shellfish industry representatives — marks the first US state-funded effort to tackle ocean acidification, a growing problem for both the region and the globe.

The state governor Christine Gregoire,  says she will allocate $3.3 million to back the panel’s priority recommendations.

“Washington is clearly in the lead with respect to ocean acidification,” says Jane Lubchenco, administrator of the US National Oceanic and Atmospheric Administration (NOAA).

As growing carbon dioxide gas emissions have dissolved into the world’s oceans, the average acidity of the waters has increased by 30% since 1750. Washington, which produces farmed oysters, clams and mussels, is particularly vulnerable to acidification, for two reasons: seasonal, wind-driven upwelling events bring low-pH waters from the deep ocean towards the shore, and land-based nutrient runoff from farming fuels algal growth, which also lowers pH.

Read the full story in Nature.

Learn more:

• Study: Our Oceans Are So Acidic They’re Dissolving Snails (The Atlantic)
• OSU researchers link acidification to oyster hatchery collapse (OSU News & Research Communications)
• Current Oregon Sea Grant research on ocean acidification and commercial shellfish
• Oregon Sea Video: An ocean acidification primer, featuring Dr. Richard Feely of NOAA’s Pacific Marine Environmental Laboratory

TILLAMOOK – Hypoxia and ocean acidification get a lot of press, but how many people know what these phenomena are, what causes them and what they mean for marine species and coastal communities? Now’s the chance to find out, in an Oct. 23 public forum that aims to take some of the mystery out of the science behind measuring, understanding and minimizing the effects of of these ocean conditions.

The forum, starting at 6:30 pm in rooms 214-215 at Tillamook Bay Community College, 4301 3rd St., is free and open to the public. Pre-registration is encouraged, but not required. For more information, visit the PISCO Website.

Organized by the Partnership for Interdisciplinary Studies of the Ocean (PISCO) and Oregon Sea Grant, the forum will focus on cutting edge research by scientists from many disciplines, and how resource managers and industries are responding.  A series of speakers will address:

• The definitions of ocean acidification and coastal hypoxia, and how they are related – Francis Chan, OSU Zoology/PISCO
• Why this is happening off our coast and what makes Oregon vulnerable – Burke Hales, OSU College of Earth, Ocean and Atmospheric Sciences (CEOAS).
• How scientists are monitoring the ocean for these changes – Jack Barth (CEOAS/PISCO)
• The impacts of acidification on shellfish hatcheries – Alan Barton (Whiskey Creek Shellfish Hatchery)

Speakers will be followed by a question-and-answer panel featuring scientists and representatives of the Oregon Department of Fish and Wildlife and the National Oceanic and Atmospheric Administration.

The event is hosted by PISCO through funding from Oregon Sea Grant.

Humanity’s use of fossil fuels sends 35 billion metric tons of carbon dioxide into the atmosphere every year. That has already begun to change the fundamental chemistry of the world’s oceans, steadily making them more acidic.

Now, a new high resolution computer model reveals that over the next 4 decades, rising ocean acidity will likely have profound impacts on waters off the West Coast of the United States, home to one of the world’s most diverse marine ecosystems and most important commercial fisheries.

These impacts have the potential to upend the entire marine ecosystem and affect millions of people dependent upon it for food and jobs.

George Waldbusser, an Oregon State University ocean ecologist and biogeochemist currently working under Oregon Sea Grant funding to study the effects of acidification on oysters and other commercially important bivalves, says it’s not clear precisely how rising acidity will affect different organisms. However, he adds, the changes will likely be broad-based. “It shows us that the windows of opportunity for organisms to succeed get smaller and smaller. It will probably have important effects on fisheries, food supply, and general ocean ecology.”

• Read the entire story at Science NOW.
• Learn more about Dr. Waldbusser’s Sea Grant-funded research

The underwater volcanoes off a tiny Italian island are helping scientists peer into the future of a world altered by increasing amounts of carbon dioxide emitted into the air and absorbed into the oceans.

The waters just off the island of Ischia mirror the projected conditions of the Earth’s oceans at the beginning of the next century because the volcanic vents found there infuse the water with large helpings of carbon dioxide, or CO₂, which turns seawater acidic.

Research has shown that the growing acidic conditions are harmful to some sea creatures — those that build their protective shells with calcium are increasingly prevented from doing so the more acidic waters become.

The fates of these creatures and the stability of the ocean food chain are a major concern over the next century and beyond because of the carbon dioxide being released into the atmosphere by humans, as the oceans absorb about 30 percent of this carbon dioxide.

“One part of climate change that is indisputable is that CO₂ is rising in the atmosphere — it’s easy to measure,” said Bill Chadwick, an Oregon State University geologist. “And it’s indisputable that it is making the oceans more acidic — we can measure it.”

(Oregon Sea Grant has supported previous deep-sea research projects by Dr. Chadwick).

• Read the whole story at Science On mbc.com

Could increases in ocean acidity be partly to blame for larval die-offs that have plagued Northwest oyster producers for much of the past decade? Scientists and growers believe that may be the case – and they’re struggling to help the region’s lucrative shellfish industry adapt to the risk.

In a recent blog post for the Sightline Institute, a Pacific Northwest sustainable policy center, former Seattle Post-Intelligencer reporter Jennifer Langston talks to growers and scientist who are concerned about ocean acidification and the threat it poses for oyster growers in the Pacific Northwest.

According to Langston, West Coast oyster production dropped from 94 million pounds in 2005 to 73 million pounds in 2009, resulting in an $11 million loss in sales for what had become a $72 million-a-year industry.

Langston interviewed researchers at Oregon State University who have embarked on a major, multi-year investigation of  the effects of ocean acidification on oyster production. Among that team is OSU researcher Chris Langdon, who has received Oregon Sea Grant support for his research on the health and production of oysters, abalone and other shellfish.

While Langdon and others have identified toxic organisms  such as Vibrio tubiashii as part of the problem, there are also signs that increasing ocean acidity is playing a role in the die-off of larval oysters, which appears to worsen when ocean temperatures and currents cause water that’s high in carbon dioxide and low in pH (acidic) to well up and mix with the “good” water normally found in the oyster breeding beds.

Using what researchers have learned from their ongoing study of the issue, two major oyster producers have been able to adapt their practices to ocean conditions. Using a monitoring buoy as an early alert to changes in seawater chemistry, they were able to schedule production for “good water” periods, resulting in a strong rebound in production in the 2010 season. But concern about the state of the oceans remains.

Read the entire article in Sightline Institute’s blog.

Read more about the NOAA research project and how it has helped growers adjust their aquaculture practices.

[Photo courtesy of OSU Extension Service]

CORVALLIS, Ore. – Ocean acidification is a complex global problem because of increasing atmospheric carbon dioxide, but there also are a number of local acidification “hotspots” plaguing coastal communities that don’t require international attention – and which can be addressed now.

A regulatory framework already is in place to begin mitigating these local hotspots, according to a team of scientists who outline their case in a forum article in the journal Science.

“Certainly, ocean acidification on a global level continues to be a challenge, but for local, non-fossil fuel-related events, community leaders don’t have to sit back and wait for a solution,” said George Waldbusser, an Oregon State University ecologist and co-author of the paper. “Many of these local contributions to acidity can be addressed through existing regulations.”

A number of existing federal environmental laws – including the Clean Air Act, the Clean Water Act, and the Coastal Zone Management Act – provide different layers of protection for local marine waters and offer officials avenues for mitigating the causes of local acidity. …

• Read more from OSU News & Communications
• Learn more about ocean acidification from three short Oregon Sea Grant videos