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November 17th 2023
Climate-driven changes in ocean temperature and acidification could make it more challenging for people across the world to find the nutrients they need from seafood.
William Cheung, a fisheries biologist at the University of British Columbia, is the lead author of a new study in the journal Nature Climate Change that models how climate change will affect different types of seafood, and what that means for humans. Experts predict some ocean animals, like herring and anchovies, will struggle in warming waters, while other species like jellyfish will thrive in warming waters. The new research suggests the shift will decrease the amount of nutrients, like calcium and protein, available for humans — especially in lower-income regions.
“It’s devastating,” said Sonia Strobel, chief executive officer of Vancouver-based fishery Skipper Otto. “It’s really discouraging to see the ways that climate change is exacerbating existing inequalities and inequities around the world.”